scholarly journals Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China

2020 ◽  
Vol 99 (1) ◽  
pp. 620-628 ◽  
Author(s):  
T. Xing ◽  
X. Zhao ◽  
L. Zhang ◽  
J.L. Li ◽  
G.H. Zhou ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Breast Meat ◽  
Wooden Breast

scholarly journals Occurrence of Breast Meat Abnormalities and Foot Pad Dermatitis in Light-Size Broiler Chicken Hybrids

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 706
Author(s):  
Zampiga ◽  
Meluzzi ◽  
Pignata ◽  
Sirri
Keyword(s):  
Growth Performance ◽  
Artificial Selection ◽  
Broiler Chicken ◽  
Limited Information ◽  
Breast Meat ◽  
Fast Growing ◽  
White Striping ◽  
Foot Pad ◽  
Wooden Breast ◽  
Genotype A

Only limited information regarding the occurrence of breast meat abnormalities and foot pad dermatitis (FPD) in current broiler genotypes is available. Therefore, this study was conducted to estimate the incidence and severity of breast myopathies (white striping, WS; wooden breast, WB; spaghetti meat, SM) and FPD in two fast-growing chicken hybrids, while simultaneously recording their growth performance. A total of 1560 one-day-old female chicks (780 for each hybrid, A and B; 12 replicates/genotype) were raised in the same environmental conditions and fed the same diet. Productive parameters were recorded at the end of each feeding phase. At slaughter (35 d), the occurrence of meat abnormalities and FPD was assessed on 150 breasts/genotype and on all of the processed birds, respectively. Although comparable growth performance was observed at slaughter, genotype B reported a significantly higher percentage of breasts without meat abnormalities (69% vs. 39%, 75% vs. 41%, 61% vs. 37% for WS, WB and SM, respectively) and also birds without FPD, than genotype A (53% vs. 23%, respectively). Overall, these findings highlight the importance of better understanding the effects of the genotype and the artificial selection applied to fast-growing chicken hybrids on the occurrence of emerging meat abnormalities and FPD even in light-size birds.

scholarly journals Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 513
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Maísa Santos Fávero ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
...  
Keyword(s):  
Protein Concentration ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Breast Meat ◽  
Moisture Concentration ◽  
Severe Degree ◽  
Wooden Breast ◽  
Taste And Smell ◽  
Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

THE EFFECTS OF DIETARY METHIONINE AND LYSINE ON BROILER CHICKEN PERFORMANCE AND BREAST MEAT YIELD

1990 ◽  
Vol 70 (2) ◽  
pp. 673-678 ◽  
Author(s):  
D. HICKLING ◽  
W. GUENTER ◽  
M. E. JACKSON
Keyword(s):  
Weight Gain ◽  
Key Words ◽  
Feed Efficiency ◽  
Broiler Chicken ◽  
Broiler Chicks ◽  
Breast Meat ◽  
Meat Yield ◽  
Breast Meat Yield

An experiment was conducted with 3840 male Ross × Arbor Acres broiler chicks to test the effects of increasing dietary methionine and lysine on performance and breast meat yield. Supplemental methionine and lysine were fed in a 2 × 4 factorial arrangement in both starter (0–3 wk) and finisher (3–6 wk) diets. Methionine was fed at levels of NRC and 112% NRC. Lysine was fed at levels of NRC and 106% NRC, 112% NRC and 118% NRC. Increasing dietary methionine increased weight gain (P < 0.01), feed efficiency (P < 0.01) from 3 to 6 wk, and breast meat yield (P < 0.01) at 6 wk. Increasing dietary lysine caused a curvilinear response in breast meat yield (P < 0.05). Key words: Broiler, lysine, methionine, breast meat

scholarly journals Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2152
Author(s):  
Sin-Young Park ◽  
Hack-Youn Kim
Keyword(s):  
Broiler Chicken ◽  
Principal Component ◽  
Chicken Breast ◽  
Flavor Evaluation ◽  
Breast Meat ◽  
Shear Forces ◽  
Quality Properties ◽  
Ph Values ◽  
Water Contents ◽  
Cooking Yield

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.

scholarly journals Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2272
Author(s):  
Krittaporn V. Thanatsang ◽  
Yuwares Malila ◽  
Sopacha Arayamethakorn ◽  
Yanee Srimarut ◽  
Nantawat Tatiyaborworntham ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Hypoxia Inducible Factor ◽  
Chicken Meat ◽  
Pyruvate Dehydrogenase Kinase ◽  
Breast Meat ◽  
Isoleucine Leucine ◽  
Lower Shear ◽  
Breast Abnormality ◽  
Pyruvate Dehydrogenase Kinase 1 ◽  
Wooden Breast

Wooden breast (WB) abnormality adversely impacts the quality of chicken meat and has been linked with oxidative stress. In this study, breast samples were taken from carcasses of 7-week-old Ross 308 broilers 20-min and 24-h postmortem. Five WB and seven non-WB control samples were assigned based on palpatory hardness (non-WB = no unusual characteristics and WB = focal or diffused hardness). WB exhibited lower contents of protein and the amino acids, i.e., isoleucine, leucine and valine, lighter surface color, lower shear force, greater drip loss and altered mineral profiles (p ≤ 0.05). Despite no difference in lipid oxidation, a greater degree of protein oxidation was found in the WB meat (p ≤ 0.05). Absolute transcript abundances of superoxide dismutase, hypoxia inducible factor 1 alpha and pyruvate dehydrogenase kinase 1 were greater in WB (p ≤ 0.05), whereas lactate dehydrogenase A expression was lower in WB (p ≤ 0.05). The findings support an association between oxidative stress and the altered nutritional and technological properties of chicken meat in WB.

Effects of current and waveform on the incidence of breast meat haemorrhages in electrically stunned broiler chicken carcases

1995 ◽  
Vol 137 (11) ◽  
pp. 263-265 ◽  
Author(s):  
N. Gregory ◽  
L. Wilkins ◽  
S. Wotton ◽  
A. Middleton
Keyword(s):  
Broiler Chicken ◽  
Breast Meat

scholarly journals Use of blade tenderization to improve wooden breast meat texture

2019 ◽  
Vol 98 (9) ◽  
pp. 4204-4211 ◽  
Author(s):  
G Tasoniero ◽  
B Bowker ◽  
A Stelzleni ◽  
H Zhuang ◽  
M Rigdon ◽  
...  
Keyword(s):  
Breast Meat ◽  
Blade Tenderization ◽  
Wooden Breast

scholarly journals Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality

2020 ◽  
Vol 99 (3) ◽  
pp. 1724-1733 ◽  
Author(s):  
Giulia Tasoniero ◽  
Hong Zhuang ◽  
Gary R. Gamble ◽  
Brian C. Bowker
Keyword(s):  
Broiler Chicken ◽  
Chicken Breast ◽  
Breast Meat ◽  
Meat Composition ◽  
Technological Quality ◽  
Chicken Breast Meat
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