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

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 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 Influence of partial and complete caponization on chicken meat quality

2009 ◽  
Vol 88 (7) ◽  
pp. 1466-1473 ◽  
Author(s):  
F. Sirri ◽  
M. Bianchi ◽  
M. Petracci ◽  
A. Meluzzi
Keyword(s):  
Meat Quality ◽  
Chicken Meat

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

scholarly journals Influence of YEA-SACC 1026 Probiotic on Meat Quality in Chicken Broilers

2017 ◽  
Vol 74 (1) ◽  
pp. 64
Author(s):  
Ionel TOADER ◽  
Aurel ȘARA ◽  
Mihai BENTEA ◽  
Mirela CADAR
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Experimental Period ◽  
Chicken Meat ◽  
Meat Production ◽  
Human Consumption ◽  
Important Criterion

The use of probiotics, as fodder supplement for chickens, could stimulate meat quality that is a very important criterion especially for human consumption markets. The study had in view the effects of powdery YEA-SACC 1026 probiotic on meat quality in chicken broilers. There were studied 75 meat chickens of Ross-308 hybrid grouped on three lots of 25 capita/lot during an experimental period of 42 days. In the mixed fodder of experimental lots was added powdery YEA-SACC 1026 probiotic in proportion of 0.1% in lot L1(E) and in proportion of 0.25% in lot L2(E). In the experiment end, were effected control slaughtering of 5 chickens per each lot, to establish the meat quality by trenching and meat chemical composition. After YEA-SACC 1026 probiotic administration, as fodder supplement, the chicken meat quality was improved by increasing the weight of superior quality meat in carcass. The obtained results confirm the favourable effects of probiotics on chicken meat production and its quality

Effect of hyperthermia in growing broiler chickens on meat quality

2005 ◽  
Vol 2005 ◽  
pp. 170-170 ◽  
Author(s):  
K. Połtowicz ◽  
E. Sosnówka-Czajka
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Growth Period ◽  
Poultry Meat ◽  
Technological Parameters ◽  
Broiler Meat ◽  
Physico Chemical ◽  
Negative Effect ◽  
Chemical Traits ◽  
Induced Changes

During growth period of 6 to 7 weeks, broiler chickens are exposed to different stressors, the effects of which are dependent on the type, duration and intensity of stress that affects the bird. Stress-induced changes in muscular metabolism alter the physico-chemical traits of meat, thus affecting its quality (Ali et al., 1999). The negative effect of ante-mortem thermal stress on the quality of broiler meat has been the object of many studies and is relatively well documented (Warriss et al., 1999). There is a scarcity of data on whether and to what degree hyperthermia in growing chickens affects the technological parameters of poultry meat. Therefore we carried out an experiment to determine the effect of 5-day heat stress in 4-week-old broiler chickens on their later meat quality.

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