scholarly journals Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets

2020 ◽  
Vol 40 (1) ◽  
pp. 55-73 ◽  
Author(s):  
Sadia Aslam ◽  
Rizwan Shukat ◽  
Muhammad Issa Khan ◽  
Muhammad Shahid
Keyword(s):  
Bioactive Peptides ◽  
Dietary Supplementation ◽  
Physicochemical Characteristics ◽  
Antioxidant Potential ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary (Rosmarinus officinalis L.) powder and vitamin E

2017 ◽  
Vol 5 (4) ◽  
pp. 904-910 ◽  
Author(s):  
Hossein Rostami ◽  
Alireza Seidavi ◽  
Mohammad Dadashbeiki ◽  
Yadollah Asadpour ◽  
João Simões ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Dietary Supplementation ◽  
Rosmarinus Officinalis ◽  
Breast Meat ◽  
Rosmarinus Officinalis L ◽  
Broiler Breast

scholarly journals Effects of Dietary Supplementation of Histidine, β-Alanine, Magnesium Oxide, and Blood Meal on Carnosine and Anserine Concentrations of Broiler Breast Meat

2013 ◽  
Vol 50 (3) ◽  
pp. 251-256 ◽  
Author(s):  
Se Won Park ◽  
Chan Ho Kim ◽  
Nyun Namgung ◽  
Byoung Yun Jung ◽  
In Kee Paik ◽  
...  
Keyword(s):  
Magnesium Oxide ◽  
Blood Meal ◽  
Dietary Supplementation ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals The Effect of Administration of Copper Nanoparticles in Drinking Water on Redox Reactions in the Liver and Breast Muscle of Broiler Chickens

2019 ◽  
Vol 19 (3) ◽  
pp. 663-677
Author(s):  
Katarzyna Ognik ◽  
Ewelina Cholewińska ◽  
Anna Stępniowska ◽  
Aleksandra Drażbo ◽  
Krzysztof Kozłowski ◽  
...  
Keyword(s):  
Copper Nanoparticles ◽  
Copper Sulphate ◽  
Copper Content ◽  
Broiler Chickens ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Antioxidant Potential ◽  
Breast Muscle ◽  
Breast Meat ◽  
Dietary Copper

AbstractThe aim of the study was to determine what dosage of copper nanoparticles added in the form of a hydrocolloid to standard dietary supplementation with copper sulphate will increase the antioxidant potential in the liver and breast muscle of chickens. In total, 126 one-day-old Ross 308 chickens were assigned to 7 experimental groups of 18 birds each (3 replications of 6 individuals each). The basal-diet treatment did not receive nano-Cu. Experimental groups received nano-Cu (0.5, 1.0 or 1.5 mg/kg body weight per day) via a tube into the crop over three 3-day periods (days 8–10, 22–24 and 36–38) or three 7-day periods (days 8–14, 22–28 and 36–42). Dietary supplementation of chickens with nano-Cu to exceed the Cu level recommended by the NRC increased the content of Cu (P=0.042) while reducing that of Zn in the liver (P=0.031) and breast muscle (P=0.036). Supplementing the diet of chickens with nano-Cu to a level exceeding the level of copper recommended by the NRC by 7% to 25% increased the antioxidant potential of the liver and the breast meat. The study has shown that the antioxidant status of the liver and breast meat of chickens can be improved by supplementing the standard dietary copper sulphate supplement with the addition of nano-Cu, but to a level not exceeding 25% of the copper content recommended by NRC (1994) for broiler chickens, but the most safe is the nano-Cu level not exceeding 7% of the copper content recommended by NRC (1994).

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effect of Feed Withdrawal on Yields, Muscle pH, and Texture of Broiler Breast Meat

1991 ◽  
Vol 70 (4) ◽  
pp. 1020-1025 ◽  
Author(s):  
C.E. LYON ◽  
C.M. PAPA ◽  
R.L. WILSON
Keyword(s):  
Breast Meat ◽  
Feed Withdrawal ◽  
Muscle Ph ◽  
Broiler Breast

scholarly journals Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat

2012 ◽  
Vol 21 (3) ◽  
pp. 502-507 ◽  
Author(s):  
A.A. Droval ◽  
V.T. Benassi ◽  
A. Rossa ◽  
S.H. Prudencio ◽  
F.G. Paião ◽  
...  
Keyword(s):  
Consumer Attitudes ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Tenderization of Hot-boned Broiler Breast Meat by Clamping During Chilling

2002 ◽  
Vol 81 (1) ◽  
pp. 121-125 ◽  
Author(s):  
J.A. Cason ◽  
C.E. Lyon ◽  
J.A. Dickens
Keyword(s):  
Breast Meat ◽  
Broiler Breast
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