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9 pages, 253 KiB

Open AccessArticle

Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat

by Violeta Razmaitė, Artūras Šiukščius and Giedrius Šarauskas

Animals 2022, 12(5), 632; https://doi.org/10.3390/ani12050632 - 2 Mar 2022

Viewed by 2010

The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of [...] Read more.

The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Vištinės fed the diet containing either rapeseed cake (group 1) or camelina cake (group 2) at the age of 13 weeks were used for the evaluation of physical and technological attributes. The diet did not affect the colour of goose meat; however, females showed higher (p < 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (p < 0.001) cooking losses of breast and thigh muscles and also higher (p < 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. Females had higher (p < 0.05) cooking loss of the breast, whereas males had higher (p < 0.05) cooking loss of the thigh. The growth rate of geese and their slaughter time showed an effect (p < 0.05 and p < 0.01, respectively) on pH of thigh muscles. Higher (p < 0.01) hardness of the breast muscle in the camelina group compared with the rapeseed group was detected by the texture profile analysis (TPA) as well as other parameters such as cohesiveness and gumminess, chewiness. Despite some differences in technological meat quality attributes, the quality of goose meat produced with diet supplementation of 10% of rapeseed cake and camelina seed cake can be considered as suitable. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

20 pages, 1917 KiB

Open AccessArticle

Biomolecules, Fatty Acids, Meat Quality, and Growth Performance of Slow-Growing Chickens in an Organic Raising System

by Wittawat Molee, Wichuta Khosinklang, Pramkamon Tongduang, Kanjana Thumanu, Jirawat Yongsawatdigul and Amonrat Molee

Animals 2022, 12(5), 570; https://doi.org/10.3390/ani12050570 - 24 Feb 2022

Cited by 11 | Viewed by 3027

Abstract

This study was to determine the effect of the organic raising system (OR) on growth performance, meat quality, and physicochemical properties of slow-growing chickens. Three hundred and sixty (one-day-old) Korat chickens (KRC) were randomly assigned to control (CO) and OR groups. The groups [...] Read more.

This study was to determine the effect of the organic raising system (OR) on growth performance, meat quality, and physicochemical properties of slow-growing chickens. Three hundred and sixty (one-day-old) Korat chickens (KRC) were randomly assigned to control (CO) and OR groups. The groups comprised six replicates of thirty chickens each. The chickens were housed in indoor pens (5 birds/m²), wherein those in OR had free access to Ruzi pasture (1 bird/4 m²) from d 21 to d 84 of age. In the CO group, chickens were fed with a mixed feed derived from commercial feedstuffs, while those in the OR group were fed with mixed feed derived from organic feedstuffs. The results revealed a lower feed intake (p < 0.0001) and feed conversion ratio (p = 0.004) in the OR. The OR increased total collagen, protein, shear force, color of skin and meat, and decreased abdominal fat (p < 0.05). The OR improved fatty acid with increased DHA, n-3 PUFA, and decreased the ratio of n-6 to n-3 PUFA in KRC meat (p < 0.05). The synchrotron radiation-based Fourier transform infrared spectroscopy and correlation loading analyses confirmed these results. In conclusion, our results proved that OR could improve growth performance and meat quality and suggested the raising system be adopted commercially. In addition, the observed differences in biochemical molecules could also serve as markers for monitoring meat quality. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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13 pages, 1232 KiB

Open AccessArticle

Reliability of a White Striping Scoring System and Description of White Striping Prevalence in Purebred Turkey Lines

by Ryley J. Vanderhout, Emily M. Leishman, Heather Hiscock, Emhimad A. Abdalla, Bayode O. Makanjuola, Jeff Mohr, Alexandra Harlander-Matauschek, Shai Barbut, Benjamin J. Wood, Christine F. Baes and Nienke van Staaveren

Animals 2022, 12(3), 254; https://doi.org/10.3390/ani12030254 - 21 Jan 2022

Cited by 3 | Viewed by 2507

Abstract

To efficiently meet consumer demands for high-quality lean meat, turkeys are selected for increased meat yield, mainly by increasing breast muscle size and growth efficiency. Over time, this has altered muscle morphology and development rates, which are believed to contribute to the prevalence [...] Read more.

To efficiently meet consumer demands for high-quality lean meat, turkeys are selected for increased meat yield, mainly by increasing breast muscle size and growth efficiency. Over time, this has altered muscle morphology and development rates, which are believed to contribute to the prevalence of myopathies. White striping is a myopathy of economic importance which presents as varying degrees of white striations on the surface of skinless breast muscle and can negatively affect consumer acceptance at the point of sale. Breeding for improved meat quality may be a novel strategy for mitigating the development of white striping in turkey meat; however, it is crucial to have a reliable assessment tool before it can be considered as a phenotype. Six observers used a four-category scoring system (0–3) to score severity in several controlled rounds and evaluate intra- and inter-observer reliability of the scoring system. After sufficient inter-observer reliability (Kendall’s W > 0.6) was achieved, 12,321 turkey breasts, from four different purebred lines, were scored to assess prevalence of the condition and analyze its relationship with important growth traits. Overall, the prevalence of white striping (Score > 0) was approximately 88% across all genetic lines studied, with most scores being of moderate-severe severity (Score 1 or 2). As was expected, increased white striping severity was associated with higher slaughter weight, breast weight, and breast meat yield (BMY) within each genetic line. This study highlights the importance of training to improve the reliability of a scoring system for white striping in turkeys and was required to provide an updated account on white striping prevalence in modern turkeys. Furthermore, we showed that white striping is an important breast muscle myopathy in turkeys linked to heavily selected traits such as body weight and BMY. White striping should be investigated further as a novel phenotype in future domestic turkey selection through use of a balanced selection index. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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12 pages, 570 KiB

Open AccessArticle

Effects of Cyclic Thermal Stress at Later Age on Production Performance and Meat Quality of Fast-Growing, Medium-Growing and Thai Native Chickens

by Yuwares Malila, Anuwat Jandamuk, Thanawan Uopasai, Thongsa Buasook, Yanee Srimarut, Pornnicha Sanpinit, Yupin Phasuk and Sajee Kunhareang

Animals 2021, 11(12), 3532; https://doi.org/10.3390/ani11123532 - 11 Dec 2021

Cited by 10 | Viewed by 2824

Abstract

The present study aimed at assessing the impact of cyclic thermal stress on production performance and meat quality of commercial broilers (BRs), Thai native chickens (NT) and the hybrids between BR and NT (H75; crossbreed 25% NT). At the age of 3, 5 [...] Read more.

The present study aimed at assessing the impact of cyclic thermal stress on production performance and meat quality of commercial broilers (BRs), Thai native chickens (NT) and the hybrids between BR and NT (H75; crossbreed 25% NT). At the age of 3, 5 and 9 weeks for BR, H75 and NT, respectively, each strain was equally divided (n = 50) into control and treatment groups. The controls were raised at a constant 26 ± 1 °C, while the treatments were subjected to thermal stress (35 ± 1 °C, 6 h daily) for 3 weeks. The results indicated that final weight and average daily gain of BR and NT treated groups were significantly lower than those of their control counterparts. Reduced body weight gain of BR and H75, as well as feed intake of H75, was observed in the treatment groups (p < 0.05). The stressed BR breasts showed decreased moisture, fat and carbohydrate, accompanied by increased protein, ash, L *-value, b*-value and shear force (p < 0.05). No significant effects (p ≥ 0.05) of the thermal stress on meat quality indices were found for H75 and NT breast samples. Pectoral myopathies were observed in BR and H75 chickens, but the numbers of cases were decreased in the thermally treated groups. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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10 pages, 24616 KiB

Open AccessArticle

Comparison of the Automatic and Manual Broiler Pre-Slaughter Chain Based on Trailer Microclimate during Transportation and Its Effect on m. pectoralis major

by Filip Beňo, Tereza Škorpilová, Václav Pohůnek, Josef Bauer and Rudolf Ševčík

Animals 2021, 11(10), 2946; https://doi.org/10.3390/ani11102946 - 12 Oct 2021

Cited by 2 | Viewed by 2872

Abstract

This study aims to compare two broiler pre-slaughter chain methods: (i) the automatic pre-slaughter chain (APC) and (ii) manual pre-slaughter chain (MPC). The comparison is based on the evaluation of the trailer microclimate, number of injuries, and breast muscle (m. pectoralis major [...] Read more.

This study aims to compare two broiler pre-slaughter chain methods: (i) the automatic pre-slaughter chain (APC) and (ii) manual pre-slaughter chain (MPC). The comparison is based on the evaluation of the trailer microclimate, number of injuries, and breast muscle (m. pectoralis major) quality. Transportation lasts 3.5 h, unloading 1 h. The selection of two hundred 39-day-old broilers (Ross 308 and Cobb 500 breeds) is random for each type of method. After slaughter, the pH value, electrical conductivity (EC), and color (lightness) of breast muscle tissues are determined at different post-mortem intervals. The MPC negatively affects the microclimate (p < 0.001), meat qualitative characteristics (p < 0.001), and places a greater strain on the body of chickens compared with APC. The average pH_15min value of MPC broiler breast muscle tissue, generally used as the main meat quality parameter, is 5.97 ± 0.12, in contrast to 6.36 ± 0.16 for APC. Higher pH_15min value of APC indicates better welfare and pre-slaughter handling. Values of EC and L* of breast tissues also confirms a difference between the methods of broiler handling (p < 0.001). No difference is found between the breed lines (p > 0.05). Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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14 pages, 8293 KiB

Open AccessArticle

RNA Profiles of the Korat Chicken Breast Muscle with Increased Carnosine Content Produced through Dietary Supplementation with β-Alanine or L-Histidine

by Satoshi Kubota, Kasarat Promkhun, Panpradub Sinpru, Chanadda Suwanvichanee, Wittawat Molee and Amonrat Molee

Animals 2021, 11(9), 2596; https://doi.org/10.3390/ani11092596 - 3 Sep 2021

Cited by 10 | Viewed by 3628

Abstract

Korat chicken (KRC) is a slow-growing chicken bred in Thailand, whose meat exhibits a unique toughness. A previous study produced KRC breast meat containing high carnosine content through dietary supplementation with β-alanine or L-histidine; however, the KRC that were fed an L-histidine-supplemented diet [...] Read more.

Korat chicken (KRC) is a slow-growing chicken bred in Thailand, whose meat exhibits a unique toughness. A previous study produced KRC breast meat containing high carnosine content through dietary supplementation with β-alanine or L-histidine; however, the KRC that were fed an L-histidine-supplemented diet produced meat that was significantly more tender. Herein, we performed RNA-Seq to identify candidate genes involved in the regulation of carnosine content and meat toughness. Total RNA was isolated from five female KRC breast muscles in each treatment group that KRC fed diets without supplementation, supplemented with β-alanine or L-histidine. Compared to the non-supplemented group, we identified 118 and 198 differentially expressed genes (DEGs) in the β-alanine or L-histidine supplementation groups, respectively. Genes potentially related to meat tenderness—i.e., those regulating myosin, collagen, intramuscular fat, and calpain—were upregulated (LOC107051274, ACSBG1, and CAPNS2) and downregulated (MYO7B, MYBPH, SERPINH1, and PGAM1). However, carnosine synthase gene was not identified. Functional enrichment analysis identified pathways affected by dietary supplementation, including the insulin signaling pathway (β-alanine supplementation) and the insulin resistance and adipocytokine signaling pathways (L-histidine supplementation). The FoxO signaling pathway was identified as a regulatory network for both supplementation groups. The identified genes can be used as molecular markers of meat tenderness in slow-growing chickens. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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9 pages, 811 KiB

Open AccessArticle

Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea

by Sol-Hee Lee and Hack-Youn Kim

Animals 2021, 11(9), 2565; https://doi.org/10.3390/ani11092565 - 31 Aug 2021

Cited by 8 | Viewed by 2798

Abstract

This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of [...] Read more.

This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of broiler was significantly higher than that of spent hen (p < 0.05). The pH of broiler thigh was significantly higher than that of the other treatments (p < 0.05), while on the other hand spent hen breast had a lower value than other treatments (p < 0.05). The redness of the thigh of both types was more than that of the breast (p < 0.05). In contrast, the yellowness of the breast of the two types was more than that of the thigh of both types. The changes in organoleptic characteristics of broiler was higher than that of spent hen, and the aroma patterns detected using the electronic nose were markedly different in terms of the type of meat. Spent hens are generally considered to have lower consumption rates than broilers because they have a lower taste and aroma. Therefore, the results of this study suggest that processing or additives are required in the distribution method of spent hens. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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14 pages, 4964 KiB

Open AccessArticle

Gastrocnemius Muscle Structural and Functional Changes Associated with Domestication in the Turkey

by Kristin K. Stover, David A. Sleboda, Elizabeth L. Brainerd and Thomas J. Roberts

Animals 2021, 11(7), 1850; https://doi.org/10.3390/ani11071850 - 22 Jun 2021

Viewed by 2294

Abstract

Selection for increased muscle mass in domestic turkeys has resulted in muscles twice the size of those found in wild turkeys. This study characterizes muscle structural changes as well as functional differences in muscle performance associated with selection for increased muscle mass. We [...] Read more.

Selection for increased muscle mass in domestic turkeys has resulted in muscles twice the size of those found in wild turkeys. This study characterizes muscle structural changes as well as functional differences in muscle performance associated with selection for increased muscle mass. We compared peak isometric force production, whole muscle and individual fiber cross-sectional area (CSA), connective tissue collagen concentration and structure of the lateral gastrocnemius (LG) muscle in wild and adult domestic turkeys. We also explored changes with age between juvenile and adult domestic turkeys. We found that the domestic turkey’s LG muscle can produce the same force per cross-sectional area as a wild turkey; however, due to scaling, domestic adults produce less force per unit body mass. Domestic turkey muscle fibers were slightly smaller in CSA (3802 ± 2223 μm²) than those of the wild turkey (4014 ± 1831 μm², p = 0.013), indicating that the absolutely larger domestic turkey muscles are a result of an increased number of smaller fibers. Collagen concentration in domestic turkey muscle (4.19 ± 1.58 μg hydroxyproline/mg muscle) was significantly lower than in the wild turkeys (6.23 ± 0.63 μg/mg, p = 0.0275), with visible differences in endomysium texture, observed via scanning electron microscopy. Selection for increased muscle mass has altered the structure of the LG muscle; however, scaling likely contributes more to hind limb functional differences observed in the domestic turkey. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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12 pages, 241 KiB

Open AccessArticle

Evaluation of Chemical Composition and Meat Quality of Breast Muscle in Broilers Reared under Light-Emitting Diode

by Francesca Bennato, Andrea Ianni, Camillo Martino, Lisa Grotta and Giuseppe Martino

Animals 2021, 11(6), 1505; https://doi.org/10.3390/ani11061505 - 22 May 2021

Cited by 14 | Viewed by 2533

Abstract

The present study was designed to investigate the role of three different light-emitting diode (LED) light color temperatures on the growth performance, carcass characteristics, and breast meat quality of broilers. In our experimental condition, 180 chicks were randomly distributed into four environmentally controlled [...] Read more.

The present study was designed to investigate the role of three different light-emitting diode (LED) light color temperatures on the growth performance, carcass characteristics, and breast meat quality of broilers. In our experimental condition, 180 chicks were randomly distributed into four environmentally controlled rooms (three replicates/treatment). The experimental design consisted of four light sources: neon (Control), Neutral (Neutral LED; K = 3500–3700), Cool (Cool LED; K = 5500–6000), and Warm (Warm LED; K = 3000–2500). Upon reaching the commercial weight (3.30 ± 0.20 kg live weight), 30 birds from each group were randomly selected, and live and carcass weight were evaluated to determinate the carcass yield. Following the slaughtering, samples of hemibreast meat were collected from each group and analyzed for physical and chemical properties, fatty acids composition, and volatile compounds. Live weight and carcass weight were negatively influenced by the Warm LED; however, no significant differences were observed in carcass yield in any of the experimental conditions. Higher drip loss values were detected in breast meat samples obtained by broilers reared under Neutral and Cool LEDs. In regard to the meat fatty acids profiles, higher polyunsaturated fatty acids (PUFA) values were detected with the Warm LED; however, the ratio of PUFA/saturated fatty acids (SFA) did not change in any group. The evaluation of volatile profiles in cooked chicken meat led to the identification of 18 compounds belonging to the family of aldehydes, alcohols, ketones, and phenolic compounds, both at 0 (T0) and 7 (T7) d after the cooking. The results of the present study suggest that the LED represents an alternative technology that is cheaper and more sustainable than traditional light sources, since it allows economic savings for poultry farming without significant alterations on the production parameters or the quality of the product. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

16 pages, 855 KiB

Open AccessArticle

Lysine Depletion during Different Feeding Phases: Effects on Growth Performances and Meat Quality of Broiler Chickens

by Francesca Soglia, Marco Zampiga, Giulia Baldi, Yuwares Malila, Krittaporn V. Thanatsang, Yanee Srimarut, Nantawat Tatiyaborworntham, Onuma Unger, Annop Klamchuen, Luca Laghi, Massimiliano Petracci and Federico Sirri

Animals 2021, 11(6), 1499; https://doi.org/10.3390/ani11061499 - 21 May 2021

Cited by 5 | Viewed by 3183

Abstract

The present study aimed at assessing the impact of lysine restriction performed during different feeding phases on growth performances, meat quality traits and technological properties as well as on the incidence and severity of breast muscle abnormalities. For this purpose, a total of [...] Read more.

The present study aimed at assessing the impact of lysine restriction performed during different feeding phases on growth performances, meat quality traits and technological properties as well as on the incidence and severity of breast muscle abnormalities. For this purpose, a total of 945 one-day-old Ross 308 male chicks was randomly divided into three experimental groups: CONT, fed a four feeding phases commercial diet, GRW I, and GRW I + II fed CONT diet with the depletion of synthetic lysine during grower I and grower I and II feeding phases, respectively. Productive performances were recorded throughout the whole rearing cycle and the incidence of breast muscle growth-related abnormalities assessed at slaughter (49 d) on 280 breasts/group. Quality traits and technological properties of breast meat were measured on a total of 54 Pectoralis major muscles. Lysine restriction only marginally affected the productive performances and the quality parameters of breast meat. The increased (p < 0.05) solubility of the protein fraction along with the remarkably higher (p < 0.05) anserine content found in GRW I + II suggests an increased energy requirement in the pectoral muscles belonging to lysine-restricted birds and supports the hypothesis of a reduced protein synthesis taking place within these muscles. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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15 pages, 2050 KiB

Open AccessArticle

Effect of Broilers Chicken Diet Supplementation with Natural and Acidified Humic Substances on Quality of Produced Breast Meat

by Marek Hudák, Boris Semjon, Dana Marcinčáková, Lukáš Bujňák, Pavel Naď, Beáta Koréneková, Jozef Nagy, Martin Bartkovský and Slavomír Marcinčák

Animals 2021, 11(4), 1087; https://doi.org/10.3390/ani11041087 - 10 Apr 2021

Cited by 18 | Viewed by 4712

Abstract

This study was conducted to examine the effect of two humic substances (HS) supplemented in broilers’ diet on the breast meat quality of broiler chickens. In this experiment, 120 pieces of one-day-old COBB500 broiler chickens were used. Broilers were divided into three groups, [...] Read more.

This study was conducted to examine the effect of two humic substances (HS) supplemented in broilers’ diet on the breast meat quality of broiler chickens. In this experiment, 120 pieces of one-day-old COBB500 broiler chickens were used. Broilers were divided into three groups, each containing 40 birds with three replications (13, 13, and 14 per one pen). Fattening lasted 38 days. The first experimental diet was supplemented with 0.7% of HS (HS0.7) and the second was enriched with 0.7% of acidified HS (HSA0.7). The control group of broilers (C) was fed a basal diet without the addition of any supplements. HS0.7 samples had the highest total protein content and the lowest content of fat (p < 0.01). The effects of broiler diet and storage had a significant impact on the pH of breast samples, p < 0.001 and p < 0.05, respectively. Supplementation of HS in broiler diet positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (p < 0.05). HSA0.7 samples had significantly better juiciness after the storage period (p < 0.001). The quality of meat produced with supplementation of HS in broilers’ feed can be considered as valuable in human nutrition due to improved protein and fat content with decreased lipid oxidation. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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13 pages, 1675 KiB

Open AccessArticle

Thai Native Chicken as a Potential Functional Meat Source Rich in Anserine, Anserine/Carnosine, and Antioxidant Substances

by Sukanya Charoensin, Banyat Laopaiboon, Wuttigrai Boonkum, Jutarop Phetcharaburanin, Myra O. Villareal, Hiroko Isoda and Monchai Duangjinda

Animals 2021, 11(3), 902; https://doi.org/10.3390/ani11030902 - 22 Mar 2021

Cited by 36 | Viewed by 6459

Abstract

This study identified anserine and anserine/carnosine in chicken breast of Thai native chicken (TNC; 100% Thai native), Thai synthetic chicken (TSC; 50% Thai native), and Thai native crossbred chicken (TNC crossbred; 25% Thai native) compared with commercial broiler chicken (BR; 0% Thai native) [...] Read more.

This study identified anserine and anserine/carnosine in chicken breast of Thai native chicken (TNC; 100% Thai native), Thai synthetic chicken (TSC; 50% Thai native), and Thai native crossbred chicken (TNC crossbred; 25% Thai native) compared with commercial broiler chicken (BR; 0% Thai native) using nuclear magnetic resonance (NMR) spectroscopy and the effect on antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl assay (DPPH). We conducted experiments with a completely randomized design and explored principal components analysis (PCA) and orthogonal projection to latent structure-discriminant analysis (OPLS-DA) to identify the distinguishing metabolites and relative concentrations from ¹H NMR spectra among the groups. The relative concentrations and antioxidant properties among the groups were analyzed by analysis of variance (ANOVA) using the general linear model (GLM). This study revealed seven metabolites alanine, inositol monophosphate (IMP), inosine, and anserine/carnosine, lactate, anserine, and creatine. Lactate, anserine, and creatine were major components. In terms of PCA, the plots can distinguish BR from other groups. OPLS-DA revealed that anserine and anserine/carnosine in the chicken breast were significantly higher in TNC, TSC, and TNC crossbred than BR according to their relative concentrations and antioxidant properties (p < 0.01). Therefore, TNCs and their crossbreeds might have the potential to be functional meat sources. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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11 pages, 891 KiB

Open AccessArticle

Paternal Dietary Methionine Supplementation Improves Carcass Traits and Meat Quality of Chicken Progeny

by Mohamed Shafey Elsharkawy, Ying Chen, Ranran Liu, Xiaodong Tan, Wei Li, Ibrahim El-Wardany, Dongqin Zhao, Maiqing Zheng, Jie Wen and Guiping Zhao

Animals 2021, 11(2), 325; https://doi.org/10.3390/ani11020325 - 28 Jan 2021

Cited by 10 | Viewed by 2849

Abstract

The effects that maternal dietary methionine have on progeny have been reported on broilers. However, the paternal effects are not known, so the current study was conducted to explore the influences of paternal dietary methionine (Met) have on progeny carcass traits, meat quality, [...] Read more.

The effects that maternal dietary methionine have on progeny have been reported on broilers. However, the paternal effects are not known, so the current study was conducted to explore the influences of paternal dietary methionine (Met) have on progeny carcass traits, meat quality, and related gene expressions. A total of 192 hens and 24 roosters from Ross parent stock at 36 weeks of age were selected. From week 37 to 46, the roosters were allocated to two groups with three replicates of 4 cocks each, (control, 0.28% Met), and methionine group (MET group, 0.28% Met + 0.1% coated Met). The results revealed that, although the heavier live body weight in progeny at day 49 of control group compared to MET group (p < 0.05), the relative eviscerated yield and relative thigh muscle yield were higher in MET group (p < 0.05); but the relative abdominal fat was lower (p < 0.05). In thigh and breast muscles, a positive response of pH_{24 h} value, shear force (g) and drip loss (%) were observed in MET group (p < 0.05). The lightness (L) and redness (a) were increased (p < 0.05) in breast muscles of MET group, while only the redness (a*_{24 h}) and yellowness (b*_{24 h}) were increased (p < 0.05) in thigh muscles of MET group. The gender has a significant (p < 0.05) effect on carcass traits and muscle redness (a*), where these traits improved in males, and no interaction between treatments and gender were observed for these results. The expression levels of PRKAG2 and PRDX4 supported the changes in muscle pH, with these up-regulated in thigh and breast muscles of MET group, the PPP1R3A gene supported the changes in pH value being down-regulated (p < 0.01) in these same muscles. The BCO1 gene expression was consistent with the changes in meat color and was up-regulated (p < 0.01) in thigh muscles of MET group, consistent with the changes in b* color values. Finally, it was concluded that the supplementation of 0.1% Met to rooster diets could improve carcass characteristics and meat quality of progeny. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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16 pages, 518 KiB

Open AccessArticle

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

by Krittaporn V. Thanatsang, Yuwares Malila, Sopacha Arayamethakorn, Yanee Srimarut, Nantawat Tatiyaborworntham, Tanaporn Uengwetwanit, Atikorn Panya, Wanilada Rungrassamee and Wonnop Visessanguan

Animals 2020, 10(12), 2272; https://doi.org/10.3390/ani10122272 - 2 Dec 2020

Cited by 28 | Viewed by 4301

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Poultry Production: Factors Affecting Meat Quality)

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