• Title/Summary/Keyword: chicken muscle

Search Result 213, Processing Time 0.028 seconds

Influence of Caponization on the Carcass Characteristics in Taiwan Country Chicken Cockerels

  • Lin, Cheng-Yung;Hsu, Jenn-Chung
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.16 no.4
    • /
    • pp.575-580
    • /
    • 2003
  • We determined the effect of caponization on the carcass and giblet characteristics, and skin and muscle color in Taiwan country chicken cockerels. Caponized birds were surgically altered at 10 weeks old and were fed growing and finishing diets ad libitum during an eighteen-week experimental period. The results showed that the percentage of dressing, heart, feet, thigh, head and neck were significantly (p<0.05) higher in the intact birds, while the capons had a higher (p<0.05) percentage of abdominal fat, intestine, back, wing and breast. Eviscerated weight, breast width, gizzard, liver and spleen ratios were not affected by the treatments. The breast skin color values for lightness (L*) and yellowness (b*) values in the capons were significantly (p<0.05) higher than in the intact birds, but the thigh and back skin were not significantly(p>0.05)different. Compared with the intact birds, the capons had a significantly (p<0.05) less redness (a*) values in the back skin, but were not significantly (p>0.05) different in the breast and thigh skin. The L* value of the thigh muscle was significantly (p<0.05) greater in the capons than in the intact birds, but were not significantly (p>0.05) different in breast and back muscles. The b* values in the breast, back and thigh muscles of the capons were significantly (p<0.05) greater whereas the intact birds had a higher (p<0.05) a* values in the breast, back, and thigh muscles. Moreover, our findings also indicate that the castration resulted in a significant alteration in dressing percentage, carcass region and organ percentage.

Effects of Supplementary Blood Meal on Carnosine Content in the Breast Meat and Laying Performance of Old Hens

  • Namgung, N.;Shin, D.H.;Park, S.W.;Paik, I.K.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.23 no.7
    • /
    • pp.946-951
    • /
    • 2010
  • The objective of this research was to evaluate the effects of dietary supplementation of blood meal (BM) as a source of histidine, and magnesium oxide (MgO) as a catalyst of carnosine synthetase, on carnosine (L-Car) content in the chicken breast muscle (CBM), laying performance, and egg quality of spent old hens. Four hundred eighty laying hens (Hy-Line$^{(R)}$ Brown), 95wk old, were allotted randomly into five replicates of six dietary treatments: T1; 100% basal diet, T2; 100% basal diet+MgO, T3; 97.5% basal diet+2.5% BM, T4; 97.5% basal diet+2.5% BM+MgO, T5; 95% basal diet+5% BM, T6; 95% basal diet+5% BM+MgO. Magnesium oxide was added at 0.3% of diets. The layers were fed experimental diets for 5wk. There were no significant differences in the weekly L-Car content in CBM among all treatments during the total experimental period, but some of the contrast comparisions showed higher L-Car in CBM of T6. The L-Car contents linearly decreased (p<0.01 or p<0.05) as the layers got older except in T4 (p>0.05). There were significant differences in egg weight (p<0.01) and soft and broken egg ratio (p<0.05). The control (T1) was highest in egg weight and T6 was lowest in soft and broken egg ratio. Among the parameters of egg quality, there were significant differences in eggshell strength (p<0.01) and egg yolk color (p<0.05). Magnesium oxide supplementation increased the eggshell strength and BM tended to decrease egg yolk color. Eggshell color, eggshell thickness, and Haugh unit were not influenced by BM and MgO. In conclusion, BM and MgO did not significantly influence the L-Car in CBM of spent layers. The L-Car content rapidly decreased as the layers became senescent. Eggshell strength was increased by MgO supplementation.

Evaluation of light-emitting diode colors and intensities on slaughter performance, meat quality and serum antioxidant capacity in caged broilers

  • Zichao Tan;Chuanfeng Zhou;Xueping Shi;Lihua Wang;Shubai Wang
    • Animal Bioscience
    • /
    • v.36 no.5
    • /
    • pp.731-739
    • /
    • 2023
  • Objective: This study was to evaluate the interaction of three different light-emitting diode (LED) light colors (white, green, and blue) and three intensities (5, 10, and 15 lx) on slaughter performance, meat quality and serum antioxidant capacity of broilers raised in three-layer cages. Methods: A total of 648 (8-days-old) male broiler chicks (Cobb-500) were randomly assigned in 3×3 factorially arranged treatments: three light colors (specifically, white, blue, and green) and three light intensities (namely, 5, 10, and 15 lx) for 35 days. Each treatment consisted of 6 replicates of 12 chicks. The test lasted for 35 days. Results: The semi-eviscerated weight percentage (SEWP) in 5 lx white was higher than that in 15 lx (p<0.01). The eviscerated weight percentage (EWP) (p<0.05) and water-loss percentage (WLP) (p<0.01) decreased in 10 lx white light than those in green light. Under blue light, the content of hypoxanthine (Hx) in muscle was lower than that under white and green light (p<0.01). The content of malondialdehyde (MDA) in 15 lx blue light was higher than that in 10 lx green light (p<0.05). Light color had an extremely significant effect on thigh muscle percentage, WLP, Hx, and crude protein content (p<0.01). Light intensity had a significant effect on SEWP (p<0.05), EWP (p<0.05), lightness (L*) value (p<0.05), WLP (p<0.01), and the contents of superoxide dismutase (p<0.05), MDA (p<0.01), glutathione peroxidase (p<0.01). Conclusion: Using white LED light with 10 lx light intensity can significantly improve the chicken quality of caged Cobb broilers, improve the content of inosine acid in chicken breast and enhance the antioxidant capacity of the body. We suggest that the broiler farm can use 10 lx white LED light source for lighting in 8 to 42 days.

Effect of Stocking Density on Chicken Meat Grades and PSE Incidence in Broiler House with or without Window (유창 및 무창계사의 사육 밀도에 따른 닭고기 등급 및 PSE육 출현에 미치는 영향)

  • Chae, H.S.;Kang, H.S.;Yoo, Y.M.;Jang, A.;Jeong, S.G.;Ham, J.S.;Ahn, C.N.
    • Korean Journal of Poultry Science
    • /
    • v.36 no.1
    • /
    • pp.1-7
    • /
    • 2009
  • This study was performed to evaluate the effect of the level of stocking density of housing with or without window on chicken meat quality. The incidence of $1^+$ grade of whole chicken housed with window significantly influenced by stocking density. The incidence of $1^+$ grade chicken at high stocking density ($0.050\;m^2$/head), standard stocking density ($0.066\;m^2$/head), and low stocking density ($0.083\;m^2$/head) was 26, 52, and 66%, respectively. Breast muscle of chicken housed with window and with low stocking density showed higher incidence of $1^+$ grade than high stocking density. Also minor and severe PSE (pale, soft, extractive) incidence of chicken meat were showed 4% each, while the $1^+$ grade chicken was not appeared at low density. In chicken thigh, the incidence rate was not affected by stocking density. In chicken housed without window, the incidence of $1^+$ grade chicken in high, standard, and low stocking density was 18, 8, and 46%, respectively. Also, the incidence of $1^+$ grade chicken breast was 2.6 times higher than the chicken in low stocking density. However, incidence of $1^+$ grade thigh was not affected by the stocking density. These results suggest that high stocking density significantly reduced the incidence of $1^+$ grade chicken meat regardless of housing with or without window.

Studies on the Processing Characteristics of Poultry Meat -1. Water Holding Capacity of Chicken Muscle- (가금육(家禽肉)의 가공적성(加工適性)에 관(關)한 연구(硏究) -1. 계육(鷄肉)의 보수력(保水力)-)

  • Sung, S.K.
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.2 no.1
    • /
    • pp.55-59
    • /
    • 1973
  • This experiment was carried out to improve on the simple and conventional processing method by studying the characteristics of poultry meat. For the experiment, 20 hens culled and 20 broilers were slaughtered and divided into the following five groups; whole carcass, skinned carcass, debonned carcass, thigh muscle and breast muscle. Each group was ground by the super grinding machine. The results tobtained are summarized as follows; (1) The percentage of the ready-to-cook of cull hens and broilers was $64.32{\pm}2.11,\;67.96{\pm}1.16$, and of the water uptake, $105.43{\pm}1.9,\;104.13{\pm}0.2$, respectively. (2) In the chemical composition, broiler meat showed high moisture content and a little low fat content, as compared with cull hen meat. By groups, whole carcass ground meat contained lower maisture content, and higher fat and ash content than thigh muscle and breast muscle. (3) Thigh muscle and breast muscle group was higher than the other and whole carcass group was lower for the relative WHC and water retention.(4) The higher temperature the higher cooking loss percentage in all groups, and whole carcass group was the highest cooking loss percentage among the all groups.(5) The significant difference was little observed for the relative WHC, water retention and cooking loss percentage by groups between cull hen and Broiler.

  • PDF

Effects of Dietary Green Tea on Meat Quality and Physico-chemical Properties of Broiler during Cold Storage (녹차 산물 급여가 계육의 저장 기간 중 육질과 이화학적 특성에 미치는 영향)

  • Jeong, J.Y.;Kim, G.D.;Jung, E.Y.;Hwang, Y.H.;Kim, S.H.;Kang, K.H.;Choi, Y.H.;Joo, S.T.;Park, G.B.
    • Korean Journal of Poultry Science
    • /
    • v.36 no.1
    • /
    • pp.77-84
    • /
    • 2009
  • The objective of the study was to investigate the effects of dietary green tea on chicken meat quality and fatty acid content. Broilers were fed one of the four dietary treatments containing 0, 0.5, 1 and 3 % green tea for 10 days. Crude moisture, crude fat, crude ash, pH, meat color (CIE $L^*$, $a^*$, $b^*$) and fatty acid composition were measured in chicken breast meat during cold-storage. Crude fat did not differ significantly among treatments. Dietary green tea increased the amount of unsaturated fatty acids and decreased that of saturated fatty acids in chicken meat, resulting in increased ratios of unsaturated fatty acids to saturated fatty acids. The amount of linoleic acid (18:2) and linolenic acid (18:3) was increased with increasing dietary green tea. Lightness ($L^*$), pH, TBARS, VBN, and total plate count were not significantly different during storage. Dietary green tea did not affect storage properties of chicken meat. The results of this study imply that dietary with green tea may have positive effects on chicken meat quality.

Effects of Chilling and Packing Methods on Physico-chemical Properties of Cold-stored Chicken Breast and Thigh Meats (냉각방법과 포장방법에 따른 냉장계육의 이화학적 특성 변화)

  • 박구부;하정기;진상근;박태선;신택순;이정일
    • Korean Journal of Poultry Science
    • /
    • v.24 no.1
    • /
    • pp.17-28
    • /
    • 1997
  • This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.

  • PDF

Infection Characteristics of Korean Trichinella Isolate to Some Kind of Experimental Animals

  • Sohn Woon-Mok;Moon Hyung-Do
    • Biomedical Science Letters
    • /
    • v.12 no.2
    • /
    • pp.99-104
    • /
    • 2006
  • Present study was performed to investigate the host-parasite relationship of the Korean Trichinella isolate (KTI). In the experiment to observe the infectivity of KTI to several kinds of animals, the reproductive capacity index (RCT) was highest in cats, and that in mice, hamsters and rats was followe4 in descending order. However, birds, i.e. wild goose and chicken, did not infect with KTI. The number of larvae per a gram of muscle (LPG: 377) was highest in the tongue of cats experimentally infected with KTI larvae. LPG in the diaphragm, anterior leg, back, posterior leg and abdominal muscles were 313, 246, 234, 225 and 170 respectively. Muscle larvae recovered at 55 days after infection were revealed the highest infectivity (RCI: 137.2) in mice. RCI was comparatively low in the mice infected with less than 25 day-old and more than 300 day-old larvae. In the experiment to observe the susceptibility of KTI by the mouse strain, ICR (RCI: 137.2), C57BL/6 (RCI: 108.8), DBA/2 (RCI: 107.1), C3H (RCI: 98.7), BALB/c (RCI: 96.9), FVB (RCI: 96.1) and B6C3F1 (RCI: 85.3) were very susceptible. However, BDF1 (RCI: 57.7) and CBA (RCI. 57.1) were revealed the moderate susceptibility, and B6CBAF1 (RCI: 23.1) was shown the lowest. The infection sites of adults were posteriorly transferred in the small intestine of experimental mice according to the infection periods of muscle larvae. The infection characteristics of KTI observed in this study may be useful as the basic data in the advanced studies, furthermore in the study of other Trichinella isolates.

  • PDF

Meat Quality, Textural and Sensory Properties of Farm-Grown Pheasant Meat and Processed Products (농장 사육 꿩고기의 육질 및 가공제품의 물성과 관능특성)

  • 오홍록;유익종;최성희
    • Food Science of Animal Resources
    • /
    • v.24 no.1
    • /
    • pp.73-79
    • /
    • 2004
  • Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L* and b* and lower value of a* than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.

Molecular Characterization and Expression Analysis of Adrenergic Receptor Beta 2 (ADRB2) Gene before and after Exercise in the Horse

  • Cho, Hyun-Woo;Shin, Sangsu;Song, Ki-Duk;Park, Jeong-Woong;Choi, Jae-Young;Lee, Hak-Kyo;Cho, Byung-Wook
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.28 no.5
    • /
    • pp.686-690
    • /
    • 2015
  • The adrenergic receptor beta 2 (ADRB2) plays a role in various physiological responses of the muscle to exercise, such as contraction and relaxation. Given its important role in muscle function, we investigated the structure of the horse ADRB2 gene and its expression pattern after exercise to determine if it can serve as a putative biomarker for recovery. Evolutionary analyses using synonymous and non-synonymous mutation ratios, were compared with other species (human, chimpanzee, mouse, rat, cow, pig, chicken, dog, and cat), and revealed the occurrence of positive selection in the horse ADRB2 gene. In addition, expression analyses by quantitative polymerase chain reaction exhibited ubiquitous distribution of horse ADRB2 in various tissues including lung, skeletal muscle, kidney, thyroid, appendix, colon, spinal cord and heart, with the highest expression observed in the lung. The expression of ADRB2 in skeletal muscle was significantly up-regulated about four folds 30 minutes post-exercise compared to pre-exercise. The expression level of ADRB2 in leukocytes, which could be collected with convenience compared with other tissues in horse, increased until 60 min after exercise but decreased afterward until 120 min, suggesting the ADRB2 expression levels in leukocytes could be a useful biomarker to check the early recovery status of horse after exercise. In conclusion, we identified horse ADRB2 gene and analyzed expression profiles in various tissues. Additionally, analysis of ADBR2 gene expression in leukocytes could be a useful biomarker useful for evaluation of early recovery status after exercise in racing horses.