Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems

Viana, Fernanda M.; Canto, Anna C.V.C.S.; Costa-Lima, Bruno R.C.; Salim, Ana Paula Amaral de Alcântara; Conté-Júnior, Carlos Adam

doi:10.3382/ps/pew331

Cited by 24 publications

(18 citation statements)

References 38 publications

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“…However, Woo-Ming et al (2018) reported that access to pasture did not affect breast colour parameters in broiler chickens. Viana et al (2017) found that the a * value of broiler meat was higher in organic production, and the b * value was higher in conventional production.…”

Section: Discussionmentioning

confidence: 96%

Physical quality characteristics of breast and leg meat of slow- and fast-growing broilers raised in different housing systems

2020

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Abstract. This study was made to determine the effects of genotype and housing system on physical quality characteristics of breast and leg meat of broilers under experimental conditions. The 150 slow-growing and 150 fast-growing 1 d old chicks were divided into three sub-groups with indoor raised slatted plastic floor, indoor concrete floor with rice hull litter, and free-range housing systems (2 genotype groups × 3 housing systems). All birds were offered the same diet and were housed in similar conditions until they were 56 d old. At slaughter, 10 birds from each main group were selected randomly to determine the quality characteristics of the meat. In total, 60 breast meat pieces (pectoralis major muscle) and 60 legs of the chickens were used for meat quality analysis including pH, shear force, and colour characteristics such as lightness (L∗), redness (a∗), yellowness (b∗), saturation (C∗), and hue angle (h∗). The pH of breast meat was significantly affected by genotype and housing system (P<0.001 and P<0.001). There were significant genotype × housing system interactions for pH (P<0.015 and P<0.001) and shear force values (P<0.007 and P<0.012) of leg and breast meat. There were no significant effects of genotype and housing system on leg and breast meat colour properties except for effects of genotype on redness (a∗) of breast meat (p<0.005) and effects of housing on redness of leg meat colour (p<0.031). Slow-growing chickens and chickens housed in deep litter had a higher redness (darker) value of breast and leg meat colour compared to fast-growing birds and free range and slatted floor. In conclusion, it can be said that fast-growing broilers may be more appropriate for slatted plastic floor housing and slow-growing broilers may be more suitable for a free-range housing system, but further research on factors affecting meat quality would be very beneficial, especially in slow-growing broilers.

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Section: Discussionmentioning

confidence: 96%

Physical quality characteristics of breast and leg meat of slow- and fast-growing broilers raised in different housing systems

2020

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“…The increase in lipid oxidation is potentially due to the depletion of meat redox capacity during storage and the formation of secondary products that interact with fatty acids, which can cause a chain reaction and intensify lipid oxidation (Chamorro et al, ). In general, the colour stability of meat appears related to lipid oxidation (Viana, Canto, Costa‐Lima, Salim, & Conte‐Junior, ). In addition, the micro‐organisms produce undesirable quality changes in meats, especially in relation to lactic acid bacteria, a major bacterial group associated with meat spoilage (Doulgeraki et al, ).…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary Moringa stem meal level on growth performance, slaughter performance and serum biochemical parameters in geese

Zhai

et al. 2019

Animal Physiology Nutrition

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Moringa stem meal (MSM) with a high level of crude fibre (CF) might be developed and utilized in herbivorous geese as an unconventional feedstuff. The aim of this study was to investigate the effect of the MSM level in the diet on the growth performance, slaughter performance, breast meat quality and serum biochemical parameters in geese from 22 to 70 days of age. A one‐factor completely randomized design was adopted in our study. A total of one thousand eight 21‐day‐old geese were randomly divided into six groups, with six replicates per group and 28 birds per replicate. The geese were fed diets containing MSM levels of 0, 20, 40, 60, 80 or 100 g/kg during day 22–70. The dietary MSM level had no effect (p > .05) on the final body weight (BW), average daily gain (ADG) or average daily feed intake (ADFI). The feed/gain ratio (F/G) increased linearly (p < .001) as the dietary MSM level increased. No differences (p > .05) were observed in the slaughter performance, meat quality and the relative organ weight (except for thymus) of the geese (p > .05). The relative weight of the thymus in the geese fed diets with supplementation of MSM was higher than that in the non‐supplemented MSM control group (p < .05). In addition, 100 g MSM/kg of diet decreased the serum glucose (GLU) level (p < .05) and increased the alanine transaminase (ALT) enzyme activity (p = .03). Dietary MSM levels of no more than 60 g/kg had no effects on the growth performance and slaughter performance, whereas diets with 100 g MSM/kg increased the F/G and serum ALT enzyme activity, as well as decreasing the serum GLU level. Therefore, MSM provided at a reasonable level could be developed as an unconventional feedstuff for geese at the finisher period.

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“…In addition, the discoloration of meat is also associated with increased in oxidative processes from lipid oxidation, for the formation of metmyoglobin. The accumulation of metmyoglobin, which could be due to the reduction of metmyoglobin reducing enzymes activity relates to color deterioration, which corresponds to more discoloration and changes in light reflectivity [25,26]. Meanwhile, the changes in the enzyme activity may also affect the increased redness value at frozen storage temperature compared with chilled temperature, and this corroborates with Fernandes et al [27], which demonstrated increase meat redness after being stored at frozen (−12 • C) compared with chilled (between 0 and 4 • C) temperature.…”

Section: Effects Of Different Storage Temperature and Storage Duratiomentioning

confidence: 99%

Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis Major Muscle Subjected to Different Storage Temperature and Duration

Aziz

Hayat

Kaka

et al. 2020

Foods

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Storage temperature and duration plays an important role in meat processing. Observations in poultry processing plants have shown a serious deviation in storage condition compared to the recommended procedures. Furthermore, there is still a paucity of evidence on the effects of storage temperature and duration on meat quality and microbial population. The aim of this study was to determine the effects of different temperature and duration during storage on physico-chemical properties and microbiological quality of broiler chicken Pectoralis major muscle. Eighty birds were slaughtered and processed, following which the packed boneless breast (PBB) (each bird was to provide two breast muscle samples; left breast and right breast) was divided into four groups, each consisted of 40 PBB. Each group was subsequently assigned to storage either at 4 °C, −10 °C, −18 °C or −40 °C, for 24 h before 20 PBB samples from each group were transported to the respective laboratory for meat quality and microbiological analysis. The remaining 20 PBB from each storage temperature were stored for 72 h before being transported for analysis. Results have shown significant increases in drip loss and cooking loss as the storage temperature decreases. Similarly, storage duration significantly affected cooking loss, of which, samples stored for 72 h exhibited higher cooking loss compared to those stored for 24 h. For color, significant differences were only observed in lightness (L*) and redness (a*) values. Longer duration of storage had significantly improved tenderness whereby, samples that have been stored for a shorter duration presented higher pH values. Populations of coliform and Salmonella decreased significantly with decreasing temperature and increasing storage duration.

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Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems

Cited by 24 publications

References 38 publications

Physical quality characteristics of breast and leg meat of slow- and fast-growing broilers raised in different housing systems

Physical quality characteristics of breast and leg meat of slow- and fast-growing broilers raised in different housing systems

Effect of dietary Moringa stem meal level on growth performance, slaughter performance and serum biochemical parameters in geese

Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis Major Muscle Subjected to Different Storage Temperature and Duration

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