Czynniki kształtujące jakość mięsa drobiu grzebiącego. Praca przeglądowa

Orkusz, Agnieszka

doi:10.15611/nit.2015.1.05

“…In turn, larger meat juice drip in the packaging increases microbiological contamination since bacteria can grow better in such an environment than on the surface. The larger the drip, the larger the susceptibility of meat to dry out (Orkusz, 2015). Our own studies corroborated the results of Milczarek and Osek (2017; pointing to the lack of influence of various protein feeds on the water holding capacity of breast muscles.…”

Section: Discussionsupporting

confidence: 91%

Slaughter value and meat quality of broiler chickens fed with rations containing a different share of pea seed meal

Janocha

¹

,

Milczarek

²

,

Łaski

³

et al. 2021

Acta Sci Pol Technol Aliment

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Background. The study aimed to evaluate the effect of feed rations with a different share of pea seed meal on the slaughter value, physicochemical and organoleptic characteristics of breast muscles in broiler chickens. Material and methods. A growth experiment was carried out involving 120 Ross 308 broiler chickens allocated randomly to three feeding groups each consisting of 40 birds of both sexes. Each group was divided into five subgroups each consisting of eight chickens. Until the 21 st day of life the birds were fed ad libitum with loose starter rations, and from day 22 to day 35 with grower rations based on corn, post-extraction soybean meal, soy oil and mineral and vitamin additives. In starter and grower rations in experimental groups (II and III) post-extraction soybean meal was replaced with pea seed meal in the amount of 10% and 20% (II) and 15% and 25% (III). On day 35 the chickens were slaughtered, and their meat was analysed. Samples of breast muscles were collected in order to determine their dietary value and physical and sensory characteristics. Results. Pea seed meal in feed rations for experimental chickens had no influence on the body weight and dressing percentage, but it increased their muscularity and decreased the fattening grade in comparison to chickens fed with rations in which the only protein feed was post-extraction soybean meal. The breast muscles of chickens receiving feed rations containing pea (group II and III, respectively) contained significantly (P ≤ 0.05) less crude fat -about 30% and 27% less. Pea added to feed rations significantly (P ≤ 0.05) increased (by about 19% and 27%) the share of linoleic acid C 18:3n-3 in the lipids of the breast muscle. The lowest (P ≤ 0.05) content of saturated fatty acids (23.43%) and at the same time the highest (P ≤ 0.05) content of unsaturated fatty acids (76.42%) was noted in the breast muscles of chickens receiving feed rations containing 15/25% of pea seed meal. More hypocholesterolemic acids (DFA) and less hypercholesterolemic acids (OFA) were found in the muscles of chickens from groups II and III (P ≤ 0.05). After 24 hours of cooling the carcasses, it was demonstrated that the pH in the muscles of chickens fed with rations containing pea was significantly (P ≤ 0.05) higher than in chickens from the control group. Irrespective of the share of pea in the diet, the muscles of these birds were of a significantly lighter colour (51.37 and 52.45 vs 44.18). In addition, muscles of birds from groups II and III were characterised by less (P ≤ 0.05) redness (a*) and yellowness (b*). The values of psychometric colour saturation (C*) lower by 29% and 48% were identified in the muscles of chickens from groups II and III in comparison to the muscles of birds fed with corn and soy rations. The breast muscles of chickens fed with rations containing a smaller share of pea were characterised by the highest (P ≤ 0.05) water holding capacity (WHC) in comparison to others. The muscles of chickens from group III scored the highest for all flavour traits, b...

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“…In turn, larger meat juice drip in the packaging increases microbiological contamination since bacteria can grow better in such an environment than on the surface. The larger the drip, the larger the susceptibility of meat to dry out (Orkusz, 2015). Our own studies corroborated the results of Milczarek and Osek (2017; pointing to the lack of influence of various protein feeds on the water holding capacity of breast muscles.…”

Section: Discussionsupporting

confidence: 91%

Slaughter value and meat quality of broiler chickens fed with rations containing a different share of pea seed meal [pdf]

Janocha¹,

Milczarek²,

Łaski³

et al. 2021

Acta Sci Pol Technol Aliment

2

0

View full text Add to dashboard Cite

Background. The study aimed to evaluate the effect of feed rations with a different share of pea seed meal on the slaughter value, physicochemical and organoleptic characteristics of breast muscles in broiler chickens. Material and methods. A growth experiment was carried out involving 120 Ross 308 broiler chickens allocated randomly to three feeding groups each consisting of 40 birds of both sexes. Each group was divided into five subgroups each consisting of eight chickens. Until the 21 st day of life the birds were fed ad libitum with loose starter rations, and from day 22 to day 35 with grower rations based on corn, post-extraction soybean meal, soy oil and mineral and vitamin additives. In starter and grower rations in experimental groups (II and III) post-extraction soybean meal was replaced with pea seed meal in the amount of 10% and 20% (II) and 15% and 25% (III). On day 35 the chickens were slaughtered, and their meat was analysed. Samples of breast muscles were collected in order to determine their dietary value and physical and sensory characteristics. Results. Pea seed meal in feed rations for experimental chickens had no influence on the body weight and dressing percentage, but it increased their muscularity and decreased the fattening grade in comparison to chickens fed with rations in which the only protein feed was post-extraction soybean meal. The breast muscles of chickens receiving feed rations containing pea (group II and III, respectively) contained significantly (P ≤ 0.05) less crude fat -about 30% and 27% less. Pea added to feed rations significantly (P ≤ 0.05) increased (by about 19% and 27%) the share of linoleic acid C 18:3n-3 in the lipids of the breast muscle. The lowest (P ≤ 0.05) content of saturated fatty acids (23.43%) and at the same time the highest (P ≤ 0.05) content of unsaturated fatty acids (76.42%) was noted in the breast muscles of chickens receiving feed rations containing 15/25% of pea seed meal. More hypocholesterolemic acids (DFA) and less hypercholesterolemic acids (OFA) were found in the muscles of chickens from groups II and III (P ≤ 0.05). After 24 hours of cooling the carcasses, it was demonstrated that the pH in the muscles of chickens fed with rations containing pea was significantly (P ≤ 0.05) higher than in chickens from the control group. Irrespective of the share of pea in the diet, the muscles of these birds were of a significantly lighter colour (51.37 and 52.45 vs 44.18). In addition, muscles of birds from groups II and III were characterised by less (P ≤ 0.05) redness (a*) and yellowness (b*). The values of psychometric colour saturation (C*) lower by 29% and 48% were identified in the muscles of chickens from groups II and III in comparison to the muscles of birds fed with corn and soy rations. The breast muscles of chickens fed with rations containing a smaller share of pea were characterised by the highest (P ≤ 0.05) water holding capacity (WHC) in comparison to others. The muscles of chickens from group III scored the highest for all flavour traits, b...

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“…Było ono możliwe dzięki znacznemu wzrostowi produkcji żywca indyczego. Pomimo dominującej tendencji wzrostowej w wywozie poszczególnych grup produktów indyczych występowały również spadki: Indyki cechują się dobrym umięśnieniem, relatywnie dużą wydajnością rzeź-ną, nie są zwierzętami problematycznymi w odchowie, mają korzystną relację cen w stosunku do niektórych gatunków mięs i są jednocześnie łatwe w obróbce kulinarnej, posiadają wysoką wartość odżywczą, dietetyczną, technologiczną, co niewątpliwie sprzyja zarówno krajowej produkcji [Orkusz 2015], jak i eksportowi. Ogółem 109 123 106 118 115 107 207 indyk żywy 88 177 155 107 93 119 285 mięso i podroby 113 115 99 120 121 106 199 przetwory 81 199 127 115 89 104 218 Import Ogółem 132 107 102 113 88 121 175 indyk żywy 136 71 146 159 100 115 257 mięso i podroby 128 138 87 86 77 131 132 przetwory indycze 132 31 75 96 53 72 11 Źródło: opracowanie własne na podstawie danych Ministerstwa Finansów.…”

Section: Handel Zagraniczny Produktami Indyczymiunclassified

Foreign Trade in Turkey Products in 2010-2016

Pasińska

¹

2017

Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu

0

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Streszczenie: Głównym celem artykułu jest przedstawienie polskiego rynku indyczego w latach 2010-2016 w kontekście zmian w handlu zagranicznym produktami indyczymi. W badanym okresie obserwuje się tendencję do powiększania się dodatniego salda obrotów handlowych żywcem, mięsem, podrobami i przetworami indyczymi. W latach 2010-2016 przy nieznacznym wzroście pogłowia indyków wystąpił ponad 65% wzrost ich ubojów oraz ponaddwukrotne zwiększenie eksportu produktów indyczych. Korzystnie na rozwój rynku oddziałuje zainteresowanie spożyciem tego gatunku mięsa w kraju, czemu sprzyja moda na zdrowy styl życia, a mięso indycze zaliczane jest do mięs zdrowych. Największy udział w spożyciu mięs drobiowych ma mięso kurze, drugą pozycję zajmuje mięso indycze. W eksporcie również dominują produkty kurze, a na drugim miejscu są produkty indycze. Produkcja żywca indyczego w Polsce jest bardzo skoncentrowana.Słowa kluczowe: polski rynek indyków, handel zagraniczny, pogłowie indyków, produkcja żywca indyczego, drób. Summary:The main objective of the article is to present the Polish turkey market in the years 2010-2016 in the context of changes in the foreign trade of turkey products. During the considered period, there is a tendency to increase the positive balance of trade in live animals, meat, offal and processed products of turkey. At the time of the survey, with a slight increase in the turkey livestock, the turkey slaughter inceased more than 65% and the exports of turkey products increased. Favorable for market development is the interest in the consumption of this species of meat in the country, which favors healthy fashion, and turkey meat is considered to be healthy meat. The largest share in poultry meat consumption had chicken meat, the second item is turkey meat. Exports are also dominated by chicken products, followed by turkey products. Turkey livestock production is very concentrated.

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Czynniki kształtujące jakość mięsa drobiu grzebiącego. Praca przeglądowa

Cited by 6 publications

References 33 publications

Slaughter value and meat quality of broiler chickens fed with rations containing a different share of pea seed meal

Slaughter value and meat quality of broiler chickens fed with rations containing a different share of pea seed meal

Slaughter value and meat quality of broiler chickens fed with rations containing a different share of pea seed meal [pdf]

Foreign Trade in Turkey Products in 2010-2016

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