Effect of Hybridization on Carcass Traits and Meat Quality of Erlang Mountainous Chickens

Yin, Huadong; Gilbert, Elizabeth R.; Chen, S. Y.; Wang, Y.; Zhang, Z. C.; Zhao, Xiaoling; Zhang, Yao; Zhu, Qing

doi:10.5713/ajas.2013.13097

Cited by 20 publications

(26 citation statements)

References 25 publications

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“…These changes mainly relate to color, fat cover, muscle fiber thickness, tenderness, chemical and sensory characteristics of the meat and depend on the genotype of the birds, their rearing methods, feeding and slaughter age. As Yin et al (2013) indicated, later maturing birds are predisposed to breeding in extensive conditions, with a good rate of weight gain, therefore a way to improve the growth and muscularity of birds is to crossbreed different breeds of hens, which was also used in our own research. The obtained hybrids -the capons were distinguished by a significantly higher body weight compared to pure-bred hens, i.e.…”

Section: Discussionmentioning

confidence: 99%

Effects of Caponization on Growth Performance and Meat Physicochemical Properties of Crossbred Chickens

Calik

Świątkiewicz

Obrzut

et al. 2020

Annals of Animal Science

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The aim of the study was to determine the effect of caponizing on body weight and physicochemical properties of meat of the capons - hybrids obtained from the crossing of hens of the Yellow-Legged Partridge (Ż-33) breed with meat roosters. The study covered 80 roosters - hybrids, which were randomly assigned to two groups of 40 animals each (8 boxes of 10 pcs in each group). Group I (control) consisted of uncastrated roosters while group II included birds, which were castrated in 8th week of age under local anesthesia by a vet. Birds were fed ad libitum with the same standard diets and kept on litter under optimal environmental conditions with a stocking density of 7 animals/m2. At the end of fattening, i.e. in the 20th week of life, 8 birds with a body weight close to the group average were selected from each group for slaughter. After slaughter, the effectiveness of the procedure was checked (lack of testicles), then the slaughter performance of birds, physicochemical parameters of the pectoral and leg muscles were determined, and sensory evaluation was performed. The procedure of castration of roosters - hybrids had a positive effect on body weight, feed conversion ratio and carcass traits. The pectoral and leg muscles of the capons were characterized by better water absorption, brittleness and sensory evaluation compared to roosters. Among the assessed groups of birds there was also a variation in the coloring of whole carcasses and muscles, which were lighter (L*), more yellow (b*) and less red (a*) in caponized birds. In addition, the castration procedure had a positive effect on the total protein content in both the pectoral and leg muscles, which in turn, with a higher raw fat content, were distinguished by a favorable ratio of n-6/n-3 polyunsaturated fatty acids (PUFA). Based on the results, it can be concluded that the hybrids obtained from the crossbreeding of the Yellow-Legged Partridge (Ż-33) and Ross 308 meat roosters are good choice for capon production. They can complement poultry meat production with a niche product for consumers looking for products of exceptional quality.

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Section: Discussionmentioning

confidence: 99%

Effects of Caponization on Growth Performance and Meat Physicochemical Properties of Crossbred Chickens

Calik

Świątkiewicz

Obrzut

et al. 2020

Annals of Animal Science

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“…Different studies found great variations in IMP content, both within and among species. IMP content from various studies in chickens ranged from 1.40 to 1.81 mg/g [19,20]. A few studies available in ducks also showed large variations in IMP content.…”

Section: Principal Component Analysismentioning

confidence: 99%

Comparison of carcass and meat quality traits between lean and fat Pekin ducks

Ding

Chen

et al. 2021

Anim Biosci

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According to market demand, meat duck breeding mainly includes 2 breeding directions: lean Pekin duck (LPD) and fat Pekin duck (FPD). The aim of the present study was to compare carcass and meat quality traits between 2 strains, and to provide basic data for guidelines of processing and meat quality improvement. Methods A total of 62 female Pekin ducks (32 LPDs and 30 FPDs) at the age of 42 days were slaughtered. The live body weight and carcass traits were measured and calculated. Physical properties of breast muscle were determined by texture analyzer and muscle fibers were measured by paraffin sections. The content of inosine monophosphate (IMP), intramuscular fat (IMF) and fatty acids composition were measured by high-performance liquid chromatography, Soxhlet extraction method and automated gas chromatography respectively. Results The results showed that the bodyweight of LPDs was higher than that of FPDs. FPDs were significantly higher than LPDs in subcutaneous fat thickness, subcutaneous fat weight, subcutaneous fat percentage, abdominal fat percentage and abdominal fat shear force (P < 0.01). LPDs were significantly higher than FPDs in breast muscle thickness, breast muscle weight, breast muscle rate and breast muscle shear force (P < 0.01). The muscle fiber average area and fiber diameter of LPDs were significantly higher than those of FPDs (P < 0.01). The muscle fiber density of LPDs was significantly lower than that of FPDs (P < 0.01). The intramuscular fat of LPDs in the breast muscle was significantly higher than that in the FPDs A c c e p t e d A r t i c l e (P < 0.01). There was no significant difference between the 2 strains in inosine monophosphate content (P＞0.05). The polyunsaturated fatty acid content of LPDs was significantly higher than that of FPDs (P < 0.01), and FPDs had higher saturated fatty acid and monounsaturated fatty acid levels (P < 0.05). Conclusion Long-term breeding work resulted in vast differences between the two strains Pekin ducks. This study provides a reference for differences between LPD and FPD that manifest as a result of long-term selection.

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“…In this sense, the greater ether extract content may also be associated with the elevated nutrient intake. Yin et al [45] reported that the composition and content of amino acids are critical evaluation indices, which are associated with the flavor and nutritional value of meat. Our results showed that the meat of Tibetan sheep was rich in a variety of essential and nonessential amino acids like other livestock (e.g., Hu sheep, the Hengshan goat, and Yanbian cattle) distributed in the low-altitude areas of China [46][47][48].…”

Section: Meat Compositionmentioning

confidence: 99%

Effects of Dietary Protein Levels on Growth Performance, Carcass Traits, Serum Metabolites, and Meat Composition of Tibetan Sheep during the Cold Season on the Qinghai-Tibetan Plateau

Wang

Geng

et al. 2020

Animals

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Dietary protein is a critical nutrient that directly influences the health and production of livestock. Recent studies showed that protein supplements could enhance the growth performance of Tibetan sheep. However, there is a lack of information regarding the influence of dietary protein levels on carcass traits and meat composition. This study investigated the effects of dietary protein levels on growth performance, carcass traits, serum metabolites, and meat composition in Tibetan sheep during the cold season on the Qinghai-Tibetan Plateau. A total of eighteen 1-year-old, healthy, castrated Tibetan sheep with similar initial body weights (31.7 ± 0.72 kg) were randomly divided into three treatment groups with different dietary protein level (low protein (LP, 10.1%); medium protein (MP, 12.1%); high protein (HP, 14.1%)) diets. The results indicated that the Tibetan sheep fed with the MP and HP diets had greater final body weights (BWs), average daily gains (ADGs), and average daily feed intakes (ADFIs) (p < 0.05). The MP and HP diets also improved the hot carcass weight, net meat (including the fat) weight, and bone weight of the sheep significantly (p < 0.05). Besides, the dietary protein levels could significantly affect the serum concentrations of growth hormone (p < 0.05). The diameter of muscle fibers in the MP group was significantly greater than that in the LP group (p < 0.05), while the density of muscle fibers showed the opposite trend. The dietary protein levels only significantly (p < 0.05) influenced the ether extract content and profile content of the longissimus dorsi muscle but had no effect on other parameters of meat composition. In summary, our results indicate that dietary protein levels affect growth performance, carcass traits, and meat composition and that diets containing 12.1% and 14.1% protein are recommended to obtain better production performance and meat products in Tibetan sheep, rather than a diet containing 10.1% protein, during the cold season on the Qinghai-Tibetan Plateau.

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Effect of Hybridization on Carcass Traits and Meat Quality of Erlang Mountainous Chickens

Cited by 20 publications

References 25 publications

Effects of Caponization on Growth Performance and Meat Physicochemical Properties of Crossbred Chickens

Effects of Caponization on Growth Performance and Meat Physicochemical Properties of Crossbred Chickens

Comparison of carcass and meat quality traits between lean and fat Pekin ducks

Effects of Dietary Protein Levels on Growth Performance, Carcass Traits, Serum Metabolites, and Meat Composition of Tibetan Sheep during the Cold Season on the Qinghai-Tibetan Plateau

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