Influence of Dietary Sorghum (Sorghum vulgare) and Corn Supplemented with Methionine on Cut-Up Pieces Weights of Broiler Carcass and Quality Properties of Breast and Drumsticks Meat

Abstract

This research was carried out to determine the effects of sorghum (BS ¼ basal diets containing 30% sorghum), corn (BC ¼ basal diets containing corn) and supplemental methionine (BSM ¼ diet BS plus 0.69% methionine, BCM ¼ diet BC plus 0.69% methionine) in broiler diets on the cold carcass weight and cut-up pieces weight of broilers and some chemical, physical and microbiological properties of breast and drumstick meats. A total 240 male (120) or female (120) broiler chicks (Ross-308) were allocated to four dietary treatments (BS, BSM, BC, and BCM groups) in a completely randomized experimental design. At the end of the trial all chicks were slaughtered, and then were stored at 38C for 24 h. After standard dissection of carcasses, cut-up pieces are weighed. The breasts and drumstick muscles were analyzed for moisture, pH, ash, fat, thiobarbituric acid reactive substances (TBARS), color (L*, a*, and b*), total psychrotrophic, lactic acid, Micrococcus/Staphylococcus, S. aureus, and Enterobacteriaceae counts. Although cold carcass and cut-up pieces weights were positively affected from supplemental methionine containing corn diet. However, weight were not influenced by supplemental methionine in diet containing sorghum and the other groups. While the highest whole breast weight is determined from broilers fed with corn and 0.69% methionine (BCM), the highest drumstick weight was determined from broilers fed with only sorghum (BS). The weights of cold carcasses and cut-up pieces of male broilers were higher than that of female. Except for redness (a* value), other parameters are affected by treatments. The effects of type of meat (breast and drumstick meats) and gender were also variable. The moisture, pH, TBARS, fat, a*, Micrococcus/Staphylococcus and Enterobacteriaceae count were lower ( p50.05) in breast fillets than drumstick muscles. The moisture, fat, L*, lactic acid bacteria, Micrococcus/Staphylococcus and S. aureus counts were lower ( p50.05) in female broiler meats than male broiler meats.

Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine

“…Besides the positive e ect of Met on the growth and feed conversion rate of the animals, Met supplementation is known to increase the breast and leg meat yield of broilers, irrespective of the Met source used [16][17][18][19][20]. Additionally, the abdominal fat content is reduced [3,11,18] as well as the absolute fat content in the llet [21]. e in uence of Met supplementation on lipogenesis is discussed as a potential support to producing lean poultry meat [22,23].…”

“…In several studies, it was shown that Met supplementation has the ability to in uence important quality parameters of the meat. Increasing Met concentrations in the diet elevates the pH of broiler meat [21,24]. e meat color is affected by lowering the L * and b * value [21].…”

“…Increasing Met concentrations in the diet elevates the pH of broiler meat [21,24]. e meat color is affected by lowering the L * and b * value [21]. Hence, the coloration of fillets and thighs is judged superior in comparison to Met-deficient diets [18].…”

Growth performance, carcass traits and meat quality of yellow‐feathered broilers fed graded levels of alfalfa meal with or without wheat

“…Feeding sorghum to broilers improves carcass traits (Aksu et al . ) and some measures of the storage stability of broiler meat (Du et al . ).…”

The effect of the supplementation of lamb feed with Yucca schidigera on the lipid oxidation, color, physico-chemical and microbiological properties in meat

“…Saponins and phenolic compounds found in the structure of Yucca schidigera (resveratrol, yuccaols A, B, C, D, E and yucaone A) have been shown to affect antioxidant activity positively owing to their redox property (Cheeke, 2009;Enginar et al, 2006). Aksu et al (2007) reported that the phenolic compounds found in sorghum significantly reduce lipid oxidation and thereby, positively affect meat quality. Nasri et al (2012) determined that the supplementation of lamb rations with Quillaja saponaria had no effect on lipid oxidation in the longissimus dorsi muscle.…”