Performance, carcass yield, and qualitative characteristics of breast and leg muscles of broilers fed diets supplemented with vitamin E at different ages

Leonel, FR; Oba, Alexandre; Pelicano, E. R. L.; Zeola, Nívea Maria Brancacci Lopes; Boiago, M. M.; Scatolini, AM; Lima, Thaís Jaqueline Vieira de; Souza, P. D. de; Souza, Hba

doi:10.1590/s1516-635x2007000200003

Cited by 14 publications

(17 citation statements)

References 26 publications

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“…Comparable slaughter yields of carcasses ranging from 73.3 to 74.5% were obtained in a similar study conducted in Poland [17]. In another study, a carcass yield range of 67.84 to 70.03% was recorded for chickens of slaughter weight ranging from 2.30 to 2.38kg [18]. Carcass yields obtained in this study compared well with results of previous similar studies.…”

Section: Discussionsupporting

confidence: 87%

Yield analysis at a poultry processing plant in Harare, Zimbabwe

Benhura

Makamba²,

Mushanguri³

et al. 2010

African Journal of Food, Agriculture, Nutrition and Development

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This investigation was conducted to establish the yield of parts or organs of chickens brought for slaughter at a poultry processing plant in Harare. Results of the study will furnish management and other poultry farmers with information that will enable them to identify yield losses and sustainable ways of minimizing resultant costs. To determine the yield, a sample of 50 live birds of different mass range was taken and their masses recorded. The birds used in the first run were obtained from different growers and mixed to form the batch. The bird weights were grouped in the following categories: 800-100g, 100-1200g, 1200-1400g, 1400-1600g and 1600-1800g. Ten samples per each mass category were taken and the live masses of the birds were recorded before the commencement of the operations. The mass of each carcass was recorded at the various levels of processing that included bleeding, plucking, removal of head, feet, offals and neck to obtain the clean carcass. The processes were repeated with bird batches from four different growers, namely farms A, B, C and D in order to make broader comparisons and assessments. Calculations were carried out to determine percentage losses at various levels of processing activities. The mass of the clean bird was found to be directly proportional to the mass of the live bird. The percent yield of feathers, neck, head, blood and offals was almost independent of the mass of the bird. Percent yield for similar organs was comparable from one grower to another (p> 0.05). On average, 70% of the live mass of the bird was utilizable while 30% was lost on removal of visceral organs, feathers and blood. Feathers constituted a by-product with the highest percentage followed by the intestines. Other uses of feathers, besides rendering, should be identified to maximise on income generated from their utilization.

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Section: Discussionsupporting

confidence: 87%

Yield analysis at a poultry processing plant in Harare, Zimbabwe

Benhura

Makamba²,

Mushanguri³

et al. 2010

African Journal of Food, Agriculture, Nutrition and Development

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“…According to these values, all treatments applied in the present study produced breast meat that can be classified as normal. Breast meat color was not affected by natural extracts supplementation when compared with the CONT treatment, as previously reported by Leonel et al (2007) evaluating different levels of vitamin E.…”

Section: Meat Ph and Colorsupporting

confidence: 82%

Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat

Lima

Migotto

Oliveira

et al. 2016

Rev. Bras. Cienc. Avic.

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In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF) 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p<0.05) SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased (p<0.05) L* and protected (p<0.05) yellow pigments (b* values) of thigh meat from degradation compared with the CONT diet. At the end of the chilled storage period, BAR600 and PAC600 significantly reduced (p<0.06) MDA concentrations in breast meatballs compared to the CONT. The dietary supplementation of BAR and PAC improved (p<0.03) oxidative stability of thigh meatballs, except for BAR200. In conclusion, the dietary addition of BAR and PAC extracts may improve meat quality and prevent lipid oxidation in white and dark precooked and chilled chicken meatballs.

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“…Averages values of pH, luminosity (L*), redness (a*), and yellowness (b*) were not affected by treatments, as previously reported by Leonel et al (2007), when evaluating the supplementation of vitamin E in broiler diets. Similarly, the supplementation of broilers diets with oregano (3%) did not affect meat pH values, as described by Young et al (2003).…”

Section: Meat Qualitysupporting

confidence: 76%

“…These values are consistent with the results of Mirshekar et al (2009), who evaluated the dietary supplementation of 1,000 ppm of rosemary, echinacea, green tea extracts, and ascorbic acid on meat quality, and did not find any broiler meat pH differences (pH 6.29 to 6.37). On the other hand, the addition of copaiba oil resin (COP500, Leonel et al (2007) when evaluating the effects of vitamin E supplementation (300mg/kg) on chicken meat quality (L*: 46.56-48.32). In this study, the dietary addition of SUC and COP oil resins did not affect (p>0.05) thigh meat a* and b* values, as previously described by Mirshekar et al (2009); however, the redness (a*) values detected by latter were slightly lower (8.23 to 9.53).…”

Section: Effects Of the Dietary Supplementation Of Sucupira (Pterodonmentioning

confidence: 99%

Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog.) and Copaiba (Copaifera Langsdorffii) Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability

Lima

Racanicci

Oliveira

et al. 2015

Rev. Bras. Cienc. Avic.

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An experiment was conducted to evaluate the addition of the oil resins of sucupira (Pterodon emarginatus Vog.) and copaiba (Copaifera langsdorffii) to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP) or sucupira (SUC) resin oils at three different concentrations (500, 900, and 1300 ppm) plus a negative control diet (CONT). At 37 days of age, 10 birds per treatment were selected according to the average weight of the experimental unit and slaughtered to collect breast and thigh meat, which was stored at 4°C for 24 hours to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF). Raw meat was vacuum packed and stored frozen until lipid peroxidation analysis. Meat samples were pooled to prepare pre-cooked meatballs (30 ± 0.5g), stored under refrigeration (eight days), and analyzed every two days for TBARS concentration. Results were analyzed using the PROC GLM and MIXED procedures (SAS statistical software). Plant oils increased (p<0.05) breast meat humidity (HU) and crude protein (CP) levels and reduced (p<0.05) total lipid (TLC) and ash (AS) levels when compared with the CONT treatment. Plant oils increased (p<0.05) thigh meat HU when compared with the CONT. High COP dietary levels reduced (p<0.05) breast meat CWL, and increased (p<0.05) thigh meat L* values when compared to CONT, except for SUC500 and SUC900. The dietary inclusion of plant oil resins showed a pro-oxidant effect (p<0.01) on breast meat when compared with the CONT. Low SUC dietary supplementation levels significantly reduced (p<0.01) the concentration of secondary oxidation products in thigh meat.

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Performance, carcass yield, and qualitative characteristics of breast and leg muscles of broilers fed diets supplemented with vitamin E at different ages

Cited by 14 publications

References 26 publications

Yield analysis at a poultry processing plant in Harare, Zimbabwe

Yield analysis at a poultry processing plant in Harare, Zimbabwe

Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat

Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog.) and Copaiba (Copaifera Langsdorffii) Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability

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