The Effect of Age of Bird and Method of Chilling on Composition of Broiler Skin

Suderman, D. R.; Cunningham, F. E.

doi:10.3382/ps.0592247

Cited by 7 publications

(6 citation statements)

References 7 publications

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“…The largest change in moisture content occurred in the skin and again present values differed from those of Suderman and Cunningham (1980). They were greater than those reported for 56-d-old broilers by Broadbent et al (1981), possibly because of differences in methodology, these workers evaluating moisture content by taking the loss in weight on freeze-drying.…”

Section: Moisturecontrasting

confidence: 82%

“…Skin ash content was considerably lower than that of any of the muscles though the values were considerably higher than those of Suderman and Cunningham (1980) in skin from non-chilled broilers.…”

Section: Askcontrasting

confidence: 46%

“…The data were again different from those of Suderman and Cunningham (1980) for reasons already mentioned. Singh and Essary (1974) using American broilers sampled at 4, 6, 8 and 10 weeks found that fat content in breast and thigh was not significantly affected by age or sex and have commented that fat and moisture content are inversely related.…”

Section: Fatmentioning

confidence: 73%

“…The initial decrease in protein with age was not observed by Suderman and Cunningham (1980) who found that protein changed very little up to 9 weeks of age. However, these American workers took their skin samples only from over the right drumstick, whereas in our study the almost complete skins of dry-plucked carcasses would have a much higher fat content and therefore more scope for variation.…”

Section: Proteinmentioning

confidence: 77%

“…Dickerson (1960) found an increased content in breast muscle from 0 to 2*5 weeks, when the present analyses began, and then a decrease to 27 weeks, although his values were slightly higher than those in this study. Suderman and Cunningham (1980) found considerably less phosphorus in skin at all comparable ages, possibly due to the sampling location and very low fat content. The difference in content between the sexes in the present study, could possibly also be accounted for by the elevated fat content in female skin compared with the male.…”

Section: Elementsmentioning

confidence: 80%

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Effect of age and sex on the composition of muscle and skin from a commercial broiler strain

Grey

Robinson

Jones

et al. 1983

British Poultry Science

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The effects of age and sex have been studied on the proximate composition and inorganic constituents in breast, thigh, drumstick and skin from a commercial British broiler strain (Ross 1). Protein content generally increased with age in all muscles and decreased in skin. Protein content in skin of males was always higher than that in females. Moisture content in all muscles decreased with age. In the skin, moisture decreased with age considerably more in females than in males. Fat content increased with age in all tissues, while ash content of breast, thigh and skin decreased with age. Phosphorus, chloride, magnesium and potassium all decreased with age in all the tissues. Thigh and skin calcium content were affected by age, as was the sodium content of drumstick and skin. The sex effect on the inorganic constituents was variable.

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Section: Moisturecontrasting

confidence: 82%

Section: Askcontrasting

confidence: 46%