Chicken growth performance provides direct economic benefits to the poultry industry. However, the underlying genetic mechanisms are unclear. The objective of this study was to identify candidate genes associated with chicken growth and investigate their potential mechanisms. We used RNA-Seq to study the breast muscle transcriptome in high and low tails of Recessive White Rock (WRRh, WRRl) and ...

Development of models for growth of Salmonella in the chicken food matrix is time-consuming and expensive. The current study was undertaken to examine growth of Salmonella on different anatomical locations of the chicken carcass. The purpose was to determine whether anatomical location should be included as an independent variable in predictive models for chicken. Eleven anatomical locations w...

Numerous outbreak investigations and case-control studies for campylobacteriosis have provided evidence that handling Campylobacter-contaminated chicken products is a risk factor for infection and illness. There is currently extremely limited quantitative data on the levels of Campylobacter cross-contamination in the kitchen, hindering risk assessments for the pathogen commodity combination of ...

This experiment was carried out to evaluate different levels of peppermint (Mentha piperita) plant powder usage on feed conversion ratio (FCR), body weight (BW), feed intake (FI), body temperature, carcass parts (breast and thigh) and internal organs (liver, heart, gizzard) weights in broiler chicken. A total of 192 broiler chicken were randomly divided into 4 experimental treatments with 4 rep...

We have previously proposed a method of treating solid tumors with a combination of gold macro-rods irradiated with ultrasound. Macro particle sized rods offer a greater circumferential treatment area over nanoparticle options. Experimental studies were conducted to investigate the heat enhancement and the bio-heat transfer to breast chicken using gold macro rod and ultrasound. An ultrasound, o...

Compared with visible light (380-700 nm), near-infrared light (700-1400 nm) undergoes weaker optical attenuation in biological tissue; thus, it can penetrate deeper. Herein, we demonstrate near-infrared optical-resolution photoacoustic microscopy (NIR-OR-PAM) with 1046 nm illumination. A penetration depth of 3.2 mm was achieved in chicken breast tissue ex vivo using optical fluence within the A...

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following32 experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 hol...

Soluble proteins, myofibrillar proteins, collagen, texture, and cook loss were evaluated at different meat temperatures by heating ground and formed chicken breast meat in brass containers in a water bath to temperatures of 40, 50, 60, 70, or 80 C. The soluble proteins decreased by approximately 90% as meat temperature increased from 23 to 80 C. The myofibrillar protein subunits of molecular we...

The aim of the study was to assess the effect of lysozyme monomer and dimer as well as modified lysozyme preparations on the shelf life of chicken carcass elements (breast muscles) cold stored at 3°C±1°C. Total counts of aerobic bacteria were determined and sensory examination of the product was conducted. Analyses showed that surface application of dimer solutions and modified lysozyme prepara...

Electrophoretic analyses of protein components of striated muscle myofibril purified from various vertebrate and invertebrate species revealed that proteins much larger than myosin heavy chain are present in significant amounts. To define possible roles of these heretofore unidentified proteins, we purified a combination of two uncommonly large proteins, designated as titin, from chicken breast...