The present study was aimed at evaluating the molecular mechanisms associated with the differences in muscle glycogen content and breast meat quality between 2 experimental lines of chicken divergently selected on abdominal fatness. The glycogen at death (estimated through the glycolytic potential) of the pectoralis major muscle and the quality of the resulting meat were estimated in the 2 line...

Genetic parameters of breast meat characteristics [pH 15 min postmortem (pH15min), ultimate pH (pHu), CIELAB color parameters (L*, lightness; a*, redness; b*, yellowness) and drip loss (DL)] as well as their genetic correlations with BW and body composition [breast yield (BRY) and abdominal fat percentage (AFP)] were estimated in an experimental meat-type chicken line. Heritability of the pH of...

OBJECTIVE Meat quality including muscle color in chickens is an important trait and continuous selective pressures for fast growth and high yield have negatively impacted this trait. This study was conducted to investigate genetic variations responsible for regulating muscle color. METHODS Whole genome re-sequencing analysis using Illumina HiSeq paired end read method was performed with poole...

Chilling is a critical step in poultry processing to attain high-quality meat and to meet the USDA-Food Safety and Inspection Service temperature standards. This study was conducted to determine the effects of commercially available chilling systems on quality and safety of broiler meat. A total of 300 carcasses in 2 replications were randomly selected from a commercial processor and subjected ...

The objective of this study was to determine the effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle. Before slaughter, a total of 160 Arbor Acres broilers were randomly categorized into 2 replicate pens (80 broilers per pen) and every pen was randomly divided into 4 groups (free struggle, physical restraint...

ABSTRACT: This study evaluated the performance parameters, carcass characteristics, and meat quality of Label Rouge chickens raised under an alternative system as a function age at slaughter. The design was completely randomized with 5×2 factorial arrangement, slaughtering five ages (70, 90, 120, 150, 180 days) two sexes. A total 240 birds (Pescoço Pelado strain) were used, including 120 female...

The pH of muscle tissue is extremely important to meat science since the pH at specific times during the conversion of muscle to meat, as well as the ultimate pH of meat, affects many quality factors. The quality factors affected by pH include: color, grading characteristics and shrink of carcasses and wholesale cuts: texture, cooking loss and tenderness of steaks and roasts; and processing and...

Recent studies have suggested the utilization of maggots as a feed supplement forenhanced broiler performance. Maggots, which are a major dietary source of protein, appear during the biodegradation of chicken droppings using house flies. The objective ofthe present study was to investigate the effect of maggot supplementation on the meat quality and growth performance of broiler chickens. A tot...

The aim of this study was to describe meat quality and carcass characteristics of the Padovana breed of chicken. The Padovana chicken is a historical fancy breed found in the Veneto region of Italy and produces meat that is typical to some local markets. The experiment reported here involved 60 chickens reared in an organic production system where housing was an indoor pen with access to a gras...