A total of 450 1-d-old male broiler chicks were fed a corn-soy-flax meal-based diet (control), two cultivars of sorghum--Ruby Red (low tannin content) and Valpo Red (high tannin content)--were used at 10% level. Birds were slaughtered at the end of 42-d feeding trial. Boneless, skinless breast and thigh muscles were separated and ground to make patties. Half of the breast and thigh meat patties...

objective: a research was carried out to investigate the effects of nettle (urtica dioica) powder (np) and essential oil (ne) on performance, blood metabolites, carcass characteristics and antioxidant stability in broiler chicks. methods: the treatments were t1: control diet, t2: control diet + 5g/kg np, t3: control diet + 10 g/kg np, t4: control diet + 5g/kg ne and t5: control diet + 10 g/kg n...

The present study was conducted to describe the effects of quercetin dietary supplementation, at levels of 0.5 and 1 g/kg of feed, on growth performance, internal organ weights, meat quality, and meat oxidative stability during storage of broiler chickens reared from hatching to 42 d of age. Body weight and cumulative feed intake were not affected by quercetin supplementation (P > 0.05). Howeve...

Design/Methodology/Approach: Samples of non-stunned broiler breast meat (n=10) and stunned broiler breast meat (n=10) which have undergone the Halal slaughter method were analysed on the quality parameters of protein solubility, emulsion activity index, emulsion stability index, pH, water holding capacity (drip loss and cooking loss), texture (shear force textural analysis), meat colour (L, a, ...

This study aimed to produce omega-3-emriched broiler meat by using ultrasonicated flaxseed oil nanoemulsions coated with whey protein-sodium alginate. Three hundred 1-d-old (Ross, 308) male broiler chicks were allocated randomly to 5 experimental treatments with 4 replicate pens. Experimental treatments included basal diet (BD), basal diet plus flaxseed oil (BD+FO, 1 mL/kg/BW), basal diet plus ...

Throughout history, the meat industry has utilized nonmeat ingredients to extend or aid in the shelf-life of products. The classic use of salt and/or nitrites to control and limit microbiological growth and to provide flavor stability during storage has provided needed “insurance” for meat product shelf-life. Currently, consumers’ concern for food safety continues to make methods of extending m...

This study examined the effects of supplementation of dietary sodium selenite and sodium enriched alga Chlorella on growth performance, selenium concentration in breast meat and excreta, activity of glutathione peroxidase in meat, and oxidative stability of meat in broilers. Sexed broiler cockerels Ross 308 were allotted to 3 dietary treatments, each comprising 100 chickens. The basal diet was ...

The aim of this study was to assess the alterations in plasma, liver, and meat oxidative stability and α-tocopherol content when moderately oxidized sunflower oils were added to feeds and when feeds were supplemented with α-tocopheryl acetate (100 mg/kg) and Zn (200 mg/kg). The effects of cooking the meat and its subsequent refrigeration were also studied. When the content of primary oxidation ...

Forty-eight, 27-week-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5 or 5.0% conjugated linoleic acid (CLA) for 12 weeks. At the end of the 12-week feeding trial, hens were slaughtered, and boneless, skinless breast and leg meats were separated from carcasses. Meats were ground through 9 and 3-mm plates, and patties were prepared. Patties prepared from each dietary treatment were...