One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white st...

The study was conducted to evaluate the impact of feeding multistrain probiotic on breast muscle characteristics of avian pathogenic Escherichia coli (APEC) infected broilers. Three hundred and thirty six Lohmann MB-202 day-old-chicks were divided to four treatment groups, including CNTRL (chicks receiving basal diet and not infected), APEC (chicks receiving basal diet and infected with APEC), ...

introduction poultry meat enriched with long-chain polyunsaturated fatty acids n-3 (pufa lc n-3) can make a nutritionally meaningful contribution to western diets in which consumption of pufa lc n-3 is low. enrichment of poultry meat with this fatty acid is usually achieved by inclusion of fish oil in broiler diet (23, 24). however, meat enriched in this way is susceptible to quality deteriorat...

The influence of the season and market class of broiler chickens on breast meat quality traits was determined on a total of 18 flocks reared and processed under commercial conditions. According to the Italian poultry production system the following classes of birds were considered: light size (1.2 kg of carcass weight; n = 90) and medium size (1.8 kg of carcass weight; n = 90), represented by f...

Background: One of the concerns of consumers of animal protein sources is the residues of heavy metals in meat. The accumulation of these elements in meat and the consumption by humans can cause acute and chronic disorders in the function of vital organs. Methods: For the estimation of cadmium, zinc and silver in the poultry meat products, 100 samples of chicken breasts, thighs, hearts and liv...

The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction, and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L* = 57.7, pH 5.72) showed significantly lower salt soluble protein extraction with less heavy myosin chains compared with dark, firm, and dry (DFD) meat (L* = 44.8, pH 6.27). The PSE meat showed larger intercellular sp...

A study was conducted to determine the effects of dietary vitamin E supplementation on the storage stability and volatiles production in irradiated cooked turkey meat. Turkeys, raised with diets containing 25, 50, 75, or 100 IU of dl-alpha-tocopheryl acetate (TA)/kg diet from 1 to 105 d of age, were fed with diets containing 25, 200, 400, or 600 IU of TA/kg diet from 105 to 122 d of age. Breast...

A hospital-based case-control study was performed from August 2002 to November 2003 in Northeast Brazil. Eighty-nine women were recruited with histologically confirmed breast cancer (age 30-80 years), matched for age with 94 controls. Food consumption of cases and controls was evaluated by foods and food groups, categorized in consumption tertiles. Odds ratio (OR) and 95% confidence intervals (...

Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were searched until December 2015. Relevant articles were retrieved according to specific searching criter...

This study investigated the proximate composition and l-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC) for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as l-carnitine and betaine in meat. In addition, the relevance of gender (male and female) and meat type (breast and thigh meat) was examined. A total of ...