The major goals of the poultry industry are to increase the carcass yield and to reduce carcass fatness, mainly the abdominal fat pad. The increase in poultry meat consumption has guided the selection process toward fast-growing broilers with a reduced feed conversion ratio. Intensive selection has led to great improvements in economic traits such as body weight gain, feed efficiency, and breas...

A completely randomized design with 7 replications (n = 7, treatments = 5 with 8 subsamples per treatment) was used to evaluate the effects of feeding various levels of distillers dried grains with solubles (DDGS; 0, 6, 12, 18, and 24%) on broiler breast and thigh meat quality. Broilers were harvested in a pilot scale processing plant with commercial prototype equipment at 42 d of age. The righ...

The effect of genetic and non-genetic factors for carcass, breast meat and leg weights, and yields of a commercial broiler line were investigated using the restricted maximum likelihood method, considering four different animal models, including or excluding maternal genetic effect with covariance between direct and maternal genetic effects, and maternal permanent environmental effect. The like...

bacbackground and objectives: polyamines (putrecsine, spermidine and spermine) are widespread components, which can be found in most of the foods like meat, fruits, vegetables, cheese and wine. studies show that reducing the level of polyamines in cells may help to slow down some cancer processes however, dietary polyamines may be required in wound healing, and for growth, maturation and regene...

Sex-separate male and female broilers (2,592 broilers; Ross x 708) were placed in 144 floor pens (12 replications per treatment) and fed diets containing high (H) and moderate (M) amino acid density from 1 to 55 d of age. Diets were formulated using ileal digestible amino acid ratios to Lys. Six dietary treatment combinations (MMMMM, HMMMM, HHMMM, HHHMM, HHHHM, and HHHHH) were implemented in 5 ...

the aim of this study was to investigate the effects of preslaughter shackling durations on some blood parameters, breast and thigh meat quality traits, and muscle metabolites in broilers. the effects of shackling were determined in a group of ross 308 broilers (240 birds) aged 42 days. four shackling treatments were used in experimental tests: shackling of broilers for 10 (group g10; as contro...

A number of studies have reported that intake of red meat or meat cooked at high temperatures is associated with increased risk of breast cancer, but other studies have shown no association. We assessed the association between meat, meat-cooking methods, and meat-mutagen intake and postmenopausal breast cancer in the NIH-AARP Diet and Health Study cohort of 120,755 postmenopausal women who comp...

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at 4°C f...