The objective of the study was to determine the effect of Acacia karroo supplementation on growth, ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats. Eighteen castrated 4-month-old kids were used in the study until slaughter. The kids were subdivided in two treatment groups A. karroo supplemented (AK) and non-supplemented (NS). The supplemented goats were give...

A total of 160 1-day-old ducklings (average initial body weight of 53 g), were used in a 42-d feeding trial to evaluate the effects of reducing nutrient density of diets, and supplementing the diets with a phytogenic blend (quillaja, anise, and thyme) on their growth, carcass quality, and nutrient digestibility. After checking body weight on d 1, the birds were sorted into pens with 5 birds/pen...

Three hundred and twenty four one day old mixed sex broiler chicks were assigned at random into 9 treatment groups. The experimental design was a 3×3 factorial arrangement. During the starter period (week 1-3), chicks were fed ad libitum. A cornsoybean meal based diet contained 23% crude protein, 3,200 kcal/kg metabolizable energy (NRC, 1994), and supplemented with organic or inorganic forms of...

Meat quality (pH, colour, drip and cooking loss, Warner-Bratzler shear force) and muscle characteristics (lipid and glycogen contents) were compared among two experimental divergent lines of broilers, selected for high abdominal fatness (HF) or low abdominal fatness (LF). By comparison to the LF line, the HF line exhibited a 2.8 fold higher abdominal fat percentage. It also exhibited a slightly...

Presence of single genes affecting meat quality traits was investigated in F2 individuals of a cross between Chinese Meishan and Western pig lines using phenotypic measurements on 11 traits. A Bayesian approach was used for inference about a mixed model of inheritance, postulating effects of polygenic background genes, action of a biallelic autosomal single gene and various nongenetic effects. ...

One consumer-related physiological abnormality that is a recent concern for the poultry industry is atypical meat quality. Currently in the processing plant, meat is characterized on appearance such as tears, bruises, discoloration, or missing parts. Unfortunately, this method ignores physical properties such as palatability, texture, tenderness, taste, color, pH, and water-holding capacity (WH...

Crossbred pigs (n = 30) were fed to determine the influence of supplementation with vitamin E on growth and slaughter characteristics of swine and on the quality characteristics of fresh pork. Pigs received either a control diet containing no vitamin E (CON) or a diet formulated to contain 100 mg of vitamin E/kg feed (VITE). During 84 d of feeding, feed intake and weight gain were measured ever...

This study was conducted to compare the carcass characteristics and meat quality characteristics of Duroc breed and crossbred pigs (Landrace × Yorkshire × Duroc, LYD). Duroc and crossbred pigs did not show differences in carcass characteristics. Crossbred pigs had higher moisture and protein content than Duroc breeds. However, Duroc breeds had a higher fat content than the crossbred pigs. In me...

________________________________________________________________________________ Abstract The effect on ostrich muscle quality of an additional thoracic stick (TS) to the normal ventral throat slit to bleed ostriches after electrical stunning was evaluated. The additional TS had no negative or positive effect on the drip loss, cooking loss, colour or pH and temperature readings of the fillet (M...