White meat is the most economically valuable part of a broiler chicken. Increasing white meat relative to overall body size (white meat percentage, WM%) makes a broiler, gram for gram, a more valuable animal. However, accurately measuring WM% requires removing the bird from the breeding flock. Identification of markers for genomic regions associated with WM% would allow direct genetic selection...

The effect of conjugated linoleic acid (CLA) feeding on growth performance and fatty acid profiles in thigh meat of broiler chicken was investigated using meta-analysis with a total of 9 studies. Overall effects were calculated by standardized mean differences between treatment (CLA fed) and control using Hedges's adjusted g from fixed and random effect models. Meta-regression was conducted to ...

This study estimates the demand for meat in Indonesian urban households encompassing beef, goat, broiler chicken, and native chicken. We estimate using cross-sectional data from 2013 Socio-Economic Household Survey data, which records food expenditure a week before survey. Because of some zero expenditure, Censored Almost Ideal Demand System (AIDS) consistent two-step estimation is applied. The...

Broth is a product made from beef or poultry by cooking ingredients rich in protein and water, with without the addition of spices, vegetable fat sodium chloride. This study aims to determine physicochemical properties including crude protein, ash, fat, carbohydrates, water activity, pH as well organoleptic tests three types broth different chicken meat, namely broiler, free-range chicken, IPB-...

The possible sources of Campylobacter spp. in poultry meat before slaughter were studied by examining samples of feathers, cloaca swabs, litter swabs, transport coops, rinse water from coop washing equipment, and chicken breast supports in the slaughter line just before stunning. The samples were collected from 8 broiler houses and from 8 different producers, from a poultry integration system i...

The experiments were carried out during February–July, 2021 at the Department of Livestock Products Technology (Meat science), Veterinary College and Research Institute, Namakkal, Tamil Nadu Animal Sciences University, India to assess influence heat on protein degradation, histology eating quality indicators chicken. Meat samples taken from broiler breast cooked for targeted end point temperatu...

While measures to control carcass contamination with Salmonella at the processing plant have been implemented with some success, on-farm interventions that reduce Salmonella prevalence in meat birds entering the processing plant have not translated well on a commercial scale. We determined the impact of Salmonella vaccination on commercial poultry operations by monitoring four vaccinated and fo...

A feeding trial was conducted to investigate effects of Bacillus licheniformis on growth performance and meat quality of broilers. Nine hundred one-d-old broiler chicks were randomly assigned to 3 experimental groups with three replicate pens of 100 broiler chicks. Three treatments were i) control, ii) basal diets supplemented with 1 ml of B. licheniformis for each in feed water per day iii) ba...

the aim of this study was to investigate the effect of mushroom waste and probiotic levels on growth performance, carcass characteristics, and meat quality in broiler chickens. a 2 × 3 factorial arrangement with two levels of probiotic supplementation (0 and recommended rate) and three levels of mushroom waste inclusion (0%, 3%, and 6%) was used in a completely randomized design using male broi...