Rearing of American Pekin ducks in different production systems plays a vital role the determination internal climatic conditions house for optimum health and meat quality parameters. The experiment was designed to evaluate influence rearing fed on kitchen waste parameters ducks. A total 180 ducklings (10 days old) were distributed randomly into three experimental groups; intensive system (IPS)...

This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH 45min (pH at 45 min postmortem or initial pH) via analysis of Pearson's correlation showed high positive correlation with pH change pH c24 (pH change from pH 45min to pH 24h postmortem). However, postmortem pH after 24 h...

Abstract This study aims to find out the interaction between percentage of Garcinia atroviridis extract and shelf life physical quality culled chicken meats. used a complete randomized design factorial patterns. The first factor is concentration extracts (P0:0%, P1:3%, P2:6% P3:9%). second at (T1:24 hours T2:48 hours). data was analysed using nova if there noticeable difference will be continue...

Percussive and electrical stunning are the most promising methods in terms of rendering fish unconscious prior to slaughter. The aim of this study was to determine the effect of these two stunning methods on postmortem muscle changes and meat quality of common carps. The experimental fish were stunned either by percussion (Group 1) or by electrical current application (Group 2), both followed b...

This study evaluates the effect of organic (Se-enriched yeast; SeY) versus inorganic selenium (sodium selenite; SeS) supplementation and the different response of selenium source according to muscle pH on pork meat quality characteristics. Pigs (n = 30) were fed the Se-supplemented diets (0.3 mg/kg) for 65 days. Neither electric conductivity (EC) nor drip loss were affected by the selenium sour...

The objective of this study was to evaluate carcass characteristics and meat quality surgically castrated immunocastrated male pigs. Data were collected from 24 pigs entire originating the commercial line (Agroceres x Topigs), receiving isonutritive diets housed in same experimental shed, slaughtered at 177 days old, with a slaughter weight 127.8 (± 6.5) 135.1 7.8) kg, respectively. Carcass suc...

Three experiments using 1,356 pigs (C22 × 336 PIC) were conducted to determine the interactive effects of dietary L-carnitine and ractopamine hydrochloride (RAC) on carcass characteristics and meat quality of finishing pigs. Experiments were arranged as factorials with main effects of L-carnitine and RAC; L-carnitine levels were 0, 25, or 50 mg/kg in Exp. 1 and 2 and 0 or 50 mg/kg in Exp. 3, an...

Quality characteristics of spent hen Pectoralis major muscles and effect of NaCl and sodium tripolyphosphate (STPP) on quality changes of raw and cooked spent hen muscles during chilled storage were investigated. Meat from spent hen had nutritional values the same as commercial broiler meat. Treated raw samples with 1.0% NaCl and 10% STPP showed lower drip loss during storage time (P<0.05), and...

The objective of this study was to determine the effects of different transport times on broilers during summer on stress, meat quality, and early postmortem muscle metabolites. Arbor Acres broiler chickens (n = 105) were randomly categorized into 5 treatments: unstressed control, 0.5 h, 1 h, 2 h, and 4 h transport. Each treatment consisted of 3 replicates with 7 birds each. All birds (except t...