Quality of broiler meat of the free-range type submitted to diets containing alternative feedstuffs

Faria, Peter Bitencourt; Vieira, Josye Oliveira e; Souza, XR; Rocha, M.F.M.; Pereira, Adriana Aparecida

doi:10.1590/s0102-09352012000200019

Cited by 6 publications

(4 citation statements)

References 13 publications

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“…In the drumstick, the interaction between sex and slaughter age had a quadratic effect on b * in females but led toa linear reduction in males. In general, this behavior is associated with the accumulation of carotenoid pigments as a function of sex (FARIA et al, 2012;) and age at slaughter (FARIA et al, 2009;SOuZA et al, 2012). Females showed a tendency to have higher b * values than males, which is associated with fat accumulation in this genus, as mentioned in other studies.…”

Section: Variablementioning

confidence: 99%

Performance and meat quality of Label Rouge chickens at different slaughter ages

Faria

Geraldo²,

Oliveira

et al. 2023

Cienc. Rural

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This study evaluated the performance parameters, carcass characteristics, and meat quality of Label Rouge chickens raised under an alternative system as a function of age at slaughter. The design was completely randomized with a 5×2 factorial arrangement, with slaughtering at five ages (70, 90, 120, 150, and 180 days) and two sexes. A total of 240 birds (Pescoço Pelado strain) were used, including 120 females and 120 males. Performance, carcass, physicochemical, proximate composition, and muscle fiber traits were evaluated. Rearing time and sex had significant effects on performance-related traits, with better results for males. The interaction between slaughter age and sex had a significant effect on the carcass and physicochemical parameters, which cause different responses in males and females with increasing slaughter age. For the proximate composition and muscle fiber analysis, the interaction between the parameters studied only had a significant effect on ether extract in the breast. The increase in age resulted in chickens with higher live and carcass weight at slaughter but lower performance indices. Females had lower carcass yield and greater deposition of abdominal fat. Females had lower tenderness in the drumstick and males in the breast with increasing slaughter age, and both cuts had more intense color and redness and reduced lightness starting at the slaughter age of 90 days.

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Section: Variablementioning

confidence: 99%

Performance and meat quality of Label Rouge chickens at different slaughter ages

Faria

Geraldo²,

Oliveira

et al. 2023

Cienc. Rural

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“…Vários alimentos alternativos já foram testados em frangos (Eyng et al, 2010, Tavernari et al, 2010, Leite et al, 2011, Faria et al, 2012, Ferreira et al, 2014. Todavia, um dos grandes desafios da indústria moderna é conciliar alta produtividade e competitividade com responsabilidade social e ambiental.…”

Section: Introductionunclassified

Residue of brewery on broiler nutrition

Silva

Ferreira

2017

Pubvet

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RESUMO. Objetivou-se avaliar o desempenho e rendimento de carcaça de frangos alimentados com resíduo de cervejaria. Para isso, foram utilizados 240 pintainhos de um dia, da linhagem Pescoço Pelado durante 75 dias. Os animais foram alojados em 16 boxes, nas medidas de 1,75m X 2,5m cada, divididos em sete pintainhos por box, e submetidos a quatro tratamentos com rações níveis de inclusão de resíduo de cervejaria; sendo os níveis de inclusão de resíduo de cervejaria: 0; 1,75; 3,5 e 5,25%, e complementada por núcleo comercial para a espécie. Considerando o ciclo completo de criação, 1 a 75 dias, não foi observado diferença no peso vivo final dos frangos. Porém, os frangos alimentados com 5,25 % de inclusão de resíduo de cervejaria apresentaram maior consumo de ração e pior conversão alimentar. Em relação aos parâmetros de rendimento ao abate analisados, ou seja, rendimento de carcaça, porcentagem de vísceras comestíveis e valores de carcaça mais vísceras comestíveis não foram observadas diferenças. O Resíduo de cervejaria pode ser utilizado em substituição ao farelo de soja com a mesma eficiência. Ração desenvolvida de acordo com a fase em que as aves se encontram, a inclusão de 3,5% de resíduo de cervejaria resultara em animais com o peso, consumo total de ração e conversão alimentar iguais aos alimentados com farelo de soja, porém o custo com a ração será menor.Palavras chaves: Alimentos alternativos, consumo de ração, conversão alimentar, ganho de peso Residue of brewery on broiler nutritionABSTRACT. Objective to evaluate the performance and carcass yield of chickens fed with residue of Brewery. For this, we used 240 one-day chicks, Naked Neck line for 75 days. The animals were housed in 16 pits in the measures 1.75 m X 2.5 m each, divided into seven chicks by box, and subjected to four treatments with rations include levels of residue of Brewery; being the inclusion levels of residue of brewery: 0; 1.75; 5.25% and 3.5, and complemented by commercial core to the species. Considering the complete cycle of creation, 1 to 75 days was not observed difference in the final live weight of chicken. However, the chickens fed with 5.25% inclusion of residue of brewery presented a higher feed intake and feed conversion. In relation to the slaughter yield parameters analyzed, casting yield, percentage of edible viscera and carcass values more edible viscera no differences were found. The brewery residue can be used as a replacement for soybean meal with the same efficiency, but if the feed is developed according to the stage where the birds are, adding 3.5% beer residue had resulted in animals with the same weight, total feed consumption and feed conversion ratio equal to those fed with soybean meal, but the cost of the feed will be smaller.

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“…다양한 광원과 점등시간은 육계의 생산성, 복지, 육질 및 근육 조직에 영향을 주게 된다 (Olanrewaju et al, 2016). 이전 연구에서는 LED 전구가 육계 성장과 도체수율에서 백열등을 대체할 수 있는 광원이라고 하였으나 (Olanrewaju et al, 2015) (Zimmermann, 1988;Buyse et al, 1996;Kristensen et al, 2006 (Faria et al, 2012;Lengkey et al, 2013;Nuwan et al, 2016). 따라서 고기의 pH는 다양한 사육 조건에 영향을 받지 않는 것으로 평가된다.…”

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Effects of Light Sources in Poultry House on Growth Performance, Carcass Yield, Meat Quality and Blood Components of Finishing Broilers

Hong¹,

Kang²,

Kang³

et al. 2020

Korean J. Poult. Sci.

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This study investigated the effect of different light sources in the poultry house on performance, meat quality, and blood composition of finishing broilers. Two hundred and forty male broilers (1-day-old, 42.2±0.1 g) were divided into three groups and subjected to different light source treatments (incandescent, LED, and fluorescent lamps) from 3 weeks of age (four replications/treatment, 20 birds/replication). After breeding for 6 weeks, the carcass yield and meat quality of broilers with similar body weight (BW; 3.4±0.07 kg) were investigated, and blood components were analyzed. Corn-soybean meal-based feed was provided as starter (CP 22.5%, ME 3,020 kcal/kg), early (CP 18.5%, ME 3,050 kcal/kg), and finishing (CP 18%, ME 3,100 kcal/kg). Performance, carcass yield, meat quality, and blood components were evaluated. BW, BW gain, feed intake, and feed conversion ratio did not show any significant differences among treatments. There was no significant difference on live weight and carcass yield among treatments. There was no significant difference on meat color, shear force, and water holding capacity; however, cooking loss at 17.2% was the highest in the LED treatment (P<0.05). There was no significant difference on blood components except for glucose (blood biochemistry component) among treatments. Glucose was 234.5 mg/dL, 256.9 mg/dL, and 250.1 mg/dL in the three treatments, respectively, with a significant difference between incandescent and LED treatments (P<0.05). These results are used useful as basic data for investigating the effect of lighting in broilers production.

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Quality of broiler meat of the free-range type submitted to diets containing alternative feedstuffs

Cited by 6 publications

References 13 publications

Performance and meat quality of Label Rouge chickens at different slaughter ages

Performance and meat quality of Label Rouge chickens at different slaughter ages

Residue of brewery on broiler nutrition

Effects of Light Sources in Poultry House on Growth Performance, Carcass Yield, Meat Quality and Blood Components of Finishing Broilers

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