&lt;b&gt;Carcass yield, sensory analysis and meat quality of broilers fed canola meal

Moraes, Priscila de Oliveira; Novelini, Liliane; Lemes, Jaqueline Schneider; Santos, Marco Aurélio Ziemann dos; Pereira, Cláudio Martin Pereira de; Xavier, Eduardo Gonçalves

doi:10.4025/actascianimsci.v38i3.31247

Cited by 4 publications

(3 citation statements)

References 15 publications

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“…In accordance with MORAES et al (2016), the addition of canola oil did not promote luminosity intensity variation between treated broilers and control. However, there was a considerable difference on the group averages in terms of color intensity, with increase in the level of canola meal when compared to the averages in our study.…”

Section: Ls 6%supporting

confidence: 64%

Phytobiotic effect of Marrubium vulgare and Leonurus sibiricus on productive performance of griller-type broilers

et al. 2021

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The food industry is in a continuous search for strategies of reducing of antibiotic residues in livestock production, given the development of antibiotic-resistant bacteria. In that context, there is a consistent increasing in the usage of alternative feed phytogenic additives. Due to the pharmacological, the plants Marrubium vulgare and Leonurus sibiricus, are both potential replacements for growth-promoting antibiotics. This study evaluated the productive performance and analyze the sensory qualities in the meat of broiler that were administered M. vulgare and L. sibiricus infusions. A total of 320 chicks from an poultry farm were distributed in 8 groups groups according treatments by 28 days: Control Group (Saline); Positive control (tylosin 1%, 50 ppm); Groups of M. vulgare (MV) infusion: 2% (MV2), 4% (MV4) and 6% (MV6); and groups treated with L. sibiricus (LS) infusion: 2% (LS2), 4% (LS4) and 6% (LS6), all of them received relative doses corresponding to the live weight percentage in milliliter. There was weght gain in MV6 and LS6 group and a better food conversion in MV4, MV6, LS4, and LS6. In addition, weight gain and enhancement of the pectoral muscles were observed in these groups. The sensory analysis revealed that the broilers’ meat of MV had a more intense flavor. For marketing purposes the meat from birds that received LS had a better demand. Improvement of productive performance and sensory qualities of the broilers meat might be associated with the phytobiotic activity in it. Therefore, MV and LS can be used as natural growth promoter in broilers.

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Section: Ls 6%supporting

confidence: 64%

Phytobiotic effect of Marrubium vulgare and Leonurus sibiricus on productive performance of griller-type broilers

et al. 2021

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“…Hal ini sesuai dengan pendapat Coetzee dan Hoffman (2002) yang melaporkan bahwa ransum yang mengandung asam lemak akan langsung diserap oleh hewan monogastrik tepatnya unggas dan didepositkan ke jaringan tubuhnya tanpa ada perubahan yang signifikan. Lemak inter dan intramuskular pada saat dimasak akan mengisi rongga-rongga diantara serabut otot dan jaringan konektif yang dapat meningkatkan tekstur (Wood et al, 2004;Moraes et al, 2016). Silva et al (1999) menambahkan bahwa protein terlarut seperti kolagen dan miofibrillar pada pH 5,5 juga tidak berpengaruh terhadap keempukan.…”

Section: Kualitas Fisikunclassified

Kualitas Fisik dan Organoleptik Bakso Berbahan Dasar Daging Ayam Broiler yang Diberi Pakan dengan Suplementasi Tepung Purslane (Portulaca oleraceae)

Kartikasari

Hertanto

Pamungkas

et al. 2020

Si.Pet.

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Penelitian ini bertujuan untuk mengevaluasi kualitas fisik dan organoleptik bakso berbahan dasar daging ayam yang berasal dari ayam broiler yang diberi pakan dengan suplementasi tepung purslane sebagai sumber asam lemak omega-3. Materi penelitian menggunakan 30 sampel daging paha atas ayam broiler strain Cobb yang dipanen pada umur 42 hari dengan perlakuan ransum basal yang mengandung 1,5% minyak ikan sarden dan suplementasi tepung purslane dengan level yang berbeda. Perlakuan penelitian ini terdiri dari bakso daging ayam yang berasal dari ayam broiler yang diberi pakan dengan suplementasi tepung purslane 0% (P1); 6% (P2), 12% (P3), dan 18% (P4). Enam ekor ayam dari masing-masing perlakuan diproses menjadi karkas dan selanjutnya diambil daging paha atas (thigh) dikumpulkan untuk pembuatan bakso. Pengujian kualitas bakso meliputi pengujian kualitas fisik dan organoleptik. Data dianalisis menggunakan analisis variance (ANOVA) yang dilanjutkan dengan uji Tukey's Test. Hasil penelitian menunjukkan penggunaan daging ayam yang diberi pakan mengandung tepung purslane sampai level 18% tidak memberikan perbedaan terhadap kualitas fisik bakso (pH, daya ikat air, susut masak), kualitas organoleptik dan penerimaan konsumen, dibandingkan bakso dari daging ayam tanpa pemberian tepung purslane. Disimpulkan bahwa bakso yang mengandung daging ayam yang diberi pakan dengan suplementasi tepung purslane sampai level 18% dapat diaplikasikan pada pembuatan bakso tanpa merubah kualitas fisik dan organoleptik bakso.

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“…Flavour components of poultry are fat-soluble and are found at higher levels in thighs and leg meat than breast, hence the presence of fat also contributes to the juiciness attributes of meat. In addition, Moraes et al (2016) pointed out that appearance, tenderness, juiciness and flavour are major factors leading consumers to commend or condemn the meat. Meat sensory evaluation provides a preference profile of the consumer market and hence ensures the quality of a more satisfactory product.…”

Section: Introductionmentioning

confidence: 99%

Effect ofImbrasia belinameal on growth performance, quality characteristics and sensory attributes of broiler chicken meat

Moyo

Masika

Muchenje

et al. 2020

Italian Journal of Animal Science

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The study aimed to evaluate the effect of dietary graded levels of Imbrasia belina at 0%, 4%, 8% and 12% of broiler diets on meat quality and sensory attributes. A total of 360 one-day-old broiler chicks, were fed graded I. belina diets and slaughtered on day 35. Body weight (BW), Average Daily Gain (ADG), Feed Intake (FI) and Feed Conversion Ratio (FCR) were recorded. Breast muscles were evaluated for ultimate pH, meat colour (L Ã (lightness), a Ã (redness), b Ã (yellowness), tenderness, cooking loss. Forty consumer panellists evaluated sensory attributes. On day 28, the ADG in birds fed IB4 (88.06 g) and control (80.09 g) were statistically similar. On day 28 and 35 FI of broiler chickens fed control (147.47 g; 178.45 g) was the highest. The highest values for L Ã were observed in IB1, but not significantly different (p > .05) from IB3 and IB4. For redness, a Ã values were highest in IB3 and lowest in IB1. Lightness, yellowness, pH24 and Hue showed a quadratic response to increasing levels of IB meal. The shear force values were highest in IB1 (11.27), but not significantly different (p > .05) from IB3 (9.97) and IB4 (9.85). However, the tenderness scores were observed to be highest from IB3 (7.00). The highest acceptability scores of the breast meat were from IB2 (7.65). In conclusion, adding graded levels of I. belina meal up to 12% into diets of broilers had a positive effect on growth performance, meat quality and sensory attributes. HIGHLIGHTS Dietary inclusion levels of I. belina meal increased body weight gains in dietary treatment groups. The shear force in all dietary treatment groups decreased compared to the control. The tenderness of breast meat was found to be significantly influenced by the dietary treatment ARTICLE HISTORY

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<b>Carcass yield, sensory analysis and meat quality of broilers fed canola meal

Cited by 4 publications

References 15 publications

Phytobiotic effect of Marrubium vulgare and Leonurus sibiricus on productive performance of griller-type broilers

Phytobiotic effect of Marrubium vulgare and Leonurus sibiricus on productive performance of griller-type broilers

Kualitas Fisik dan Organoleptik Bakso Berbahan Dasar Daging Ayam Broiler yang Diberi Pakan dengan Suplementasi Tepung Purslane (Portulaca oleraceae)

Effect ofImbrasia belinameal on growth performance, quality characteristics and sensory attributes of broiler chicken meat

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