Bird to Bird Variation Within Processing Lots for Mineral Elements, Proximate Constituents, and Part Weight in Broilers

Abstract

Breast and thigh meat samples from 40 individual broilers from a single commercial processing source were analyzed for calcium, copper, iron, phosphorus, magnesium, sodium, and zinc by atomic absorption spectrophotometry. Phosphorus was determined spectrophotometrically as the antimony-phosphate-molydbate complex. Assays of breast meat ranged from 25% higher than previously reported for potassium (3190 vs. 2550 ppm, wet weight basis) to 25% lower for sodium (485 vs. 650). Breast and thigh meat samples differed in the concentration of all elements checked. The differences were not due exclusively to dilution of sample by a higher fat level in thigh meat, since on a wet weight basis sodium, calcium, zinc, iron, and copper were higher in thigh than in breast meat.

Effect of age and sex on the composition of muscle and skin from a commercial broiler strain

“…Lowest concentrations of magnesium were found in the skin. The present muscle values are close to those found by Hamm et al (1980) and Hamm et al (1981) in 56-dold broilers, but lower than the 0-35 g/kg found in breast muscle from an unbled 6-month-old cockerel (Dickerson, 1960).…”

“…Che effect of age on decreasing the phosphorus content in all the muscles was highly significant; 56-d values compared favourably with those found by Hamm et al (1981) in breast and thigh. Dickerson (1960) found an increased content in breast muscle from 0 to 2*5 weeks, when the present analyses began, and then a decrease to 27 weeks, although his values were slightly higher than those in this study.…”

“…In a study using commercially-processed American broilers at 56 d of age, the mineral content and composition of breast and thigh meat were compared in two strains from three production regions (Hamm et al, 1980). Hamm et al (1981) also examined variation between birds in the composition of commercially-processed broilers. Broadbent et al (1981) also evaluated broilers at 56 d, comparing sexes with respect to the proximate compositions of muscle, skin and offal.…”

Effect of Ice-Pack Storage of Broiler Parts with or Without Bone on the Mineral Levels of Meat

“…8-5 (CFEI, 1979), by Hamm et al (1980Hamm et al ( , 1981 and Meiners et al (1982). Some differences in reported values of the same element were encountered.…”