Carcass Characteristics and Meat Quality of Betong Chicken Fed with Diets Supplemented with Crude Glycerin

Abstract

Experiments were conducted to evaluate the effect of inclusion of crude glycerin inclusion in the diets of Betong chicken on the characteristics of their carcasses, internal organs, meat quality, lipid oxidation, and fatty acid profiles. One hundred 1-day-old chicks were raised for 8 weeks. Subsequently, the birds were sexed based on their morphological features, and weighed. Forty-eight male chickens, with comparable body weights, were randomly allotted to receive any of the three experimental diets, containing 0, 50 or 100 g crude glycerin/kg feed, on an as fed basis until they were 20 weeks old. A total of 24 chickens were slaughtered and their carcass characteristics and meat quality were studied. Results showed that carcass characteristics and internal organ parameters were not affected by crude glycerin supplementation (P>0.05). After chilling for 24 h, pH of the meat decreased in all groups (P>0.05), while shear force and cooking loss were not affected (P>0.05). Furthermore, crude glycerin did not affect the parameters such as crude protein, ether extract, ash, moisture and proportions of different fatty acid contents of meat of the Betong chicken (P>0.05). However, breast meat color and lipid oxidation were influenced by crude glycerin in diet (P<0.05). These results suggest that crude glycerin can be used at concentrations up to 10% in Betong chicken diet from 8 to 20 weeks of age. Nevertheless, its effect on breast meat color and lipid oxidation need to be considered.

Effects of Supplementing Growing–Finishing Crossbred Pigs with Glycerin, Vitamin C and Niacinamide on Carcass Characteristics and Meat Quality

“…In addition, the results of many other studies have also indicated that a diet with less than 2-% glycerin has no statistical influence on the redness (a*) value of pork [34,35], and only numerically increases the value of lightness, redness and yellowness in the meat of crossbred Boer goats [36]. Our study demonstrated that the addition of glycerin to the diet of pigs at 10% did not statistically increase the value of redness (a*) in pork, with growing-finishing pigs offered food-grade glycerin at 10% of the diet having a numerically lower redness (a*) value in the longissimus dorsi than pigs not offered food-grade glycerin in the diet; this is similar to previous reports [31,32]. However, the supplementation of vitamin C and niacinamide instead of glycerin numerically increased the value of redness (a*) in the longissimus dorsi; in addition, the growing-finishing pigs supplemented with glycerin, vitamin C and niacinamide simultaneously achieved a statistically higher value of redness (a*) in the longissimus dorsi than the pigs in the other groups.…”

“…Previous studies found that the addition of glycerin has different influences on meat color, with crude glycerin feeding statistically decreasing the value of redness (a*) in the breast meat of Betong chicks [31] and in the longissimus dorsi of pigs [32], but statistically increasing the value of redness (a*) in beef [33]. In addition, the results of many other studies have also indicated that a diet with less than 2-% glycerin has no statistical influence on the redness (a*) value of pork [34,35], and only numerically increases the value of lightness, redness and yellowness in the meat of crossbred Boer goats [36].…”