Effect of environmental temperature, dietary energy, age and sex on broiler carcase portions and palatability

Sonaiya, E. B.; Ristić, M.; Klein, F. W.

doi:10.1080/00071669008417237

Cited by 23 publications

(8 citation statements)

References 6 publications

(7 reference statements)

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“…The high CD influence on carcass composition reported herein is in agreement with others (Summers and Leeson, 1979;Jones and Wiseman, 1985;Sonaiya et al, 1990;Belay and Teeter, 1992). In the current study, a significant (P < 0.05), E by CD interaction indicated that higher diet CD influence on carcass weight and DM dressed carcass energy content per bird is higher within the CT compared with the TN, suggesting an additive effect of high CD to elevate carcass fat during CT.…”

Section: Resultssupporting

confidence: 94%

Virginiamycin and Caloric Density Effects on Live Performance, Blood Serum Metabolite Concentration, and Carcass Composition of Broilers Reared in Thermoneutral and Cycling Ambient Temperatures

Belay

Teeter

1996

Poultry Science

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One experiment utilizing Cobb x Cobb male broilers was conducted to evaluate virginiamycin (VM; 0, 15, 20 ppm) and diet caloric density (CD; 2,945, 3,200 AMEn/kg) effects on broiler live performance, blood serum metabolites, and carcass composition. The starter period exposed birds to recommended brooding conditions, whereas from 3 to 7 wk birds were exposed to thermoneutral (TN, 24 C) or cycling temperature (CT, 24 to 35 C) environments (E). During the 21-d starter period, VM levels and high CD increased (P < 0.05) BW gain (G) and gain:feed (G:F) improved (P < 0.05) with 20 ppm VM and high CD. During 3 to 7 wk, CT reduced (P < 0.05) most live performance and carcass variables as well as heat production (HP) and energetic efficiency whereas energy content per gram of tissue increased. The main effect of VM and CD on blood serum constituents was not significant; however, CT decreased (P < 0.05) serum Na, K, Ca, Mg, Fe, albumin, and total protein. Within CT, G increased (P < 0.05) with high CD and with the 15 ppm VM combination, whereas within TN, G was unaffected by CD, but increased (P < 0.05) with the 20 ppm VM and low CD combination compared with the control. High CD increased (P < 0.05) BW, G, carcass weight, dressing percentage, carcass percentage fat, carcass dry matter, carcass energy content per bird, HP, fat, and protein gain but reduced (P < 0.05) carcass percentage protein and energetic efficiency. Carcass weight, breast yield, fat, and protein gains as well as dry matter carcass energy content increased (P < 0.05) with VM compared with controls. The reduced (P < 0.05) calorie intake and HP with concomitant increase (P < 0.05) in calorie gain with 20 ppm VM increased (P < 0.05) caloric efficiency. In summary, the results suggest that VM improves bird performance by reducing HP and that reduced HP during high CT improves body temperature homeostasis.

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Section: Resultssupporting

confidence: 94%

Virginiamycin and Caloric Density Effects on Live Performance, Blood Serum Metabolite Concentration, and Carcass Composition of Broilers Reared in Thermoneutral and Cycling Ambient Temperatures

Belay

Teeter

1996

Poultry Science

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“…However, data about the impact of the slaughter age on tenderness, respectively shear force values, are inconsistent throughout the literature. Nakamura et al [ 49 ] and Janisch et al [ 28 ] found higher shear values for older compared to younger broiler, whereas Sonaiya et al [ 50 ] and Krischek et al [ 51 ] could not detect age-related differences. Connective tissue mainly influences the evaluation of texture attributes, which were performed by compression [ 52 ], like SF in this study.…”

Section: Resultsmentioning

confidence: 99%

“…Allen et al [ 64 ] claimed negative influences of selection for higher ultimate pH and greater processing yields on sensory quality, especially juiciness. Similarly, Ross tended to be less juicy and higher juiciness was perceived in the older birds [ 50 ] of the LD genetic.…”

Section: Resultsmentioning

confidence: 99%

Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual

Siekmann

Meier-Dinkel

Janisch

et al. 2018

Foods

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Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especially the practice of culling. This paper aims to explore and assess the dual-purpose chicken breed “Lohmann Dual” (LD) performance (n = 30) and sensory characteristics (n = 48). Carcass and meat quality traits are evaluated, and descriptive sensory analysis of breast muscles is conducted. To define the scope of characteristics, a market sample of “Ross” Line (n = 35) is adducted. LD carcasses are characterized by higher leg than breast yield; carcass, breast and leg weights are higher in Ross. LD meat has a lower pH, differs in color, has higher drip and thawing losses, but lower cooking loss. LD breast muscles are firmer as indicated by shear force measurements, which is confirmed through the sensory analysis. Appearance, odor and flavor differ between the lines. Overall, distinguishable differences are found between both breeds. Further research should focus on the marketing aspect of the dual-purpose line, as some characteristics could draw consumers to this product. Animal welfare and ethical concerns should further be considered when considering dual-purpose breeds as a feasible alternative to culling.

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“…Meat quality was related to age, genotype and sex. Generally, decreasing age at slaughter lowers the intensity on the flavour of chicken meat and increases the tenderness and juiciness (Sonaiya and Okeowo, 1983; Sonaiya et al., 1990). The carcass fatness of females was higher and their meat was considered more tender and less flavoursome (Baeza et al., 2001).…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary supplemental nicotinic acid on growth performance, carcass characteristics and meat quality in three genotypes of chicken

Jiang

Zhao

Chen

et al. 2011

Journal of Animal Physiology and Animal Nutrition

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The effects of dietary supplemental nicotinic acid (NA) on growth performance, carcass characteristics and meat quality were investigated in three genotypes of chicken. Fast-growing AA (Arbor Acres) broilers were compared with two genotypes of a slow-growing local breed, Beijing-You, that had undergone selection for and against intramuscular fat content respectively (BJY+IMF and BJY-IMF). The treatments were arranged 3×4 factorial completely randomized design. Day-old females (n=624) were allocated to four treatments with six replicates per treatment and fed diets (basal contained ~25 mg NA/kg) supplemented with 0, 30, 60 and 120 mg NA/kg. A sample of 72 birds from each genotype was slaughtered at market time (8 weeks of age for AA and 16 weeks of age for BJY). The breast muscles of AA broilers were darker, had less redness and yellowness, lower drip loss and higher shear force as compared to the BJY genotypes (p<0.01). The highest drip loss and the lowest shear force among the three genotypes were apparent in BJY+IMF (p<0.01). Increasing supplementation from 0 to 60 mg NA/kg tended to increase average daily gain (ADG), average daily feed intake, width of intermuscular fat band, thickness of subcutaneous fat (including skin) and percentage of abdominal fat but, for most variables, values decreased slightly with 120 mg NA/kg. Increasing supplementation to 60 mg NA/kg decreased (quadratic, p<0.001) drip loss, but it increased at 120 mg NA/kg. The present results indicate that (i) the AA broilers fed corn-soybean meal based-diets require approximately 60 mg NA/kg to maximize ADG and meat product yield and decrease the drip loss of breast muscle; (ii) the addition of 30 mg NA/kg meets the requirement of BJY genotypes; and (iii) there seems to be no beneficial effect of NA supplementation on chicken meat quality except for limiting the drip loss.

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Effect of environmental temperature, dietary energy, age and sex on broiler carcase portions and palatability

Cited by 23 publications

References 6 publications

Virginiamycin and Caloric Density Effects on Live Performance, Blood Serum Metabolite Concentration, and Carcass Composition of Broilers Reared in Thermoneutral and Cycling Ambient Temperatures

Virginiamycin and Caloric Density Effects on Live Performance, Blood Serum Metabolite Concentration, and Carcass Composition of Broilers Reared in Thermoneutral and Cycling Ambient Temperatures

Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual

Effect of dietary supplemental nicotinic acid on growth performance, carcass characteristics and meat quality in three genotypes of chicken

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