Effects of vitamin A on carcass and meat quality of broilers

Abstract

This study evaluated the level and length of time of vitamin A supplementation and its effects on carcass and cuts yield, meat quality, and myopathies in 42-day-old broilers. A total of 1,920 birds were divided into 6 groups, and each group received a different level of vitamin A: 0; 6,000; 16,000; 26,000; 36,000 and 46,000 IU/ kg. From d 1 to 21, the treatments were distributed among 16 replicates with 20 birds. From the 22nd d on, 8 repetitions remained with the initial treatment and the others received diets with no vitamin A supplementation. Twelve birds were slaughtered per treatment to evaluate carcass and cuts yield, shear force, cooking loss, water holding capacity, and the presence of substances reactive to thiobarbituric acid. The remaining birds were slaughtered and evaluated in loco for Wooden Breast ( WB ) and White Striping ( WS ). Wings weight was affected by vitamin A levels. The duration of the vitamin A supplementation process had effects on the weight of breast, legs with a dorsal portion, and meat color in the yellow intensity (b*). Incidence of WB had higher scores in birds supplemented until 42 d of age. WS showed a quadratic response and a lower response with supplementation of 29,700 IU/ kg. Even for WS, a higher occurrence of the normal score was found in birds supplemented until 21 d of age. Minimal quadratic responses were obtained for normal, moderate, and severe scores, in supplementations of 29,301; 29,959, and 29,827 IU/ kg, respectively. WB had lower occurrence rates in birds supplemented until 21 d of age. Consequently, the severe score was more frequent when supplementation was provided until 42 d of age. The level of vitamin A and the length of time during which this supplementation was provided had influence on cuts yield, meat color and the incidence of WB and WS of the 42-day-old birds.

Effect of Cardamine violifolia on Plasma Biochemical Parameters, Anti-Oxidative Capacity, Intestinal Morphology, and Meat Quality of Broilers Challenged with Lipopolysaccharide

“…The weight difference corresponds to cooking loss and was expressed as a percentage of initial muscle weight [ 22 ]. Following previous research, muscle shear force was measured by cutting 3 cm × 1 cm × 1 cm shapes perpendicular to the fiber direction of the muscle after the cooked muscle was cooled to room temperature and determined using the Instron Universal Mechanical Machine (TA500 Lloyd Texture Analyzer fitted with a triangular Warner-Bratzler shear, Lloyd instruments, Bognor Regis, UK) [ 23 ].…”

A new selenium source from Se-enriched Cardamine violifolia improves growth performance, anti-oxidative capacity and meat quality in broilers

“…Cooking loss was the difference of the sample weight to the initial weight. Shear force were measured by the methods reported previously ( 19 ). Briefly, the cooked samples were taken parallel to muscle fibers to measure maximal shear force (TA500 Lloyd Texture Analyzer fitted with a triangular Warner-Bratzler shear, Lloyd instruments, Bognor Regis, UK).…”

“…Cooking loss was the difference of the sample weight to the initial weight. Shear force were measured by the methods reported previously (19). Briefly, the cooked samples were taken parallel to muscle…”

Dietary Se-Enriched Cardamine enshiensis Supplementation Alleviates Transport-Stress-Induced Body Weight Loss, Anti-Oxidative Capacity and Meat Quality Impairments of Broilers

“…Cooking loss was the loss of the sample weight compared to the initial weight. Shear force was determined by a previous method [ 17 ]. Briefly, six technical replications of the cooked samples were taken parallel to muscle fibers to determine the maximal shear force (TA500 Lloyd Texture Analyzer fitted with a triangular Warner-Bratzler shear, Lloyd instruments, Bognor Regis, UK).…”