Free Range Poultry Husbandry and Physiochemical Quality of Meat: A Review

Muhammad, Issa Khan; Faisal, Fareed Khan; Majeed, Majid; Mohammad, Usman; Ali, Shariati Mohammad; Nikolai, Pimenov; Igor, Pigorev; Glinushkin, Alexey; Лаишевцев, А. И.

doi:10.7897/2277-4343.08143

Cited by 4 publications

(2 citation statements)

References 45 publications

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“…Dynamic changes that take place in diet and in terms of quality and health safety requirements of food products cause that consumers are looking for more food from organic production (Castellini et al, 2008;Muhammed et al, 2017). The meat of broilers from organic production is characterized by a higher nutritional value (more protein, less fat, favourable ratio of n-6/n-3 fatty acids), darker colour, as well as better taste, and intense aroma compared with the meat of broiler chicken from intensive breeding (Michalczuk et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of using acid whey for marinating chicken breast muscles in organic production

2019

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Currently, there is an increase in the group of consumers looking for poultry products obtained from the organic housing system, who pay attention to the relationship between diet and health. The research material consisted of breast muscles of organic chickens that were marinated for 24 hours with acid marinades: acid whey (n=30) and lemon juice (n=30). Acid whey was used in the study as a new ingredient in comparison to the traditional ingredient of marinades (lemon juice). The control group (n=30) were non-marinated breast muscles. The physicochemical parameters (marinade absorption, pH, Water Holding Capacity, colour L*a*b*, shear force, chemical composition) and microbiological (mesophilic aerobic bacteria, Pseudomonas spp., coli group, lactic acid bacteria) ones of breast muscles were evaluated immediately after marinating, as well as after grilling treatment. The sensory evaluation was also conducted. Raw breast muscles marinated using whey, in comparison with those marinated with lemon juice, were characterized by (p<0,05) a higher absorption of the marinade, lower saturation of the redness (a*), better tenderness measured by the shear force (N) and higher ash content. Also, after heat treatment, marinated breast muscles maintained a better (p<0,05) tenderness and juiciness and higher ash content. The study has shown that acid whey can be used as a new marinade in organic chicken meat marinades, as it causes a reduction in the redness saturation, higher ash content, improvement of tenderness and juiciness and increase in the microbiological safety of the product. The use of acid whey meets the expectations of consumers for the use of natural food additives that have a positive impact on human health.

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Section: Introductionmentioning

confidence: 99%

Effect of using acid whey for marinating chicken breast muscles in organic production

2019

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“…The key factor which affects the production and slaughter traits of broilers is the genotype (Berri et al, 2005). It is quite questionable whether the fastgrowing hybrids are suitable for raising in alternative systems because they are exposed to greater challenges, particularly concerning their health (Muhammad et al, 2017). Although the pure breeds are suitable for rearing in extensive systems, the problem is whether their relatively poor production traits could meet the demands of the market-oriented production.…”

Section: Introductionmentioning

confidence: 99%

Effect of genotype and sex on carcass characteristics of chickens raised in extensive system

Perić

Strugar

Bogosavljević-Bošković³

et al. 2018

BIOTEC ANIM HUSB

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The aim of this work was to examine the possibility of using different poultry breeds for meat production in extensive systems, concerning their slaughter traits. Total of 200 birds of two genotypes were used in this trial: fastgrowing hybrid Ross 308 and pure breed White Rock. Chicks were raised indoors until the age of 4 weeks and subsequently they were enabled to access the range. The trial lasted for 13 weeks. At the end of the trial, 10 male and 10 female chicks per breed were sacrificed for the evaluation of slaughter traits-dressing percentage, yield and share of carcass parts. It was established that both genotype and sex significantly affected carcass traits while genotype affected production traits. Chickens of the Ross 308 hybrid had higher body weights, better feed conversion ratio and higher mortality rate. Chickens of the Ross 308 hybrid had dressing percentage compared to the White Rock breed, while the male chickens had higher dressing percentage compared to the female ones. Chickens of the Ross 308 hybrid had a significantly larger weight and share of breast meat, whereas those of the White Rock breed had a larger share of drumsticks and thighs. A significant influence of the genotype was determined on the amount of abdominal fat in the carcass. Chickens of the White Rock breed had a significantly lower fat content compared to the Ross 308 hybrid, which essentially makes them the genotype which is more suitable for the extensive fattening longer than 10 weeks.

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Microbiological screening of bacterial infections in Russian duck breeding enterprises

Yakimova

Kapustin

Белименко

et al. 2020

IOP Conf. Ser.: Earth Environ. Sci.

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One of the factors for the development and spread of antibacterial resistance of bacteria is untimely or incorrectly performed laboratory diagnostics, which results in randomly prescribed antibacterial therapy aimed at containing the infection and ensuring the safety of the livestock. This phenomenon is common in many industrial poultry and livestock enterprises, but at the same time, it is difficult to blame the veterinary service of these farms, since they must ensure safety which sometimes cannot be achieved without antibiotics. The use of advanced microbiological screening of all microbiological risks to which enterprises are exposed is proposed as means of solving the indicated problem. The results of such work done in a number of duck breeding enterprises in Russia, in which at least 192 species of cultivated bacteria are circulated, are presented as an example. Most of the isolated microbes are representatives of the normal or transient flora, but a certain part of the bacteria has an obvious pathogenic or conditionally pathogenic role. From the selected bacteria, we emphasize the relevance of the following pathogens for the duck breeding industry: Bordetella avium, Campylobacter coli, Campylobacter concisus, Campylobacter jejuni, Clostridium colinum, Clostridium perfringens, Myroides odoratimimus, Pasteurella multocida, Riemerella anatipestifer, Salmonella typhimurium, Staphylococcus aureus, Staphylococcus haemolyticus, Streptococcus pneumoniae, Streptococcus entericus, Streptococcus gallolyticus, Shigella sonnei, which are typical pathogens of poultry infections. Information from the literature about the remaining bacteria were analyzed and structured in the form of a table with the description of the possible clinical and morphological manifestations of the diseases that they cause.

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Free Range Poultry Husbandry and Physiochemical Quality of Meat: A Review

Cited by 4 publications

References 45 publications

Effect of using acid whey for marinating chicken breast muscles in organic production

Effect of using acid whey for marinating chicken breast muscles in organic production

Effect of genotype and sex on carcass characteristics of chickens raised in extensive system

Microbiological screening of bacterial infections in Russian duck breeding enterprises

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