Indicadores de estresse e qualidade da carne em frangos abatidos pelo método “Halal”

Bridi, Ana Maria; Fonseca, Nilva Aparecida Nicolao; Silva, Caio Abércio da; Balarin, Mara Regina Stipp; Flaiban, Karina Keller Marques da Costa; Costantino, Camila; Tarsitano, Marina Avena; Cardoso, Thales de Almeida Bitencourt

doi:10.5433/1679-0359.2012v33n6p2451

Cited by 11 publications

(10 citation statements)

References 2 publications

(2 reference statements)

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“…The average of the flocks was subjected to statistical analysis using Tukey's test, which showed significant difference (p < 0.05) only in water loss for dripping (WLD). The results obtained in the present paper, was higher than the value found by Bridi et al (2012), who found 3.81% in chicken meat, and Woelfel et al (2002), who found 3.32%, also in chickens. The high rates of WLD can be justified by differences in methodology.…”

Section: Meat Qualitycontrasting

confidence: 89%

Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening

Marcon¹,

Crecencio²,

Castro³

et al. 2018

Braz. J. Vet. Res. Anim. Sci.

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The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.

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Section: Meat Qualitycontrasting

confidence: 89%

Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening

Marcon¹,

Crecencio²,

Castro³

et al. 2018

Braz. J. Vet. Res. Anim. Sci.

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“…Bridi & Silva (2012) determined CK values of 18.962 U/L and 17.705 U/L in broilers slaughtered by Halal and conventional methods, respectively.…”

Section: Evaluation Of Physiological Parameters Of Broilers With Dorsmentioning

confidence: 99%

Evaluation of Physiological Parameters of Broilers with Dorsal Cranial Myopathy

Amaral

Zimermann

Santos

et al. 2017

Rev. Bras. Cienc. Avic.

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“…The C* parameter indicates the degree of color saturation of the meat. Using Pearson's correlation analysis, Bridi et al [27] reported a negative correlation between the pH 24h value and the C* value. In general, in the present study, the effects of the experimental diets on pH 24h were not reflected in the C* value, except for the breast of the broilers fed diet containing soybean oil, which resulted concomitantly in the highest pH 24h value and in the lowest C*.…”

Section: Discussionmentioning

confidence: 99%

Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat

Mendonça

Filho

Oliveira

et al. 2020

Asian-Australas J Anim Sci

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Objective: The current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (<i>Salvia hispanica L.</i>) as a replacement for soybean, in the rearing period from 29 to 42 days of age.Methods: On the 29th day of age, 120 broilers were distributed in four treatments evaluated in five replicates of six birds. The grain or oil of soybean was respectively replaced on a weightto-weight basis in the formulation by the seed or oil of chia, constituting the experimental diets. The roasted whole soybean and chia seed were included in the feed at 16.4%, whereas the soybean and chia oils were included at 2.5%.Results: The dietary chia oil increased the lipid peroxidation in the thigh meat, and the dietary chia seed increased the cooking loss of the thigh. However, for the other physicochemical parameters evaluated and for the proximate composition of the breast and thigh, in general, the inclusion of chia seed or oil in the diet provided similar or better results than those observed when the diets contained soybean oil or roasted whole soybean. With regard to the fatty acid profile and associated parameters, dietary chia increased the concentrations of α-linolenic, eicosapentaenoic, and docosahexaenoic acids and reduced the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices of the broiler meat. However, the dietary chia seed worsened the feed conversion ratio.Conclusion: Diet containing 2.5% chia oil supplied to broilers during the period from 29 to 42 days of age improves the feed conversion ratio, increases the deposition of the ω-3 fatty acids in the breast and thigh, in addition to reducing the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices, thereby resulting in meat with higher nutritional quality.

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Indicadores de estresse e qualidade da carne em frangos abatidos pelo método “Halal”

Cited by 11 publications

References 2 publications

Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening

Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening

Evaluation of Physiological Parameters of Broilers with Dorsal Cranial Myopathy

Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat

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