The Influence of Glycogen on the Tenderness of Broiler Meat

Mellor, David B.; Stringer, P. A.; Mountney, George J.

doi:10.3382/ps.0371028

Cited by 15 publications

(6 citation statements)

References 5 publications

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“…Glycogen concentration is lowest when a 16-h fasting period is applied, and increases 33% between 1 and 10 hours, when birds are re-fed with ground corn. Mellor et al (1958) evaluated the relation between glycogen and pH, and found that chicken meat with high glycogen concentration presented pH 6.2. therefore, the highest glycogen level was related to more acid meat, as low pH 24 post mortem is related to PSE meat (pale, soft, exudative). According to Kotula & Wang (1994), glycogen levels decrease as fasting time increases, as they found that zero and 36 hours of fasting resulted in glycogen values at zero hour post mortem) of 7 mg. g -1 and 3.5 mg. g -1 , respectively.…”

Section: Introductionmentioning

confidence: 99%

Chicken meat quality as a function of fasting period and water spray

Komiyama

Mendes

Takahashi

et al. 2008

Rev. Bras. Cienc. Avic.

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This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours) and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect (p < 0.05) of fasting period on meat luminosity was significantly different, with the highest value obtained for 4-hour fasting, whereas no difference was found among the other fasting periods. Meat pH values were different among fasting periods when birds received water spray, with birds fasted for 4, 8, and 12 hours of fasting presenting lower meat pH values (5.87, 5.87, and 6.04, respectively). The interaction between fasting period and water spray influenced meat drip loss and cooking loss, with birds fasted for 16h and not receiving water spray presenting higher drip loss (4.88) and higher cooking loss (28.24) as compared to the other birds. Fasting period affects meat quality, and very short periods (4h) impair meat quality

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Section: Introductionmentioning

confidence: 99%

Chicken meat quality as a function of fasting period and water spray

Komiyama

Mendes

Takahashi

et al. 2008

Rev. Bras. Cienc. Avic.

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“…Mellor et al (1958) observaram valores médios mais elevados, entre 5,9 e 6,2. Já Jones & Grey (1989) …”

Section: Resultsunclassified

Efeito da linhagem e do nível de lisina da dieta sobre a qualidade da carne do peito de frangos de corte

et al. 2003

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RESUMO -O experimento foi conduzido com o objetivo de avaliar o efeito da linhagem e do nível de lisina da dieta sobre o rendimento e a qualidade da carne de peito de frangos de corte. Foram utilizados 2250 pintos não sexados, de três linhagens comerciais, identificadas como A, B e C, distribuídos em delineamento inteiramente casualizado em esquema fatorial 3x3 (linhagens e níveis de lisina), com cinco repetições de 50 aves. As aves receberam ração à vontade, à base de milho e farelo de soja, suplementadas com 1,18; 1,24 e 1,30% de lisina nas rações pré-iniciais (1 a 7 dias); 1,10; 1,16 e 1,22% nas rações iniciais (7 a 21 dias); 1,0; 1,06 e 1,12% nas rações de crescimento (21 a 35 dias) e 0,85; 0,91 e 0,97% nas rações de terminação (35 a 42 dias). Foram avaliadas as características de rendimento de peito e carne de peito e as medidas de espessura, largura, comprimento, pH, perda de peso por cozimento e força de cisalhamento da carne de peito. Para o rendimento de peito não foram observadas diferenças significativas, enquanto para rendimento de carne de peito houve efeito significativo da linhagem, em que a linhagem A apresentou o maior rendimento e a linhagem B, o menor. Para as medidas físicas da carne do peito, foram encontradas diferenças significativas entre as linhagens para comprimento de peito, com a linhagem C apresentando o maior resultado. O pH da carne diferiu significativamente para linhagens e níveis de lisina. As linhagens tiveram efeito sobre o rendimento, comprimento e pH da carne de peito, em que a linhagem A apresentou maiores valores para rendimento e pH e a linhagem C para comprimento.Palavras-chave: frangos de corte, lisina, peito, pH, rendimento Effect of Strain and Dietary Lysine Level on Breast Meat Quality of Broiler ChickensABSTRACT -The objective of this experiment was to evaluate the effect of broiler strain and dietary lysine level on breast meat yield and quality. Two thousand two hundred and fifty day old straightrun chicks from commercial strains named A, B and C were reared in a factorial 3x3 arrangement (strain and dietary lysine level) with five replicates of 50 birds per pen. The broiler chikens were feed ad libitun with a corn and soybean diet withing the following lysine levels: 1.18, 1.24 and 1.30% in pre-starter diets (1-7 days); 1.10, 1.16 and 1.22% in starter diets (7-21 days); 1.00, 1.06 and 1.12 % in grower diets (21-35 days) and .85, .91 and .97% in finishing diets (35-42 days). Total breast yield, breast meat yield, pH, breast measures (high, width and lenght), weight cooking loss, and breast meat shear force were evaluated. There were no effect of strain and diet on breast yield. Related to breast meat yield, strain A presented higher values than strain B. Strain C presented the highest breast lenght. There were effects of lysine level only for pH. pH was affected by strain and dietary lisine level. It was concluded that lysine level affected only pH value. Strain affected breast meat yield, lenght and pH, where strain A showed the highest values for yield and pH an...

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“…Mellor et al (1958) found that the breast muscle of birds with high glycogen content yielded more tender meat than birds of low glycogen content.…”

Section: Agingmentioning

confidence: 96%