White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions

White striping (WS), characterized by white striations on the Pectoralis major muscle, is an emerging problem for the broiler industry. Thus, the impact of WS on meat quality has become a current research topic. In this context, a 2‐year follow‐up study, to reveal the prevalence of WS in broiler integrations, was undertaken. Additionally, a laboratory experiment was conducted to determine the oxidative quality during storage and the differences in proximate composition, colour and fatty acid and amino acid profiles of broiler breast fillets scored visually as normal, moderate and severe. In integrations, the WS incidence increased with increasing broiler age and more than 50% of breast fillets obtained from 32‐ to 35‐day‐old broilers and 36‐ to 39‐day‐old broilers had stripes with different scores. Lower protein and higher fat contents were measured in the moderate and severe scored fillets than the normal fillets (p < 0.001). Severe score stripes induced the formation of less redness on the ventral surface (p < 0.05) and a darker colour on the dorsal surface (p < 0.01). The lowest histidine, arginine and tryptophan amounts were determined in severe fillets (p < 0.05). Moderate and severe scored fillets were rich in polyunsaturated fatty acids implying that they were sensitive to lipid oxidation. That suggestion was further proven by the higher TBARS values. Freeze‐thawing induced the formation of carbonyl compounds, but it did not cause differences in sulphydryl groups. Briefly, we suggest that different WS scores may affect the physicochemical and oxidative quality of breast fillets; however, more studies are needed to assert an accurate and explicit judgement.     

Effects of dietary spirulina on meat colour in muscle of broiler chickens.

1. The present study was undertaken to determine the effects of dietary spirulina on growth performance and pigmentation in the muscle of growing broiler chickens and to examine the possibility that zeaxanthin in spirulina may affect yellow colour development in the meat. 2. Twenty-four, 21-d-old, male broiler chicks were fed an experimental diet containing spirulina at 0, 40, or 80 g/ kg for 16 d. No significant differences among treatments were observed in body weights, nor weights or yields (as a percentage of body weight) for any of the selected traits, including liver, abdominal fat, kidney and Pectoralis profundus. 3. Spectrocolourimetric analyses revealed that the redness of Pectoralis superficialis, profundus and Sartorius muscles reached a maximum in chicks fed the 40 g/kg spirulina diet, while the yellowness of all fillets, including the Semitendinosus muscle, increased in a sub-linear fashion with increased spirulina in the diet. The overall correlation between the yellowness and zeaxanthin content in the Pectoralis muscle was significant. 4. This study provides the first conclusive evidence that dietary spirulina influences both the yellowness and redness of broiler flesh and that the increments in yellowness with dietary spirulina content may possibly be reflected in the common yellow pigment related to the accumulation of zeaxanthin within the flesh.     

UK survey of broiler ascites and sudden death syndromes in 1993

1. The mean incidence of deaths from ascites in the UK in 1993 was 1.4% (0.7% in 1991 and 0.9% in 1992) and 0.8% from sudden death syndrome (SDS). In total, the economic loss to the UK Broiler Industry in 1993 as a result of these 2 conditions was 24M. 2. Clear geographical differences emerged in the occurrence of ascites, with, not only the lowest incidences being observed in Northern Ireland, but also the peak of the mortality from ascites occurring much later in the rearing cycle than in other regions on the mainland. 3. In all regions the incidence of SDS was lower than that of ascites but the reason for this disparity remains to be established. 4. Some of the variables associated with the road transportation of day-old chicks from the hatchery to the farm appeared to influence the incidence of ascites. These included distance or time travelled, stocking density, internal lorry temperature and the length of time the lorry was heated before transport as well as the time the shed was heated before chick arrival. Temperature was also an important factor during growth (brooding and finishing). 5. Negative pressure-powered ventilation was preferred in most organisations but more ascites was seen with positive pressure ventilation. However, the lowest incidence of ascites occurred with natural ventilation. There was more ascites relative to shed orientation when the wind direction was from the west compared to the east. 6. This survey identifies the extent of the problem of broiler ascites in the UK and also highlights the importance of good management control of day-old chicks, not only following placement, but even before their arrival on the farm.     

Microstructure,texture and colour development during crust formation on whole muscle chicken fillets

1. The development of crust during a 22-min period was evaluated in an oven, and in previously cooked-in-bag products (no crust) placed in an oven for 10 min. The oven-roasted products started to develop a thin (2–4 μm) crust layer after 4 min. At that point, the colour of the fillets turned white but no browning was observed. As roasting time increased, crust thickness and shear force increased, the product turned brown and eventually black at certain spots.

2. Light microscopy revealed the shrinking of muscle fibres close to the surface, as they also lost water. At a certain point, tears between the different layers started to appear. The inner muscle fibres also progressively shrank and the spaces between them increased. Microscopy of cook-in-bag products revealed no crust formation during heating. Upon moving to the oven, crust started to form but was much faster compared with the other products.

3. Cook-in-the-bag samples showed a higher rate of cook loss during the first 12 min (to internal 70°C) compared with oven heating. This could have been due to the fast heating rate in water and/or no crust formation.

4. White colour was fully formed on water-cooked fillets within 2 min (L* = 83), while it was gradually forming on oven-roasted samples (max L* of 79 after 12 min).

5. Shear force measurements showed an increase in both treatments up to 18 min, with a decrease thereafter (when dry crust started to crack).     

Accumulation of lipofuscin in broiler chicken with wooden breast

Lipofuscin is one of the indicators of oxidative stress. To elucidate the role of oxidative stress in the development of wooden breast, this study investigates lipofuscin accumulation in various parts of wooden breast muscles. Sampling was performed using 46-day-old broiler chickens housed at a commercial Japanese poultry slaughterhouse. Fourteen wooden breast fillets and 13 normal breast fillets were collected in the deboning line. The samples used to measure shear force, 2-thiobarbituric acid reactive substance (TBARS), and for histological analysis were taken from the six portions of breast muscle fillets. In muscles affected by wooden breast, vacuolated muscle fibers were observed, and connective tissues appearing like perimysium were expanded with fibrosis. TBARS value and accumulation of lipofuscin were significantly higher in the wooden breast than in the normal breasts. A lot of lipofuscin granules were localized in the cytoplasm of collapsed muscle fibers of the wooden breast. The cranial portion of the wooden breast showed the highest shear force. The cranial position had a large amount of connective tissue and lipofuscin granules. The results of the present study strongly suggest that high oxidative stress, especially with a significant accumulation of lipofuscin, is associated with the development of wooden breasts.     

Use of bioluminescent Salmonella enterica serovar Enteriditis to determine penetration in tumbled and hand-tumbled marinated chicken breast fillets

Migration of bacteria into tumbled chicken breast fillets was investigated using a bioluminescent strain of Salmonella Enteriditis. Tumbling (6 rpm; 0 to 30 min) resulted in the introduction of bacteria into the muscle interior at every time period measured and at a higher frequency (72%) than marination (38%; samples placed in brine, and manually turned every 2 to 3 min) alone. The frequency of penetration was greatest after 20 min for the marinated meat and after 30 min for the tumbled chicken breast fillets. The results illustrate the usefulness of the bioluminescent method to track bacterial migration and compare processes such as tumbling and marinating.     

Characteristics of cold-induced dark,firm, dry broiler chicken breast meat

1. A study was designed to characterise dark, firm, dry (DFD) breast meat resulting from cold exposure of broilers and compare its properties with normal breast meat from cold-stressed and control birds.

2. A total of 140 broilers were selected from 5- and 6-week-old birds exposed to cold temperatures ranging from ?18 to ?4°C, or a control temperature of +20°C for 3?h in an environmental chamber. Half of these birds were slaughtered immediately following the cold exposure and the other half were given 2?h of lairage.

3. Breast meat samples were categorised based on ultimate pH (pH_u) and colour L* (lightness) values into normal (5·7?≤?pH_u?≤?6·1; 46?≤?L*?≤?53) breast meat from control (control-normal) or cold-stressed (cold-normal) birds, and DFD (pH_u?>?6·1; L*? 4. Residual glycogen was not different between cold-DFD and control-normal breast meat. Lactate concentration was lower in cold-DFD compared with control-normal breast meat. Lactate concentration almost tripled for all the samples by 30?h post-mortem, which resulted in a drop in pH of normal meat, but did not have any effect on pH of DFD breast meat. Glycolytic potential at both 5?min and 30?h post-mortem was lower in DFD breast meat compared with the normal breast meat from both cold-stressed and control birds.

5. Cold-DFD breast meat was significantly darker, with higher pH_u, lower cook loss, higher water-binding capacity and processing cook yield than cold-normal and control-normal breast meat, which were not different from each other.     

Factors affecting the prevalence of foot pad dermatitis, hock burn and breast burn in broiler chicken

1. Standardised data on flock husbandry were recorded on 149 broiler farms during the 4 d prior to slaughter. 2. Birds were examined at the slaughterhouse for contact dermatitis lesions. Foot pad dermatitis score (FPDS) and hock burn score (HBS) were measured on five point scales. Carcase rejection data were also collected. 3. The mean percentage of birds in each flock with: moderate or severe foot lesions was 11.1% (range 0-71.5%); moderate or severe hock burn was 1.3% (range 0-33.3%); and, breast burn was 0.02%. 4. A general linear model was developed to examine factors associated with mean flock FPDS. Assuming a linear relationship, within the range of data collected and with all other factors remaining the same, every 1% increase in the proportion of Genotype A birds in the flock was associated with an increase in mean FPDS of 0.003, every one-point increase in litter score was associated with a 0.326 increase in mean FPDS and every one-point increase in flock mean HBS was associated with a 0.411 increase in mean FPDS. Flock mean FPDS was associated with feed supplier and was higher in winter. 5. The general linear model developed for flock mean HBS, found that every one-point increase in mean FPDS increased mean HBS by 0.090, every one-point increase in litter score increased HBS by 0.119 and, every 1% increase in small/emaciated birds decreased mean HBS by 0.333. Reduced HBS was also associated with increased final litter depth, younger slaughter age and an increased percentage of dietary wheat. For every 1% increase in Genotype A birds, a decrease in flock mean HBS of 0.003 would be expected. 6. An effect of hatchery was also identified.     

Prediction of carcase and breast weights and yields in broiler chickens using breast volume determined in vivo by real-time ultrasonic measurement

1. The use of in vivo real-time ultrasonic (RTU) to predict breast and carcase weights and yields in 103 male broiler chickens was evaluated. Breast area (mm(2)), thickness (mm) and volume (cm(3)) were measured by RTU in three identified sites. After RTU measurements, the broiler chickens were weighed (live weight, LW, g) and slaughtered Carcase and breast weights (g) and physical measures of breast area (mm(2)), and thickness (mm) corresponding to the three identified sites, and volume (cm(3)) were recorded. 2. The best simple correlation between RTU and carcase measurements was obtained for breast volume. Breast and carcase weights were well predicted by LW. Furthermore, breast volume measured in carcase or by RTU was better in predicting breast weight and breast and carcase yields. 3. Multiple regression equations were fitted using LW (g) and RTU measurement of breast volume to predict breast and carcase weights and yields. The coefficients of determination were 0.52 and 0.65 for breast and carcase yields, respectively, and 0.92 and 0.99 for breast and carcase weights, respectively.     

Application of real-time ultrasound technology to estimate in vivo breast muscle weight of broiler chickens

1. Real-time ultrasound (RTU) is a fast, non-destructive and relatively inexpensive technique to estimate body composition in animals. 2. A total of 835 Hubbard, Ross and Cobb broilers from different flocks were randomly selected, weighed and two RTU measurements were taken from both sides of their breast muscles (BM). Immediately following ultrasonography, broilers were processed and dissected to determine carcase, boneless BM, leg quarter and wing weights. Data were utilised to develop multiple linear regression equations (MLRE) to estimate carcase part weights. 3. Factors such as sex, age or genetic line did not contribute significantly to the accuracy of the models. The measurement in the right side was consistently more efficient than the left for estimating BM weight. 4. The following MLRE was estimated from live body weight (BW) and RTU area images: BM (g) = -94.3476 + 0.1518 * BW (g) + 5.1644 * BM-RTU area (cm2) (R2 = 0.97). 5. Due to the allometric relationships among body parts the following equations were also estimated: Legs (g) = -56.6738 + 0.2846 * BW (g) + 2.1570 * BM-RTU area (cm2) (R2 = 0.98) and Total Meat Cuts (g) = -142.0567 + 0.4638 * BW (g) + 5.1236 * BM-RTU area (cm2) (R2 = 0.99). 6. The results indicated that it was possible to estimate BM and other carcase cut weights with high accuracy from RTU measurements.     

Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat

1. An experiment was conducted to assess the effect of tetrasodium pyrophosphate and sodium bicarbonate on colour and sensory attributes of pre- and post-chilled breast meat. 2. Three groups of 6 halves of breasts (pre-chill) immediately after slaughter were treated with 3% tetrasodium pyrophosphate, 3% sodium bicarbonate in 2% NaCl or 2% NaCl alone (control); the remaining 6 halves (post-chill) were stored overnight at 4 degrees C and then treated similarly. Both the pre- and post-chill samples were held at 4 degrees C for 24 h and pH, water holding capacity, cooking loss, CIE colour values and sensory attributes were recorded. 3. Chilling had few effects on the meat characteristics measured in this study. 4. Treatment with phosphate and bicarbonate increased pH in both the pre- and post-chill groups. Treated breasts exhibited lower L* and higher a* value (more red) than controls. 5. A sensory evaluation study revealed improvements in colour and other sensory attributes of cooked broiler breast meat in all treated samples compared to the control. 6. The findings suggest that tetrasodium pyrophosphate and sodium bicarbonate, when injected post mortem, will have beneficial effects on several physico-chemical (pH, colour, WHC %, cooking loss) and sensory attributes of broiler meat. However, phosphate had a smaller effect than bicarbonate.     

Dietary taurine supplementation enhances antioxidative capacity and improves breast meat quality of broiler chickens

ABSTRACT

1. The aim of this study was to determine the effect of dietary taurine supplementation on growth performance, meat quality and antioxidant responses in breast muscle of broiler chickens.

2. A total of 72 Arbor Acres broiler chickens (28-day-old) with similar body weight were randomly allocated into two groups, and fed either 0 g/kg (control; C) or 5 g/kg taurine-supplemented diets (TS) for 14 days.

3. The results showed that TS had no effect on growth performance or chemical composition of breast muscle in broilers. The drip and cooking losses were significantly decreased (P < 0.05), and the pH_24h of breast muscle were increased (P < 0.05) in the TS group. Meanwhile, broilers in the TS group exhibited significantly higher (P < 0.05) scavenging activities of superoxide and 2,2-diphenyl-1-picrylhydrazyl radicals, and lower (P < 0.05) contents of carbonyl, malondialdehyde, and 4-hydroxynonenal. TS increased (P < 0.05) total antioxidant capacity and superoxide dismutase activities. Moreover, TS significantly upregulated (P < 0.05) the mRNA expressions of nuclear factor erythroid 2-related factor 2 (Nrf2), heme oxygenase 1, NAD(P)H quinone dehydrogenase 1, superoxide dismutase, catalase, and glutathione peroxidase.

4. These findings suggested that TS enhanced antioxidative capacity and improved breast meat quality of broilers via activating the Nrf2 pathway.     

育成鸡沙门氏菌的控制

种鸡舍、孵化场和肉鸡场需要采用相应的措施以控制肉鸡沙门氏菌. 每当肉鸡胴体的沙门氏菌数超过了官方规定的最高标准时,养禽公司第一个反应是指责肉鸡屠宰加工厂.许多养禽公司花了大量的时间和金钱通过改造家禽屠宰加工厂,试图减少肉鸡胴体成品中的沙门氏菌数量,但是这种措施未必一定奏效,因为肉鸡胴体成品中的沙门氏菌污染水平取决于鸡肉生产链的每一个环节.     

2005年肉鸡形势展望

纵观当前形势,如果没有突发事件发生,2005年我国肉鸡形势应该能够保持较好势头。原因如下:从出口市场来看今年,我国禽肉熟制品对日本出口问题不大,但是由于日本进口商的压价,巴西肉鸡产品价格降低,泰国肉鸡熟制品降价竞争等原因,再加上我国35家出口企业生产能力不断增加,造成肉鸡熟制品出口数量增加以及产品同质化严重,今年我国熟制品出口价格会有所降低。从欧盟市场分析,欧盟已经来我国考察,反映较好,但是还没有反馈消息,即使欧盟开关,由于其要求苛刻,冻品出口也比较困难。所以从出口市场状况分析,冻品出口关键是俄罗斯和日本市场能否开关,…     

Similar improvements in reproductive performance of male line, female line and parent stock broiler breeders genetically selected in the UK or in South America

1. Field data on the reproductive performance of parent stock and grandparent female line and male line broiler breeders were extracted from a commercial database covering the years of hatch from 1989 to 2002. The data were from the UK, Western Europe, Central and South America and Japan. Quadratic regression curves were fitted to the data to estimate the long-term phenotypic trends in total egg production, hatching egg production, chick numbers, hatchability and female mortality. 2. Changes in performance over time were similar in the UK, Western Europe and Central and South America and are consistent with the suggestion that genetic selection in separate breeding programmes in the UK (supplying the UK and Western Europe) and Brazil (serving Central and South America) was associated with similar improvements in the performance of commercial parent stock and grandparent flocks. Changes in performance in Japan (supplied from the UK) were different but recent performance was similar to those in the other regions. 3. The mean annual improvements over 10 years to 2002 for male line, female line and parent stock, respectively, were 0.4, 1.7 and 1.7 for total egg number; 0.5, 1.8 and 1.6 for hatching egg number; 0.6, 1.8 and 1.3 for total chick production; 0.25, 0.47 and 0.09% for hatchability; and -0.69, -0.05 and -0.41% for female mortality. 4. The results are consistent with claims that significant genetic change in pedigree selection (nucleus) flocks by the primary breeding company are reflected in substantial improvements in reproductive performance in commercial flocks. The presence of similar rates of improvement in different geographical regions as a result of genetic selection in two continents representing tropical and temperate regions suggests that genotype-environment interactions for reproduction traits are not important.     

Silicon in broiler drinking water promotes bone development in broiler chickens

1. Skeletal abnormalities, bone deformities and fractures cause significant losses in broiler production during both rearing and processing. Silicon is an essential mineral for bone and connective tissue synthesis and for calcium absorption during the early stages of bone formation.

2. Performance was not affected by the addition of silicon. However, broilers receiving silicon showed a significant increase of phosphorus, zinc, copper, manganese and ash in the tibia.

3. In conclusion, broiler performance was not impaired by adding the tested silicon product to the drinking water. In addition, bone development improved, as demonstrated by higher mineral and ash content.

4. Further studies are required to determine the optimal concentration of silicon, including heat stress simulations, to better understand the effects of silicon on bone development.