Assessment of α-tocopheryl acetate supplementation,addition of salt and packaging on the oxidative stability of raw turkey meat

1. One-day-old turkey poults (n=14) were randomised into 2 groups (n=7) and fed diets containing 20 (E20) and 600 (E600) mg all-rac-α-tocopheryl acetate/kg food for 21 weeks prior to slaughter. Two batches were formed from E20 meat (E20) and E20 plus 10 g salt/kg (E20S). Two similar batches were formed from E600 meat (E600) and E600 plus 10 g salt/kg (E600S). 2. The effects of α-tocopheryl acetate supplementation and salt addition on the oxidative stability of raw turkey patties was investigated during aerobic and vacuum-packaged refrigerated (4°C) storage. 3. Dietary α-tocopheryl acetate supplementation reduced TBARS (thiobarbituric acid reacting substances) numbers for raw overwrapped and vacuum-packaged turkey leg and breast patties. 4. Dietary α-tocopheryl acetate had the greatest influence on TBARS numbers for raw overwrapped turkey leg patties. 5. The addition of 10 g salt/kg increased TBARS numbers for overwrapped and vacuum-packaged turkey leg and breast patties. 6. Vacuum-packaged patties remained more oxidatively stable than similarly treated overwrapped patties throughout the experimental period.     

Comparison of effects of dietary olive oil,tallow and vitamin E on the quality of broiler meat and meat products

1. The effect of dietary fat and vitamin E supplementation on quality attributes (drip loss, oxidative stability, sensory quality) in chicken meat and meat products was investigated. Broiler chicks were fed on diets containing tallow (60 g/kg) or olive oil (60 g/kg) at a basal (30 mg/kg diet) or supplemental (200 mg/kg diet) concentration of alpha-tocopheryl acetate for 8 weeks. The alpha-tocopherol content and fatty acid composition of breast and thigh meat was determined. Drip loss was determined in breast fillets. Lipid oxidation (thiobarbituric acid-reacting substances/TBARS) and sensory quality (warmed-over flavour development/WOF) were assessed in minced thigh meat during storage. 2. Dietary olive oil increased the ratio of monounsaturated to saturated fatty acids (MUFA/SFA) in the diets. In breast and thigh, this resulted in approximately a two-fold increase in the MUFA/SFA ratio. Supplemental alpha-tocopherol increased the alpha-tocopherol content of muscles. 3. Dietary fat did not influence drip loss in thawed breast fillets during refrigerated storage, but supplemental alpha-tocopherol reduced drip loss. 4. TBARS and WOF development in minced thigh meat patties were also reduced by supplemental alpha-tocopherol following frozen storage, or cooking and refrigerated storage. Storage stability was not adversely affected by dietary fat. 5. Overall, the results showed that increasing the monounsaturated profile of chicken meat lipids did not adversely affect quality characteristics. Dietary alpha-tocopherol supplementation was a more important factor in the determination of broiler meat quality.     

Oxidative stability and α‐tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α‐tocopheryl acetate

1. The effect of vitamin E (α‐tocopheryl acetate) in turkey diets on the oxidative stability of raw and cooked turkey burgers and on the retention of α‐tocopherol during refrigerated (4°C) or frozen (‐20°C) storage was investigated. One hundred and two, one‐day‐old T‐8^S turkey poults were divided at random into 3 groups of 34 animals each and fed on either a basal diet (normal commercial turkey diet) supplemented with 20 mg α‐tocopheryl acetate/kg (control) or fed an α‐tocopherol supplemented diet containing 300 (E300) or 600 (E600) mg α‐tocopheryl acetate/kg for 21 weeks.

2. Dietary supplementation with α‐tocopheryl acetate significantly reduced TBARS numbers in both raw and cooked burgers during refrigerated and frozen storage.

3. The mean values of α‐tocopherol in raw and cooked burgers stored at 4°C did not change during storage.

4. In the case of both raw and cooked samples stored at ‐20°C, the α‐tocopherol values decreased from 5.67 to 3.54 and from 3.56 to 2.30 μg/g in the raw burgers from turkeys from the E600 and E300 treatments, respectively, after 4 months storage. The values decreased from 5.60 to 2.88 and from 3.29 to 1.85 μg/g in cooked burgers from turkeys from the E600 and E300 treatments, respectively, after 5 months storage.     

Effect of dietary conjugated linoleic acid (CLA) on broiler performance, serum lipoprotein content, muscle fatty acid composition and meat quality during refrigerated storage

1. A trial was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) concentration on performance parameters, carcase composition, thiobarbituric acid reactive substances (TBARS) and fatty acid composition in leg and breast muscle and serum lipoprotein concentrations. 2. A total of 128 male chickens were allocated to 4 dietary treatments (0, 1, 2 and 3% CLA) and given a standard starter diet from d 1 to d 21 and a finisher diet from d 22 to d 42. Breast and leg muscles were stored at 4 degrees C for 1, 3 or 7 d. Fatty acid composition, TBARS and pH were determined in muscles. 3. Weight gain and feed conversion ratio were positively influenced by dietary CLA level. CLA isomer concentration in muscles increased linearly (P < 0.01) as dietary CLA increased. Addition of CLA to feeds significantly increased saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) and decreased (P < 0.01) monounsaturated fatty acid (MUFA) in leg and breast tissues. 4. Muscle pH decreased with duration of refrigerated storage. TBARS values were significantly (P < 0.01) influenced by dietary CLA and storage time. CLA increased total cholesterol, LDL-cholesterol and HDL-cholesterol, but reduced triglycerides in the plasma of broilers.     

Effect of dietary iron and copper on performance and oxidative stability in broiler leg meat

1. An experiment was carried out to determine the effect of removal of supplemental iron and copper from broiler diets during the last 3 weeks before slaughter on broiler performance, tissue vitamin E concentrations and oxidation values in raw; cooked and stored broiler leg meat. 2. Removal of supplemental iron and copper from the diet slightly decreased food efficiency; the differences were significant only when both minerals were removed simultaneously 3. Effect of iron withdrawal on iron concentration in tissue was low. However, total copper concentration in tissue was reduced in animals deprived of iron or both minerals simultaneously. 4. Removal of dietary iron and copper did not affect vitamin E concentration in raw and cooked meat, while stored meat showed lower concentrations in animals deprived of iron and copper simultaneously. 5. The removal of iron and copper from the diet reduced oxidation values in cooked broiler leg meat as measured by the thiobarbituric acid-reacting substances method (TBARS).     

Effect of dietary oat administration on lipid stability in broiler meat

1. The susceptibility to oxidation of meat from broilers receiving 200 g/kg oats in the diet was compared to the stability of meat from broilers receiving a control diet (10 mg/kg of alpha-tocopheryl acetate) and a diet enriched in alpha-tocopheryl acetate (200 mg/kg). 2. After 9 d of refrigerated storage thiobarbituric acid-reactive substances (TBARS) values in raw dark meat (thigh) were 0.51 and 0.19, respectively, for broilers fed on the control and the alpha-tocopheryl acetateenriched diets. Meat from broilers fed on the diet containing oats had a lower TBARS value than the control group (P 0.05), but higher than the group receiving the supplemented diet. The same trend was observed in white meat (breast). Similar effects were observed after the frozen storage of meats, although the antioxidant effect of oats was more evident (P 0.05) than in the raw meat. 3. Cholesterol oxidation products (COPS) in broiler meat were also influenced by the dietary regimen. COPS concentration in white and dark meat, respectively, from broilers fed on the oat diet were 43% and 32% lower than those in the control samples. 4. Supplemental alpha-tocopheryl acetate reduced COPS concentration by approximately 60%. The availability of natural antioxidants and their possible synergistic effects suggest an interesting way of improving meat stability.     

Effect of dietary high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat

1. A study was conducted to evaluate the effect of inclusion of two fat sources: high-oleic acid sunflower seed (HOASS; 0, 50, 100, 150 and 200 g/kg diet) and palm oil (PO), and dietary supplementation of vitamin E (alpha-tocopheryl acetate, 200 mg/kg diet) on performance, fatty acid composition and susceptibility to oxidation of white and dark chicken meat during refrigerated storage. Female chicks (3 to 6 weeks) were given one of 5 diets containing 90 g/kg of added fat with increasing monounsaturated fatty acid (MUFA) content, adjusted by progressively replacing PO by HOASS. 2. Body weight gain and gain:food ratio of birds were depressed in diets containing the highest proportions of HOASS (150 and 200 g/kg). Relative abdominal fat was reduced in birds fed diets including HOASS, except in the diet containing 100 g HOASS/kg. The inclusion of alpha-tocopheryl acetate improved body weight gain and gain:food ratio. 3. According to the fatty acid profile of the diets, saturated and polyunsaturated fatty acid (SFA and PUFA, respectively) contents were significantly reduced and MUFA content was significantly increased in white and dark chicken meats when the saturated oil, PO, was replaced progressively by HOASS in the diet. The inclusion of alpha-tocopheryl acetate increased PUFA content in both meats. 4. After 4 and 7 d of refrigerated storage, white and dark meat samples obtained from birds fed on diets containing HOASS had significantly lower thiobarbituric acid reacting substance (TBARS) values than those derived from the PO diet. The addition of alpha-tocopheryl acetate significantly reduced the lipid oxidation in white and dark meat. 5. Overall, the results showed that increasing MUFA content of chicken meat by replacing dietary PO with HOASS (up to 100 g/kg) did not adversely affect broiler performance and reduced the susceptibility of meat to oxidation during refrigerated storage. Dietary alpha-tocopherol supplementation improved chicken performance and was effective in protecting lipid meat from oxidation.     

玉米干酒糟及其可溶物对仔鹅生长性能及肉品质的影响

本试验旨在研究饲粮中添加不同水平玉米干酒糟及其可溶物（ＤＤＧＳ）对仔鹅生长性能和肉品质的影响。选取 １６０只 ３周龄扬州鹅（母）,随机分为 ４个组,每个组 ４个重复,每个重复１０只鹅。对照组饲喂玉米 －豆粕型基础饲粮,试验Ⅰ、Ⅱ、Ⅲ组玉米 ＤＤＧＳ占饲粮的比例分别为 １０％、２０％、３０％。在试验期每周末称量禁食 １２ｈ后的仔鹅体重,以重复为单位记录周采食量,在仔鹅 １０周龄末屠宰采样,分离胸肌和腿肌,测定仔鹅肉品质。预试期 １周,正试期 ６周（４～１０周龄）。结果表明：饲粮中添加玉米 ＤＤＧＳ对试验组的平均日采食量、料重比无显著影响（Ｐ＞０．０５）;５周龄时,试验Ⅰ组的体重显著高于试验Ⅲ组（Ｐ＜０．０５）,８、９周龄时,试验Ⅱ组的体重显著高于对照组（Ｐ＜０．０５）,但在整个试验期间各组的平均日增重无显著差异（Ｐ＞０．０５）。试验组胸肌的 ｐＨ、肉色、剪切力、失水率与对照组无显著差异（Ｐ＞０．０５）。在脂质过氧化水平测试期第 １天,试验Ⅰ和Ⅱ组硫代巴比妥酸反应物含量显著高于对照组（Ｐ＜０．０５）,在第４、５天,３个试验组均显著高于对照组（Ｐ＜０．０５）,从整个测试期的每天测试结果看,各组间的硫代巴比妥酸反应物含量均有随着玉米 ＤＤＧＳ添加水平的增加呈先上升后下降的趋势。综上所述,在仔鹅的饲粮中添加至 ３０％的玉米 ＤＤＧＳ对仔鹅的生长和常规的肉品质指标无不利影响,但会提高仔鹅肌肉的脂质氧化水平,容易引起酸败。     

Comparison of proteolysis in native, heat-treated and aged proteins from turkey meat

1. The present study compared the ability of native, heat-treated and aged turkey breast muscle proteins to undergo proteolysis by digestive tract proteases. 2. Domestic turkey toms were slaughtered under laboratory conditions. Breast muscles were excised immediately post mortem; one was placed under conditions to develop exudative meat by maintaining the muscle at 40 degrees C for at least 30 min and the other was refrigerated under commercial conditions. 3. Meat was collected and stored for 7 d at 4 degrees C. Breast samples removed at d 0 and d 7 were frozen and stored at -80 degrees C until used for determination of solubility, protein surface hydrophobicity and protein oxidation through carbonyl content. Measurements of pepsin and trypsin/chymotrypsin activities were performed in vitro on myofibrillar proteins. 4. Storage increased carbonyl content in control samples while the oxidation increase was not significant in heat-treated myofibrillar protein. Hydrophobicity was not affected by storage time or treatment or protein solubility. 5. Storage significantly increased trypsin + chymotrypsin activity only in the control group. The activities of pepsin and trypsin + chymotrypsin were negatively correlated with protein surface hydrophobicity.     

美国尼古拉斯火鸡产肉性能的测定

随机抽样,选择限制饲喂、公母混养、经引种入川后的美国尼古拉斯700系16周龄火鸡,按国家规定的标准方法进行产肉性能测定.测定结果,其半净膛率、全净膛率、胸肌率、腿肌率的平均测定值:公火鸡分别为86.9%、79.8%、24.8%、23.4%;母火鸡分别为86.2%、79.4%、27.4%、20.3%.与所测定的肉杂鸡相比,胸肌率、腿肌率极显著地高于其它家禽,肉质上乘.     

Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments

The dietary use of phytochemicals may contribute to improving lamb meat preservation under different packing atmospheres. The objective was to test the preservative potential of a dietary rosemary extract (RE) containing carnosic acid and carnosol (at 1:1 w:w) in chilled lamb patties packed in air, vacuum and 70/30 O₂/CO₂ modified atmosphere. Three experimental diets, (C) control, (RE) C plus 600 mg RE/kg feed and (E) C plus 600 mg vitamin E/kg, were given to fattening lambs. Unlike the C‐ and E‐diets, the RE‐diet had a double antimicrobial and antioxidant effect on the lamb patties packed in all the environments studied. The RE‐diet inhibited total viable and lactic acid bacteria and Enterobacteriaceae, but not Brochothrix thermosphacta and Pseudomonas spp. and also improved oxidative stability (measured as CIE Lab color and thiobarbituric reagent substances), appearance and odor. The E‐diet had a better antioxidant effect than the RE‐diet but had no antimicrobial effects. Escherichia coli and Salmonella spp. were not detected. The dietary use of RE was most suitable for preserving vacuum‐packed meat, which is more exposed to spoilage by anaerobic bacteria, while the use of dietary vitamin E allowed better control of oxidation in the meat packed in a bacteriostatic and oxidizing environment.     

The influence of dietary chestnut and quebracho tannins mix on rabbit meat quality

Tannins were recently evaluated as feed additives in order to increase antioxidant compounds in animal diet, mainly to enhance resistance to lipid oxidation in meat. Rabbit meat is one of the most susceptible animal products, thus the main aim of this study was to evaluate the capacity of tannins to elongate shelf life of rabbit meat. Ninety hybrid rabbits were fed with three different diets: basal diet (control, C) and basal diet supplemented with 0.3% or 0.6% of tannins mix. Meat samples were refrigerated as raw at 4°C up to 11 days and analysed both as raw and cooked for physical‐chemical characteristics, fatty acids profile, lipid oxidation and antioxidant capacity. Results showed that dietary tannins affected meat colour of raw samples (mostly yellowness). Lipid peroxidation (TBARS) of raw samples was lower in tannins group than C group; a further inhibition of peroxidation was showed also in cooked samples only by the highest dose of tannins mix. Moreover, antioxidant capacity (ABTS) of raw samples increased with the percentage of tannins. In conclusion, supplementation with 0.6% of tannins mix seems to positively affect the lipid peroxidation and antioxidant capacity of meat without modifying the intrinsic characteristics of rabbit meat.     

Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen

1. The aim of this work was to evaluate the shelf life of turkey meat from different colour categories (Pale, Soft and Exudative (PSE)-like), intermediate and dark), packaged under aerobic or modified atmosphere (MAP) conditions; also to establish a relationship between microbial quality and total volatile basic nitrogen (TVB-N), evaluating its capacity for shelf life determination. 2. Breasts were selected according to luminance (L*) and pH(24): L >/= 51 and pH < 5.8 for light colour, 43 < L < 51 for intermediate colour, L 5.8 for dark colour. Sliced meat was packaged under aerobic or MAP conditions with 50% N(2) and 50% CO(2), then stored in the dark at 0 +/- 1 degrees C for periods of 12 or 25 d. Meat under aerobic conditions was evaluated for microbiological characteristics and TVB-N on d 0, 5 and 12. This evaluation was extended to include d 19 and 25 when samples were under MAP conditions. 3. The dark meat group after 12 d of storage in aerobiosis presented significantly higher plate counts of aerobic mesophilic, psychrotrophic micro-organisms and higher TVB-N than other meat colour categories. The shelf life of turkey meat under MAP was one week longer for intermediate and light colour meat (20 d) than for dark meat. TVB-N values of 20 to 30 mg NH(3)/100 g turkey meat correspond to advanced spoilage stages. We proposed 14 mg NH(3)/100 g as the limit of freshness acceptability for turkey meat. 4. TVB-N was an indicator of turkey meat microbial spoilage but was not a suitable early predictor for microbial spoilage and in particular for turkey meat stored under MAP conditions because counts of micro-organisms were moderately correlated (Pseudomonas spp. and Enterobacteriaceae) with this index, as they were inhibited by MAP gas mixture and storage temperature used in the present study.     

Immunomagnetic separation and PCR detection of Listeria monocytogenes in turkey meat and antibiotic resistance of the isolates

1. Conventional cultivation and immunomagnetic separation (IMS) cultivation methods were compared for the isolation specificity and sensitivity of L. monocytogenes from turkey meat samples. PCR was used to confirm the isolates. Disc diffusion was performed to determine the antibiotic susceptibility profiles. A total of 180 turkey meat samples collected from markets in Turkey were tested. 2. L. monocytogenes was detected in 23 samples (12.7%) by IMS and conventional cultivation. It was isolated from 16.6% (10/60), 11.6% (7/60) and 10.0% (6/60) of the meat cut, breast and leg samples, respectively. PCR assay was performed based on hlyA (LLO-listeriolysin O) gene specific primers. In all 23 (100.0%) isolates of the hlyA gene were determined. The disc diffusion test showed that 19 (82.6%) isolates were resistant to penicillin G and 17 (73.9%) to ampicillin. In addition, 8 isolates were partially resistant to erythromycin and 8 to streptomycin. 3. In conclusion, to safeguard public health turkey meat must be produced under hygienic and suitable technological conditions. Furthermore antimicrobials, as prophylactic or growth promoter agents, must be firmly controlled by governmental agencies.     

Growth performance and muscle oxidation in rats fed increasing amounts of high-tannin sorghum

Oxidative processes deteriorate the quality of meat products. High tannin sorghums (HTS) contain flavonoid oligomers known as proanthocyanidins or condensed tannins. These compounds act as anti-oxidants in vitro, but their effectiveness in vivo remains unclear. We tested the hypothesis that moderate amounts of dietary HTS could reduce markers of oxidation on muscle of rats without having detrimental effects in growth. We used 2 groups of 38 male Sprague Dawley rats at 5 and 13 wk of age each. Each age group was fed 4 diets in a completely randomized design. The younger group was fed the experimental diets for 10 wk (10W); whereas the older group was fed for 2 wk (2W). The diets were modified from the NIH-07 diet and contained HTS and corn at ratios of 0:50 (S0, control), 20:30 (S20), 35:15 (S35), and 50:0 (S50) as a percentage of the diet. Growth and the efficiency of gain were assessed periodically measuring BW, ADFI, ADG, and G:F. Oxidation in muscle was measured in fresh tissue and after 6 d of aerobic-refrigerated storage. Muscles evaluated were LM and soleus (SM). Fresh liver was also evaluated. Thiobarbituric acid-reactive substances (TBARS) and carbonyl content were used as markers of lipid and protein oxidation, respectively. No differences in BW, ADFI, ADG, and G:F were observed in 2W rats. Greater (P < 0.05) ADFI and ADG were observed in 10W-S35 group between d 1 and 7 and greater BW (P = 0.049) was observed in group 10W-S35 at d 70 compared with 10W-S0. No differences were observed between S0 and any HTS diet in G:F in 10W and 2W rats. No differences in TBARS or carbonyls were observed in liver. No differences in TBARS were observed in fresh and aged LM and SM. When LM samples were aged for 6 d, decreased carbonyl contents (P < 0.01) were observed in 10W-S35 and 10W-S50 diets compared with 10W-S0. Reductions in carbonyls were also observed in aged SM between 2W-S50 and 2W-S0 (P = 0.013). We concluded that inclusion of 35% HTS in the diet increased intake and growth rate of young, fast-growing rats without changing the efficiency of gain. Feeding HTS reduced markers of protein oxidation in rat muscle after 6 d of refrigerated storage. If similar results are observed in animals such as swine or cattle, the use of HTS as animal feed should be reassessed.     

Pale and Normal Turkey Breast Enhancement Through the Utilization of Turkey Collagen in a Chunked and Formed Turkey Breast Roll

Six trials of 4 treatments (pale, pale + 1.5% collagen, normal, and normal + 1.5% collagen) were utilized to test the effects of raw material and turkey collagen inclusion on the quality of deli turkey breast. The raw material was chunked and formed to increase surface area for collagen interactions and to allow for thorough mixing of pale and normal raw material into the product. Inclusion of collagen improved product texture through increasing the protein's ability to bind with each other in pale meat and was effective in decreasing cook and purge loss in both pale and normal treatments. Furthermore, purge loss was similar for the pale treatment with collagen and the normal treatment without collagen. Collagen inclusion did not affect color, but normal treatments were both darker and redder than pale treatments. Turkey collagen is effective in increasing water-holding capacity and improving texture when either pale or normal raw material is incorporated into the product. Therefore, turkey collagen demonstrates the potential to add value to turkey breast deli products.     

Effects of dietary oleuropein supplementation on growth performance,serum lipid concentrations and lipid oxidation of Japanese quails

An in vivo experiment was conducted to compare the effects of dietary supplementation with oleuropein and/or α‐tocopheryl acetate on growth performance, serum lipid concentrations and lipid oxidation of Japanese quail meat during refrigerated storage. Performance and slaughtering parameters were not affected by dietary treatments. The diets supplemented with oleuropein at the levels of 150 or 200 mg/kg were more effective in delaying lipid oxidation in breast and thigh meats compared with the control diet. The dietary inclusion of neither vitamin E nor oleuropein at different levels did not significantly affect the fatty acid compositions of the breast meat compared with the control diet. The diets supplemented with oleuropein at the levels of 150 or 200 mg/kg had significantly the highest polyunsaturated fatty acid and omega‐3 fatty acid contents in thigh meat compared with the vitamin E diet. The ratio of omega‐6 fatty acids to omega‐3 FAs in thigh meat of quails fed diet supplemented with vitamin E at the level of 200 mg/kg was equivalent to those of quails fed the diets supplemented with oleuropein at the levels of 100 and 150 mg/kg . The results showed that the dietary oleuropein supplementation at 150 mg/kg level may be used in quail diets enriched with the polyunsaturated fatty acids of vitamin E as a natural antioxidant.     

Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat

We investigated the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition and lipid oxidation in breast meat of broiler chickens. Broiler chickens (28-day-old females) were fed diets containing experimental oils at 20 g/kg diet for 28 days. The experimental oils consisted of either a 2:0, 1:1, or a 0:2 (wt : wt) ratio of safflower oil (high linoleic acid content) to a commercial CLA mixture. In this study, dietary CLA supplementation significantly increased the composition and content of CLA in chicken meat. The predominant CLA in meat from birds with supplemented diets was the cis -9, trans -11 isomer. The proportion of saturated fatty acid in meat significantly increased with increasing CLA supplementation, with a corresponding decrease in monounsaturated fatty acid. Dietary CLA also reduced thiobarbituric acid reactive substances (TBARS) values in raw meat during storage at 4°C for 5 days. These results provide evidence that CLA feeding is a practical strategy not only for adding nutritional benefits to chicken meat but also for improving meat quality including oxidative stability.     

不同饲养方式对文昌鸡肉质特性的影响

为研究饲养方式对文昌鸡肉质的影响,测定了散养和笼养118日龄母鸡胸、腿肉样的理化特性、常量化学成分和脂肪酸的相对含量。与散养鸡相比,笼养鸡腿肌的熟肉率高、滴水损失和剪切力低、灰分含量低、花生四烯酸(C20:4)含量高。饲养方式对胸肉的所有肉质测定指标均无显著影响(P>0.05)。