Sensory evaluation of pheasants hung at 10 °g for up to 15 days

1. Pheasants hung at 10 °G were found to become increasingly “gamey” in flavour and more tender in texture with length of hanging.

2. After 13 d they were strongly gamey and very tender.     

The shelf‐life of uneviscerated and eviscerated chicken carcasses stored at 10°C and 4°C

1. Uneviscerated and eviscerated chicken carcasses were processed together and stored in groups of 10 at 10°C and 4°C; a further 10 eviscerated carcasses were wrapped in “polythene” bags and stored at 4°C.

2. The bacteriological condition of the uneviscerated and eviscerated carcasses prior to storage was very similar.

3. At 10 °C the eviscerated carcasses developed a slight “off” odour in 3 to 4 d (average 3.5 d) whilst the first signs of greening in the uneviscerated carcasses occurred in 4 to 6 d (average 5 d).

4. At 4 °C wrapped eviscerated carcasses developed slight “off” odour in 5 to 6 d (average 5.6 d) whilst the unwrapped eviscerated carcasses varied considerably in their shelf‐life from 5 to 11 d (average 7.9 d). After 18 d the uneviscerated carcasses were still quite acceptable and no bacteria were found in the breast muscle (i.e. < 150/g).

5. Bacteriological examinations made of the skin of the three groups of chickens stored at 4 °C confirmed the differences obtained in shelf‐life; Pseudomonas spp. were found to be the predominant spoilage organisms in each case.     

Microbiological changes in the uneviscerated bird hung at 10 degrees C with particular reference to the pheasant

Thirty pheasants which had been reared in captivity for 19 weeks were killed by dislocating the neck and hung for up to 15 d at 10 °C. Microbiological, sensory and chemical assessments were made at 0, 3, 6, 8, 10, 13 and 13 d and this paper reports the microbiological results.

Examination of the duodenum, small intestine and caecum showed very little multiplication of coli‐aerogenes bacteria during hanging, although there was some increase in the numbers of faecal streptococci. Psychrophilic clostridia, mainly Clostridium putrefaciens, were found in the small intestine after 8 d and these organisms increased in number up to the 15th d.

The muscle remained relatively free from bacteria for most of the hanging period, but at 15 d Cl. putrefaciens was found in two out of three muscle samples at io³ and io⁴ per g.

No signs of spoilage due to greening were observed.

Twelve 16½>‐week‐old chickens were also killed by dislocating the neck and hung without plucking for 12 d at 10 °C with the pheasants. Although initially there were no major differences between the intestinal flora of the chickens and pheasants, faecal streptococci and coli‐aerogenes bacteria multiplied rapidly in the small intestine of the chickens during the first week. Greening occurred around the vent within 5 d.

Reasons for the differences between the two types of bird are discussed, particularly in relation to the diet.     

Comparison of storage time‐temperature effects on sensory and hedonic attributes of frozen and deep‐frozen chickens

1. Broilers were stored at ‐12±1°G and ‐18±1°C for nine periods of up to 24 and 36 months respectively and compared with birds stored at ‐43 ± 2°C.

2. There were negligible differences in preference between the experimental and reference grilled breast meats.

3. Odour preference differences for thawed, uncooked birds were significant after 1 month of storage at ‐ 12 °C and after 9 months at ‐ 18 °G.

4. In comparison with the reference birds the redness of frozen and thawed birds decreased more regularly during storage at ‐ 12°C than at ‐18 °C.

5. Packaging the birds in Cryovac instead of in polythene resulted, in the raw birds, in a greater difference in surface redness. This redness decreased more rapidly during storage than that of birds packaged in polythene.     

The effect of storage temperature on the shelf‐life of eviscerated air‐chilled Turkeys

1. Eviscerated air‐chilled turkeys (weighing about 5.5 kg) were stored in groups of 10 at temperatures between 5 and — 2 °C. Slight “off” odour was detected in an average time of 7.2 d at 5 °C, 13.9 d at 2 °C, 22.6 d at 0 °G and about 38 d at ‐2 °C.

2. The microbiological condition of the carcasses was determined initially and after storage at — 2 ^oC for 28, 35 and 42 d. It was found that, whilst pseudomonads (pigmented and non‐pigmented) were present at 10⁸/cm² after 35 and 42‐d storage, yeasts were also present at 10⁷/cm² and probably accounted for the unusual fusty “off” odours.     

Resveratrol beneficially affects meat quality of heat‐stressed broilers which is associated with changes in muscle antioxidant status

This study was conducted to evaluate the effect of dietary resveratrol (Res) supplementation on serum parameters, meat quality and muscle antioxidant status of broilers under heat stress (HS). A total of 270 21‐day‐old male Cobb broilers were randomly assigned to three treatment groups with six replicates of 15 birds each. The three treatment groups were as follows: the control group, in which birds were reared at 22 ± 1°C, and the HS and HS + Res (400 mg/kg) groups, in which birds were reared at 33 ± 1°C for 10 h (08.00–18.00 h) and 22 ± 1°C for the rest of the time. Compared with birds in the control group, birds in the HS group exhibited increased serum corticosterone (CORT) and triacylglycerol contents, L*, drip loss and muscle malondialdehyde content, and decreased serum glucose content, pH_24 h, muscle total antioxidant capacity (T‐AOC), catalase (CAT) and glutathione peroxidase (GSH‐PX) activities (P < 0.05). Compared with birds in the HS group, birds in HS + Res group exhibited increased serum glucose content, a*, pH_24 h, muscle T‐AOC and CAT activities, and decreased serum CORT and triacylglycerol contents, L*_24 h, drip loss and muscle malondialdehyde content (P < 0.05). In conclusion, Res beneficially protects against HS‐impaired meat quality of broilers through regulating muscle antioxidant status.     

Heat production studies on normal and oil-covered jackass penguins (Spheniscus demersus) in air and water

Heat productiorf and the importance of intact feathers for insulation were studied in jackass penguins Spheniscus demersus at various temperatures (5-25°C) by comparing their oxygen consumption in air and water with that of birds whose feather insulation was impaired when they were accidentally covered in partially weathered crude oil. Special attention was given to employing an experimental procedure that could relate oxygen consumption to level of activity. The mean ± SD metabolic rate recorded for normal inactive birds (188 ± 24 kJ kg-1 day-¹) was the same in air and water but only 80% of the mass specific rates predicted for non-passerine birds. Wetting a bird increased the inactive rate in air 1,33 times while slow swimming in water above 10°C caused a 1,76-fold increase. At low air temperatures (5°C) postural changes and feather fluffing were associated with a very low rate of 122 ± 29 kJ kg-¹ day-¹, which we interpret as behavioural control of penguins over energy expenditure. Jackass penguins in sea water at 10°C and above were within their thermal neutral range thus indicating that the water phase of their life cycle is not energetically more expensive than the terrestrial phase. Activity c level of the birds was an important influence on oxygen consumption; we suggest it is the main reason for the variations in metabolic rates within closely related species "? reported in the literature.     

Effects of a higher incubation temperature between embryonic day 9 and 12 on growth and meat quality characteristics of turkeys

1. The study investigated the influence of manipulating incubation temperature for a short period on the post-hatch development up to week 16 in male and female BUT Big 6 turkeys.

2. Eggs were incubated at a control temperature of 37·5°C and 55% RH until d 18 when transferred to a hatcher at 37·5°C and 85% RH. For a 4 d period between embryonic day 9 (ED 9) and 12, eggs were incubated at 38·5°C and 55% RH (HT).

3. Birds were slaughtered at 16 weeks of age to analyse meat quality parameters of the Musculus pectoralis superficialis (MPS).

4. Across both incubation treatments, the turkey males had significantly higher live and breast weights, but lower breast yields than the females. The sex of the animals only influenced the yellowness of the MPS with lower values in the males.

5. Temperature manipulation resulted in significantly decreased live weights of HT birds compared with the control animals across all ages in both sexes. No impact of incubation treatment on meat quality characteristics was found.

6. The results indicate a negative effect of higher incubation temperature on the post-hatch growth, possibly by influencing the mechanisms that regulate the hypertrophic growth of the muscle fibres.     

Raised environmental temperature and food rationing as means of restricting growth of the replacement pullet

1. Four rearing temperature regimes (15, 20, 25, 30 °C) and three feeding schedules (ad libitum, restricting to the ad libitum intake of the 12th week and feeding 70% of this rate) were carried out with layer replacement pullets to 170 d of age. From this age, during lay, birds were kept at either 21 °C or on a 24‐h cycle of 21 for 18 h and 28 °C for the 6 h before lights out. Both a white and a brown egg‐laying strain were used.

2. Body weight at 169 d of age varied from, on average, 1409 g (15 °C, ad libitum) to 943 g (30 °C, 70% schedule) for the white strain and 1947 to 1250 g for the same treatments respectively for the brown strain. Sexual maturity was considerably delayed by the 70% feeding schedule, only slightly by rearing at 30 °C.

3. Rearing at 30 °C tended to depress subsequent egg output. The 70% feeding schedule at least maintained egg output compared with birds fed ad libitum in rearing.

4. There was a highly significant effect of temperature treatment during lay on food intake. The reduction in food intake due to the 21–28 °C cycle, however, appeared small.     

Effect of post‐mortem temperature on chicken M. pectoralis major: Isometric tension and pH profiles

1. The relationship between isometric tension development and pH, as a function of storage temperature between 0° and 40°C, was examined in chicken M. pectoralis major (PM) muscle during the critical 24 h post‐mortem period.

2. The muscle strips incubated at 0°C developed a peak isometric tension of 53.3 g/cm². This occurred after only 17 min incubation when the pH was 7.02, demonstrating the potential of chicken PM muscle to cold shorten. Peak isometric tension at 5°C was considerably lower than that generated at 0°C. However, as this occurred when the muscle pH was still high (6.70), this also indicated some potential to cold shorten at 5°C.

3. At 10° to 30°C, the muscle strips developed mean peak isometric tensions of 18 g/cm² after 6 h incubation by which time the muscle pH had fallen to 6.00, demonstrating a limited potential to rigor shorten. In contrast, those incubated at 40°C developed a peak tension of 54.5 g cm² after 75 min when the muscle pH was also around 6.00, thus indicating the potential for intensive rigor shortening at this temperature. Incubation temperature and the resultant muscle pH therefore determine the potential of chicken PM muscle to either cold shorten or rigor shorten.

4. Despite the differences found in isometric tension profiles, cooked meat texture after isometric tension measurement was not significantly different at any of the temperatures studied primarily because the muscle strips were essentially prevented from shortening.     

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 2. Changes in nucleotides

A pigmented strain of Pseudomonas and Pseudomonas putrefaciens grown on minced chicken breast muscle (pectoral proper and supra coracoid) and leg muscle (those covering the femur, fibula and tibia) at 1° C to counts of 10⁸‐10⁹/g produced changes in the nucleotides that were smaller than those due to autolysis and much smaller than the initial differences between the two types of muscle. The likely effects of nucleotide changes on flavour are discussed.     

Stability of creatine monohydrate and guanidinoacetic acid during manufacture (retorting and extrusion) and storage of dog foods

The stability of creatine monohydrate (CrMH), crystallised guanidinoacetic acid (GAA‐C) and granulated GAA (GAA‐G) in a moist retorted and a dry extruded dog food formulation during production and storage was investigated. Commercial food mixtures were supplemented with CrMH, GAA‐C or GAA‐G. Uniformity after mixing and retorting or extrusion was determined based on replicate samples (moist n = 8, dry n = 10). Storage stability was evaluated at 25°C/60% relative humidity for 15 months and 40°C/75% for 6 months. Foods with CrMH were analysed for creatine (Cr) and creatinine (Crn), whereas GAA‐C and GAA‐G foods were analysed for GAA concentrations. Coefficients of variation (CV) for uniformity of the additives after mixing of moist and dry pet food formulations were below 15%, and the CV was lower in processed mixtures. Recoveries after retorting and extrusion were higher for GAA‐G (79 and 99%) and GAA‐C (89 and 86%) compared to CrMH (36 and 85%) foods. In moist CrMH food, Cr concentrations re‐increased by 54% whilst Crn concentrations decreased by 39% after storage at 25°C for 15 months. With total molar Cr + Crn remaining stable throughout storage, Crn and Cr appeared to effectively interconvert. Storage of the extruded CrMH food at 25°C for 15 months resulted in a 63% decrease in Cr and a 39% increase in Crn concentration. The decrease in Cr concentration was larger at 6 months storage at 40°C compared to 15 months storage at 25°C. Both GAA‐C and GAA‐G moist and dry foods were stable during storage (<10% decrease). This study showed that GAA is highly stable during production and storage of moist and dry canine foods whilst CrMH is relatively unstable, particularly during storage. The latter makes it difficult to establish a guaranteed Cr content in finished moist retorted and dry extruded foods with CrMH.     

Longevity of Bolbophorus damnificus Infections in Channel Catfish

Abstract

The digenean Bolbophorus damnificus infects commercial channel catfish Ictalurus punctatus, causing mortality, lower feed consumption, and reduced growth in surviving fish. The purpose of this study was to determine the length of time for which B. damnificus prodiplostomulum metacercariae (juvenile trematode stage that infects fish) would remain viable (parasite appearing to be intact or exhibiting movement) in channel catfish. Fish (n = 210) were infected with molecularly confirmed B. damnificus cercariae harvested from naturally infected marsh rams-horn snails Planorbella trivolvis. During the first sampling (at 20 d postinfection), 8.3 ± 3.6 metacercariae/fish (mean ± SD) were found in the host muscle and visceral organs. The channel catfish were then acclimated to a water temperature of either 18°C or 28°C. After 11 months, 6.8 ± 3.5 and 5.9 ± 3.0 metacercariae/fish were found in groups held at 18°C and 28°C, respectively. The mean number of parasites per fish did not significantly differ between fish held at the two temperatures and did not significantly decline over time at either temperature. Fish examined from 13 to 30 months postinfection all contained viable metacercariae that were morphologically and molecularly identified as B. damnificus. At 18 months, 12 metacercariae (of which 11 were intact and 10 displayed movement) were found in the one fish sampled; at 30 months, the last fish sampled contained three intact metacercariae (one displayed slight movement). Our results indicate that B. damnificus metacercariae can remain viable in channel catfish for at least an 18–30-month production cycle during which they have the potential to affect fish growth; in addition, infected fish may serve as intermediate hosts for these metacercariae for at least 2.5 years postinfection.

Received July 14, 2010; accepted March 6, 2011     

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 4. Changes in the muscle lipid

Changes in the lipids of minced chicken breast muscle (pectoral proper and supra coracoid) and leg muscle (those covering the femur, fibula and tibia) due to autolysis during storage for up to 8 d at 1° C were very slight, resulting in liberation of < 1 per cent of the combined fatty acids: growth of pigmented Pseudomonas or Pseudomonas putrefaciens to counts exceeding 10⁸ organisms/g failed to increase them.     

Storage time‐temperature effects on the odour preferences for uncooked chicken parts

1. Whole broilers and separated legs were stored at ‐12 ± 1 °C, —18 ± 1 °C and — 75 ±2 °C (reference group, whole carcasses only), for up to nine months.

2. Legs cut from the whole birds after removal from store, unpacking and thawing, and legs from the portions were compared in odour preference at four times of examination.

3. After only 1 d the odour of the legs stored as parts at —12 °C was less preferred than that of the reference group; this was also true for legs cut from whole birds after 3 months at the same temperature.

4. After 3 months at — 12 °C the odour of the legs stored as parts was less preferred than the odour of legs obtained from whole birds.

5. Storage of legs as parts at —18 °C resulted in a comparatively less preferred odour after 3 months, while the same was true after 9 months for legs cut from the carcasses.     

Alteration of fatty acid profile and nucleotide-related substances in post-mortem breast meat of α-lipoic acid-fed broiler chickens

1. The present study was conducted to determine the effects of α-lipoic acid supplementation on post-mortem changes in the fatty acid profile and concentrations of nucleotide-related substances, especially those of a taste-active compound, inosine 5?-monophosphate, in chicken meat.

2. Mixed-sex broiler chicks aged 14 d were divided into three groups of 16 birds each and were fed on diets supplemented with α-lipoic acid at levels of 0, 100 or 200 mg/kg for 4 weeks. Blood and breast muscle samples were taken at 42 d of age under the fed condition and then after fasting for 18 h. The breast muscle obtained from fasted chickens was subsequently refrigerated at 2°C for one and 3 d.

3. α-Lipoic acid supplementation did not affect any plasma metabolite concentration independently of feeding condition, while a slight increase in plasma glucose concentration was shown with both administration levels of α-lipoic acid. In early post-mortem breast muscle under the fed condition, α-lipoic acid had no effect on concentrations of fatty acids or nucleotides of ATP, ADP, and AMP.

4. In post-mortem breast tissues obtained from fasted chickens, total fatty acid concentrations were markedly increased by α-lipoic acid feeding at 200 mg/kg irrespective of length of refrigeration. This effect was dependent on stearic acid, oleic acid, linoleic acid and linolenic acid. However, among fatty acids, the only predominantly increased unsaturated fatty acid was oleic acid.

5. Dietary supplementation with α-lipoic acid at 200 mg/kg increased the inosine 5?-monophosphate concentration in breast meat and, in contrast, reduced the subsequent catabolites, inosine and xanthine, regardless of the length of refrigeration.

6. Therefore, the present study suggests that α-lipoic acid administration altered the fatty acid profile and improved meat quality by increasing taste-active substances in the post-mortem meat obtained from fasted chickens.

     

Effects of Early Feed Restriction on Performance and Ascites Development in Broiler Chickens Subsequently Raised at Low Ambient Temperature

The objective of this study was to examine the effectiveness of early-age growth limitation, achieved through feed restriction (FR), as a means of reducing ascites mortality in broiler chickens exposed to low ambient temperatures. Feed restriction was applied to broilers from 5 to 11 d of age so as to reduce their weight gain to about 40% of that of control broilers that were fed ad libitum (AL). At the age of 21 d the chickens were exposed to a temperature of 15°C, which induced ascites. By 46 d of age, ascites incidence and mortality in the feed-restricted birds were reduced to 15.79 vs. 36.84% and 7.89 vs. 26.32%, respectively, compared with those in the controls (P < 0.05). After feed restriction was stopped, the FR chickens had accelerated weight gain and improved feed conversion ratio from 11 to 18 d of age (P < 0.05), and by 46 d they had achieved the same body weight as the AL birds. Ascitic broilers had smaller relative breast muscle and spleen weights than those of the healthy broilers at 46 d (P < 0.05). However, the relative weights of lung, heart, and liver and the right ventricle weight per total ventricle weight (RV:TV) ratios were greater in ascitic broilers (P < 0.05). At age 37 d, when ascites had developed but not yet caused mortality, the ascitic broilers had lower plasma concentrations of the thyroid hormones thyroxine and triiodothyronine, and higher hematocrit values (P < 0.05) in comparison with the healthy ones. Ascitic birds also had lower oxygen consumption at 6 wk (P < 0.05), which agrees with information that the terminal stage of the ascites syndrome can be characterized by low oxygen consumption. We concluded that the early-age feed restriction reduced ascites incidence and mortality and prevented reduction of the thyroid hormone concentrations in male broilers reared at low ambient temperature from the age of 3 wk onward.     

The effect of post‐mortem storage on the water‐soluble proteins of breast muscles of uneviscerated pheasant and chicken carcasses

Electropherograms, obtained by polyacrylamide gel electrophoresis, of water‐soluble proteins extracted from the breast muscles of uneviscerated pheasant and chicken carcasses which had been stored at 10 °C were compared. The results indicated that chicken muscle proteins remained largely unchanged, while marked changes occurred in pheasant muscle proteins especially after 10 d post‐mortem.     

Ultrastructure of Leukocytes in Acutely Inflamed Dermis and Muscle of Channel Catfish at Different Temperatures

Abstract

Channel catfish Ictalurus punctatus were acclimated for 35 d at 21°C, 15°C, and 9°C. Fish were injected 3 mm beneath the skin surface with 15 μL of turpentine, and inflamed skin and muscle samples were excised after 48 and 72 h for ultrastructural examination. Neutrophils, lymphocytes, and macrophages were present in the inflamed tissues at all times and temperatures; eosinophils and basophils were not found. Neutrophils were identified by their oval-to-elongate granules with a striated or crystalline core, heavy deposits of glycogen, longitudinal cristae of the mitochondria, and eccentrically located nuclei. Macrophages were distinguished by their numerous pseudopodia, vacuoles, lysosomes, and rough endoplasmic reticulum. Lymphocytes were distinguished by their chromatin-dense nucleus, numerous free ribosomes, and small volume of cytoplasm. Neutrophils were the most common inflammatory cell present, and there were no apparent differences in relative abundance within the inflammatory foci of fish acclimated to the three temperatures. Compared with neutrophils in peripheral blood, neutrophils in inflamed tissues had comparatively rare, swollen mitochondria, and cytoplasmic tubules were not observed. A few neutrophils had vacuoles, phagosomes, or pseudopodia. Lymphocytes in inflamed foci did not contain a Golgi apparatus, granules, vacuoles, or vesicles and had less cytoplasm than did lymphocytes in peripheral blood. Macrophages were the rarest type of inflammatory cell within inflamed areas and differed from peripheral blood monocytes in that macrophages contained numerous lysosomes and vacuoles. No structural differences were associated with particular temperatures for any type of leukocyte.