Although the EZ-DripLoss method has been performed in numerous studies, there is a deficiency in our knowledge of the EZ-DripLoss method's suitability for poultry meat analysis. This study aimed to ...research the effect of different sample areas (10, 20, and 30 mm;
= 240), and fiber orientations (vertical vs. horizontal) on the EZ-DripLoss in chicken breast meat measured across a period of five days. The influence of sample area on the EZ-DripLoss of chicken breast meat with respect to the fiber orientation and across the five-day measurement interval was significant between 10 and 30 mm samples, and between 20 and 30 mm samples (
< 0.001). The estimated regression coefficient showed that EZ-DripLoss for the samples with horizontal and vertical fiber direction of 10 and 20 mm, significantly increased by 0.04% per hour, while for the samples with vertical fiber direction whose diameter was 30 mm, it significantly increased by 0.06% per hour, and for the horizontal fiber direction, it significantly increased by 0.07% per hour. The samples with vertical fiber orientation had 0.50% greater EZ-DripLoss compared to the samples with horizontal fiber orientation. EZ-DripLoss evaluation in chicken breast should be performed with a sample core diameter of 20 mm, a vertical fiber orientation, and over the course of longer measurement intervals.
The objective of this study was to determine the influence of housing system on the physical, morphological, and mechanical properties of Japanese quail (Coturnix coturnix japonica) eggs. A total of ...240 eggs were collected from Japanese quails kept in two different housing systems: cage housing and aviary housing system (120 eggs from each housing system). Eggs from cage housing system were significantly (P<0.05) heavier than eggs from aviary housing system (11.85 g vs. 10.93 g), and were also longer, wider and had significantly (P<0.05) larger geometric mean diameter, surface area and volume. No statistically significant difference in albumen and yolk content was observed between eggs from cage and aviary housing system. Eggs from aviary housing system had significantly higher shell content and shell strength and required greater force to eggshell breaking. The average force required to breaking the shell of Japanese quail eggs from cage and aviary housing system in all three axes was 14.36 N and 12.70 N, respectively.
The aim of this study was to compare physical, morphological and mechanical characteristics of eggs collected from two duck breeds (Pekin duck and Cherry Valley duck). A total sample of 120 eggs (60 ...eggs of each duck breed) was collected from one-year-old free range raised ducks. The Cherry Valley duck eggs were significantly heavier (94.23 vs. 71.91 g) than Pekin ducks (P<0.01), had larger dimensions and higher shape index (73.80 vs. 70.16). There was no statistical difference between egg specific gravity. According to egg components proportion, the Cherry Valley duck eggs had higher percentage of albumen, while the Peking duck eggs had higher percentages of yolk and shell. The Pekin duck eggs had significantly higher yolk to albumen ratio and Haugh unit value (P<0.01). The average force required to rupture Cherry Valley duck eggs in all three axes (50.32 N) was significantly higher (P<0.01) than average force required to rupture Pekin duck eggs (42.64 N). The highest egg rupture force at both duck breeds tested in this study was determined in loading along the X-front axis, while the least resistance to rupture force was determined along the Z-axis.
Commercial crossbred pigs slaughtered at different live weights were used to investigate the effect of G1426A polymorphism in the melanocortin-4 receptor (MC4R) gene on carcass composition and meat ...quality traits. The significant effect of G/A substitution on backfat thickness (BF; P<0.01) was observed in pigs slaughtered at high live weight (123.0±6.5kg), but not in pigs slaughtered at low live weight (99.1±3.7kg). That was accompanied by tendency of decrease (P<0.10) in estimated lean meat percentage (LMP). The BF was higher and LMP was lower in AA compared to GG genotype (P<0.01). Meat quality traits were not affected by MC4R genotype. These results suggest that GG genotype could be favourable in pigs slaughtered at higher live weights due to lower BF and higher LMP.
This research aimed to determine the meat production indicators and carcass traits of Posavska crested hen, which is the Croatian indigenous chicken breed. The research was carried out on five ...strains of the Posavska crested hen breed: yellow vetch, vetch, red colourful, light gray, and golden brown. Feeding was ad libitum for the whole time, adapted to the age of the chickens from a nutritional point of view. Separation by sex was carried out at the age of four weeks, while slaughter of roosters and determination of carcass traits was done at the age of 18 weeks. The highest average body weight was achieved by roosters of light gray and yellow vetch strain (3542.63 and 3430.38 g, respectively) and light gray pullets (2562 g) at the age of 18 weeks. The lowest feed conversion ratio was achieved by the light gray strain (2.39) at four weeks of age, and by the the roosters of the light gray strain (4.07) and pullets of the light gray and golden brown strain (4.08) at 18 weeks of age. The average dressing percentage was 71.54%, while the highest average dressing percentage was established in the red colourful strain (72.48%). Regarding the proportion of individual parts of the carcass, a significant (P < 0.05) influence of the strain can be seen in the proportion of drumsticks in the carcass, the proportion of which was the highest in the yellow vetch strain (18.69%). A significant influence of the strain was also found regarding L* (P < 0.01) and a* (P < 0.05) skin color indicators. Considering the established differences between the strains, it is necessary to carry out further selection and work on the uniformity of the breed.
In order to facilitate the broilers feed mixture production, it is tends to replace corn component, with a new, cheaper but high quality component. As an alternative, it is possible to use the old ...bread, which would enable its remediation. Its use in broiler feeding is possible only after thermal treatment. Following this work will include the possibilities of using 5 and 10% of the old white and brown bread share in broilers feed mixture after thermal processing by extrusion. Feeding with both types of old extruded bread proved to be satisfying and did not affect on broilers performance so generaly dried bread can be used in chicken feed by as a partial replacement for maize component. Although both breads have proved good feeding quallity, slightly better results were obtained in feeding with 10% share of brown bread.
The objective of this study was to determine the influence of housing system on the physical, morphological, and mechanical properties of Japanese quail (Coturnix coturnix japonica) eggs. A total of ...240 eggs were collected from Japanese quails kept in two different housing systems: cage housing and aviary housing system (120 eggs from each housing system). Eggs from cage housing system were significantly (P<0.05) heavier than eggs from aviary housing system (11.85 g vs. 10.93 g), and were also longer, wider and had significantly (P<0.05) larger geometric mean diameter, surface area and volume. No statistically significant difference in albumen and yolk content was observed between eggs from cage and aviary housing system. Eggs from aviary housing system had significantly higher shell content and shell strength and required greater force to eggshell breaking. The average force required to breaking the shell of Japanese quail eggs from cage and aviary housing system in all three axes was 14.36 N and 12.70 N, respectively.
Current knowledge concerning the possible use and impact of replacing the soybean proteins with those derived from a defatted black soldier fly (Hermetia illucens, HI) meal while feeding chickens to ...produce the meat for human consumption is very limited. This study's objective was to examine the influence of partial replacement of the HI-defatted flour on chicken meat's technological properties and quality. 180 one-day-old Ross 308 chicks were divided into three experimental groups (P1, P2, and P3) and one control group counting 45 chicks. The experimental groups were fed with the fattening mixtures containing 15, 25, and 45% of the HI-defatted flour, while the control group was fed in accordance with the standard chicken-fattening requirements. After 42 days, the chickens were slaughtered, and the breasts and drumsticks of 40 chickens were subjected to analysis. A statistically significant difference (P < 0.05) was observed in the P1 for the drip-loss values measured 24 hours after sampling, the muscle resistance to cutting, and the cooking loss values. The water-binding capacity for all three experimental groups did not demonstrate statistically significant differences for the pH.sub.1 and pH.sub.2 values. Considering the CIE L*a*b* color standard reference values, the results for the breast meat were normally to slightly lighter than normal ones. The basic chemical parameter (water, protein, fat, and collagen) results confirmed that there was no statistically significant difference in any of the experimental groups if compared to the control one. Keywords: alternative protein source, broilers, production results, meat quality Dosadasnje znanje o mogucoj upotrebi i utjecaju zamjene bjelancevina soje s bjelancevinama podrijetlom od odmascenoga brasna crne vojnicke muhe (Hermetia illucens, HI) u pogledu hranidbe pilica za proizvodnju mesa za ljudsku potrosnju vrlo je ograniceno. Cilj istrazivanja bio je ispitati utjecaj djelomicne zamjene odmascenoga brasna HI na tehnoloska svojstva i kvalitetu pilecega mesa. Sto osamdeset jednodnevnih pilica Ross 308 podijeljeno je u tri eksperimentalne skupine i jednu kontrolnu skupinu od po 45 pilica. Eksperimentalne skupine hranjene su tovnim smjesama koje su sadrzavale 15, 25 i 45% odmascenoga brasna HI, dok je kontrolna skupina hranjena u skladu sa standardnim zahtjevima tova pilica. Svaka smjesa koristena u tovu pilica uravnotezena je prema potrebama pilica u odredenoj fazi tova. Nakon 42 dana tova pilici su zaklani, a prsa i bataci sa zabatcima 40 pilica (10 po skupini) su koristeni u svrhu analiza. Statisticki znacajna razlika (P < 0,05) uocena je u P1 eksperimentalnoj skupini za vrijednosti otpustanja mesnoga soka izmjerenoga 24 sata nakon uzorkovanja, za otpornost misica na presijecanje i za vrijednosti za kalo kuhanja. Kapacitet vezanja vode za sve tri pokusne skupine nije pokazao statisticki znacajne razlike, kao ni za vrijednosti pH.sub.1 i pH.sub.2. S obzirom na referentne vrijednosti prema CIE L*a*b* standardu boja, rezultati za meso prsa su bili normalni do nesto svjetliji od normalnih. Rezultati analiza osnovnih kemijskih parametara (voda, bjelancevina, masti i kolagen) pokazali su kako nema statisticki znacajnih promjena ni kod jedne pokusne skupine u odnosu na kontrolnu skupinu. Kljucne rijeci: alternativni izvori bjelancevina, brojleri, proizvodni rezultati, kakvoca mesa
Current knowledge concerning the possible use and impact of replacing the soybean proteins with those derived from a defatted black soldier fly (Hermetia illucens, HI) meal while feeding chickens to ...produce the meat for human consumption is very limited. This study's objective was to examine the influence of partial replacement of the HI-defatted flour on chicken meat's technological properties and quality. 180 one-day-old Ross 308 chicks were divided into three experimental groups (P1, P2, and P3) and one control group counting 45 chicks. The experimental groups were fed with the fattening mixtures containing 15, 25, and 45% of the HI-defatted flour, while the control group was fed in accordance with the standard chicken-fattening requirements. After 42 days, the chickens were slaughtered, and the breasts and drumsticks of 40 chickens were subjected to analysis. A statistically significant difference (P < 0.05) was observed in the P1 for the drip-loss values measured 24 hours after sampling, the muscle resistance to cutting, and the cooking loss values. The water-binding capacity for all three experimental groups did not demonstrate statistically significant differences for the pH.sub.1 and pH.sub.2 values. Considering the CIE L*a*b* color standard reference values, the results for the breast meat were normally to slightly lighter than normal ones. The basic chemical parameter (water, protein, fat, and collagen) results confirmed that there was no statistically significant difference in any of the experimental groups if compared to the control one.
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