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| Alves,MCF; Almeida Paz,ICL; Nääs,IA; Garcia,RG; Caldara,FR; Baldo,GAA; Nascimento,GR; Amadori,MS; Felix,GA; Garcia,EA; Molino,AR. |
| ABSTRACT The experiment was carried out with the objective of evaluating a methodology to estimate the angulation and equilibrium condition, relating them to gait score and the main diseases of the locomotion system in males and females of commercial broiler strains. A completely randomized experimental design in a factorial arrangement (2x2) was applied, consisting of two sexes and two genetic strains, with five replicates of 53 chickens each. The following characteristics related to broiler locomotion were studied: gait score (GS); incidence of Valgus (VAL) and Varus (VAR) deformities and of pododermatitis (POD); body angle relative the ground (ANG); equilibrium condition (EC); body weight (BW) and breast weight (BrW); and incidence of femoral... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Angulation; Bone pathologies; Broiler production; Locomotion problems; Posture; Welfare. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000300419 |
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| Baldo,GAA; Almeida Paz,ICL; Alves,MCF; Nääs,IA; Garcia,RG; Caldara,FR; Gavilan,CWS. |
| Black bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen) of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L), and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R) positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bone darkening; Commercial processing plant; Meat quality. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000400005 |
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