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| Leonel,FR; Oba,A; Pelicano,ERL; Zeola,NMBL; Boiago,MM; Scatolini,AM; Lima,TMA; Souza,PA; Souza,HBA. |
| The effects of vitamin E supplementation (300 mg/kg diet) in the diet of broiler chickens for different periods during rearing on the performance and qualitative traits of breast and leg muscles were evaluated. Seven hundred and twenty day-old chicks were distributed into six treatments: basal diet (25 mg vitamin E/kg diet), and diet supplemented with vitamin E from 1 to 15, 1 to 30, 1 to 45, 14 to 45 and 30 to 45 days of age. Vitamin E content, lipid percentage, TBARS (0 and 3 days of storage), color (*L, *a, *b), and pH were evaluated. There were no differences (p>0.05) among treatments in performance, carcass yield, and cut yields. Qualitative parameters (pH and color) presented no differences, although vitamin E positively affected TBARS values at 3... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broiler chickens; Meat quality; Vitamin E. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2007000200003 |
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| Komiyama,CM; Mendes,AA; Takahashi,SE; Moreira,J; Garcia,RG; Sanfelice,C; Borba,HS; Leonel,FR; Almeida Paz,ICL; Balog,A. |
| This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours) and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect (p < 0.05) of fasting period on meat luminosity was significantly different, with the highest value obtained for 4-hour fasting, whereas no difference was found among the other fasting periods. Meat pH values were different among fasting periods when birds received... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broilers; Color; Meat; PH. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000300008 |
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| Souza,PA; Kodawara,LM; Pelicano,ERL; Souza,HBA; Oba,A; Leonel,FR; Norkus,EA; Lima,TMA. |
| The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p<0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broiler chickens; Deboning time; Meat quality; R value; Shear force. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000200010 |
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