SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

Lanfranco, Bruno; Robaina, Ricardo; Luzardo, Santiago.

Resultados de la 1ra Auditoría de Calidad de la Carne Ovina. Uruguay

Tipo: Book

Palavras-chave: Quality audit; Meat quality; Quality assurance; Meat-packing industry; Ovine; Supply chain; Lamb; Food Consumption/Nutrition/Food Safety; Industrial Organization; Livestock Production/Industries; Production Economics.

Ano: 2003

URL: http://purl.umn.edu/197554

Media Coverage of Animal Handling and Welfare: Influence on Meat Demand

Tonsor, Glynn T.; Olynk, Nicole J.; Wolf, Christopher A..

Replaced with revised version of paper 7/21/09.

Tipo: Conference Paper or Presentation

Palavras-chave: Animal welfare; Consumer demand; Meat quality; Media information; Rotterdam model; Source of information; Information indices; Agricultural and Food Policy; Demand and Price Analysis.

Ano: 2009

URL: http://purl.umn.edu/49338

BRIDGING THE GAP BETWEEN FARMERS AND CONSUMERS: VALUE CREATION AND MEDIATION IN “PASTURE-RAISED BEEF” FOOD NETWORKS

Chapter 19: ADDING NUTRITIONAL QUALITY TO ANALYSIS OF MEAT DEMAND

Bedoin, Florence; Kristensen, Troels; Noe, Egon.

The aim of this article is to explore how different quality dimensions (safety, aesthetics, ethics and rooted ness) are created in food networks; how these qualities are transferred until the consumers; and how this process is supported by the organisation of the food network. Our postulate is that combining the quality and organisation dimensions and exploring the link between them will provide an interesting perspective for improving the sharing of values in food networks. This framework is applied to five case studies of “pasture-raised beef” food networks in France, representing a diversity of organisations such as public label scheme, cooperate owned brand and direct sell from farmer to consumer. The results highlight the importance of the role of...

Tipo: Conference Paper or Presentation

Palavras-chave: Grassland; Meat quality; Sustainability; Food labeling; Case study; Agricultural and Food Policy; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety.

Ano: 2009

URL: http://purl.umn.edu/57475

Wang, Guijing; Chern, Wen S..

This book was originally published by Westview Press, Boulder CO, 1995.

Tipo: Book Chapter

Palavras-chave: Nutrition; Meat quality; Demand analysis; Price/quality indexes; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety.

Ano: 1995

URL: http://purl.umn.edu/25975

Estimation of a Multi-Input Multi-Output Model of Lot-Fed Beef Cattle in Australia

Fleming, Pauline; Fleming, Euan M.; Griffith, Garry R.; Johnston, David.

Most analyses of technical efficiency and productivity focus on the activities of firms or institutions using inputs to produce outputs. In this paper, we report the results of an efficiency analysis that is couched in a different context. We analyse the efficiency with which physical characteristics of individual lot-fed Australian beef cattle are combined with conventional inputs to produce a final product with several attributes that consumers value. Data on 214 animals across seven breeds were used to estimate a stochastic input distance function with multiple inputs and multiple outputs. Estimates were obtained after controlling for differences between breeds, seasons and sex. Because of variations in feeding regimes for different markets, the data...

Tipo: Working or Discussion Paper

Palavras-chave: Beef; Feedlot; Input distance function; Meat quality; Scope economies; Technical efficiency; Livestock Production/Industries; Productivity Analysis.

Ano: 2004

URL: http://purl.umn.edu/12944

Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage

Racanicci,AMC; Menten,JFM; Regitano-d'Arce,MAB; Torres,EAFS; Pino,LM; Pedroso,AA.

Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 ºC). Birds were slaughtered at 47 days of age, and carcass characteristics were measured. Skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. Dietary oxidized fat did not affect bird performance or carcass characteristics....

Digestible Lysine Requirements the Performance, Carcass Traits and Breast Meat Quality of Slow-Growing Broilers

Palavras-chave: Lipid oxidation; Meat quality; TBARS; Oxidized fat.

Ano: 2008

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000100005

Brasil,RJM; Lima,CAR; Machado,NJB; Curvello,FA; Quaresma,DV; Vieites,FM; Sousa,FDR.

ABSTRACT Three experiments were conducted to estimate the digestible lysine requirements of slow-growing broilers on their performance, carcass traits, and breast meat quality. Different broilers were evaluated in each experiment. In Experiment 1, broilers were evaluated from 29-49 days of age (grower phase I), in Experiment 2, from 50 to 69 days old (grower phase II), and in Experiment 3, from 70-84 days old (finisher phase). A completely randomized design with five treatments of four replicates each was applied in all experiments. The following dietary digestible lysine values were investigated: 0.871, 1.011, 1.151, 1.291 and 1.431% in Experiment 1; 0.803, 0.943, 1.083, 1.223 and 1.363% in Experiment 2; and 0.766, 0.906, 1.046, 1.186 and 1.326% in...

Stabilization of Rice Bran in Broiler Feed with Natural and Synthetic Antioxidants and Heat Treatment

Palavras-chave: Amino acid; Meat quality; Lysine requirements; Slow-growing broilers.

Ano: 2018

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000300555

Gopinger,E; Krabbe,EL; Avila,VS De; Surek,D; Lopes,LS.

ABSTRACT The objective of this study was to evaluate different strategies for the oxidative stabilization of rice bran (RB) in the diet of broiler chickens using natural antioxidant additives, synthetic antioxidant additives and heat treatment on performance, breast meat quality and liver fat content and the nutrient digestibility coefficients. Furthermore, the study aimed to evaluate the effects of heat treatment and antioxidants, antioxidant additive treatments, without antioxidants, natural, and synthetic, and to three heat treatments, without heat, dry-heat and moist-heat, after the rice bran was stored for 90 days and then incorporated into the experimental diets. 1080 broilers were arranged in a 3 x 3-factorial randomized design with 10 replicates...

Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

Palavras-chave: Alternative feedstuff; Meat quality; Poultry; Oxidation; Digestibility.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000400321

Pelicano,ERL; Souza,PA; Souza,HBA; Oba,A; Boiago,MM; Zeola,NMBL; Scatolini,AM; Bertanha,VA; Lima,TMA.

This study evaluated the use of different probiotics, prebiotics and symbiotics on the quality of carcasses and meat of broiler chickens. One hundred and eight day-old Cobb male broilers were used (n=108) in a completely randomized design according to a 3x3 factorial, with 3 probiotics in the diet (no probiotics, probiotics 1, probiotics 2) and 3 prebiotics in the diet (no prebiotics, prebiotics 1, prebiotics 2). There were nine treatments with 4 replicates and 3 birds per replicate. The results showed that the carcass and cut yields, color (L* - lightness, a* - redness, and b* - yellowness), pH, cooking losses, shearing force and sensory analysis were not affected by the use of different growth promoters at 42 days of age. It was concluded that growth...

Black bone syndrome in chiken meat

Palavras-chave: Broilers; Carcass yield; Cut yield; Meat quality; Prebiotics; Probiotics.

Ano: 2005

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000300006

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...

Effects of Bile Acids and Lipase Supplementation in Low-Energy Diets on Growth Performance, Fat Digestibility and Meat Quality in Broiler Chickens

Palavras-chave: Bone darkening; Commercial processing plant; Meat quality.

Ano: 2013

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000400005

Arshad,MA; Bhatti,SA; Hassan,I; Rahman,MA; Rehman,MS.

ABSTRACT The aim of this study was to investigate the effect of bile acids and lipase supplementation in low energy (LE) diets on growth, fat digestibility, serum lipid profile and meat quality of broilers. Seven hundred one-day-old broiler chicks were divided into 5 dietary treatments with five replicates of 28 birds each. The five treatments were: i) high energy diet (HE; metabolizable energy (ME) = 3,000 and 3,170 kcal/kg for starter and finisher diet), ii) low energy diet (LE; ME = 2,900 and 3,070 kcal/kg for starter and finisher diet), iii) LE diet supplemented with 300 g/ton bile acids (LEB), iv) LE diet supplemented with 180 g/ton lipase (LEL), v) LE diet supplemented both with bile acids (300 g/ton) and lipase (180 g/ton). The experiment lasted 35...

Variables impacting poultry meat quality from production to pre-slaughter: a review

Palavras-chave: Digestibility; Enzyme; Energy density; Fat; Meat quality.

Ano: 2020

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000200315

Baracho,MS; Camargo,GA; Lima,AMC; Mentem,JF; Moura,DJ; Moreira,J; Nääs,IA.

Poultry meat quality has been widely studied, and has become a growing demand of the international market. Parameters that affect meat quality are complex, and occur throughout the production chain. The constant concern with meat quality by the exporting sectors is a response to consumers' demands, and is achieved by increasing efficiency, and investments in personnel training on quality. Understanding where critical points are in the poultry meat production chain, and investing in solving critical problems may lead to better control and management, and consequent reduction of losses. Production and management practices, from farm to processing plant, play an important role in meat quality, and the use of technologies to reduce risk factors throughout the...

Growth Performance, Carcass Characteristics and Meat Quality of Griller-Type Broilers of Four Genetic Lines

Palavras-chave: Meat hygiene; Meat quality; Pre-processing; Production chain.

Ano: 2006

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2006000400001

Barbosa Filho,JA; Almeida,M; Shimokomaki,M; Pinheiro,JW; Silva,CA; Michelan Filho,T; Bueno,FR; Oba,A.

ABSTRACT Griller-type chickens are broilers slaughtered between27and 29 days old weighing 1.3 to 1.5 kg and sold as a whole carcasses. The aim of the present study was to evaluate the growth performance, carcass traits, and meat quality of female broilers of four genetic lines reared for the production of griller-type chickens. A total of 960 broiler chicks was allotted in a randomized block design with four treatments and eight replicates of 30 birds per experimental plot. Each experimental treatment consisted of four different commercial lines, identified as A, B, C and D. The analyzed parameters were weight gain, feed intake, feed conversion ratio, livability, production efficiency index, carcass and cut yields, and meat quality according to breast meat...

Effect of different probiotics on broiler carcass and meat quality

Palavras-chave: Carcass yield; Genetics; Griller-type; Growth performance; Meat quality.

Ano: 2017

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000100109

Pelicano,ERL; Souza,PA de; Souza,HBA de; Oba,A; Norkus,EA; Kodawara,LM; Lima,TMA de.

The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2 levels of probiotics in drinking water and 1 negative control group), using 5 replications with 30 birds. Carcass yield was higher (p<0.05) in control birds. Nevertheless, the groups fed with probiotics showed higher (p<0.01) leg yield at 45 days of age. There was a significant decrease in color (lightness) and increase in pH of breast muscle 5 hours after slaughter in the probiotics treated birds. In the sensory analysis, meat flavor and general aspect 72 hours after slaughter were better when...

EFFECTS OF THE DIETARY SUPPLEMENTATION WITH A MICROALGA EXTRACT ON BROILER PERFORMANCE AND FATTY-ACID MEAT PROFILE

Palavras-chave: Broilers; Carcass yield; Meat quality; Organoleptic characteristics; Probiotics.

Ano: 2003

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2003000300009

Petrolli,TG; Petrolli,OJ; Pereira,ASC; Zotti,CA; Romani,J; Villani,R; Leite,F; Zanandréa,FM.

ABSTRACT The present study was carried out in the poultry sector of UNOESC Xanxerê to evaluate the effect of various inclusion levels of seaweed (Schizotrichium ssp.) in the diet of broiler chickens in terms of performance, carcass yield, organ profiles and fatty acids levels in meat. We studied 480 one-day-old Cobb chicks, distributed in a completely randomized experimental design, with four treatments and six replicates containing 20 birds each, totaling 24 experimental units. At 7, 21 and 35 days of age, the birds were weighed for performance evaluation (live weight, weight gain, feed intake, feed conversion and mortality). At 35 days of age, one chicken per experimental unit was sacrificed for evaluation of carcass yield and its parts, together with...

Ostrich (Struthio camellus) carcass yield and meat quality parameters

Palavras-chave: Docosahexaenoic acid; Poultry; Nutrition; Meat quality.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300324

Balog,A; Almeida Paz,ICL.

This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when carcasses are hot-deboned. Age at slaughter influences some meat quality traits, such as tenderness and lipid content. Few effects of gender have been observed, and at the same age at slaughter, both male and female present the same meat quality traits.

Broiler Pre-Slaughter Water Diet with Grass Lemongrass (Cymbopogon Citratus Stapf)

Palavras-chave: Carcass yield; Meat quality; Ostrich production; Tenderness.

Ano: 2007

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2007000400002

Garcia,RG; Royer,AF; Nääs,IA; Borille,R; Santana,M; Caldara,FR.

ABSTRACT The pre-slaughter management is one of the predisposing factors to the reduction in the quality of the carcass and broiler meat, mainly for being a stressful condition. This study evaluates the inclusion of lemongrass (Cymbopogon citratus Stapf) in the water used in the diet of pre-slaughter broilers for the first time. The carcass and meat quality parameters were evaluated. The experiment was carried out in the poultry production of an experimental sector of the Federal University of Grande Dourados - UFGD. A total of 2,594 broilers were distributed in an entirely randomized design in a factorial arrangement of 3x2x2, with three different lemongrass concentrations in the form of infusion (0. 1 and 5 g/L), two sexes and two genetic strains (Ross...

Effect of Different Zilpaterol Hydrochloride Levels and Feeding Methods on the Growth Performance, Carcass Traits and Blood Parameters of Male Japanese Quails During Two Weeks of the Finishing Period

Palavras-chave: Meat; Welfare; Phytotherapy; Pre-slaughter; Meat quality.

Ano: 2017

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000400725

Mohammadi-Arekhlo,M; Towhidi,A; Moravej,H; Sharafi,M.

ABSTRACT The objective of this study was to determine the effects of different zilpaterol hydrochloride (ZH) levels and feeding methods on the growth performance and carcass traits of Japanese quails. In this trial, 224 male quails with 34 days of age were distributed into seven treatments. A factorial arrangement with three ZH levels (0.2, 0.225, and 0.25 mg zilpaterol/kg of live weight−1) × two feeding methods (ZH supplementation daily or every two days) plus a control treatment (no ZH supplementation) was applied. The weight gain of birds fed ZH every two days was significantly higher than those fed ZH daily during the period of 41-47 days (p=0.03). During the period of 34-40 days, ZH-supplemented birds presented higher weight gain (p<0.001) and...

Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

Palavras-chave: B-adrenergic agonists; Body weight; Meat quality; Japanese quails.

Ano: 2015

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000400567

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...