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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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| 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... |
| Tipo: Info:eu-repo/semantics/article |
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 |
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| 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... |
| Tipo: Info:eu-repo/semantics/article |
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 |
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| 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... |
| Tipo: Info:eu-repo/semantics/article |
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 |
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| Pelicano,ERL; Souza,PA; Souza,HBA; Oba,A; Norkus,EA; Kodawara,LM; Lima,TMA. |
| The present study evaluated the effect of different probiotics on the performance of broiler chickens. A thousand and fifty one-day-old male Cobb chicks were distributed in a completely randomized design in a 3 x 2 + 1 factorial arrangement (3 probiotics sources in the diet, 2 probiotics concentrations in drinking water and 1 control group), with 5 repetitions of 30 birds per parcel. The results showed better feed conversion (p<0.01) (1-21, 22-35 and 1-45 days) and weight gain (p<0.05) (22-35 and 1-45 days) in the control group in relation to the groups receiving probiotics. The use of Bacillus subtilis in the diet improved (p<0.05) feed conversion during the growing phase, but this was not seen in the following period. Thus, it was concluded that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broiler chickens; Performance; Probiotics. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000400007 |
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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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