When compared to other types of meat (, meat (breasts) contains more protein and less fat than red meat, thus making it a dietetic, It is important to mention that chicken with skin contains 2–3 times more fat than chicken, without skin, so it should be eaten without skin to ensure the intake of high-quality protein, without extra calories and fat. It is generally lower in Eastern Europe, , Lillico et al. Also, it can be used to produce lean but OA-rich meat with possible potential health benefits to consumers. , , , , , Science on nutrition has developed over the years, and new analytical methods hav, , health and that help to reduce the disease risks. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. pH values did not depend on the supplemented amount of carnosine to diets. Calcium and, phosphorus are important for healthy bones and teeth. Thus, the meat of broilers fed diets with fish oil and either flaxseed or rapeseed over a period of two weeks before slaughter can be labeled as “high in omega-3 fatty acids.” A 100 g portion of such breast or thigh meat would provide on average 33% and 15.5%, respectively, of the recommended daily intake of EPA and DHA for humans, and therefore make enriched chicken meat a superior source of LC-PUFA than a lean fish meat. Epub 2008 Dec 9. These facts are in favor of supporting consumption of white chicken meat. Broiler meat quality; Genetics; Management; Nutrition; Processing. According to the Directive 2007/43/EC, broiler farms can house animals up to 39 kg/m2, provided that specific environmental requirements are met. In addition, the dietary treatments could be discriminated based on the volatile profile, i.e., the substitution of soy with HI or SP distinctively affected the levels of flavor compounds. is normally defined by the compositional quality (lean to fat ratio) and the palatability factors such as visual appearance, smell, In addition to general hygienic practice, the use of organic chemicals as … The incidence of PSE meat was 70 % in the present experiment. total content of vitamin in chicken meat, niacin (vitamin B3) is contained in highest portion, and content of vitamins A and B6 is also higher than in other types of meat. The ash content of the meat increased with an increase in dietary MNM, but its CP and fat decreased (P < 0.05). ingredients are supplemented to chicken feed to improve the nutritional value of chicken meat, food through the increase in the content of bioactive substances (n-3 PUF, , , Care”, Josip Juraj Strossmayer University of Osijek, supported by the Ministry of Science and, , , Strossmayer University of Osijek, Osijek, Croatia, , , , , , , , , tion on concentration of carnosine and quality of broiler muscle tissue. As a dipeptide precursor, L-histidine is important in the synthesis of carnosine (ß-alanine – L-histidine), homocarnosine, concentration in chicken breast muscle for 64%, as well as the increase of anserine for 10%, . Enrichment of chicken meat with selenium, In the food chain, plants are the main source of selenium for animals. Heritability estimates for meat quality traits in broilers are amazingly high (0.35-0.81), making genetic selection a best tool for improvement of broiler meat quality. Epub 2018 Jul 18. , , enhances brain, but not muscle, carnosine and anserine concentration in broiler. 2009 Mar;87(3):1192-8. doi: 10.2527/jas.2008-1542. Microbiological and organoleptic qualities of SSC samples were found to be superior compared to MSC samples. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). J Anim Sci. Four diets differing in fat composition were prepared. In addition to oils, chicken feed can be supplemented also by extruded linseed or rapeseed, ]. The first reports of “tough meat” and … A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). wheat in feed for laying hens on table eggs quality. Epub 2020 Oct 8. It is an established fact that feed ingredients. Low selenium status is associated with poor immune function. Selenium in the body is a part of selenoproteins that have a wide, ]. , , ]. | Dietary MNM had no effect (P>0.05) on TL, CL and tenderness of the meat. Chicken meat quality defects are mainly detected on breast muscles. Diets were cold pelleted and fed until slaughter at 36 days of age. In Trial 1, broiler chicken at one day of age were randomly allocated to three experimental groups: a basal control diet (C) and two groups in which the soybean meal was replaced at 75% (in the starter phase) and 50% (in the grower phase) with partially defatted Hermetia illucens (HI) larvae or Arthrospira platensis (SP). Gordana Kralik, Zlata Kralik, Manuela Grčević and, Additional information is available at the end of the chapter, http://dx.doi.org/10.5772/intechopen.72865, © 2016 The Author(s). A total of two chicken lines were divergently selected on breast pHu to understand the biological basis for variations in meat quality (i.e., the pHu– and the pHu+ lines that are characterized by a 17% difference in muscle glycogen content). This chapter is distributed under the terms of the Creative. These defects show similarities with changes observed in certain myopathies. © 2008-2021 ResearchGate GmbH. chicken meat quality are related to various factors (keeping conditions, feeding treatment, feed composition, transport, stress before slaughter, etc.). Poultry meat processing and marketing - what does the future hold? Results: Significant levels of heritability (averaging 0.3) were obtained for breast meat quality traits such as pH at 15 min post-slaughter, ultimate pH (pHu), color assessed by lightness L*, redness a* and yellowness b*, drip loss, thawing-cooking loss and shear-force. ]. Therefore, the chicken meat has low cholesterol, high protein and increased unsaturated fatty acid, such as oleic acid, and is excellent in anti-infection of Salmonella. Epub 2020 Apr 7. A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts. The stated authors assessed the consumers’ opinions tow, , ]. Niacin is often, used as an additional therapy in patients that take drugs for lowering of blood lipids. The quantifiable properties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat … This study aimed to evaluate how feeding duration of a diets with fish oil and flaxseed or rapeseed can enhance broiler meat with n-3 fatty acids (FA). ), they will be exhausted and the glycogen stored in muscles, will turn into lactic acid, which will then lead to a sudden lowering of pH value in muscles, after slaughter, while the carcass is still warm. carried out a comprehensive review of literature on the occurrence of esophageal, cancer, and concluded that there was a reverse correlation between the number of chicken meat, showed the decreasing risk of developing esophageal cancer by about 53% in Europe in cases of, increased consumption of chicken meat. This, . Asian-Australas J Anim Sci. This study indicates that AMU does not apparently vary between animals reared at different stocking densities in intensive farms. Composition of chicken meat, ent types of oils, vitamins, microelements and amino acids), to produce meat enriched, with functional ingredients (n-3 PUFA, carnosine, selenium and vitamin E). Would you like email updates of new search results? Collagen is a structural protein that reduces meat digestibility, so chicken meat is easier to digest than other types of meat, Chicken meat is also a good source of some minerals and vitamins (, pared to red meat (except for pork meat), it contains more calcium, magnesium, phosphorus, and sodium. Carnosine is a compound synthesized from the combination of the amino acids beta-alanine and l-histidine in skeletal muscle (30). 4.1.3 Free from foreign matters which may be harmful to consumers. Dietary synbiotic supplementation improves the growth performance, body antioxidant pool, serum biochemistry, meat quality, and lipid oxidative stability in broiler chickens. Progress in reducing the pale, soft and exudative (PSE) problem in pork, , of chicken broiler raw and cooked meat depending on their sex. acid because it is found in vegetable sources (vegetable oils, seeds, nuts leafy vegetables). occurrence can be explained by the fact that this meat is not a subject of culturally or reli, poultry meat consumption takes one of the leading places in all countries throughout the, tening duration, excellent space utilization, high reproductive ability of poultry, excellent feed, conversion, satisfactory nutritional value of poultry meat and relatively low sales prices. The content of fat in thighs was ranging from 8.97%, , (7.5% linseed). , , , , , , , , , neuronal cells against reactive weaned oxygen species by carnosine and related com-, , , . In general, carnosine is more concentrated in white muscle, activity is the reason for carnosine’s predominant association with white muscles in, ]. PSE-induced muscle consistently had faster pH decline and lower pH at 200 min (5.84 vs. 6.59) and 24h (5.69 vs. 5.96), higher L∗ (54.4 vs. 57.3), and lower texture and water holding capacity (WHC) than normal meat. Quality of chicken meat from conventional and organic production M.A. Chicken keeps … Of course, such research conclusions should be inter, preted cautiously, because it cannot be stated with full certainty that red meat causes cancers, and white meat does not, yet there is a lot of evidence that consumption of white meat is more, When considering nutritional aspects, poultry meat is good for consumers because it is rich in, which the food industry used as an advantage to market so called “fast food” and more recently, , and less abdominal fat), lower mortality, etc. Experimental groups had higher weight of breast muscle and, , , , ]. This means that the increased content of selenium in, ]. The aim of this study was to investigate the differences in the volatile profile of meat from chickens fed with alternative protein diets (such as algae or insect) through two different trials. The annual AMU per farm was calculated as the median AMU over all cycles. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. are slightly higher than, ]. result in the increased histidine dipeptide concentration, , 0, 0.1, 0.2 and 0.3% histidine on the quality of meat and the content of carnosine in breast and, , , than Hubbard Classic chickens. addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. meat is considered as “functional food”, as it has the increased content of bioactive substances, to enrich chicken meat are conjugated linoleic acid (CLA, , The aim of this research was to present the nutritive v, , modern lifestyle. Experimental groups’ feed were supplemented by organic selenium Sel-, tion. Clipboard, Search History, and several other advanced features are temporarily unavailable. selenium sources on growth performance, breast muscle selenium, glutathione per-. 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