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Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs
In recent times, meat quality has become a key aspect of poultry production. In the current study, 2,400 sex separate broilers from 4 commercial strains were placed in 6 replications to evaluate various meat quality characteristics when grown to 2 market weights. Broilers were fed 1 of 2 diets with...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10018226/ https://www.ncbi.nlm.nih.gov/pubmed/36921550 http://dx.doi.org/10.1016/j.psj.2023.102570 |
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author | Maynard, C.J. Jackson, A.R. Caldas-Cueva, J.P. Mauromoustakos, A. Kidd, M.T. Rochell, S.J. Owens, C.M. |
author_facet | Maynard, C.J. Jackson, A.R. Caldas-Cueva, J.P. Mauromoustakos, A. Kidd, M.T. Rochell, S.J. Owens, C.M. |
author_sort | Maynard, C.J. |
collection | PubMed |
description | In recent times, meat quality has become a key aspect of poultry production. In the current study, 2,400 sex separate broilers from 4 commercial strains were placed in 6 replications to evaluate various meat quality characteristics when grown to 2 market weights. Broilers were fed 1 of 2 diets with varying degrees of amino acid inclusion to evaluate meat quality of broiler raised on varying planes of nutrition. Birds were processed to meet 2 specified target weights (2.5 and 3.8 kg) representing small bird and big bird debone markets in the United States, respectively. Birds were processed using commercial methods, deboned at 3-h postmortem, and meat quality was assessed. Myopathies (woody breast, white striping, spaghetti meat, along with tenderloin quality), fillet dimensions, color, water-holding capacity (e.g., drip loss, cook loss), and Meullenet Owens Razor Shear was determined. Data were analyzed using the Mixed Model platform of JMP Pro 15.2 (SAS Institute, Cary, NC). Diet had no effect (P > 0.05) on the key quality responses; data were then pooled resulting in main effects of sex, strain, and target weight (noted as carcass size). On the day of processing, high yielding (HY) strains produced higher breast and tender yields (P < 0.05) when compared to standard yielding (SY) strains. In addition, and as expected, females exhibited higher breast and tender yields (P < 0.05) than males. However, males had significantly thicker (P < 0.05) and longer (P < 0.05) fillets, higher incidences (P < 0.05) of white striping, and higher (P < 0.05) cook loss when compared to females. Differences were also observed in tenderness as SY strain A produced the lowest shear values, whereas SY strain B produced the highest shear values across parameters (P < 0.05). SY strains in the small bird (SB) market performed better than SY strains in the big bird (BB) market as indicated by lower incidences of breast and tender myopathies white striping, woody breast, spaghetti meat, woody-like tender, and tender feathering and improved quality attributes (P < 0.05). Similar trends were observed (P < 0.05) in HY strains as SB carcasses produced a better overall product than BB. Differences in carcass size directly impacted quality (P < 0.05) as SB markets showed improvements in most parameters assessed, but broilers representing BB markets had greater breast yield. Although strain had minimal impacts on quality measures, carcass size, and sex had a greater impact on muscle myopathies, water-holding capacity, and shear properties. |
format | Online Article Text |
id | pubmed-10018226 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-100182262023-03-17 Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs Maynard, C.J. Jackson, A.R. Caldas-Cueva, J.P. Mauromoustakos, A. Kidd, M.T. Rochell, S.J. Owens, C.M. Poult Sci PROCESSING AND PRODUCT In recent times, meat quality has become a key aspect of poultry production. In the current study, 2,400 sex separate broilers from 4 commercial strains were placed in 6 replications to evaluate various meat quality characteristics when grown to 2 market weights. Broilers were fed 1 of 2 diets with varying degrees of amino acid inclusion to evaluate meat quality of broiler raised on varying planes of nutrition. Birds were processed to meet 2 specified target weights (2.5 and 3.8 kg) representing small bird and big bird debone markets in the United States, respectively. Birds were processed using commercial methods, deboned at 3-h postmortem, and meat quality was assessed. Myopathies (woody breast, white striping, spaghetti meat, along with tenderloin quality), fillet dimensions, color, water-holding capacity (e.g., drip loss, cook loss), and Meullenet Owens Razor Shear was determined. Data were analyzed using the Mixed Model platform of JMP Pro 15.2 (SAS Institute, Cary, NC). Diet had no effect (P > 0.05) on the key quality responses; data were then pooled resulting in main effects of sex, strain, and target weight (noted as carcass size). On the day of processing, high yielding (HY) strains produced higher breast and tender yields (P < 0.05) when compared to standard yielding (SY) strains. In addition, and as expected, females exhibited higher breast and tender yields (P < 0.05) than males. However, males had significantly thicker (P < 0.05) and longer (P < 0.05) fillets, higher incidences (P < 0.05) of white striping, and higher (P < 0.05) cook loss when compared to females. Differences were also observed in tenderness as SY strain A produced the lowest shear values, whereas SY strain B produced the highest shear values across parameters (P < 0.05). SY strains in the small bird (SB) market performed better than SY strains in the big bird (BB) market as indicated by lower incidences of breast and tender myopathies white striping, woody breast, spaghetti meat, woody-like tender, and tender feathering and improved quality attributes (P < 0.05). Similar trends were observed (P < 0.05) in HY strains as SB carcasses produced a better overall product than BB. Differences in carcass size directly impacted quality (P < 0.05) as SB markets showed improvements in most parameters assessed, but broilers representing BB markets had greater breast yield. Although strain had minimal impacts on quality measures, carcass size, and sex had a greater impact on muscle myopathies, water-holding capacity, and shear properties. Elsevier 2023-02-10 /pmc/articles/PMC10018226/ /pubmed/36921550 http://dx.doi.org/10.1016/j.psj.2023.102570 Text en © 2023 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | PROCESSING AND PRODUCT Maynard, C.J. Jackson, A.R. Caldas-Cueva, J.P. Mauromoustakos, A. Kidd, M.T. Rochell, S.J. Owens, C.M. Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs |
title | Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs |
title_full | Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs |
title_fullStr | Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs |
title_full_unstemmed | Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs |
title_short | Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs |
title_sort | meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs |
topic | PROCESSING AND PRODUCT |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10018226/ https://www.ncbi.nlm.nih.gov/pubmed/36921550 http://dx.doi.org/10.1016/j.psj.2023.102570 |
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