Effect of different probiotics on broiler carcass and meat quality
Main Author: | |
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Publication Date: | 2003 |
Other Authors: | , , , , , |
Format: | Article |
Language: | eng |
Source: | Repositório Institucional da UNESP |
Download full: | http://dx.doi.org/10.1590/S1516-635X2003000300009 http://hdl.handle.net/11449/4181 |
Summary: | 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 probiotics were added in both water and diet. There were no differences in water holding capacity, cooking loss and shearing force among different probiotics or between them and the control. Thus, meat quality was better when probiotics were fed in the water and diet instead of only in the diet. Nevertheless, carcass and meat quality showed no alteration when the control group was compared to birds fed with probiotics, except for leg yield improvement in the latter. |
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Effect of different probiotics on broiler carcass and meat qualityBroilersCarcass yieldMeat qualityorganoleptic characteristicsprobioticsThe 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 probiotics were added in both water and diet. There were no differences in water holding capacity, cooking loss and shearing force among different probiotics or between them and the control. Thus, meat quality was better when probiotics were fed in the water and diet instead of only in the diet. Nevertheless, carcass and meat quality showed no alteration when the control group was compared to birds fed with probiotics, except for leg yield improvement in the latter.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Unesp Faculdade de Ciências Agrárias e Veterinárias Departamento de TecnologiaUnesp Faculdade de Ciências Agrárias e Veterinárias Departamento de TecnologiaFundação APINCO de Ciência e Tecnologia AvícolasUniversidade Estadual Paulista (Unesp)Pelicano, ERL [UNESP]Souza, PA de [UNESP]Souza, HBA de [UNESP]Oba, A [UNESP]Norkus, EA [UNESP]Kodawara, LM [UNESP]Lima, TMA de [UNESP]2014-05-20T13:17:54Z2014-05-20T13:17:54Z2003-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article207-214application/pdfhttp://dx.doi.org/10.1590/S1516-635X2003000300009Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 5, n. 3, p. 207-214, 2003.1516-635Xhttp://hdl.handle.net/11449/418110.1590/S1516-635X2003000300009S1516-635X2003000300009S1516-635X2003000300009.pdf3756802878031727SciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengRevista Brasileira de Ciência Avícola0.463info:eu-repo/semantics/openAccess2023-11-09T06:08:35Zoai:repositorio.unesp.br:11449/4181Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-11-09T06:08:35Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of different probiotics on broiler carcass and meat quality |
title |
Effect of different probiotics on broiler carcass and meat quality |
spellingShingle |
Effect of different probiotics on broiler carcass and meat quality Pelicano, ERL [UNESP] Broilers Carcass yield Meat quality organoleptic characteristics probiotics |
title_short |
Effect of different probiotics on broiler carcass and meat quality |
title_full |
Effect of different probiotics on broiler carcass and meat quality |
title_fullStr |
Effect of different probiotics on broiler carcass and meat quality |
title_full_unstemmed |
Effect of different probiotics on broiler carcass and meat quality |
title_sort |
Effect of different probiotics on broiler carcass and meat quality |
author |
Pelicano, ERL [UNESP] |
author_facet |
Pelicano, ERL [UNESP] Souza, PA de [UNESP] Souza, HBA de [UNESP] Oba, A [UNESP] Norkus, EA [UNESP] Kodawara, LM [UNESP] Lima, TMA de [UNESP] |
author_role |
author |
author2 |
Souza, PA de [UNESP] Souza, HBA de [UNESP] Oba, A [UNESP] Norkus, EA [UNESP] Kodawara, LM [UNESP] Lima, TMA de [UNESP] |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Pelicano, ERL [UNESP] Souza, PA de [UNESP] Souza, HBA de [UNESP] Oba, A [UNESP] Norkus, EA [UNESP] Kodawara, LM [UNESP] Lima, TMA de [UNESP] |
dc.subject.por.fl_str_mv |
Broilers Carcass yield Meat quality organoleptic characteristics probiotics |
topic |
Broilers Carcass yield Meat quality organoleptic characteristics probiotics |
description |
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 probiotics were added in both water and diet. There were no differences in water holding capacity, cooking loss and shearing force among different probiotics or between them and the control. Thus, meat quality was better when probiotics were fed in the water and diet instead of only in the diet. Nevertheless, carcass and meat quality showed no alteration when the control group was compared to birds fed with probiotics, except for leg yield improvement in the latter. |
publishDate |
2003 |
dc.date.none.fl_str_mv |
2003-12-01 2014-05-20T13:17:54Z 2014-05-20T13:17:54Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/S1516-635X2003000300009 Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 5, n. 3, p. 207-214, 2003. 1516-635X http://hdl.handle.net/11449/4181 10.1590/S1516-635X2003000300009 S1516-635X2003000300009 S1516-635X2003000300009.pdf 3756802878031727 |
url |
http://dx.doi.org/10.1590/S1516-635X2003000300009 http://hdl.handle.net/11449/4181 |
identifier_str_mv |
Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 5, n. 3, p. 207-214, 2003. 1516-635X 10.1590/S1516-635X2003000300009 S1516-635X2003000300009 S1516-635X2003000300009.pdf 3756802878031727 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Revista Brasileira de Ciência Avícola 0.463 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
207-214 application/pdf |
dc.publisher.none.fl_str_mv |
Fundação APINCO de Ciência e Tecnologia Avícolas |
publisher.none.fl_str_mv |
Fundação APINCO de Ciência e Tecnologia Avícolas |
dc.source.none.fl_str_mv |
SciELO reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1799964868849172480 |