Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2013 | 31 | 3 |
Tytuł artykułu

Macromineral concentration and technological properties of poultry meat depending on slaughter age of broiler chickens of uniform body weight

Treść / Zawartość
Warianty tytułu
Języki publikacji
The aim of the study was to determine the effect of slaughter age of broiler chickens on macromineral levels of breast and leg muscles and their association with meat quality. Used were fast-growing Hybro chickens kept on litter and fed the uniform diet. Ten chickens weighing 2 kg each were selected for slaughter at 35, 38 and 42 day of life. Breast and leg muscles were evaluated for pH,colour (CIELAB), water-holding capacity, drip loss, cooking loss, shear force, as well as for Na,Ca, K, P and Mg content. The birds’ age had an effect on the Na and K content of breast muscles and on the K, P and Mg content of leg muscles. No significant differences were found in most physicochemical characteristics of breast meat except pH which was the lowest in the oldest birds and cooking loss which was the highest in the youngest birds. No relationship between the level of individual minerals and meat quality traits was identified in breast muscles. In leg muscles Mg level correlated positively with pH15min and drip loss, P level with pH15min, and potassium level with waterholding capacity. Breast muscles turned out to be a richer source of K, Mg and P and leg muscles contained more Na.
Opis fizyczny
  • Department of Animal Genetics and Breeding, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice/Krakow, Poland
  • Department of Animal Genetics and Breeding, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice/Krakow, Poland
  • ADDIS P.B., 1986 – Poultry muscle as food. In: Bechtel P.J. (Ed.) Muscle as food: Food science and technology. A series of monographs, Orlando, Academic Press, 371-404.
  • BARBUT S., ZHANG L., MARCONE M., 2005 – Effect of pale, normal, and dark chicken breast meat microstructure, extractable proteins, and cooking marinated fillets. Poultry Science, 84, 797-802.
  • BUCKLEY W.T., GARDINER E.E., 1990 – Changes in tissue mineral concentration associated with sudden-death syndrome in chickens. Poultry Science, 69, 245-248.
  • CIE, 1976. Supplement No. 2 to: Recommendations on uniform color spaces – Color difference equations. Psychometric Color Terms. Commission Internationale de l’Eclairage (1971) tc-1-1. CIE Publication No. 15 (E-1.3.1), Paris, France.
  • CONSTANTINIDES C.D., GILLEN J.S., BOADA F.E., POMPER M.G., BOTTOMLEY P.A., 2000 – Human skeletal muscle: Sodium MR imaging and quantification-potential applications in exercise and disease. Radiology, 216, 559-568.
  • DEMIRBAS A., 1999 – Proximate and heavy metal composition in chicken meat and tissues. Food Chemistry, 67, 27-31.
  • DOORNENBAL H., MURRAY A. C., 1981 – Effects of age, breed, sex and muscle on certain mineral concentrations in cattle. Journal of Food Science, 47, 55-58.
  • DOYLE J. J., 1980 – Genetic and nongenetic factors affecting the elemental composition of human and other animal tissues - A review. Journal of Animal Science, 50, 1173-1183.
  • DYREKTYWA RADY 2007/43/WE z dnia 28 czerwca 2007 r. w sprawie ustanowienia minimalnych zasad dotyczących ochrony kurcząt utrzymywanych z przeznaczeniem na produkcję mięsa (COUNCIL DIRECTIVE 2007/43/EC of 28 June 2007 laying down minimum rulet for the protection of chicken kept for meat production). In Polish. Dz.U.UE L z dnia 12 lipca 2007 r.
  • FLETCHER D.L., QIAO M., SMITH P., 2000 – The relationship of raw broiler breast meat colour and pH to cooked meat colour and pH. Poultry Science, 79, 784-788.
  • GOLUCH Z., GARDZIELEWSKA J., NATALCZYK-SZYMKOWSKA W., STOLTMAN W., CYRAN A., 1997 – Zawartość Pb, Cd., Fe, Cu i Zn w mięśniach kurcząt brojlerów odchowywanych w warunkach fermowych. (The Pb, Cd, Fe, Cu and Zn kontent In muscles of broiler chickens kept under farm conditions) In Polish, summary In English. Zeszyty Naukowe Przeglądu Hodowlanego Chów i Hodowla Drobiu, 32, 265-272.
  • GRABOWSKI T., KIJOWSKI J., 2004 – Mięso i przetwory drobiowe. Technologia, higiena, jakość.In Polish. WNT. Warszawa: p. 73.
  • GRAU R., HAMM R., 1953 – Eine Einfache Methode zur Bestimmung der Wasserbindung im Muskel. Naturwiss, 40(1), 29-30.
  • GRZEŚKOWIAK E., MAGDA F., LISIAK D., 2011 – Ocena zawartości fosforu oraz jakości mięsa i przetworów mięsnych dostępnych na rynku krajowym. (Assesment of phosphorus kontent and quality of meat and processed meat products available in Polish market) In Polish, summary in English. Żywność. Nauka. Technologia. Jakość, 2 (75), 160-170.
  • HAMM D., SEARCY G.K., 1981 – Mineral content of commercial samples of mechanically deboned poultry meat. Poultry Science, 60, 686-688.
  • HERMIDA M., GONZALEZ, MIRANDA M., RODRIGUES-OTERO J.L., 2006 – Mineral analysis in rabbit meat from Galicia (NW Spain) Meat Science 73, 635–639.
  • HOFFMAN L.C., KROUCAMP M., MANLEY M., 2007 – Meat quality characteristic of springbok (Antidorcas marsupialis). 2: Chemical composition of springbok meat as influenced by age, gender and production region. Meat Science, 76, 762-767.
  • HORBAŃCZUK J., SALES J., CELEDA T., KONECKA A., ZIĘBA G., KAWKA P., 1998 –Cholesterol content and fatty acid composition of ostrich meat as influence by subspecies. Meat Science 50, 385-388.
  • HOUSTON M.C., HARPER K.J., 2008 – Potassium, Magnesium, and Calcium: Their Role in Both the Cause and Treatment of Hypertension. The Journal of Clinical Hypertension, 10(7), 3-11.
  • KEETON J.T., EDDY J.S., 2004 – Chemical and physical characteristic of meat. Chemical composition. In: Jansen W.K., Devine C., Dikeman M. (Ed.) Encyclopaedia of Meat Science, 1,Elsevier Academic Press, Oxford UK, 210-218.
  • KORELESKI J., 2002 – Czynniki żywieniowe wpływające na jakość tuszki i mięsa brojlera. Sterowanie jakością mięsa kurcząt brojlerów. In Polish. Monografia IZ-OBD, Zakrzewo, 21-32.
  • KOTULA A. W., LUSBY, W. R., 1982 – Mineral composition of muscles of to 6-year-old steers.Journal of Animal Science. 54, 545-548.
  • LAVRIE R.A., 1990 – Meat Science (5th ed), Pergamon Press, Oxford.
  • LIN K. C., CROSS H. R., JOHNSON,H. K., BREIDENSTEIN B. C., RANDECKER V., FIELD R.A., 1989 – Mineral composition of lamb carcasses from the United States and New Zealand. Meat Science, 24, 47-59.
  • LOMBARDI-BOCCIA G., LANZI S., AGUZZI A., 2005 – Aspects of meat quality: trace elements and vitamins in raw and cooked meats. Journal of Food Composition and Analysis, 18, 39-46.
  • MISRA L. K., SMITH N. K. R., CHANG D. C., SPARKS R. L., CAMERON I. L., BEALL P.T., HARRIST R., NICHOLS B. L., FANGUY R. C., HAZLEWOOD C. F. 1980 – Intracellular concentration of elements in normal and dystrophic skeletal muscles of the chicken. Journal of Cellular Physiology, 103, 193-200. doi: 10.1002/jcp.1041030204
  • MOHANNA C., NYS Y., 1998 – Influence of age, sex and cross on body concentrations of trace elements (zinc, iron, copper and manganese) in chickens. British Poultry Science, 39, 536-543.
  • NIEß E., HOVENJÜRGEN M., PFEFFER E., 2005 – Whole body concentrations of major minerals and of some trace elements in 3, 5 and 6 week old broiler chicks. Archiv für Geflügelkunde, 69(1),16-22.
  • PESUT O., BACKOVIC D., SOBAJIC S., 2005 – Dietary selenium supplementation in pigs and broilers as way of producing selenium-enriched meat. Acta Veterinaria (Beograd), 55 (5/6), 483-492.
  • PODGÓRSKI W., TRAWIŃSKA B., POLONIS A., 2001 – Współzależność zawartości niektórych pierwiastków w tkankach brojlerów kurzych. (Interdependence among some element contents in broiler-hen tissues). In Polish, summary in English. Zeszyty Naukowe AR Szczecin. Zootechnika,42, 145-150.
  • Poławska E., Marchewka J., Cooper R.,G., Sartowska K., Pomianowski J.,JóŹwik A., Strzałkowska N., Horbańczuk J.O., 2011 – The ostrich meat – an updated review. II. Nutritive value. Animal Science Papers and Reports 29(2), 89-97.
  • POOLE G.H., LYON C.E., BUHR R.J., YOUNG L.L., ALLEY A., HESS J.B., BILGILI S.F.,NORTHCUTT J.K., 1999 – Evaluation of age, gender, strain, and diet on the cooked yield and shear values of broiler breast fillets. Journal of Applied Poultry Research 8, 170-176.
  • QUIAO M., FLECHTER D.L., NORTHCUTT J.K., SMITH D.P., 2002 – The relationship between raw broiler breast meat colour and composition. Poultry Science, 81, 422-427.
  • SADOVAL M., HENRY R.P., LITTLE R.C., MILES R.D., BUTCHER G.D., 1999 – Effect of dietary zinc source and method of oral administration on performance and tissue trace mineral concentration of broiler chicks. Journal of Animal Science, 77, 1788-1799.
  • SALES J., HORBANCZUK J., 1998 – Ratite Meat. World’s Poultry Science Journal 54, 59-67.
  • SANDERCOCK D.A., BARKER Z.E., MITCHELL M.A., HOCKING P.M., 2009 – Changes in muscle cell cation regulation and meat quality traits are associated with genetic selection for high body weight and meat yield in broiler chickens. Genetics Selection Evolution, 41, 8., doi:10.1186/1297-9686-41-8.
  • SANDERCOCK D.A, MITCHELL M.A., 2004 – The role of sodium ions in the pathogenesis of skeletal muscle damage in broiler chickens. Poultry Science, 83, 701-706.
  • SCHNEIDER B.L., RENEMA R.A., BETTI M., CARNEY V.L., ZUIDHOF M.J., 2012 – Effect of holding temperature, shackling, sex, and age on broiler breast meat quality. Poultry Science, 91,468-477.
  • SKRIVAN M., SKRIVANOVA V., MAROUNEK M., 2005 – Effect of dietary zinc, iron, and copper in layer feed on distribution of these elements in eggs, liver, excreta soil, and herbage. Poultry Science, 84, 1570-1575.
  • SMITH D.P., LYON C.E., LYON B.G., 2002 – The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet colour. Poultry Science, 81, 1584-1588.
  • VAN LAACK R.L.J.M., LIU C.-H., SMITH M.O., LOVEDAY H.D., 2000 – Characteristics of pale,soft, exudative broiler breast meat. Poultry Science, 79, 1057-1061.
  • WARRISS P.D., WILKINS L.J., KNOWLES T.G., 1999 – The influence of ante-mortem handling on poultry meat quality. Poultry Meat Science. Richardson R.I. and Mead G.C., ed., CABI Publishing ,Oxon, UK, 217-230.
  • ZAPATA J.F.F., MOREIRA R.S. dos R., FUENTES, M de F.F., SAMPAIO E.M., MORGANO M.,1998 – Meat mineral content in broilers fed diets without mineral and vitamin supplements. Pesquisa Agropecuaria Brasileira. 33(11), 1815-1820.
  • ZARKADAS C.G., MARSHALL W.D., KHALILI A.D., NGUYEN Q., ZARKADAS G.C.,KARATZAS C.N., KHANIZADEH S., 1987 – Mineral composition of selected bovine, porcine and avian muscle, and meat products. Journal of Food Science. 52(3), 520-525.
Typ dokumentu
Identyfikator YADDA
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.