Meat quality of broilers submitted to different types of litter with inclusion of grass

Jean Kaique Valentim, Fábio Mascarenhas Dutra, Luanne Escobar do Nascimento Oliveira, Cláudia Marie Komiyama, Bruna Barreto Przybulinski, Deivid Kelly Barbosa, Rodrigo Garófallo Garcia, Vivian Aparecida Rios de Castilho, Felipe Cardoso Serpa, Maria Fernanda de Castro Burbarelli, Bruna de Souza Eberhart

Abstract


The objective of this study was to evaluate the impact of the use of two types of aviary litter with the inclusion of levels of grass hay in these materials on the quality of chicken breasts. The design was completely randomized bewith a 3 x 2 factorial arrangement (three grass levels and two bed materials), with six replicates each, totaling 36 boxes, with 30 birds each. The treatments evaluated were: 100% wood shavings; 100% rice husk; 25% grass hay in wood shavings; 25% grass hay in rice husk; 50% grass hay in wood shavings; 50% grass hay in rice husk. At 42 days of age the chicken were slaughtered for extraction of the breast muscle. The means found of each of the treatments for the variables studied were compared by the Tukey test at the significance level of 5%. The inclusion of grass hay in wood shavings and rice husk litters changed  significantly the pH of chicken breasts , and the inclusion of 25% presented higher pH when compared to pure material. There was interference of the type of litter in relation to the shear force and the wood shavingsa material obtained lower shear force. Regarding the other variables there was no effect of the treatments. The wood shavings presented better results in relation to meat quality, when compared to rice husk, regardless of inclusion of grass hay levels.


Keywords


rice husk, softness, maravalha, pectoral muscle.

References


Albrecht, A., Hebel, M., Heinemann, C., Herbert, U., Miskel, D., Saremi, B., & Kreyenschmidt, J. (2019). Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine. Journal of Food Quality, 2019.

Brito, D. A. P., Brito, D. R. B., Gomes, A. M. N., Cunha, A. D. S., Silva Filho, U. A., & Pinheiro, A. A. (2016). Desempenho produtivo e rendimento de carcaça de frangos criados em diferentes materiais de cama aviária. Ciência Animal Brasileira, 17(2), 192-197.

Brossi, C., Contreras-Castillo, C. J., de Almeida Amazonas, E., & Menten, J. F. M. (2009). Heat stress during the pre-slaughter on broiler chicken/Estresse térmico durante o pré-abate em frangos de corte. Ciência Rural, 39(4), 1296-1306.

Contreras-CastilloII, C. B. C. J., de Almeida AmazonasIII, E., & MentenIV, J. F. M. (2009). Estresse térmico durante o pré-abate em frangos de corte. Ciência Rural, 39(4).

Deng, K., Huang, Y., Xu, Z., Fu, L., & Zheng, B. (2018). Effect of oxidation treatment on eating quality and calpain activity in breast and drumstick meat from white feather broilers. Shipin Kexue/Food Science, 39(23), 87-92.

Diniz, T. T., Borba, H., de Mello, J. L. M., Silva, H. O., & Granja-Salcedo, Y. T. (2014). Effect of environmental temperature and reuse of bed on broiler meat quality. Revista CES Medicina Veterinaria y Zootecnia, 9(2), 218-226.

Froning, G. W., & Uijttenboogaart, T. G. 1988. Effect of post-mortem electrical stimulation on color, texture, pH, and cooking losses of hot and cold deboned chicken broiler breast meat. Poultry Science, 67(11), 1536-1544.

Garcia, R. G., De Freitas, L. W., Schwingel, A. W., Farias, R. M., Caldara, F. R., Gabriel, A. M. A., ... & Almeida Paz, I. C. L. (2010). Incidence and physical properties of PSE chicken meat in a commercial processing plant. Brazilian Journal of Poultry Science, 12(4), 233-237.

Gratta, F., Fasolato, L., Birolo, M., Zomeño, C., Novelli, E., Petracci, M., ... & Trocino, A. (2019). Effect of breast myopathies on quality and microbial shelf life of broiler meat. Poultry science, 98(6), 2641-2651.

Hamm, R., & Deatherage, F. E. (1960). Changes in hydration, solubility and charges of muscle proteins during heating of meat. Journal of Food Science, 25(5), 587-610.

Joiner, K. S., Hamlin, G. A., Lien, R. J., & Bilgili, S. F. (2014). Evaluation of capillary and myofiber density in the pectoralis major muscles of rapidly growing, high-yield broiler chickens during increased heat stress. Avian diseases, 58(3), 377-382.

Kerth, C. R. (2013). The science of meat quality. Blackwell Publishing.

Kheravii, S. K., Swick, R. A., Choct, M., & Wu, S. B. (2017). Potential of pelleted wheat straw as an alternative bedding material for broilers. Poultry science, 96(6), 1641-1647.

Kuttappan, V. A., Owens, C. M., Coon, C., Hargis, B. M., & Vazquez-Anon, M. (2017). Incidence of broiler breast myopathies at 2 different ages and its impact on selected raw meat quality parameters. Poultry Science, 96(8), 3005-3009.

Kuttappan, V. A., Huff, G. R., Huff, W. E., Hargis, B. M., Apple, J. K., Coon, C., & Owens, C. M. (2013). Comparison of hematologic and serologic profiles of broiler birds with normal and severe degrees of white striping in breast fillets. Poultry Science, 92(2), 339-345.

Kuttappan, V. A., Goodgame, S. D., Bradley, C. D., Mauromoustakos, A., Hargis, B. M., Waldroup, P. W., & Owens, C. M. (2012a). Effect of different levels of dietary vitamin E (DL-α-tocopherol acetate) on the occurrence of various degrees of white striping on broiler breast fillets. Poultry Science, 91(12), 3230-3235.

Kuttappan, V. A., Brewer, V. B., Apple, J. K., Waldroup, P. W., & Owens, C. M. (2012b). Influence of growth rate on the occurrence of white striping in broiler breast fillets. Poultry Science, 91(10), 2677-2685.

Lesiów, T., & Kijowski, J. (2003). Impact of PSE and DFD meat on poultry processing-a review. Polish journal of food and nutrition sciences, 12(2), 3-8.

Lorenzi, M., Mudalal, S., Cavani, C., & Petracci, M. (2014). Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy. Journal of Applied Poultry Research, 23(4), 754-758.

Macari, M., Mendes, A. A., Menten, J. F. M., & Naas, I. D. A. (2014). Produção de frangos de corte. Campinas, SP: FACTA.

Mendes, A. A., de Alencar Nääs, I., & Macari, M. (2004). Produção de frangos de corte. Facta..

Moreira, J., Mendes, A. A., Garcia, E. A., Oliveira, R. P. D., Garcia, R. G., & Almeida, I. C. L. D. (2003). Avaliação de desempenho, rendimento de carcaça e qualidade da carne do peito em frangos de linhagens de conformação versus convencionais. Revista Brasileira de Zootecnia, 32(6), 1663-1673.

Muchenje, V., Dzama, K., Chimonyo, M., Strydom, P. E., Hugo, A., & Raats, J. G. (2009). Some biochemical aspects pertaining to beef eating quality and consumer health: A review. Food chemistry, 112(2), 279-289.

Mudalal, S., Lorenzi, M., Soglia, F., Cavani, C., & Petracci, M. (2015). Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat. Animal, 9(4), 728-734.

Mudalal, S. (2019). Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat. Food science of animal resources, 39(3), 410.

Munir, M. T., Belloncle, C., Irle, M., & Federighi, M. (2019). Wood-based litter in poultry production: a review. World's Poultry Science Journal, 75(1), 5-16..

Munir, M. T., Belloncle, C., Irle, M., & Federighi, M. (2019). Wood-based litter in poultry production: a review. World's Poultry Science Journal, 75(1), 5-16.

Owens, C. M., McKee, S. R., Matthews, N. S., & Sams, A. R. (2000). The development of pale, exudative meat in two genetic lines of turkeys subjected to heat stress and its prediction by halothane screening. Poultry Science, 79(3), 430-435.

Petracci, M., Mudalal, S., Soglia, F., & Cavani, C. (2015). Meat quality in fast-growing broiler chickens. World's Poultry Science Journal, 71(2), 363-374.

Sanches Brambila, G., Bowker, B. C., Chatterjee, D., & Zhuang, H. (2018). Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4° C and–20° C. Poultry science, 97(5), 1762-1767.

Sihvo, H. K., Immonen, K., & Puolanne, E. (2014). Myodegeneration with fibrosis and regeneration in the pectoralis major muscle of broilers. Veterinary Pathology, 51(3), 619-623.

Sousa, F. C., Tinôco, I. F. F., Paula, M. O., Silva, A. L., Souza, C. F., Batista, F. J. F., & Barbari, M. (2016). Medidas para minimizar a emissão de amônia na produção de frangos de corte: revisão/actions to minimize ammonia emission in broiler production. Revista Brasileira de Engenharia de Biossistemas, 10(1), 51-61.

Tasoniero, G., Cullere, M., Cecchinato, M., Puolanne, E., & Dalle Zotte, A. (2016). Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by white striping and wooden breast myopathies. Poultry science, 95(11), 2707-2714.

Terra, N. N., & Brum, M. A. (1988). Carne e seus derivados: técnicas de controle de qualidade (p. 121). São Paulo: Nobel.

Team, R. (2015). RStudio: integrated development for R. RStudio, Inc., Boston, MA URL http://www. rstudio. com, 42, 14.

Tong, H. B., Wang, Q., Lu, J., Zou, J. M., Chang, L. L., & Fu, S. Y. (2014). Effect of free-range days on a local chicken breed: Growth performance, carcass yield, meat quality, and lymphoid organ index. Poultry Science, 93(8), 1883-1889.

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(7), 1057-1061.

Wei, F. X., Hu, X. F., Sa, R. N., Liu, F. Z., Li, S. Y., & Sun, Q. Y. (2014). Antioxidant capacity and meat quality of broilers exposed to different ambient humidity and ammonia concentrations. Genet Mol Res, 13(2), 3117-27.

Zhuang, H., & Savage, E. M. (2013). Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state. Poultry science, 92(11), 3003-3009.




DOI: http://dx.doi.org/10.33448/rsd-v9i5.2991

Refbacks

  • There are currently no refbacks.


Base de Dados e Indexadores: Base, Diadorim, Sumarios.org, DOI Crossref, Dialnet, Scholar Google, Redib, Doaj, Latindex, Portal de Periódicos CAPES

Research, Society and Development - ISSN 2525-3409

Licença Creative Commons
Este obra está licenciado com uma Licença Creative Commons Atribuição 4.0 Internacional

Rua Irmã Ivone Drumond, 200 - Distrito Industrial II, Itabira - MG, 35903-087 (Brasil) 
E-mail: rsd.articles@gmail.com