Manufacturing of low-fat chicken sausage and keeping its quality by gamma irradiation

International Nuclear Information System (INIS)

Abdel-Daiem, M.H.

2007-01-01

The present study was carried out to study the possibility of manufacturing low-fat chicken breast sausage formulated with aged fresh chicken breast meat, 8% beef fat ratio and other ingredients. Thc manufactured sausage was subjected to gamma irradiation at doses of 0, 2, 4 and 6 kGy to improve its hygienic quality and extending its shelf-life. The irradiated samples were stored at refrigeration temperature (4± degree C), and the effects of gamma irradiation and cold storage on their microbiological, chemical and Sensory attributes were studied. Irradiated samples at dose of 2 kGy reduced the counts of total bacterial, lactic acid bacteria, total molds and yeasts and Bacillus cereus. Irradiation doses of 4 and 6 kGy completely eliminated Staphylococcus aureus, Bacillus cereus, enterobacteriaceae and Salmonella spp. On the other hand, applied doses gamma irradiation under investigation had no remarkable effects on thc chemical composition, ph values and total volatile nitrogen (TVN), but increased the amounts of thiobarbituric acid reactive substances (TBARs) of these product. irradiation treatments had no effects on sensory properties (appearance, texture and odor) of all fresh sausage samples. Moreover, fried sausage prepared from irradiated raw sausage had high sensory acceptability similar to those prepared from non-irradiated raw sausage. irradiation at doses of 2, 4 and 6 kGy prolonged the refrigeration shelf-life of fresh low-fat chicken breast sausage to 11, 20 and 27 days, respectively, compared to 5 days for non-irradiated samples without any adverse effects on sensory properties. Thus, it can be recommended as a healthy product especially for those who need to low fat and cholesterol foods

Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin

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Liang-Kun Lin

2017-06-01

Full Text Available Objective In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin. Methods The yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for high power microwave rendering (HPMR and high power microwave rendering (LPMR, respectively, oven baking (OB, at 180°C for 40 min, and water cooking (WC, boiling for 40 min were compared. Results Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05. HPMR fat had the highest L*, a*, and b* values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA values (p<0.05. There was no significant difference in the acid value, peroxide value, and TBA values between HPMR and LPMR fats. Conclusion Microwave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.

Transcriptional analysis of abdominal fat in chickens divergently selected on bodyweight at two ages reveals novel mechanisms controlling adiposity: validating visceral adipose tissue as a dynamic endocrine and metabolic organ.

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Resnyk, C W; Carré, W; Wang, X; Porter, T E; Simon, J; Le Bihan-Duval, E; Duclos, M J; Aggrey, S E; Cogburn, L A

2017-08-16

Decades of intensive genetic selection in the domestic chicken (Gallus gallus domesticus) have enabled the remarkable rapid growth of today's broiler (meat-type) chickens. However, this enhanced growth rate was accompanied by several unfavorable traits (i.e., increased visceral fatness, leg weakness, and disorders of metabolism and reproduction). The present descriptive analysis of the abdominal fat transcriptome aimed to identify functional genes and biological pathways that likely contribute to an extreme difference in visceral fatness of divergently selected broiler chickens. We used the Del-Mar 14 K Chicken Integrated Systems microarray to take time-course snapshots of global gene transcription in abdominal fat of juvenile [1-11 weeks of age (wk)] chickens divergently selected on bodyweight at two ages (8 and 36 wk). Further, a RNA sequencing analysis was completed on the same abdominal fat samples taken from high-growth (HG) and low-growth (LG) cockerels at 7 wk, the age with the greatest divergence in body weight (3.2-fold) and visceral fatness (19.6-fold). Time-course microarray analysis revealed 312 differentially expressed genes (FDR ≤ 0.05) as the main effect of genotype (HG versus LG), 718 genes in the interaction of age and genotype, and 2918 genes as the main effect of age. The RNA sequencing analysis identified 2410 differentially expressed genes in abdominal fat of HG versus LG chickens at 7 wk. The HG chickens are fatter and over-express numerous genes that support higher rates of visceral adipogenesis and lipogenesis. In abdominal fat of LG chickens, we found higher expression of many genes involved in hemostasis, energy catabolism and endocrine signaling, which likely contribute to their leaner phenotype and slower growth. Many transcription factors and their direct target genes identified in HG and LG chickens could be involved in their divergence in adiposity and growth rate. The present analyses of the visceral fat transcriptome in

Clostridium perfringens challenge and dietary fat type affect broiler chicken performance and fermentation in the gastrointestinal tract.

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Józefiak, D; Kierończyk, B; Rawski, M; Hejdysz, M; Rutkowski, A; Engberg, R M; Højberg, O

2014-06-01

The aim of the present work was to examine how different fats commonly used in the feed industry affect broiler performance, nutrient digestibility and microbial fermentation in the gastrointestinal tract of broiler chickens challenged with virulent Clostridium perfringens strains. Two experiments were carried out, each including 480-day-old male broilers (Ross 308), which were randomly distributed to eight experimental groups using six replicate pens per treatment and 10 birds per pen. In Experiment 1, birds were fed diets containing soybean oil, palm kernel fatty acid distillers, rendered pork fat and lard. In Experiment 2, birds were fed diets containing rapeseed oil, coconut oil, beef tallow and palm oil. In both experiments, the birds were either not challenged or challenged with a mixture of three C. perfringens type A strains. Irrespective of the fat type present in the diet, C. perfringens did not affect broiler chicken body weight gain (BWG) and mortality in either of the two experiments. The BWG was affected by dietary fat type in both experiments, indicating that the fatty acid composition of the fat source affects broiler growth performance. In particular, the inclusion of animal fats tended to improve final BW to a greater extent compared with the inclusion of unsaturated vegetable oils. In Experiment 2, irrespective of the dietary fat type present in the diet, C. perfringens challenge significantly impaired feed conversion ratio in the period from 14 to 28 days (1.63 v. 1.69) and at 42 days (1.65 v. 1.68). In both experiments apparent metabolizable energy values were affected by dietary fat type. Irrespective of the fat type present in the diet, C. perfringens challenge decreased the digesta pH in the crop and ileum, but had no effect in cecal contents. Moreover, in Experiment 1, total organic acid concentration in the ileum was two to three times lower on soybean oil diets as compared with other treatments, indicating that C. perfringens as well as

Parametric study of waste chicken fat catalytic chemical vapour deposition for controlled synthesis of vertically aligned carbon nanotubes

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Suriani, A. B.; Dalila, A. R.; Mohamed, A.; Rosmi, M. S.; Mamat, M. H.; Malek, M. F.; Ahmad, M. K.; Hashim, N.; Isa, I. M.; Soga, T.; Tanemura, M.

2016-12-01

High-quality vertically aligned carbon nanotubes (VACNTs) were synthesised using ferrocene-chicken oil mixture utilising a thermal chemical vapour deposition (TCVD) method. Reaction parameters including vaporisation temperature, catalyst concentration and synthesis time were examined for the first time to investigate their influence on the growth of VACNTs. Analysis via field emission scanning electron microscopy and micro-Raman spectroscopy revealed that the growth rate, diameter and crystallinity of VACNTs depend on the varied synthesis parameters. Vaporisation temperature of 570°C, catalyst concentration of 5.33 wt% and synthesis time of 60 min were considered as optimum parameters for the production of VACNTs from waste chicken fat. These parameters are able to produce VACNTs with small diameters in the range of 15-30 nm and good quality (ID/IG 0.39 and purity 76%) which were comparable to those synthesised using conventional carbon precursor. The low turn on and threshold fields of VACNTs synthesised using optimum parameters indicated that the VACNTs synthesised using waste chicken fat are good candidate for field electron emitter. The result of this study therefore can be used to optimise the growth and production of VACNTs from waste chicken fat in a large scale for field emission application.

Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre

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Yana Jorge POLIZER

2015-03-01

Full Text Available The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C – commercial formulation, Fibre Less Meat (FLM – reduction of 10% of meat and addition of 2% of pea fibre and Fibre Less Fat (FLF – reduction of 10% of fat and addition of 2% pea fibre. The products were characterized for their pH value, instrumental colour, texture, cooking loss (frying, proximate composition, and sensory properties (acceptance test. The control treatment presented lower (p0.05 amongst the treatments. The texture analysis showed no significant differences amongst the treatments for elasticity and cohesiveness, although the FLF batch was firmer than the others (p0.05 amongst the three treatments for aroma, texture, flavour or overall acceptability. One can conclude that it is possible to partially replace meat and fat by pea fibre in chicken nuggets, without compromising most of the physicochemical characteristics and without altering the sensory acceptance.

Irradiation and Post-Irradiation Storage of Chicken: Effects on Fat and Proteins

International Nuclear Information System (INIS)

Abou-Tarboush, H.M.; Al-Kahtani, H.A.; Abou-Arab, A.A.; Atia, M.; Bajaber, A.S.; Ahmed, M.A.; El-Mojaddidi, M.A.

1997-01-01

Chicken were subjected to gamma irradiation doses of 2.5, 5.0, 7.5 and 10.0 KGy and post-irradiation storage of 21 days at 4±2º. The effects on fat and protein of chicken were studied. Rate of formation of total volatile basic-nitrogen was less in irradiated samples particularly in samples treated with 5.0KGy during the entire storage. Fatty acid profiles of chicken lipids were not significantly (P≤ 0.05) affected by irradiation especially at doses of 5.0 KGy. However, irradiation caused a large increase in thiobarbituric acid (TBA) values which continued gradually during storage. Changes in amino acids were minimal. Irradiated and unirradiated samples showed the appearance of protein subunits with molecular weights in the range of 10.0 to 88.0 and 10.0 to 67.0 KD, respectively. No changes were observed in the sarcoplasmic protein but the intensity of bands in all irradiated samples decreased after 21 days of storage

Fracionamento a seco da gordura de frango em escala piloto Dry fractionation of chicken fat in pilot scale

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Ming Chih Chiu

2007-09-01

Full Text Available O consumo mundial de carne de frango foi de 57,8 milhões de toneladas em 2006, segundo estimativas do United States Department of Agriculture (USDA. A gordura abdominal de frango corresponde a aproximadamente 2 a 2,5% do peso da carcaça. Os objetivos deste trabalho foram fracionar esta gordura e caracterizar as frações obtidas através da análise térmica e das propriedades físico-químicas. A gordura de frango foi submetida ao fracionamento a seco para obter uma fração sólida à temperatura ambiente. As etapas de cristalização e filtração foram realizadas utilizando procedimentos industriais em escala piloto. As amostras foram avaliadas quanto aos pontos de amolecimento e de fusão, consistência, conteúdo de gordura sólida, composição em ácidos graxos e em triacilgliceróis, índices de iodo e saponificação, e comportamento térmico. Os resultados demonstraram que a gordura de frango é composta por 68,7% de ácidos graxos insaturados. Entre os ácidos graxos insaturados, os monoinsaturados, como o ácido oléico, são considerados desejáveis com relação à redução do risco de enfermidades cardiovasculares. O elevado ponto de fusão das estearinas em relação à gordura de frango foi devido aos maiores teores de ácidos graxos saturados nestas frações, principalmente os ácidos palmítico e esteárico. A gordura de frango e a oleína à temperatura de 10 ºC apresentaram-se plásticas e espalháveis. O alto rendimento das oleínas sugere a possibilidade de aplicação destas frações como óleo para frituras e na síntese de lipídios estruturados. As estearinas podem ser utilizadas como componentes na fabricação de gorduras para aplicação em margarinas para pastelaria, massas folhadas e gorduras para bolos e sorvetes.The world consume of chicken meat was 57.8 million tons in 2006, according to the United States Department of Agriculture (USDA estimative. The abdominal chicken fat corresponds to approximately 2

Characterisation and microstructure of reduced-fat chicken patties made with a novel polymer from Agrobacterium radiobacter k84.

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Calliari, Caroline Maria; de Souza, Evandro Leite; Castro-Goméz, Raúl Jorge Hernan; Honório, Vanessa Gonçalves; Magnani, Marciane

2015-04-15

Chicken patties elaborated with a novel polymer from Agrobacterium radiobacter k84 (ARB) were characterised during 60days of frozen storage. After cooking, formulations without ARB (F0), with ARB 5 g/100 g (F5) and ARB 10 g/100 g (F10) presented 4.23%, 2.83% and 0.11% fat, respectively. No differences were observed to water holding capacity, cooking yield and shear force among formulations. Microstructural analysis showed formation of meat emulsion for F5 and gel for F10. Colour and chicken flavour decreased with increase of ARB; no difference was found for tenderness among the formulations. Overall acceptance showed higher scores for F0 when compared to F5 and F10. Lipid oxidation was not a limiting factor for stability of patties; all formulations presented suitable microbiological quality over the assessed period. These results suggest ARB as a promising fat substitute, capable of maintain the quality aspects of chicken patties, although a negative impact in colour has been found. Copyright © 2014 Elsevier Ltd. All rights reserved.

Molecular Characterization of the Ghrelin and Ghrelin Receptor Genes and Effects on Fat Deposition in Chicken and Duck

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Q. Nie

2009-01-01

Full Text Available Ghrelin (GHRL and its receptor (GHSR are involved in various bioactivities. In this study, the complete cDNA and 5′ flanking region of the duck GHRL (dGHRL gene and a 3717 bp fragment of the duck GHSR (dGHSR gene were obtained. A total of 19, 8, 43, and 48 SNPs identified in 2751, 1358, 3671, and 3567 bp of the chicken GHRL (cGHRL, chicken GHSR (cGHSR, dGHRL, and dGHSR genes, respectively. Both cGHRL and dGHRL were expressed predominantly in the proventriculus, whereas the highest mRNA levels of cGHSR and dGHSR were detected in the breast muscle and pituitary. Association analysis showed that C-2047G, A-2355C, and A-2220C of the cGHRL gene were significantly associated with abdominal fat weight (AFW; P=.01, crude protein content of leg muscle (CPCLM; P=.02, and CPCLM (P=.0009, respectively. C-1459T of the cGHSR gene was also significantly associated with CPCLM (P=.0004. C-729T of dGHRL and A3427T of dGHSR were both significantly associated with subcutaneous fat thickness (SFT; P=.04. It was indicated by this study that the GHRL and GHSR genes were related to fat deposition in both chicken and duck.

Creating leptin-like biofunctions by active immunization against chicken leptin receptor in growing chickens.

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Lei, M M; Wu, S Q; Shao, X B; Li, X W; Chen, Z; Ying, S J; Shi, Z D

2015-01-01

In this study, immunization against chicken leptin receptor (cLEPR) extracellular domain (ECD) was applied to investigate leptin regulation and LEPR biofunction in growing chicken pullets. A recombinant protein (cLEPR ECD) based on the cLEPR complemenary DNA sequence corresponding to the 582nd to 796th amino acid residues of cLEPR mature peptide was prepared and used as antigen. Immunization against cLEPR ECD in growing chickens increased anti-cLEPR ECD antibody titers in blood, enhanced proportions of phosphorylated janus kinase 2 (JAK2) and served as signal transducer and activator of transcription 3 (STAT3) protein in liver tissue. Chicken live weight gain and abdominal fat mass were significantly decreased (P chickens. Copyright © 2015 Elsevier Inc. All rights reserved.

The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.

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Polsky, Sarit; Beck, Jimikaye; Stark, Rebecca A; Pan, Zhaoxing; Hill, James O; Peters, John C

2014-10-01

Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addition of herbs and spices and habitual consumption of different high-fat and low-fat food items. We randomized adults to taste 3 different conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of French toast, sausage and the overall meal, or chicken, vegetables, pasta, and the overall meal on a 9-point hedonic Likert scale. Overall liking of the RF breakfast and lunch meals were lower than the FF and RFS versions (breakfast: 6.50 RF compared with 6.84 FF, P = 0.0061; 6.50 RF compared with 6.82 RFS, P = 0.0030; lunch: 6.35 RF compared with 6.94 FF, P spices may be useful for improving the liking of lower fat foods and helping Americans maintain a diet consistent with the U.S. Dietary Guidelines. Americans consume more fat than is recommended in the Dietary Guidelines for Americans. This study shows that you can take foods like French toast, chicken, or a vegetable side and cut the fat and calories by up to 50% while restoring flavor with herbs and spices. People typically use butter, cheese, or fatty meat to enhance the flavor of their food. We found that even when we reduced the fat in our meals by using lower fat dairy and meat products but then added herbs and spices, we were able to deliver the flavor people desire for a fraction of the calories. © 2014 Institute of Food Technologists®

Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants.

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Szymandera-Buszka, Krystyna; Hęś, Marzanna; Waszkowiak, Katarzyna; Jędrusek-Golińska, Anna

2014-01-01

The aim of the study was to determine the effect of pasteurisation and sterilization of model systems of minced chicken meat in the presence of low or high-oxidised pork lard, soy and sunflower oil, as well as casein hydrolysate and rosemary extract, on losses of thiamine in model systems. In the samples, the thiamine content was analysed periodically by thiochromium method, as well as rate of lipid oxidation based on measurement of peroxide value (PV) by iodometric method and p-anisidine value (AV) by spectrophotometric method. It was observed that the thiamine losses in model systems of minced chicken after pasteurisation (61-71%) were higher than after sterilization (57-67%). Introduction of high-oxidised fat increased the total thiamine losses both during thermal processing and storage of meat samples (to 23%). A strong relationship was established between thiamine losses and rate of fat oxidation. The lowest total thiamine losses were observed in the samples with low-oxidised pork lard. Antioxidant addition (rosemary extract or casein hydrolysate) into meat samples limited the thiamine losses. However, the effect depended on oxidation of fat that was mixed with meat. In the samples with low-oxidised fat, higher protective effect was found for rosemary extract (7-11%). In the samples with high-oxidised fat, casein hydrolysate was superior to rosemary extract (14%). In order to increase the stability of thiamine in pasteurized or sterilized meat products with fats, the influence of fat type and its oxidative stability should be taken under consideration. Moreover, the addition of rosemary extract or casein hydrolysate has impact on the thiamine losses since it slows down lipid oxidation to a significant extent.

Immortalization of chicken preadipocytes by retroviral transduction of chicken TERT and TR.

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Wei Wang

Full Text Available The chicken is an important agricultural animal and model for developmental biology, immunology and virology. Excess fat accumulation continues to be a serious problem for the chicken industry. However, chicken adipogenesis and obesity have not been well investigated, because no chicken preadipocyte cell lines have been generated thus far. Here, we successfully generated two immortalized chicken preadipocyte cell lines through transduction of either chicken telomerase reverse transcriptase (chTERT alone or in combination with chicken telomerase RNA (chTR. Both of these cell lines have survived >100 population doublings in vitro, display high telomerase activity and have no sign of replicative senescence. Similar to primary chicken preadipocytes, these two cell lines display a fibroblast-like morphology, retain the capacity to differentiate into adipocytes, and do not display any signs of malignant transformation. Isoenzyme analysis and PCR-based analysis confirmed that these two cell lines are of chicken origin and are free from inter-species contamination. To our knowledge, this is the first report demonstrating the generation of immortal chicken cells by introduction of chTERT and chTR. Our established chicken preadipocyte cell lines show great promise as an in vitro model for the investigation of chicken adipogenesis, lipid metabolism, and obesity and its related diseases, and our results also provide clues for immortalizing other avian cell types.

Immortalization of chicken preadipocytes by retroviral transduction of chicken TERT and TR

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Wang, Wei; Zhang, Tianmu; Wu, Chunyan; Wang, Shanshan; Wang, Yuxiang; Wang, Ning

2017-01-01

The chicken is an important agricultural animal and model for developmental biology, immunology and virology. Excess fat accumulation continues to be a serious problem for the chicken industry. However, chicken adipogenesis and obesity have not been well investigated, because no chicken preadipocyte cell lines have been generated thus far. Here, we successfully generated two immortalized chicken preadipocyte cell lines through transduction of either chicken telomerase reverse transcriptase (chTERT) alone or in combination with chicken telomerase RNA (chTR). Both of these cell lines have survived >100 population doublings in vitro, display high telomerase activity and have no sign of replicative senescence. Similar to primary chicken preadipocytes, these two cell lines display a fibroblast-like morphology, retain the capacity to differentiate into adipocytes, and do not display any signs of malignant transformation. Isoenzyme analysis and PCR-based analysis confirmed that these two cell lines are of chicken origin and are free from inter-species contamination. To our knowledge, this is the first report demonstrating the generation of immortal chicken cells by introduction of chTERT and chTR. Our established chicken preadipocyte cell lines show great promise as an in vitro model for the investigation of chicken adipogenesis, lipid metabolism, and obesity and its related diseases, and our results also provide clues for immortalizing other avian cell types. PMID:28486516

Mapping quantitative trait loci affecting fatness and breast muscle weight in meat-type chicken lines divergently selected on abdominal fatness

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Neau André

2006-01-01

Full Text Available Abstract Quantitative trait loci (QTL for abdominal fatness and breast muscle weight were investigated in a three-generation design performed by inter-crossing two experimental meat-type chicken lines that were divergently selected on abdominal fatness. A total of 585 F2 male offspring from 5 F1 sires and 38 F1 dams were recorded at 8 weeks of age for live body, abdominal fat and breast muscle weights. One hundred-twenty nine microsatellite markers, evenly located throughout the genome and heterozygous for most of the F1 sires, were used for genotyping the F2 birds. In each sire family, those offspring exhibiting the most extreme values for each trait were genotyped. Multipoint QTL analyses using maximum likelihood methods were performed for abdominal fat and breast muscle weights, which were corrected for the effects of 8-week body weight, dam and hatching group. Isolated markers were assessed by analyses of variance. Two significant QTL were identified on chromosomes 1 and 5 with effects of about one within-family residual standard deviation. One breast muscle QTL was identified on GGA1 with an effect of 2.0 within-family residual standard deviation.

The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.

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Alaei, Fereshteh; Hojjatoleslamy, Mohammad; Hashemi Dehkordi, Seyyed Majid

2018-03-01

Due to its high thermal resistance and compatibility with the sausage emulsion system, the long-chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution. After preparing the samples, their physicochemical, textural, calorimetric, and sensory properties were evaluated. The treatment of 100% substitution of inulin had the maximum amount of sugar (29.90%), moisture (72.63%), protein (51.34), ash (6.95%), and salt (4.02%) (dry basis). The fat content was decreased with the increased levels of inulin substitution (p inulin reduced hardness, cohesiveness, gumminess, and stringiness, but increased springiness and chewiness up to the 25% substitution of inulin. The highest color difference and hue angle were related to 100% substitution treatment. The sensory evaluation of the samples showed that with the increase in the amount of inulin, the mean scores of the factors including color, appearance, and texture were increased, but the mean scores of smell and mouthfeel were decreased. Overall, the substitution of the entire fat existing in the formulation of the sausage with inulin led to the best physicochemical, textural, colorimetric, and sensory results. The use of inulin could be recommended as a fat substitute in the formulation of chicken sausages.

Modulation of glycogen and breast meat processing ability by nutrition in chickens: effect of crude protein level in 2 chicken genotypes.

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Jlali, M; Gigaud, V; Métayer-Coustard, S; Sellier, N; Tesseraud, S; Le Bihan-Duval, E; Berri, C

2012-02-01

The aim of the study was to evaluate the impact of 2 isoenergetic growing diets with different CP (17 vs. 23%) on the performance and breast meat quality of 2 lines of chicken divergently selected for abdominal fatness [i.e., fat and lean (LL) lines]. Growth performance, breast and abdominal fat yields, breast meat quality parameters (pH, color, drip loss), and muscle glycogen storage at death were measured. Increased dietary CP resulted in increased BW, increased breast meat yield, and reduced abdominal fatness at slaughter regardless of genotype (P chickens. Giving LL chickens the low-CP diet led to reduced concentration of muscle glycogen (P chicken. The results also highlighted the need to take into account interaction with the genetic background of the animal to select nutritional strategies to improve meat quality traits in poultry.

Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression (iSPA-PLS)

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Krepper, Gabriela; Romeo, Florencia; Fernandes, David Douglas de Sousa; Diniz, Paulo Henrique Gonçalves Dias; de Araújo, Mário César Ugulino; Di Nezio, María Susana; Pistonesi, Marcelo Fabián; Centurión, María Eugenia

2018-01-01

Determining fat content in hamburgers is very important to minimize or control the negative effects of fat on human health, effects such as cardiovascular diseases and obesity, which are caused by the high consumption of saturated fatty acids and cholesterol. This study proposed an alternative analytical method based on Near Infrared Spectroscopy (NIR) and Successive Projections Algorithm for interval selection in Partial Least Squares regression (iSPA-PLS) for fat content determination in commercial chicken hamburgers. For this, 70 hamburger samples with a fat content ranging from 14.27 to 32.12 mg kg- 1 were prepared based on the upper limit recommended by the Argentinean Food Codex, which is 20% (w w- 1). NIR spectra were then recorded and then preprocessed by applying different approaches: base line correction, SNV, MSC, and Savitzky-Golay smoothing. For comparison, full-spectrum PLS and the Interval PLS are also used. The best performance for the prediction set was obtained for the first derivative Savitzky-Golay smoothing with a second-order polynomial and window size of 19 points, achieving a coefficient of correlation of 0.94, RMSEP of 1.59 mg kg- 1, REP of 7.69% and RPD of 3.02. The proposed methodology represents an excellent alternative to the conventional Soxhlet extraction method, since waste generation is avoided, yet without the use of either chemical reagents or solvents, which follows the primary principles of Green Chemistry. The new method was successfully applied to chicken hamburger analysis, and the results agreed with those with reference values at a 95% confidence level, making it very attractive for routine analysis.

Cloning and characterization of chicken fat mass and obesity associated (Fto) gene: fasting affects Fto expression.

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Tiwari, A; Krzysik-Walker, S M; Ramachandran, R

2012-01-01

Fat mass and obesity associated gene (Fto), also known as Fatso, is a member of the Fe-II and 2-oxoglutarate-dependent dioxygenase superfamily. Recent studies in humans and rodents suggest that Fto is involved in food intake regulation and lipid metabolism, whereas single nucleotide mutations in the Fto gene are associated with obesity and type 2 diabetes. The Fto gene is highly conserved from green algae to humans, but little is known about the avian Fto gene or protein. The objectives of the current study were to clone full-length chicken Fto cDNA and to determine the effect of age or feeding status on Fto expression. With the use of rapid amplification of cDNA ends, the full-length chicken Fto cDNA was cloned and found to share 63% to 66% homology with the mammalian Fto nucleotide sequence. Several regions of the chicken Fto protein, including the substrate (2-oxoglutarate) binding domains, were found to be identical to mammalian Fto protein. Western blotting with anti-human Fto antibody and reverse transcription PCR studies showed that Fto protein and gene were ubiquitously expressed in various tissues of the chicken. With the use of quantitative PCR, Fto mRNA levels were found to be higher in liver and skeletal muscle of 8-wk-old chickens than in 4-wk-old chickens. In addition, alterations in feeding status resulted in significant changes in Fto mRNA and Fto protein expression in the liver but not in skeletal muscle and adipose tissue of broiler chickens. Taken together, our data suggest that Fto probably plays a significant role in liver function and energy metabolism in the chicken. Copyright © 2012 Elsevier Inc. All rights reserved.

Reproduction of muscular dystrophy in broiler chickens through early nutrition with deficient feed supplemented with oxidised fat

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K. Stoyanchev

2017-03-01

Full Text Available The purpose of the present study was the experimental reproduction of muscular dystrophy in broiler chickens through early nutrition with a diet deficient in vitamin E, selenium and sulfur-containing amino acids, supplemented with oxidised fat in order to throw light on the etiopathogenesis, clinical signs, diagnosis, course, treatment and prognosis of the disorder. The experiments were conducted with 1 day-old Cobb 500 broiler chickens. By the 3rd day of life, they were divided into 60 experimental and 20 control birds; the latter were fed a standard compound feed whereas the former group received a diet deficient in sulfur-containing amino acids methionine and cysteine (reduced up to 50%, vitamin E, and Se (from 0.2 mg/kg in standard feed to 0.01 mg/kg, further supplemented with 4% oxidized fat containing peroxides and aldehydes with peroxide number of the food 8.0 meq O2/kg. Peroxide number (meq O2/kg was determined in pork lard oxidised through UV irradiation as per BSS 11374:1986. The clinical signs of experimental muscle dystrophy in broiler chickens appeared first by the 19th day of feeding, when the severe clinical form was established and by the 21st and 25th day in the severe and the mild clinical form. The proportion of diseased chickens during the clinical period was the highest (93.3% mild and 46.6% severe clinical form, and gradually decreased after the treatment with Seled®. The 7-day treatment with Seled® at a dose of 0.06 mg/kg per os for compensation of Se deficiency and replacement of the deficient compound feed with a regular one contributed to recovery of birds by the 31st day after the therapy of mild experimental muscular dystrophy while birds affected by the severe clinical form could not recovery.

Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

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Dalziel, C. J.; Kliem, Kirsty E.; Givens, D. Ian

2015-01-01

This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (P < 0.01). Meat was rich in cis-monounsaturated fatty acids, although organic meat contained less than did conventional meat (1850 vs. 2538 mg/100 g; P < 0.001). Organic meat was also lower (P < ...

A radioimmunoassay of chicken growth hormone using growth hormone produced by recombinant DNA technology: validation and observations of plasma hormone variations in genetically fat and lean chickens

International Nuclear Information System (INIS)

Picaper, G.; Leclercq, B.; Saadoun, A.; Mongin, P.

1986-01-01

A radioimmunoassay (RIA) of chicken growth hormone (c-GH) has been developed using growth hormone produced by recombinant DNA technology. The best rabbit antiserum was used at 1/300,000 final dilution. Hormone labelling by iodine-125, achieved by chloramine T, allowed a specific activity of 3.7 MBq/μg. The equilibrium curves show that optimal conditions of incubation were reached at room temperature for 24h. This RIA used a second sheep antibody which precipitated the whole c-GH bound to the first antibody in the presence of polyethylene glycol solution (6%) at room temperature for 30 min. In our conditions, sensitivity was about 30 pg of c-GH per tube. Coefficient of variation was around 10%. No cross reaction was found with avian LH and prolactin. Thyrotrophin-releasing hormone (TRH) injection to young chickens induced 20-fold higher plasma c-GH concentrations. Simultaneous injection of somatostatin and TRH slightly reduced these concentrations. Hypoglycemia induced by insulin led to a drop of the plasma c-GH concentration. Conversely, refeeding or glucose load induced slight increases of the c-GH level. Genetically fat chickens tended to exhibit higher plasma c-GH concentrations than lean chickens

Microbiological Safety of Chicken Litter or Chicken Litter-Based Organic Fertilizers: A Review

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Zhao Chen

2014-01-01

Full Text Available Chicken litter or chicken litter-based organic fertilizers are usually recycled into the soil to improve the structure and fertility of agricultural land. As an important source of nutrients for crop production, chicken litter may also contain a variety of human pathogens that can threaten humans who consume the contaminated food or water. Composting can inactivate pathogens while creating a soil amendment beneficial for application to arable agricultural land. Some foodborne pathogens may have the potential to survive for long periods of time in raw chicken litter or its composted products after land application, and a small population of pathogenic cells may even regrow to high levels when the conditions are favorable for growth. Thermal processing is a good choice for inactivating pathogens in chicken litter or chicken litter-based organic fertilizers prior to land application. However, some populations may become acclimatized to a hostile environment during build-up or composting and develop heat resistance through cross-protection during subsequent high temperature treatment. Therefore, this paper reviews currently available information on the microbiological safety of chicken litter or chicken litter-based organic fertilizers, and discusses about further research on developing novel and effective disinfection techniques, including physical, chemical, and biological treatments, as an alternative to current methods.

Carcass and cut yields of broiler chickens fed diet containing purslane meal rich in omega-3 fats

Science.gov (United States)

Kartikasari, LR; Hertanto, B. S.; Nuhriawangsa, A. MP

2018-01-01

The aim of the research was to investigate the effect of diets containing Portulaca oleraceae (purslane) as a source of omega-3 fats on carcass and cut yields of broiler chickens. One-day old unsexed Lohmann broiler chickens (n = 180) were used and randomly allocated into 30 pens (each pen contained 6 birds). The pens were randomly assigned to five experimental diets with 6 replicates (36 birds per treatment). The diets were formulated by supplementing a basal diet with purslane meal at a level of 0, 1.5, 3.0, 4.5 and 6.0%. For a period of 42 days, water and diets were provided ad libitum. Feed intake and body weight gain were collected weekly to determine feed conversion ratio. The collected data were analysed using analysis of variance. If there were significant differences between treatment means, the analysis was continued by Duncan’s New Multiple Range Test. Findings showed that diets enriched with omega-3 fats, alpha-linolenic acid did not change body weight and carcass percentage of broilers. In terms of cuts yield, there was no significant different on the percentage of breast, back and wings by feeding diets supplemented with purslane meal. However, the inclusion levels of dietary purslane meal significantly affected the percentage of thighs (P<0.05) with the highest weight achieved for diets supplemented with 3% purslane meal. Drumsticks tended to increase (P = 0.056) by feeding the experimental diets. It was concluded that the inclusion level of 6% purslane meal didn’t have negative effect on carcass and cut yields of broiler chickens.

Carcass characteristics of South African native chicken lines | Van ...

African Journals Online (AJOL)

Venda and Ovambo chicken lines were evaluated. The highest dressed-carcass mass was recorded for Ovambo chickens and the highest percentage breast muscle was recorded for Naked-Neck chickens. Percentage fat and fatty acid ...

Detection of irradiated chicken by 2-alkylcyclobutanone analysis

International Nuclear Information System (INIS)

Tanabe, Hiroko; Goto, Michiko; Miyahara, Makoto

2001-01-01

Chicken meat irradiated at 0.5 kGy or higher doses were identified by GC/MS method analyzing 2-dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TCB), which are formed from palmitic acid and stearic acid respectively, and isolated using extraction procedures of soxhlet-florisil chromatography. Many fat-containing foods have oleic acid in abundance as parent fatty acid, and chicken meat contains palmitoleic acid to the amount as much as stearic acid. In this study, we detected 2-tetradec-5'-enylcyclobutanone (2-TeCB) and 2-dodec-5'-enylcyclobutanone (2-DeCB) in chicken meat, which are formed from oleic acid and palmitoleic acid by irradiation respectively, using GC/MS method. Sensitivity in detection of both 2-TeCB and 2-DeCB were lower than that of 2-DCB. However, at least 0.57 μg/g/fat of 2-TeCB was detected in chicken meat irradiated at 0.5 kGy, so 2-TeCB seems to be a useful marker for the identification of irradiated foods containing fat. On the contrary, 2-DeCB was not detected clearly at low doses. This suggests that 2-DeCB may be a useful marker for irradiated fat in the food having enough amount of palmitoleic acid needed to analysis. In addition, 2-tetradecadienylcyclobutanone, which is formed from linoleic acid was also found in chicken meat. (author)

Effect of supplementation with methionine and different fat sources on the glutathione redox system of growing chickens.

Science.gov (United States)

Németh, Katalin; Mézes, M; Gaál, T; Bartos, A; Balogh, K; Husvéth, F

2004-01-01

The effect of supplementary methionine and fats of different saturation levels on the glutathione redox system of growing broiler cockerels was studied. The diet of three groups of chicks was supplemented with corn germ oil, beef tallow and fish oil at the levels of 30 g/kg and 50 g/kg of feed, respectively. The diet of further three groups was supplemented with methionine (5 g/kg of feed) in addition to the different fat sources. Control chicks were fed with a compound feed without methionine and fat supplementation. Reduced glutathione (GSH) and glutathione disulphide (GSSG) content as well as glutathione peroxidase activity in the liver were determined and GSH/GSSG ratio was calculated at day old and then at one and three weeks of age. Our results indicate that supplementary methionine stimulates both the synthesis of the glutathione redox system and glutathione peroxidase activity in growing chickens in the first period of postnatal life, when the risk of lipid peroxidation is high due to feeding unsaturated fats in the diet.

Trans-esterification of poultry skin fat to produce biodiesel

International Nuclear Information System (INIS)

Anees, H.; Shah, S.F.A.; Ali, Z.M.

2016-01-01

Chicken skin and its fat are sources of solid waste that are usually not utilized and add solid pollution. This research work deals with the production of useful biodiesel from utilizing the waste chicken (fat and its skins). Waste chicken fat and its skins (sourced from local shops of Hyderabad, Sindh, Pakistan) were extracted and trans-estrification was made. The product of trans-estrification was fatty acid methyl esters (FAME) commonly known as biodiesel. Sodium Hydroxide (NaOH) was used as catalyst and glycerol was obtained as a by-product. The FAME produced was tested for six parameters namely calorific value, cloud point, pour point, flash point, density and viscosity when compared to ASTM E2515-11 standard values. The results of this experiment showed that the calorific value, cloud point, pour point, flash point, density and viscosity values of FAME produced from chicken skin and its fat were close to that of petroleum derived diesel. (author)

Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning

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Mustakim Mustakim

2017-07-01

Full Text Available The purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin.  The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using completely randomized design. The variables measured were softness, tensile strength and stretch of the tanned skin. Data were analyzed by analysis of variance and followed by Duncan’s Multiple Range Test. The research results showed that the addition of ducks yolk and formic acid didn’t gave significantly affect on the softness (p>0.05, while gave highly significant affect on tensile strength and stretch (p0.05 on the softness and stretch, and have significantly (p<0.05 on the tensile strength of leather. The conclusion of this research the addition of 11% duck yolk and 1% formic acid in fat liquoring is the best treatment for broiler chicken shank chrome tanning on the skin softness (2,667, tensile strength (135,707 kg/cm2, and stretch (37,34%, respectively.

An ultrasound-assisted system for the optimization of biodiesel production from chicken fat oil using a genetic algorithm and response surface methodology.

Science.gov (United States)

Fayyazi, E; Ghobadian, B; Najafi, G; Hosseinzadeh, B; Mamat, R; Hosseinzadeh, J

2015-09-01

Biodiesel is a green (clean), renewable energy source and is an alternative for diesel fuel. Biodiesel can be produced from vegetable oil, animal fat and waste cooking oil or fat. Fats and oils react with alcohol to produce methyl ester, which is generally known as biodiesel. Because vegetable oil and animal fat wastes are cheaper, the tendency to produce biodiesel from these materials is increasing. In this research, the effect of some parameters such as the alcohol-to-oil molar ratio (4:1, 6:1, 8:1), the catalyst concentration (0.75%, 1% and 1.25% w/w) and the time for the transesterification reaction using ultrasonication on the rate of the fatty acids-to-methyl ester (biodiesel) conversion percentage have been studied (3, 6 and 9 min). In biodiesel production from chicken fat, when increasing the catalyst concentration up to 1%, the oil-to-biodiesel conversion percentage was first increased and then decreased. Upon increasing the molar ratio from 4:1 to 6:1 and then to 8:1, the oil-to-biodiesel conversion percentage increased by 21.9% and then 22.8%, respectively. The optimal point is determined by response surface methodology (RSM) and genetic algorithms (GAs). The biodiesel production from chicken fat by ultrasonic waves with a 1% w/w catalyst percentage, 7:1 alcohol-to-oil molar ratio and 9 min reaction time was equal to 94.8%. For biodiesel that was produced by ultrasonic waves under a similar conversion percentage condition compared to the conventional method, the reaction time was decreased by approximately 87.5%. The time reduction for the ultrasonic method compared to the conventional method makes the ultrasonic method superior. Copyright © 2015. Published by Elsevier B.V.

Effect of dietary lignocellulose on ileal and total tract digestibility of fat and fatty acids in broiler chickens.

Science.gov (United States)

Bogusławska-Tryk, M; Piotrowska, A; Szymeczko, R; Burlikowska, K

2016-12-01

The study was conducted to determine the effect of a lignocellulose supplemented diet on apparent ileal and total tract digestibility of fat and fatty acids (FA) in broiler chickens. A total of 48 21-day-old male Ross 308 chickens were divided into four treatment groups (n = 12) with six replicates per treatment. From 21 to 42 days of age, the broilers were fed experimental diets varied in the amount of lignocellulose: 0%, 0.25%, 0.5% and 1%. Total excreta were gathered during the last 3 days of the feeding trial and digesta was collected from the ileum at 42 days of the bird age. Digestibility was determined by the indicator method. The ether extract content in diet/digesta/excreta was determined by the gravimetric method, and fatty acid methyl esters were analysed by gas chromatography-mass spectrometry. Fat digestibility measured to the end of the small intestine and in the whole gastrointestinal tract in birds was high and exceeded 90% and 87% respectively. Addition of lignocellulose (1%) increased (p digestibility but had no significant effect on total tract fat digestion. Absorption of total fatty acids (TFA) as well as myristic (C14:0), palmitoleic (C16:1) and α-linolenic (C18:3n-3) acids, estimated by both methods, was significantly higher in birds fed the diets supplemented with lignocellulose, especially at a dose of 1%. Total tract absorption of some dietary polyunsaturated fatty acids (PUFA) (C20:2, C20:4n-6) was significantly lower from diet supplemented with 0.5% and 0.25% lignocellulose. There was observed a decrease in apparent digestibility of fat and most examined fatty acids, when measured between terminal ileum and total gastrointestinal tract. The results suggest that lignocellulose can affect digestion and FA absorption in broilers but, as the effect of lignocellulose was not studied previously, further investigations are necessary to confirm the results of the present experiment. Journal of Animal Physiology and Animal Nutrition © 2016

Expression profiles and associations of adiponectin and adiponectin receptors with intramuscular fat in Tibetan chicken.

Science.gov (United States)

Zhang, R; Lin, Y; Zhi, L; Liao, H; Zuo, L; Li, Z; Xu, Y

2017-04-01

1. Adiponectin and its receptors (ADIPOR1 and ADIPOR2) are novel endocrine systems that act at various levels to modulate glucose and lipid metabolism. This study was designed to investigate the spatial expression of adiponectin, ADIPOR1 and ADIPOR2 genes in various tissues in Tibetan chicken. The temporal expression of adiponectin and its receptor mRNAs were also studied in adipose tissue, breast muscle and thigh muscle and the correlations of the levels of adiponectin, ADIPOR1 and ADIPOR2 mRNA with the contents of intramuscular fat in breast muscle and thigh muscle of Tibetan chicken were determined. 2. Quantitative real-time PCR detected chicken adiponectin, ADIPOR1 and ADIPOR2 mRNA transcripts in heart, liver, spleen, lung, kidney, skeletal muscle and adipose tissue. 3. Adipose tissue contained the highest amount of adiponectin mRNA followed by the kidney and liver. The expression levels of ADIPOR1 mRNA were significantly higher in adipose tissue, lung and spleen, and adipose tissue exhibited significantly higher levels of ADIPOR2 mRNA followed by the spleen and lung compared with other tissues. 4. Temporal expression profiles of adiponectin, ADIPOR1 and ADIPOR2 mRNA showed gender differences in adipose tissue and skeletal muscle at certain ages. In adipose tissue, adiponectin mRNA was higher in 154-d-old females and ADIPOR1 mRNA was higher in 154-d-old males: Adiponectin and ADIPOR2 mRNA were higher, and ADIPOR1 mRNA was lower, in thigh muscle in female compared with male chickens. 5. The correlation data showed that, except for adiponectin mRNA, the levels of ADIPOR1 and ADIPOR2 mRNA in thigh muscle of males were significantly positively correlated with IMF (r = 0.206 for the ADIPOR1 gene and r = 0.676 for the ADIPOR2 gene). 6. Taken together, it was concluded that adiponectin and the ADIPOR1 and ADIPOR2 genes are ubiquitously expressed in various tissues of Tibetan chicken and the expression of the adiponectin system is gender-dependant at certain ages

Study on determination method of identifying irradiated chicken

International Nuclear Information System (INIS)

Guo Liping; Yu Xuejun; Yu Menghong; Fu Junjie; Zhang Shimin; Bao Jinsong

2003-01-01

The effects of gamma irradiation on the activities of aleipsis, peroxidase, perhydrol catalase and the peroxide values in chicken oil and effects of different storage time on self-oxidation of fat and lipa in irradiated chicken were studied. The results showed that the activities of aleipsis and perhydrol catalase in irradiated chicken decreased with increasing doses, and the peroxide activity and peroxide value of lipa increased with increase of doses. No significant effect of storage time on peroxide value was observed in the irradiated chicken

Estimating body weight and body composition of chickens by using noninvasive measurements.

Science.gov (United States)

Latshaw, J D; Bishop, B L

2001-07-01

The major objective of this research was to develop equations to estimate BW and body composition using measurements taken with inexpensive instruments. We used five groups of chickens that were created with different genetic stocks and feeding programs. Four of the five groups were from broiler genetic stock, and one was from sex-linked heavy layers. The goal was to sample six males from each group when the group weight was 1.20, 1.75, and 2.30 kg. Each male was weighed and measured for back length, pelvis width, circumference, breast width, keel length, and abdominal skinfold thickness. A cloth tape measure, calipers, and skinfold calipers were used for measurement. Chickens were scanned for total body electrical conductivity (TOBEC) before being euthanized and frozen. Six females were selected at weights similar to those for males and were measured in the same way. Each whole chicken was ground, and a portion of ground material of each was used to measure water, fat, ash, and energy content. Multiple linear regression was used to estimate BW from body measurements. The best single measurement was pelvis width, with an R2 = 0.67. Inclusion of three body measurements in an equation resulted in R2 = 0.78 and the following equation: BW (g) = -930.0 + 68.5 (breast, cm) + 48.5 (circumference, cm) + 62.8 (pelvis, cm). The best single measurement to estimate body fat was abdominal skinfold thickness, expressed as a natural logarithm. Inclusion of weight and skinfold thickness resulted in R2 = 0.63 for body fat according to the following equation: fat (%) = 24.83 + 6.75 (skinfold, ln cm) - 3.87 (wt, kg). Inclusion of the result of TOBEC and the effect of sex improved the R2 to 0.78 for body fat. Regression analysis was used to develop additional equations, based on fat, to estimate water and energy contents of the body. The body water content (%) = 72.1 - 0.60 (body fat, %), and body energy (kcal/g) = 1.097 + 0.080 (body fat, %). The results of the present study

Protein Profiles for Muscle Development and Intramuscular Fat Accumulation at Different Post-Hatching Ages in Chickens.

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Jie Liu

Full Text Available Muscle development and growth influences the efficiency of poultry meat production, and is closely related to deposition of intramuscular fat (IMF, which is crucial in meat quality. To clarify the molecular mechanisms underlying muscle development and IMF deposition in chickens, protein expression profiles were examined in the breast muscle of Beijing-You chickens at ages 1, 56, 98 and 140 days, using isobaric tags for relative and absolute quantification (iTRAQ. Two hundred and four of 494 proteins were expressed differentially. The expression profile at day 1 differed greatly from those at day 56, 98 and 140. KEGG pathway analysis of differential protein expression from pair-wise comparisons (day 1 vs. 56; 56 vs. 98; 98 vs. 140, showed that the fatty acid degradation pathway was more active during the stage from day 1 to 56 than at other periods. This was consistent with the change in IMF content, which was highest at day 1 and declined dramatically thereafter. When muscle growth was most rapid (days 56-98, pathways involved in muscle development were dominant, including hypertrophic cardiomyopathy, dilated cardiomyopathy, cardiac muscle contraction, tight junctions and focal adhesion. In contrast with hatchlings, the fatty acid degradation pathway was downregulated from day 98 to 140, which was consistent with the period for IMF deposition following rapid muscle growth. Changes in some key specific proteins, including fast skeletal muscle troponin T isoform, aldehyde dehydrogenase 1A1 and apolipoprotein A1, were verified by Western blotting, and could be potential biomarkers for IMF deposition in chickens. Protein-protein interaction networks showed that ribosome-related functional modules were clustered in all three stages. However, the functional module involved in the metabolic pathway was only clustered in the first stage (day 1 vs. 56. This study improves our understanding of the molecular mechanisms underlying muscle development and IMF

COMPARISON OF SLAUGHTER YIELD AND CARCASS TISSUE COMPOSITION IN BROILER CHICKENS OF VARIOUS ORIGIN

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DARIUSZ KOKOSZYŃSKI

2008-07-01

Full Text Available Slaughter yield and carcass tissue composition were compared in three different broiler chicken production sets. The highest body weight (1892.5 g, eviscerated carcass weight with neck (1406.9 g and slaughter yield (74.5% were found in Ross 308 chickens, whilst the lowest values of these traits occurred in JV chickens (respectively: 1753.3; 1288.2 g; 73.3%. The highest muscle contents (45.4% breast muscles and leg muscles in carcass and the lowest fattiness (7.9% skin with subcutaneous fat and 1.5% abdominal fat were found in Hubbard Evolution chickens.

Genome-wide interval mapping using SNPs identifies new QTL for growth, body composition and several physiological variables in an F2 intercross between fat and lean chicken lines.

Science.gov (United States)

Demeure, Olivier; Duclos, Michel J; Bacciu, Nicola; Le Mignon, Guillaume; Filangi, Olivier; Pitel, Frédérique; Boland, Anne; Lagarrigue, Sandrine; Cogburn, Larry A; Simon, Jean; Le Roy, Pascale; Le Bihan-Duval, Elisabeth

2013-09-30

For decades, genetic improvement based on measuring growth and body composition traits has been successfully applied in the production of meat-type chickens. However, this conventional approach is hindered by antagonistic genetic correlations between some traits and the high cost of measuring body composition traits. Marker-assisted selection should overcome these problems by selecting loci that have effects on either one trait only or on more than one trait but with a favorable genetic correlation. In the present study, identification of such loci was done by genotyping an F2 intercross between fat and lean lines divergently selected for abdominal fatness genotyped with a medium-density genetic map (120 microsatellites and 1302 single nucleotide polymorphisms). Genome scan linkage analyses were performed for growth (body weight at 1, 3, 5, and 7 weeks, and shank length and diameter at 9 weeks), body composition at 9 weeks (abdominal fat weight and percentage, breast muscle weight and percentage, and thigh weight and percentage), and for several physiological measurements at 7 weeks in the fasting state, i.e. body temperature and plasma levels of IGF-I, NEFA and glucose. Interval mapping analyses were performed with the QTLMap software, including single-trait analyses with single and multiple QTL on the same chromosome. Sixty-seven QTL were detected, most of which had never been described before. Of these 67 QTL, 47 were detected by single-QTL analyses and 20 by multiple-QTL analyses, which underlines the importance of using different statistical models. Close analysis of the genes located in the defined intervals identified several relevant functional candidates, such as ACACA for abdominal fatness, GHSR and GAS1 for breast muscle weight, DCRX and ASPSCR1 for plasma glucose content, and ChEBP for shank diameter. The medium-density genetic map enabled us to genotype new regions of the chicken genome (including micro-chromosomes) that influenced the traits

Correlation between Heart-type Fatty Acid-binding Protein Gene Polymorphism and mRNA Expression with Intramuscular Fat in Baicheng-oil Chicken

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Yong Wang

2015-10-01

Full Text Available This study aims to determine the polymorphism and mRNA expression pattern of the heart-type fatty acid-binding protein (H-FABP gene and their association with intramuscular fat (IMF content in the breast and leg muscles of Baicheng oil chicken (BOC. A total of 720 chickens, including 240 black Baicheng oil chicken (BBOC, 240 silky Baicheng oil chicken (SBOC, and 240 white Baicheng oil chicken (WBOC were raised. Three genotypes of H-FABP gene second extron following AA, AB, and BB were detected by polymerase chain reaction-single strand conformation polymorphism (PCR-SSCP strategy. The G939A site created AA genotype and G956A site created BB genotype. The content of IMF in AA genotype in breast muscle of BBOC was significantly higher than that of AB (p = 0.0176 and the genotype in leg muscle of WBOC was significantly higher than that of AB (p = 0.0145. The G939A site could be taken as genetic marker for higher IMF content selecting for breast muscle of BBOC and leg muscle of WBOC. The relative mRNA expression of H-FABP was measured by real-time PCR at 30, 60, 90, and 120 d. The IMF content significantly increased with age in both muscles. The mRNA expression level of H-FABP significantly decreased with age in both muscles of the three types of chickens. Moreover, a significant negative correlation between H-FABP abundance and IMF content in the leg muscles of WBOC (p = 0.035 was observed. The mRNA expression of H-FABP negatively correlated with the IMF content in both breast and leg muscles of BOC sat slaughter time.

Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques

Energy Technology Data Exchange (ETDEWEB)

Nina Naquiah, A.N.; Marikkar, J.M.N.; Shuhaimi, M.

2016-07-01

A study was carried out to compare partial acylglycerols of lard with those of chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analysis–Isotope Ratio Mass Spectrometry (EA-IRMS). Mono- (MAG) and di-(DAG) acylglycerols of animal fats were prepared according to a chemical glycerolysis method and isolated using column chromatography. The fatty acid composition and δ13C carbon isotope ratio of MAG and DAG derived from individual animal fat were determined separately to establish their identity characteristics. The results showed that the δ13C values of MAG and DAG of lard were significantly different from those of MAG and DAG derived from chicken fat, beef fat and mutton fat. According to the loading plots based on a principle component analysis (PCA), fatty acids namely stearic, oleic and linoleic were the most discriminating parameters to distinctly identify MAG and DAG derived from different animal fats. This demonstrated that the EA-IRMS and the PCA of fatty acid data have considerable potential for discriminating MAG and DAG derived from lard from other animal fats for Halal authentication purposes. (Author)

Quality enhancement of chicken baked without skin using honey marinades.

Science.gov (United States)

Hashim, I B; McWatters, K H; Hung, Y C

1999-12-01

Chicken (bone-in, skinless, split breast) injected with lemon-pepper poultry pump marinade containing 20 or 30% honey was compared with chicken (with and without skin) marinated without honey. The objectives were to 1) determine moisture and fat contents and instrumental color and texture measurements, 2) characterize the sensory profiles of marinated chicken baked with and without skin, and 3) investigate the effect of honey marinades on the sensory characteristics of chicken baked without skin. Chicken was roasted at 177 C for one h to an internal temperature of 80 C. A trained panel (n = 13) evaluated the roasted chicken. Results showed that skin could be removed from premarinated chicken breast before baking without significantly affecting the amount of marinade uptake, moisture content, fat content, texture (force required to shear), or most instrumental measurements of color. With regard to sensory characteristics, skin removal before baking resulted in a less glossy and moist appearance, less brown color, and more intense pepper flavor in the roasted product than when the skin was not removed. Addition of honey to the marinade restored, to some extent, the intensities of moist and glossy appearance and brown color that were reduced by removal of the skin before baking.

Effect of graded levels of rapeseed oil in isonitrogenous diets on the development of the gastrointestinal tract, and utilisation of protein, fat and energy in broiler chickens

DEFF Research Database (Denmark)

Jørgensen, Henry; Zhao, Xin Quan; Theil, Peter Kappel

2008-01-01

The effect of feeding 0, 4, 8 and 16% rapeseed oil from 12-42 days of age was studied in broiler chickens on performance, digestibility of nutrients, and development of gastrointestinal tract, protein and energy metabolism. Thirty six female chickens (Ross 208) with initial body weight average 246...... periods each of five days with two 24 h measurements of gas exchange in two open-air-circuit respiration chambers inserted on the second and third day of each period. The addition of rapeseed oil increased the amount of gutfill indicating a reduced rate of passage and causing a hypertrophy...... of the gastrointestinal tract. There was a positive effect on feed utilisation as well as on digestibility especially of dietary fat together with higher utilisation of protein with addition of rapeseed oil. The partial fat digestibility of rapeseed oil estimated by regression was 91.1% and the partial metabolisability...

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat.

Science.gov (United States)

Zdanowska-Sąsiadek, Żaneta; Marchewka, Joanna; Horbańczuk, Jarosław Olav; Wierzbicka, Agnieszka; Lipińska, Paulina; Jóźwik, Artur; Atanasov, Atanas G; Huminiecki, Łukasz; Sieroń, Aleksander; Sieroń, Karolina; Strzałkowska, Nina; Stelmasiak, Adrian; De Smet, Stefaan; Van Hecke, Thomas; Hoffman, Louwrens C

2018-05-25

The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich ( m. ambiens ), beef ( m. semimembranosus ), and broiler chicken meat ( m. pectoralis major ). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine-in beef, anserine-in ostrich then in chicken meat). The, beneficial to human health, n -3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

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Żaneta Zdanowska-Sąsiadek

2018-05-01

Full Text Available The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m. ambiens, beef (m. semimembranosus, and broiler chicken meat (m. pectoralis major. The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef, biologically active peptides (carnosine—in beef, anserine—in ostrich then in chicken meat. The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal

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Jana Tkáčová

2015-05-01

Full Text Available The aim of our experiment was to determine the effect of the alfalfa meal component in feed mixtures of Ross broiler chickens on oxidative stability of meat. Proportion of alfalfa meal in feed mixtures was 4 and 6%. The results were compared to the control group without alfalfa meal in feed mixtures. At the end of the experiment (day 38, 6 pcs of broiler chickens from each group with an average live body weight over 1 800 g were randomly selected. The samples for chemical analysis consisted of identical proportion of breast and thigh muscle, and about 1 cm2 of skin with subcutaneous fat. Fat from the meat was obtained after the samples drying. A fat was determined by extraction by means of laboratory instrument Det N Gras Selecta P. The oxidative stability of meat on the basis of acid number of fat was determided by chemical analysis. Chicken meat was stored at -18 °C for 12 months and 18 months. The acid number of fat of stored meat for 12 months was 7.38 mg KOH per g in the control group, 7.42 mg KOH per g in the group with a proportion of 4% alfalfa meal, and 11.18 mg KOH per g in the group with proportion 6% alfalfa meal. An acid number of fat of stored meat for 18 months was 5.90 mg KOH per g in the control group, 4.65 mg KOH per g in the group with a proportion of 4% alfalfa meal, and 7.07 mg KOH per g in the group with a proportion of 6% alfalfa meal. Chicken meat is notably sensitive to lipid oxidation because of its high content of polyunsaturated fatty acids. Legislation in Title 5 of Part 3 of the Codex Alimentarius of the Slovak Republic and the Government Regulation No. 286/2003 Coll. in the Annex 4 in Part B provide the requirements for animal fats and meat products. Regulation of the European Parliament and Council (EC No. 853/2004 lays down specific hygiene rules for food of animal origin. In particular, determination of free fatty acids content of rendered animal fat (tallow, lard, other animal fat. Legislative regulation does

Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems.

Science.gov (United States)

Dalziel, Courtney J; Kliem, Kirsty E; Givens, D Ian

2015-07-15

This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (Porganic meat contained less than did conventional meat (1850 vs. 2538 mg/100 g; POrganic meat was also lower (Pvs. 180 mg/100 g) and, whilst it contained more (Pvs. 13.7 mg/100 g), this was due to the large effect of one supermarket. This system by supermarket interaction suggests that poultry meat labelled as organic is not a guarantee of higher long chain n-3 fatty acids. Overall there were few major differences in fatty acid contents/profiles between organic and conventional meat that were consistent across all supermarkets. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of sex and genotype on carcase composition and nutritional characteristics of chicken meat.

Science.gov (United States)

Baeza, E; Chartrin, P; Meteau, K; Bordeau, T; Juin, H; Le Bihan-Duval, E; Lessire, M; Berri, C

2010-06-01

1. The aim of this study was to examine the effect of sex and genotype on carcase composition and nutritional and sensory characteristics of chicken meat. The "Geline de Touraine" (GT) characterised by high carcase fatness was compared with an experimental crossbreed (EC) and "Label rouge" (LR) genotype. 2. Females compared with males, and GT chickens compared with LR and EC chickens were characterised by increased carcase fatness and an increased lipid level in thigh meat. 3. In both breast and thigh meat, the percentage of monounsaturated fatty acids was increased and the percentage of polyunsaturated fatty acids was decreased. However, these effects did not affect sensory characteristics of meat particularly those of roasted breast fillets containing very low lipid level by comparison with thigh meat. 4. Finally, in our study, high carcase fatness was related to high intermuscular fatness affecting the nutritional characteristics of meat but not its sensory attributes.

Effects of N,N-dimethylglycine sodium salt on apparent digestibility, vitamin E absorption, and serum proteins in broiler chickens fed a high- or low-fat diet.

Science.gov (United States)

Prola, L; Nery, J; Lauwaerts, A; Bianchi, C; Sterpone, L; De Marco, M; Pozzo, L; Schiavone, A

2013-05-01

The objective of this study was to assess the effect of supplementation with sodium salt of N,N-dimethylglycine (DMG-Na) on apparent digestibility (AD) in broiler chickens fed low- and high-fat diets. Twenty-eight 1-d-old broiler chickens were fed one of the dietary treatments: a low-fat diet (LF) or a high-fat diet (HF) supplemented with or without 1,000 mg/kg of DMG-Na. Body weight and feed consumption were recorded at 14 and 35 d of age. Average daily growth, daily feed intake, and feed conversion ratio were calculated. The AD of DM, organic matter (OM), CP, total fat (TF), and α-tocopheryl-acetate were assessed by 2 digestibility trials (at 18-21 and 32-35 d, respectively). Serum protein and plasma α-tocopherol concentrations were assessed at 35 d of age. Final BW, feed intake, carcass, breast, and spleen weight were higher in groups fed LF than HF diets (P = 0.048, P = 0.002, P = 0.039, P DMG-Na-unsupplemented groups (P = 0.011) for both fat levels. During the first digestibility trial (18-21 d), the AD of DM (P = 0.023), OM (P = 0.033), CP (P = 0.030), and α-tocopheryl-acetate (P = 0.036) was higher in the DMG-Na-supplemented group than control. Digestibility of total fat was increased by DMG-Na supplementation in the LF groups (P = 0.038). A trend for improvement of digestibility was observed during the second digestibility trial (32-35 d) for DM (P = 0.089), OM (P = 0.051), and CP (P = 0.063) in DMG-Na groups. Total serum proteins (and relative fractions) were positively influenced by DMG-Na supplementation both in LF and HF diets (P = 0.029). Plasma α-tocopherol concentration was higher in groups fed LF than HF diets (P < 0.001).

Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.

Science.gov (United States)

Yılmaz, Í; Simşek, O; Işıklı, M

2002-10-01

Low-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages. Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content, but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef . Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability.

Identification of irradiated chicken by GC/MS determination of radiation-induced volatile from the lipids

International Nuclear Information System (INIS)

Spiegelberg, A.; Helde, L.; Boegl, K.W.

1991-01-01

For the detection of irradiated meat, a procedure is reported which involves high vacuum distillation of the separated fat and analysis by gas chromatography/mass spectrometry (GC/MS) of hydrocarbons. This equipment was well sulted for the method described in this report for the detection of irradiated chicken by separating the volatiles from the lipid fraction and further identification by GC/MS. The results are based on investigations of 7 types of whole frozen chicken 2 types of frozen chicken thigh, and 1 type of frozen chicken. The results demonstrate that irradiated chicken can be monitored by cold-finger high-vacuum distillation-and further GC/MS-Identification of the major hydrocarbons formed during the radiolysis of lipids. The detection of these compounds was simplified by Single Ion Monitoring. 4 figs., 20 refs

Let-7b regulates the expression of the growth hormone receptor gene in deletion-type dwarf chickens.

Science.gov (United States)

Lin, Shumao; Li, Hongmei; Mu, Heping; Luo, Wen; Li, Ying; Jia, Xinzheng; Wang, Sibing; Jia, Xiaolu; Nie, Qinghua; Li, Yugu; Zhang, Xiquan

2012-07-10

A deletion mutation in the growth hormone receptor (GHR) gene results in the inhibition of skeletal muscle growth and fat deposition in dwarf chickens. We used microarray techniques to determine microRNA (miRNA) and mRNA expression profiles of GHR in the skeletal muscles of 14-day-old embryos as well as 7-week-old deletion-type dwarf and normal-type chickens. Our aim was to elucidate the miRNA regulation of GHR expression with respect to growth inhibition and fat deposition. At the same developmental stages, different expression profiles in skeletal muscles of dwarf and normal chickens occurred for four miRNAs (miR-1623, miR-181b, let-7b, and miR-128). At different developmental stages, there was a significant difference in the expression profiles of a greater number of miRNAs. Eleven miRNAs were up-regulated and 18 down-regulated in the 7-week-old dwarf chickens when compared with profiles in 14-day-old embryos. In 7-week-old normal chickens, seven miRNAs were up-regulated and nine down-regulated compared with those in 14-day-old embryos. In skeletal muscles, 22 genes were up-regulated and 33 down-regulated in 14-day-old embryos compared with 7-week-old dwarf chickens. Sixty-five mRNAs were up-regulated and 108 down-regulated in 14-day-old embryos as compared with 7-week-old normal chickens. Thirty-four differentially expressed miRNAs were grouped into 18 categories based on overlapping seed and target sequences. Only let-7b was found to be complementary to its target in the 3' untranslated region of GHR, and was able to inhibit its expression. Kyoto Encyclopedia of Genes and Genomes pathway analysis and quantitative polymerase chain reactions indicated there were three main signaling pathways regulating skeletal muscle growth and fat deposition of chickens. These were influenced by let-7b-regulated GHR. Suppression of the cytokine signaling 3 (SOCS3) gene was found to be involved in the signaling pathway of adipocytokines. There is a critical miRNA, let-7b

Experimental study on evaluation and optimization of conversion of waste chicken fat into biodiesel

International Nuclear Information System (INIS)

Andrade, J.E.; Sebastian, P.J.; Perez, A.

2009-01-01

Full text: This study was initiated to evaluate and optimize the conversion of waste chicken fat (WCF) into ethyl and methyl ester called biodiesel. The physical and chemical characteristics of these esters were much closer to those of Diesel fuel than those of fresh vegetable oil or fat, which makes them a good substitute for Diesel fuel. Experiments have been performed to determine the optimum conditions for this conversion process using a three factor factorial design for producing biodiesel. The major variables in the transesterification process are determined from the pre experiments as: reaction temperature, molar ratio of alcohol/oil, alcohol type utilized and catalyst type. Absolute ethanol was found better than absolute methanol, since ethanol gives higher conversion and less viscosity at all levels, mainly at 100% excess concentration. Temperature had no detectable effect on the ultimate conversion ratio and viscosity for both ester products. However, higher temperatures decreases the time required to reach maximum conversion, which will be at the expense of the cost of energy. An interaction between time and temperature was found for all conversions. Therefore, 60 C was found to be the optimum temperature, and one hour is the optimum time for the conversion of WAFs into biodiesel. The obtained product with 97.02% of biodiesel was analyzed and characterized by gas chromatography. (author)

The expression characteristics of mt-ND2 gene in chicken.

Science.gov (United States)

Zhang, Wenwen; Hou, Lingling; Wang, Ting; Lu, Weiwei; Tao, Yafei; Chen, Wen; Du, Xiaohui; Huang, Yanqun

2016-09-01

Subunit 2 of NADH dehydrogenase (ND2) is encoded by the mt-ND2 gene and plays a critical role in controlling the production of the mitochondrial reactive oxygen species. Our study focused on exploring the mt-ND2 tissue expression patterns and the effects of energy restriction and dietary fat (linseed oil, corn oil, sesame oil or lard) level (2.5% and 5%) on its expression in chicken. The results showed that mt-ND2 gene was expressed in the 15 tissues of hybrid chickens with the highest level in heart and lowest level in pancreas tissue; 30% energy restriction did not significantly affect mt-ND2 mRNA level in chicken liver tissue. Both the mt-ND2 mRNA levels in chicken pectoralis (p chicken age (p chicken age (p chicken age.

Alteration of Diastereoisomeric and Enantiomeric Profiles of Hexabromocyclododecanes (HBCDs) in Adult Chicken Tissues, Eggs, and Hatchling Chickens.

Science.gov (United States)

Zheng, Xiaobo; Qiao, Lin; Sun, Runxia; Luo, Xiaojun; Zheng, Jing; Xie, Qilai; Sun, Yuxin; Mai, Bixian

2017-05-16

The concentrations and enantiomer fractions (EFs) of α-, β-, and γ-hexabromocyclododecanes (HBCDs) were measured in chicken diet sources (soil and chicken feed), home-raised adult chicken (Gallus domesticus) tissues, eggs during incubation, and hatchling chicken tissues. HBCD concentrations were not detected-0.69 ng/g dry weight (dw) and 25.6-48.4 ng/g dw in chicken feed and soil, respectively. HBCDs were detected in all adult chicken tissues, except the brain, at median levels of 13.1-44.0 ng/g lipid weight (lw). The proportions of α-HBCD in total HBCDs increased from 51% in soil to more than 87% in adult chicken tissues. The accumulation ratios (ARs) of α-HBCD from diet to adult chicken tissues were 4.27 for liver, 11.2 for fat, and 7.64-12.9 for other tissues, respectively. The AR and carry-over rate (COR) of α-HBCD from diet to eggs were 22.4 and 0.226, respectively. The concentrations of α-HBCD in hatchling chicken liver (median: 35.4 ng/g lw) were significantly lower than those in hatchling chicken pectoral muscle (median: 130 ng/g lw). The EFs of α-HBCD decreased from soil to adult chicken tissues and from eggs to hatchling chicken liver. Meanwhile, the EFs of γ-HBCD increased from soil to adult chicken tissues. These results indicate the preferential enrichment of (-)-α-HBCD and (+)-γ-HBCD in chickens. The alteration of diastereoisomeric and enantiomeric patterns of HBCDs might be influenced by the different absorption and elimination rates of the six HBCD enantiomers as well as variations in HBCD metabolism in chickens.

Combination of Complex-Based and Magnitude-Based Multiecho Water-Fat Separation for Accurate Quantification of Fat-Fraction

Science.gov (United States)

Yu, Huanzhou; Shimakawa, Ann; Hines, Catherine D. G.; McKenzie, Charles A.; Hamilton, Gavin; Sirlin, Claude B.; Brittain, Jean H.; Reeder, Scott B.

2011-01-01

Multipoint water–fat separation techniques rely on different water–fat phase shifts generated at multiple echo times to decompose water and fat. Therefore, these methods require complex source images and allow unambiguous separation of water and fat signals. However, complex-based water–fat separation methods are sensitive to phase errors in the source images, which may lead to clinically important errors. An alternative approach to quantify fat is through “magnitude-based” methods that acquire multiecho magnitude images. Magnitude-based methods are insensitive to phase errors, but cannot estimate fat-fraction greater than 50%. In this work, we introduce a water–fat separation approach that combines the strengths of both complex and magnitude reconstruction algorithms. A magnitude-based reconstruction is applied after complex-based water–fat separation to removes the effect of phase errors. The results from the two reconstructions are then combined. We demonstrate that using this hybrid method, 0–100% fat-fraction can be estimated with improved accuracy at low fat-fractions. PMID:21695724

Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail.

Science.gov (United States)

Gibbs, Rachael A; Rymer, Caroline; Givens, D I

2013-06-01

The primary objective was to determine fatty acid composition of skinless chicken breast and leg meat portions and chicken burgers and nuggets from the economy price range, standard price range (both conventional intensive rearing) and the organic range from four leading supermarkets. Few significant differences in the SFA, MUFA and PUFA composition of breast and leg meat portions were found among price ranges, and supermarket had no effect. No significant differences in fatty acid concentrations of economy and standard chicken burgers were found, whereas economy chicken nuggets had higher C16:1, C18:1 cis, C18:1 trans and C18:3 n-3 concentrations than had standard ones. Overall, processed chicken products had much higher fat contents and SFA than had whole meat. Long chain n-3 fatty acids had considerably lower concentrations in processed products than in whole meat. Overall there was no evidence that organic chicken breast or leg meat had a more favourable fatty acid composition than had meat from conventionally reared birds. Copyright © 2012 Elsevier Ltd. All rights reserved.

Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen

OpenAIRE

Cansu, ?mran; Boran, G?khan

2015-01-01

Chicken bone is not adequately utilized despite its high nutritional value and protein content. Although not a common raw material, chicken bone can be used in many different ways besides manufacturing of collagen products. In this study, a multi-step procedure was optimized to isolate chicken bone collagen for higher yield and quality for manufacture of collagen products. The chemical composition of chicken bone was 2.9% nitrogen corresponding to about 15.6% protein, 9.5% fat, 14.7% mineral ...

Physical and chemical properties of meat from scavenging chickens and helmeted guinea fowls in response to age and sex.

Science.gov (United States)

Musundire, M T; Halimani, T E; Chimonyo, M

2017-08-01

1. The effects of age and sex on body weight, carcass traits, physical and chemical properties of breast muscle from chickens and helmeted guinea fowls managed under village free-range conditions were assessed in random samples of 48 guinea fowls and 48 chickens obtained from local markets. 2. Guinea fowls had higher body weight, hot carcass weight, cold dressed weight and breast weight than chickens. 3. Guinea fowls had more dry matter, protein and less fat than chickens. Ash content did not differ between guinea fowls and chickens. Protein and fat increased, whereas dry matter and ash decreased with age (P meat was lighter, less red and more yellow than guinea fowl meat. Cooking loss was higher in guinea fowls, male and grower birds than chickens, females and adult birds, respectively. Shear force was affected by age, as mature birds had a higher value than growers. 5. Guinea fowl carcasses contained more meat that was leaner, higher in protein and redder compared with chicken meat. As age increased the meat increased in protein and fat content and shear force, whereas colour became darker, redder and yellower.

Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions

Science.gov (United States)

Serdaroğlu, M.; Nacak, B.; Karabıyıkoğlu, M.; Tepe, M.; Baykara, I.; Kökmen, Y.

2017-09-01

In this study, the effects of adding pumpkin seed oil (PSO) in water emulsion to model system chicken meat emulsions (MSME) on product quality and oxidative stability were investigated. MSME were produced by replacing 25% (P25) and 50% (P50) of beef fat with PSO-in-water emulsion (PSO/W) while control treatment was prepared with only beef fat. Addition of PSO/W to the formulation resulted in significant differences in chemical composition and pH values of both raw and cooked MSME treatments. The use of PSO/W produced significant improvements to emulsion stability, oxidative stability and cooking yield of MSME. It was determined that the use of PSO/W formulation results in decreased total expressible fluid values and increased cooking yields of the emulsions. It was observed that the highest cooking yield and the lowest total expressible fluid were found in the sample containing 50% PSO/W. It should be a feasible strategy to produce fat-reduced meat products with healthier lipid profiles by using PSO/W.

Effects of Lactobacillus feed supplementation on cholesterol, fat content and fatty acid composition of the liver, muscle and carcass of broiler chickens

OpenAIRE

Renseigné , Non; Abdullah , Norhani; Jalaludin , Syed; C.V.L. Wong , Michael; Yin Wan Ho ,

2006-01-01

International audience; An experiment was conducted to study the effects of feed supplementation with a mixture of Lactobacillus cultures (LC) on cholesterol, fat and fatty acid composition in the liver, muscle and carcass of broiler chickens. One hundred and thirty-six, one-day-old male broiler chicks (Avian-43) were assigned randomly to two dietary treatments: (i) a basal diet (control), and (ii) a basal diet + 0.1% LC. The cholesterol contents of the carcass and liver but not the muscle, w...

Meat characteristics of chickens from an F1 cross of two improved Spanish breeds depending on slaughter age

Energy Technology Data Exchange (ETDEWEB)

Miguel, J. A.; Escoda, L.; Cubilo, M. D.; Tor, M.; Asenjo, B.; Ciria, J.; Francesch, A.

2011-07-01

The present study analysed the meat characteristics of i) improved Castellana Negra chickens slaughtered at 18 weeks (CN-18) and ii) F1 crossbred chickens from improved Castellana Negra hens and improved Penedesenca Negra cocks (CNPN) slaughtered at 12 weeks and 18 weeks of age (young and adult animals, respectively). Purebred and crossbred specimens were compared at similar weights (CN-18 and CNPN-12) and ages (CN-18 and CNPN-18). The protein content of the meat was similar for the three types of animals; heavier animals (CNPN-18) had more fat than those slaughtered at lower weights (CNPN-12 and CN-18). Adults had a higher saturated fatty acid content and the young CNPN chickens had more monounsaturated fatty acids than CN chickens. In the CNPN adults, less water was lost during cooking, which is directly related to the juiciness of the meat. With regard to sensory analysis, a darker colour was observed in the meat as much as the internal fat of adult animals, in addition to greater colour uniformity. The meat of young CNPN birds was juicier, whereas that of the CN chickens was more fibrous. Therefore, we conclude that meat from CNPN chickens presents chemical, physical, and sensorial characteristics that make these animals a genetic base for alternative poultry production. (Author) 42 refs.

Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat.

Science.gov (United States)

Kim, Y J; Jin, S K; Yang, H S

2009-02-01

This study was carried out to compare the physicochemical and sensory properties of chicken thigh muscles from broilers fed different levels of garlic bulb (GB) and garlic husk (GH). Two hundred male Arbor Acre broiler chickens were fed either a control diet (based on corn and soybean meal) or the control diet supplemented with 2 and 4% of GB and GH powder for 5 wk. There were no differences among diets in moisture and ash contents. However, dietary supplementation with GB and GH resulted in significantly greater protein content and lower fat content in chicken thigh muscle compared with muscle from birds fed nonsupplemented diets (Pchicken diets with garlic can produce chicken meat with favorable lipid profiles and can enhance eating quality because sensory panels found that thigh meat from chickens fed a garlic-supplemented diet had better texture and flavor. Therefore, the treatment with the most significant effects in this study was that with the high level of garlic husk.

Effect of bile diversion on satiety and fat absorption from liquid and solid dietary sources

International Nuclear Information System (INIS)

Doty, J.E.; Gu, Y.G.; Meyer, J.H.

1988-01-01

In previous studies, liquid fat has been used to determine the effect of bile diversion on fat absorption. Since protein digests, in addition to bile salts, are capable of solubilizing lipids, we hypothesized that fat incorporated in the protein-rich matrix of solid food would be less sensitive to bile diversion than fat ingested as an oil or liquid. Using [3H]glycerol triether as a nonabsorbable fat recovery marker, we determined how much [14C]triolein was absorbed from solid (chicken liver) and liquid (margarine) dietary sources. After a standard liquid/solid meal with either the chicken liver or margarine labeled, midintestinal chyme was collected for 6 hr, extracted, and counted for 14C and 3H activity. Zero, eighty, or one hundred percent of endogenous bile was diverted. Fat absorption from both chicken liver and margarine was nearly complete by midintestine with 0% diversion and was little affected by diversion of 80% of bile. Complete biliary diversion significantly decreased fat absorption from margarine (87.9 +/- 4.4 to 37.2 +/- 9.2%, P less than 0.05) but reduced [14C]triolein absorption from chicken liver less consistently and insignificantly (78.8 +/- 6.9 to 43.9 +/- 10.6%). These data indicate that fat absorption is not solely dependent on bile and support the hypothesis that fat ingested in a cellular matrix is less dependent on bile than liquid fat. Using these same animals but with the midintestinal cannulas plugged to expose the distal intestine to unabsorbed luminal nutrients, we also demonstrated that bile diversion of an initial meal reduced food consumption at a meal offered 3 hr later

Comparative study of different cooking methods on nutritional attributes and fatty acid profile of chicken meat

International Nuclear Information System (INIS)

Hussain, A. I.; Chatha, S. A. S.; Iqbal, T.; Zahoor, A. F.; Arshad, M. U.; Afzal, S.

2013-01-01

The effects of different cooking methods (boiling, grilling, frying and microwave roasting) on the nutritional quality of chicken meat were assessed by measuring quality parameters i.e. moisture, ash, protein, fat and fiber contents. The fatty acid composition of chicken fat was analyzed by GC-FID. The chicken fat was found to contain high levels of oleic acid (38.0-47.3%) followed by linolenic acid (13.3-28.0%) and palmitic acid (2.0-13.6%). Different cooking methods exhibited significant effect (p<=0.05) on the fatty acid composition and other nutritional parameters of meat samples. Generally, fried meat had lower saturated fatty acid contents. It can be concluded from this study that boiling and frying are healthy cooking practices while grilling and microwave roasting show some negative effects. (author)

[Whole cDNA sequence cloning and expression of chicken L-FABP gene and its relationship with lipid deposition of hybrid chickens].

Science.gov (United States)

Yu, Ying; Wang, Dong; Sun, Dong-Xiao; Xu, Gui-Yun; Li, Jun-Ying; Zhang, Yuan

2011-07-01

Liver fatty acid-binding protein (L-FABP) is closely related to intracellular transportation and deposition of lipids. A positive differential displayed fragment was found in the liver tissue among Silkie (CC), CAU-brown chicken (CD), and their reciprocal hybrids (CD and DC) at 8 weeks-old using differential display RT-PCR techniques (DDRT-PCR). Through recycling, sequencing, and alignment analysis, the fragment was identified as chicken liver fatty acid-binding protein gene (L-FABP, GenBank accession number AY321365). Reverse Northern dot blot and semi-quantitative RT-PCR revealed that the avian L-FABP gene was over-expressed in the liver tissue of the reciprocal hybrids (CD and DC) compared to their parental lines (CC and DD), which was consistent with the fact that higher abdomen fat weight and wider inter-muscular fat width observed in the reciprocal hybrids. Considering the higher expression of L-FABP may contribute to the increased lipid deposition in the hybrid chickens, the functional study of avian L-FABP is warranted in future.

Vitamin E Contents and Oxidative Stability of Red Palm Oils Blended Chicken Nuggets during Frozen Storage

International Nuclear Information System (INIS)

Nurkhuzaiah Kamaruzaman; Abdul Salam Babji; Wan Rosli Wan Ismail; Peng, F.S.

2015-01-01

Red Palm Oil (RPO) has a high oxidative stability and contains high levels of natural antioxidants, such as vitamin E and carotenoids. In this study, Vitamin E contents and lipid oxidation of chicken nuggets blended with red palm oil consist of NVRO, NVRO-100 and NVRO-50 were compared against the control chicken fat treatment, each containing 10 % fat. Vitamin E contents, thiobarbituric acid (TBA) values and peroxide values (PV) for all samples were measured throughout 4 months of storage at -18 degree Celsius. All the vitamin E homologues were decreased. α-tocopherol and α-tocotrienol decreased faster meanwhile δ-tocopherol decreased slower than other homologues. Besides that, Vitamin E content in NVRO and NVRO-100 was significantly decreased (p<0.05) from 767.15 to 482.14 μg/ g and 842.73 to 672.36 μg/ g respectively. TBA and PV values for all samples chicken nuggets increased throughout 3 months of frozen storage but started to decrease thereafter. However, chicken nuggets formulated with NVRO, NVRO-100 and NVRO-50 significantly reduced (p<0.05) TBA and PV values compared with chicken fat treatments. This study showed that frozen storage influence vitamin E stability and the potential of utilization of red palm oils in improving nutritional quality and reducing lipid oxidation of chicken nugget. (author)

What Are the Types of Fat?

Science.gov (United States)

... Corn oil Safflower oil Walnuts Sunflower, sesame, and pumpkin seeds; flaxseed Fatty fish (salmon, tuna, mackerel, herring, ... pork) Chicken with the skin Whole-fat dairy products (cream/milk) Butter Palm and coconut oil (snack ...

Calorific value for compositions with biodiesel of fat chicken and diesel oil; Valor calorifico para composicoes com biodiesel da gordura de frango e oleo diesel

Energy Technology Data Exchange (ETDEWEB)

Silva, Marcelo Jose da [Universidade de Campinas (FEAGRI/UNICAMP), SP (Brazil). Fac. de Engenharia Agricola], email: marcelo.jose@feagri.unicamp.br; Souza, Samuel N.M. de; Souza, Abel A. de; Martins, Gislaine I. [Universidade Estadual do Oeste do Parana (CCET/UNIOESTE), Cascavel, PR (Brazil). Centro de Ciencias Exatas e Tecnologicas], emails: ssouza@unioeste.br, abel.sza@hotmail.com, iastiaque@yahoo.com.br

2011-07-01

The biodiesel fuel is a renewable source of alternative fuel used in diesel cycle engines. The production of biodiesel involves the reaction of methanol with fatty acids of animal or vegetable. The production of biodiesel from chicken fat can be very attractive for some regions from Brazil with high poultry production, as in the Parana West and Santa Catarina West. In this study , the goal was the lower calorific value of the compositions between biodiesel and diesel oil: 100% Diesel oil (B0), 20% biodiesel (B20), 40% biodiesel (B40), 60% biodiesel (B60), 80% biodiesel (B80 ), 100% biodiesel (B100). The biodiesel used was acquired in the Centre for Development and Diffusion of technologies on the Assis Gurgacz College, in Cascavel city. The nominal production capacity of the unit is 900 liters on period of 8 hours. The model of the calorimeter used, was the E2K. The lower calorific value of B100 composition was 35.388 MJ kg-1 and the diesel oil was 41.299 MJ kg-1. With the measuring of the caloric value of six samples mix of diesel oil and biodiesel, was obtained a linear function decrease of the calorific value when increased it the proportion of biodiesel from chicken fat into fuel. (author)

In vitro starch digestion correlates well with rate and extent of starch digestion in broiler chickens

NARCIS (Netherlands)

Weurding, R.E.; Veldman, R.; Veen, W.A.G.; Aar, van der P.J.; Verstegen, M.W.A.

2001-01-01

Current feed evaluation systems for poultry are based on digested components (fat, protein and nitrogen-free extracts). Digestible starch is the most important energy source in broiler chicken feeds and is part of the nitrogen-free extract fraction. Digestible starch may be predicted using an in

Synthesis of ethyl biodiesel from soybean oil, frying oil and chicken fat, using catalysts based on vanadium pentoxide

International Nuclear Information System (INIS)

Almeida, T.A.; Rodrigues, I.A.; Estrela, T.S.; Nunes, C.N.F.; Machado, L.L.; Leão, K.V.; Barros, I.C.L.; Amorim, F.A.C.; Braga, V.S.

2016-01-01

In this work, vanadium pentoxide supported on rice husk ash containing 5, 10 and 15 mass% of V_2O_5 were prepared by the urea combustion method. These samples were characterized by FTIR (Fourier – transform infrared spectroscopy) and XRD (X-ray diffraction) and applied in the reactions of transesterification with ethanol by using different triglycerides sources, namely as soybean oil, frying oil and chicken fat. The XRD data of the V_2O_5/RHA showed reflections associated with the silica, sodium silicate and V_2O_5. The FTIR spectra of the V_2O_5/RHA samples containing 5 to 15 mass% of V_2O_5 presented absorptions related to silica, silicates and possible V–O–Si interactions, also been observed in the 15% V_2O_5/RHA an FTIR band associated to V_2O_5. The "1H NMR (proton nuclear magnetic resonance) and GC-FID (gas chromatography with flame ionization detection) analysis of the transesterification reactions presented conversions of triglycerides for biodiesel over 90% in a period of 6 h, demonstrating the potential of V_2O_5/RHA for the synthesis of ethyl biodiesel. - Highlights: • XRD of V_2O_5/RHA showed peaks associated with silica, sodium silicate and V_2O_5_. • V_2O_5/RHA showed IR bands related to silica, silicates and V-O-Si interactions. • V_2O_5/RHA displays potential for ethyl biodiesel synthesis.

Nutritional Factors Affecting Abdominal Fat Deposition in Poultry: A Review

Science.gov (United States)

Fouad, A. M.; El-Senousey, H. K.

2014-01-01

The major goals of the poultry industry are to increase the carcass yield and to reduce carcass fatness, mainly the abdominal fat pad. The increase in poultry meat consumption has guided the selection process toward fast-growing broilers with a reduced feed conversion ratio. Intensive selection has led to great improvements in economic traits such as body weight gain, feed efficiency, and breast yield to meet the demands of consumers, but modern commercial chickens exhibit excessive fat accumulation in the abdomen area. However, dietary composition and feeding strategies may offer practical and efficient solutions for reducing body fat deposition in modern poultry strains. Thus, the regulation of lipid metabolism to reduce the abdominal fat content based on dietary composition and feeding strategy, as well as elucidating their effects on the key enzymes associated with lipid metabolism, could facilitate the production of lean meat and help to understand the fat-lowering effects of diet and different feeding strategies. PMID:25050050

Comparative evaluation of carcass traits and meat quality in native Aseel chickens and commercial broilers.

Science.gov (United States)

Rajkumar, U; Muthukumar, M; Haunshi, S; Niranjan, M; Raju, M V L N; Rama Rao, S V; Chatterjee, R N

2016-06-01

A comprehensive study was conducted to analyse the meat quality attributes, composition and carcass traits in Aseel chickens and commercial broilers at market age on the basis of physiological age. A total of 20 Aseel (26 and 56 weeks) and 20 broiler (6 weeks) chickens were divided into two groups on a live weight basis, i.e. large (≥2.5 kg) and small (dressing percentage was significantly higher in larger chickens. Commercial broilers recorded significantly higher meat proportion and lower proportion of bone. The meat:bone ratio was 1.07:1.0 in Aseel and 1.31-1.0 in broiler chicken. Breast muscle content was significantly lower in smaller Aseel chickens. Aseel chicken had stronger and heavier backs and shanks. Abdominal fat percentage was significantly lower in Aseel (0.73-0.78%). The study concluded that the firm texture of Aseel meat was due to the high collagen content and interlocking connective tissue between the muscle fibres. The texture and acceptability of Aseel meat was higher. Aseel cocks had strong legs, lean meat and less abdominal fat, making them a high-value meat bird in addition to their aggressive fighting ability.

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

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Dinesh D. Jayasena

2013-07-01

Full Text Available With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL, KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS, broiler for baeksuk (BL, and broiler for samgyetang (BS were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The L* values of breast and thigh meat, but not the a* values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5’-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.

Genetic parameters for the prediction of abdominal fat traits using blood biochemical indicators in broilers.

Science.gov (United States)

Zhang, H L; Xu, Z Q; Yang, L L; Wang, Y X; Li, Y M; Dong, J Q; Zhang, X Y; Jiang, X Y; Jiang, X F; Li, H; Zhang, D X; Zhang, H

2018-02-01

1. Excessive deposition of body fat, especially abdominal fat, is detrimental in chickens and the prevention of excessive fat accumulation is an important problem. The aim of this study was to identify blood biochemical indicators that could be used as criteria to select lean Yellow-feathered chicken lines. 2. Levels of blood biochemical indicators in the fed and fasted states and the abdominal fat traits were measured in 332 Guangxi Yellow chickens. In the fed state, the genetic correlations (r g ) of triglycerides and very low density lipoprotein levels were positive for the abdominal fat traits (0.47 ≤ r g  ≤ 0.67), whereas total cholesterol, high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) showed higher negative correlations with abdominal fat traits (-0.59 ≤ r g  ≤ -0.33). Heritabilities of these blood biochemical parameters were high, varying from 0.26 to 0.60. 3. In the fasted state, HDL-C:LDL-C level was positively correlated with abdominal fat traits (0.35 ≤ r g  ≤ 0.38), but triglycerides, total cholesterol, HDL-C, LDL-C, total protein, albumin, aspartate transaminase, uric acid and creatinine levels were negatively correlated with abdominal fat traits (-0.79 ≤ r g  ≤ -0.35). The heritabilities of these 10 blood biochemical parameters were high (0.22 ≤ h 2  ≤ 0.59). 4. In the fed state, optimal multiple regression models were constructed to predict abdominal fat traits by using triglycerides and LDL-C. In the fasted state, triglycerides, total cholesterol, HDL-C, LDL-C, total protein, albumin and uric acid could be used to predict abdominal fat content. 5. It was concluded that these models in both nutritional states could be used to predict abdominal fat content in Guangxi Yellow broiler chickens.

Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.

Science.gov (United States)

Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Jeong, Tae-Jun; Choi, Yun-Sang; Kim, Cheon-Jei

2016-01-01

The objective of this study was to evaluate the effect of germinated barley (GB) levels on physicochemical and technological properties of cooked chicken sausages. The chicken sausages were formulated with 0-4 % GB. Addition of GB increased pH and yellowness but decreased lightness of the cooked chicken sausages. However, there was no difference in redness among treatments (P > 0.05). Based on the positive effects of GB on measurements related to water and/or fat retention ability, such as emulsion stability, cooking loss, and thawing loss, such results depended upon the added amount of GB. In addition, apparent viscosity increased with increasing levels of GB, resulting in hardness, springiness, and chewiness (P technological properties of chicken sausages and optimal level of GB was determined as minimum 2 %.

Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.

Science.gov (United States)

Das, Rashmi; Pawar, Deepthi P; Modi, Vinod Kumar

2013-04-01

The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

Effect of Rapeseed Meal on Nutrient Digestibility and Gut Morphology in Broiler Chickens

Directory of Open Access Journals (Sweden)

Lidija Peric

2015-05-01

Full Text Available The study was carried out to determine the effect of rapeseed meal (RSM on nutrient digestibility and intestinal parameters of jejunum of 21 days old broiler chickens. Three groups of Ross 308 chickens were formed and fed with corn-soy based feed (control group or feed with inclusion of 10% or 15% of rapeseed meal (low glucosinolate and low eruca acid content. All mixtures were balanced to the same energy and crude protein level.  To determine digestibility, 20 male chickens per treatment were put into metabolic cages. Digestibility was determined by using the method of total collection. Digestibility of dry matter, organic matter, crude protein, fat and energy was determined. At 21 days of age, chickens were sacrificed to obtain samples for morphometric parameters of jejunum. On jejunal samples, villus height and area, crypt depth and villus to crypt ratio were measured as indicators of gut integrity. No significant differences (P>0.05 were observed in any measured digestibility or gut health parameter. Addition of up to 15% of rapeseed meal in well balanced diets of young broiler chicken does not have an adverse effect on both digestibility of nutrients and broiler gut health.

Effect of dietary protein level and length of fattening period on dressing percentage and carcass conformation in broiler chickens

OpenAIRE

Dosković, Vladimir; Bogosavljević-Bošković, Snežana; Škrbić, Zdenka; Đoković, Radojica; Rakonjac, Simeon; Petričević, Veselin

2017-01-01

This study analyses the effect of different protein levels in broiler feeds (supplemented with protease) and different lengths of fattening period on some parameters related to dressed carcass quality. Medium-growing Master Gris broiler chickens were used in a fattening trial lasting 63 days. At slaughter, dressing percentages and abdominal fat percentages were determined based on traditionally dressed carcass weights and abdominal fat weights of broilers at 49 and 63 days, and conformation i...

Influence of Dietary Fat Source on Growth Performance Responses and Carcass Traits of Broiler Chicks

OpenAIRE

Mohammadreza Poorghasemi; Alireza Seidavi; Ali Ahmad Alaw Qotbi; Vito Laudadio; Vincenzo Tufarelli

2013-01-01

This study was conducted to determine the effects of three different fat sources and their combination on growth performance, carcass traits and intestinal measurements of broiler chickens reared to 42 d of age. Two hundred day-old male broiler chicks (Ross 308) were randomly assigned to one of five treatments with four replicates of 10 chicks based on a completely randomized design. The dietary treatments consisted of 4% added fat from three different sources and their combination as follows...

MCU-Based Solar Powered Chicken Feeder

Directory of Open Access Journals (Sweden)

Elenor M. Reyes

2015-12-01

Full Text Available Poultry is a great potential industry particularly in Batangas Province. The method of feeding chicken needs to be considered as chicken must be fed regularly to be more productive. The conventional method of feeding chicken is the need to continuously provide the food, be alert and conscious on the food remaining in cages and to feed the chickens in a correct period of time to avoid the decline of the production. Growers also find it difficult to manage their businesses effectively because they need to be around the cages every now and then to monitor the poultry. Timing and exactness are the key to provide a uniform time in feeding the chickens. This will benefit the owner of the business in terms of time and effort. Another advantage of this project is in terms of savings to the owner of the poultry business. This technology was designed to automatically feed chickens at a given period of time and to give alarm when the feeds are running out of supply. The power to be supplied to this prototype will be drawn from the sun by means of solar panels and will be stored in typical car battery. The feeds will be stored in a container and evenly distributed by using a conveyor to the feeding basin of the poultry. It will be more efficient than manual conventional way of feeding because less effort will be needed in feeding the chickens and less feeds will be wasted. In addition to that, the stored power can also be used for lighting purposes for the growers to save energy and energy bills.

Comparison of carcass yields and meat quality between Baicheng-You chickens and Arbor Acres broilers.

Science.gov (United States)

Sarsenbek, A; Wang, T; Zhao, J K; Jiang, W

2013-10-01

This study examined carcass yields and meat quality traits between Baicheng-You (BCY) chickens and Arbor Acres (AA) broilers. Thirty birds for each strain were selected and slaughtered at market ages of 49 d for AA broilers and 120 d for BCY. The results showed that BCY chickens had lower dressing (2.99%), semi-evisceration (5.10%), breast muscle (5.80%), and abdominal fat (1.55%) than those for AA broilers (P 0.05) difference of CP content in the same muscles of the 2 strains. The intramuscular fat (IMF) content was greater (P < 0.05) in thigh muscles of BCY chickens (6.80%) than those of AA broilers (4.28%), and inosine-5'-monophosphate (IMP) content was greater (P < 0.05) in breast and thigh muscles of BCY chickens (IMP: 3.79 and 1.47 mg/g) than same muscles in AA broilers (1.42 and 0.47 mg/g). In this study, muscle from 120-d-old BCY chickens was judged to have better quality traits with regard to cooking loss, drip loss, contents of IMF, and IMP compared with meat from 42-d-old AA broilers. At the same time, greater carcass yields, greater thigh pH24, and lower IMF content were observed in AA broilers compared with the BCY chickens.

Chemical Properties, Microbiological Quality and Sensory Evaluation of Chicken and Duck Liver Paste (foie gras)

Energy Technology Data Exchange (ETDEWEB)

Abu-Salem, F. M.; Abu Arab, E. A.

2010-07-01

Liver paste or foie gras, which is a French term meaning fatty liver, was produced traditionally from goose and duck. Chickens are also used in the making of foie gras. The present study deals with the properties and quality of raw chicken and duck liver in comparison with manufactured liver paste (foie gras). Raw chicken liver contained 24.60% protein, 6.00% fat, 1.40 % ash, and 66.80% moisture. The average mineral values were 83.65, 50.75, 5.29, 1.15, 0.154, 0.683, 0.317 and 0.066 {mu}g/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The processing of liver paste (Foie gras) changed the composition of raw liver due to a loss in moisture, a release of fat and the addition of butter as a fat source. Chicken liver paste contained 27.8% moisture, 10.1% protein, 58.2% fat, and 0.8% ash. Mineral contents were 68.90, 40.50, 1.60, 1.1, 0.08, 0.22, 0.04 and 0.04 {mu}g/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The chemical, microbiological and sensory evaluation of liver paste (foie gras) manufactured from raw liver and preserved by the addition of 1000 ppm of both benzoic acid (BA) or sorbic acid (SA) and a mixture of 500 ppm of both BA plus SA with or without pasteurization at 85 degree centigrade were studied during the storage period for 9 days at 4 degree centigrade. Presumably, the mixing of liver paste (Foie gras) from chicken liver with 500 ppm of both BA plus SA and pasteurizing the product at 85 degree centigrade could be recommended for lowering thiobarbituric acid (TBA), total volatile nitrogen (TVN), peroxide value (PV), free fatty acid (FFA), ammonia, saponification value and hence for inhibiting lipid oxidation and preventing rancidity to an extent up to nine days of refrigerated storage (4 degree centigrade). This level is also recommended as a preservative agent to inhibit the bacterial deterioration of chicken liver paste (Foie gras). A sensory evaluation showed that liver paste from chicken was very acceptable from the standpoint of

Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat.

Science.gov (United States)

Mellor, Glen E; Bentley, Jessica A; Dykes, Gary A

2011-08-01

Fresh chicken meat is a fat-rich environment and we therefore hypothesised that production of biosurfactants to increase bioavailability of fats may represent one way in which spoilage bacteria might enhance the availability of nutrients. Numbers of Pseudomonas were determined on a total of 20 fresh and 20 spoiled chicken thighs with skin. A total of 400 randomly isolated Pseudomonas colonies from fresh (200) and spoiled (200) chicken were screened for the presence of biosurfactant production. Biosurfactant producing strains represented 5% and 72% of the Pseudomonas spp. isolates from fresh (mean count 2.3 log(10) cfu g(-1)) and spoiled (mean count 7.4 log(10) cfu g(-1)) chicken skin, respectively. Partially-purified biosurfactants derived from a subgroup of four Pseudomonasfluorescens strains obtained through the screening process were subsequently used to investigate the role that the addition of these compounds plays in the spoilage of aerobically stored chicken. Emulsification potential of the four selected biosurfactants was measured against a range of hydrocarbons and oils. All four biosurfactants displayed a greater ability to emulsify rendered chicken fat than hydrocarbons (paraffin liquid, toluene and hexane) and oils (canola, olive, sunflower and vegetable). Storage trials (4 °C) of chicken meat treated with the four selected biosurfactants revealed a significantly greater (P increase in total aerobic count (1.3-1.7 log(10) cfu g(-1)) occurred following one day of incubation. These results indicate that biosurfactants produced by Pseudomonas spp. may play an important role in the spoilage of aerobically stored chicken meat by making nutrients more freely available and providing strains producing them with a competitive advantage. Copyright © 2011 Elsevier Ltd. All rights reserved.

Differential expression of six genes and correlation with fatness traits in a unique broiler population

Directory of Open Access Journals (Sweden)

Pengcheng Jin

2017-05-01

Full Text Available Previous results from genome wide association studies (GWASs in chickens divergently selected for abdominal fat content of Northeast Agricultural University (NEAUHLF showed that many single nucleotide polymorphism (SNP variants were associated with abdominal fat content. Of them, six top significant SNPs at the genome level were located within SRD5A3, SGCZ, DLC1, GBE1, GALNT9 and DNAJB6 genes. Here, expression levels of these six candidate genes were investigated in abdominal fat and liver tissue between fat and lean broilers from the 14th generation population of NEAUHLF. The results showed that expression levels of SRD5A3, SGCZ and DNAJB6 in the abdominal fat and SRD5A3, DLC1, GALNT9, DNAJB6 and GBE1 in the liver tissue differed significantly between the fat and lean birds, and were correlated with abdominal fat traits. The findings will provide important references for further function investigation of the six candidate genes involved in abdominal fat deposition in chickens.

Variability in the reported energy, total fat and saturated fat contents in fast-food products across ten countries.

Science.gov (United States)

Ziauddeen, Nida; Fitt, Emily; Edney, Louise; Dunford, Elizabeth; Neal, Bruce; Jebb, Susan A

2015-11-01

Fast foods are often energy dense and offered in large serving sizes. Observational data have linked the consumption of fast foods to an increased risk of obesity and related diseases. We surveyed the reported energy, total fat and saturated fat contents, and serving sizes, of fast-food items from five major chains across ten countries, comparing product categories as well as specific food items available in most countries. MRC Human Nutrition Research, Cambridge, UK. Data for 2961 food and drink products were collected, with most from Canada (n 550) and fewest from the United Arab Emirates (n 106). There was considerable variability in energy and fat contents of fast foods across countries, reflecting both the portfolio of products and serving size variability. Differences in total energy between countries were particularly noted for chicken dishes (649-1197 kJ/100 g) and sandwiches (552-1050 kJ/100g). When comparing the same product between countries variations were consistently observed in total energy and fat contents (g/100 g); for example, extreme variation in McDonald's Chicken McNuggets with 12 g total fat/100 g in Germany compared with 21·1 g/100 g in New Zealand. These cross-country variations highlight the possibility for further product reformulation in many countries to reduce nutrients of concern and improve the nutritional profiles of fast-food products around the world. Standardisation of serving sizes towards the lower end of the range would also help to reduce the risk of overconsumption.

Variability in the reported energy, total fat and saturated fat content in fast food products across ten countries

Science.gov (United States)

Ziauddeen, Nida; Fitt, Emily; Edney, Louise; Dunford, Elizabeth; Neal, Bruce; Jebb, Susan A.

2016-01-01

Objective Fast foods are often energy dense and offered in large serving sizes. Observational data has linked the consumption of fast food to an increased risk of obesity and related diseases. Design We surveyed the reported energy, total fat and saturated fat contents, and serving sizes, of fast food items from five major chains across 10 countries, comparing product categories as well as specific food items available in most countries. Setting MRC Human Nutrition Research (HNR), Cambridge Subjects Data for 2961 food and drink products were collected, with most from Canada (n=550) and fewest from United Arab Emirates (n=106). Results There was considerable variability in energy and fat content of fast food across countries, reflecting both the portfolio of products, and serving size variability. Differences in total energy between countries were particularly noted for chicken dishes (649-1197kJ/100g) and sandwiches (552-1050kJ/100g). When comparing the same product between countries variations were consistently observed in total energy and fat content (g/100g) with extreme variation in McDonald’s Chicken McNuggets with 12g total fat (g/100g) in Germany compared to 21.1g in New Zealand. Conclusions These cross-country variations highlight the possibility for further product reformulation in many countries to reduce nutrients of concern and improve the nutritional profiles of fast food products around the world. Standardisation of serving sizes towards the lower end of the range would also help to reduce the risk of overconsumption. PMID:25702788

Crowing Sound Analysis of Gaga' Chicken; Local Chicken from South Sulawesi Indonesia

OpenAIRE

Aprilita Bugiwati, Sri Rachma; Ashari, Fachri

2008-01-01

Gaga??? chicken was known as a local chicken at South Sulawesi Indonesia which has unique, specific, and different crowing sound, especially at the ending of crowing sound which is like the voice character of human laughing, comparing with the other types of singing chicken in the world. 287 birds of Gaga??? chicken at 3 districts at the centre habitat of Gaga??? chicken were separated into 2 groups (163 birds of Dangdut type and 124 birds of Slow type) which is based on the speed...

Use of gamma irradiation for improving the hygienic quality of chilled chicken

International Nuclear Information System (INIS)

Radziah Ariffin; Foziah Ali; Shahrul Hizam Alias

1996-01-01

Fresh, chilled chicken carcasses were irradiated at 2.5 kGy and stored at 40 degree C. At intervals samples were withdrawn for microbial, chemical and sensory evaluation. Result showed that combination of a 2.5 kGy irradiation dose and storage at 4 degree C were adequate for a radicidised chicken process. Immediately after irradiation, the microbial spoilage was reduced by at least 4 log cycles. The carcasses were qf excellent quality for at least 16 days of storage and were free from Salmonella and other food pathogens. Changes in chemical composition (moisture, fat, protein, ash and amino acids) and sensory quality of chicken carcasses irradiated at 2.5 kGy were not significant. Therefore the dose of 2.5 kGy should be the target for chilled chicken irradiation process

Effects of biodiesel made from swine and chicken fat residues on carbon monoxide, carbon dioxide, and nitrogen oxide emissions.

Science.gov (United States)

Feddern, Vivian; Cunha Junior, Anildo; De Prá, Marina C; Busi da Silva, Marcio L; Nicoloso, Rodrigo da S; Higarashi, Martha M; Coldebella, Arlei; de Abreu, Paulo G

2017-07-01

The effects of two alternative sources of animal fat-derived biodiesel feedstock on CO 2 , CO, NO x tailpipe emissions as well as fuel consumption were investigated. Biodiesel blends were produced from chicken and swine fat waste (FW-1) or floating fat (FW-2) collected from slaughterhouse wastewater treatment processes. Tests were conducted in an unmodified stationary diesel engine operating under idling conditions in attempt to simulate slow traffic in urban areas. Significant reductions in CO (up to 47% for B100; FW-2) and NO x (up to 20% for B5; FW-2 or B100; FW-1) were attained when using biodiesel fuels at the expense of 5% increase in fuel consumption. Principal component analysis (PCA) was performed to elucidate possible associations among gas (CO 2 , CO, and NO x ) emissions, cetane number and iodine index with different sources of feedstock typically employed in the biodiesel industry. NO x , cetane number and iodine index were inversely proportional to CO 2 and biodiesel concentration. High NO x emissions were reported from high iodine index biodiesel derived especially from forestry, fishery and some agriculture feedstocks, while the biodiesel derived from animal sources consistently presented lower iodine index mitigating NO x emissions. The obtained results point out the applicability of biodiesel fuels derived from fat-rich residues originated from animal production on mitigation of greenhouse gas emissions. The information may encourage practitioners from biodiesel industry whilst contributing towards development of sustainable animal production. Emissions from motor vehicles can contribute considerably to the levels of greenhouse gases in the atmosphere. The use of biodiesel to replace or augment diesel can not only decrease our dependency on fossil fuels but also help decrease air pollution. Thus, different sources of feedstocks are constantly being explored for affordable biodiesel production. However, the amount of carbon monoxide (CO), carbon

Village-based indigenous chicken production system in north-west Ethiopia.

Science.gov (United States)

Halima, H; Neser, F W C; Van Marle-Koster, E; De Kock, A

2007-04-01

Surveys using both purposive and random sampling methods was carried out in four zones of north-west Ethiopia to describe the village-based poultry production systems and constraints in order to design future improvement and conservation strategies. The majority of the respondents were female (74.16%). This indicated that most of the time the women, whether in male-headed or female-headed households, are responsible for chicken rearing while the men are responsible for crop cultivation and other off-farm activities. About 99% of the respondents gave supplementary feeds to their chickens. Almost all farmers provided night shelter for their chickens, in part of the kitchen (1.36%), in the main house (39.07%), in hand-woven baskets (7.29%), in bamboo cages (1.51%) or in a separate shed purpose-made for chickens (50.77%). The major causes of death of chickens during the study were seasonal outbreaks of Newcastle disease (locally known as fengele) and predation. It is important to collect and conserve local poultry breeds before they are fully replaced by the so-called improved breeds. As most of the poultry production is managed by women, focusing on training and education of women will enable not only the improvement of poultry production but also family planning and the overall living standards of the family and the community.

Influence of fat and oil type on the yield, physico-chemical properties, and microstructure of fat, oil, and grease (FOG) deposits.

Science.gov (United States)

Del Mundo, Dann Marie N; Sutheerawattananonda, Manote

2017-11-01

Fat, oil, and grease (FOG) deposit, in the form of calcium soap, was found to cause sanitary sewer overflows due to its adhesion on pipe walls. To address this problem, laboratory-prepared calcium soaps have been used to investigate the formation mechanisms of FOG deposits. However, the fats and oils previously utilized were limited and some soap characteristics were not examined. This research attempted to probe through the properties of calcium soaps prepared from calcium chloride and the fats and oils of chicken, pork, palm olein, soybean, olive, and coconut to further understand FOG formation and stability. Results revealed that FOG deposits may occur as smooth, paste-like material or coarse, semi-solid substance depending on their exposure to excess fat/oil and calcium. The smooth soaps with more excess fat/oil demonstrated high apparent viscosity and consistency index, while the coarse soaps with large levels of calcium signified higher melting endset. Moreover, a soap microstructure showing evident networks and lesser void area displayed higher heat and rheological stability, respectively. Overall, fats and oils with higher oleic to palmitic acid ratio such as palm olein oil, olive oil, chicken fat, and pork fat produced soaps with greater yield and degree of saponification. Hence, establishments and authorities should be alert in managing and monitoring these wastes. On the other hand, soybean oil high in linoleic acid and coconut oil high in lauric acid do not pose an immediate threat to the sewer system since they only produced soaps in small quantity. However, their soaps showed high melting endset which could pose a serious effect when accumulated at large amount. On the whole, the fatty acid profile of fats and oils, the presence of excess fat/oil, and calcium content mainly dictate the appearance, melting, rheology, and microstructure of calcium soaps. Their distinct properties can be used as criteria in predicting the condition and stability of FOG

Influence of gamma irradiation and storage on the microbial load, chemical and sensory quality of chicken kabab

International Nuclear Information System (INIS)

Al-Bachir, M.; Farah, S.; Othman, Y.

2010-01-01

Influence of gamma irradiation and storage on the microbial load, chemical and sensory quality of chicken kabab was investigated. Chicken kabab was treated with 0, 2, 4 or 6 kGy doses of gamma irradiation. Treated and untreated samples were kept in a refrigerator (1-4 deg. C). Microbiological, chemical and sensory characteristics of chicken kabab were evaluated at 0-5 months of storage. Gamma irradiation decreased the microbial load and increased the shelf-life of chicken kabab. Irradiation did not influence the major constituents of chicken kabab (moisture, protein and fats). No significant differences (p>0.05) were observed for total acidity between non-irradiated (control) and irradiated chicken kabab. Thiobarbitric acid (TBA) values (expressed as mg malonaldehyde (MDA)/kg chicken kabab) and volatile basic nitrogen (VBN) in chicken kabab were not affected by the irradiation. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples.

Influence of gamma irradiation and storage on the microbial load, chemical and sensory quality of chicken kabab

Energy Technology Data Exchange (ETDEWEB)

Al-Bachir, M., E-mail: scientific5@aec.org.sy; Farah, S.; Othman, Y.

2010-08-15

Influence of gamma irradiation and storage on the microbial load, chemical and sensory quality of chicken kabab was investigated. Chicken kabab was treated with 0, 2, 4 or 6 kGy doses of gamma irradiation. Treated and untreated samples were kept in a refrigerator (1-4 deg. C). Microbiological, chemical and sensory characteristics of chicken kabab were evaluated at 0-5 months of storage. Gamma irradiation decreased the microbial load and increased the shelf-life of chicken kabab. Irradiation did not influence the major constituents of chicken kabab (moisture, protein and fats). No significant differences (p>0.05) were observed for total acidity between non-irradiated (control) and irradiated chicken kabab. Thiobarbitric acid (TBA) values (expressed as mg malonaldehyde (MDA)/kg chicken kabab) and volatile basic nitrogen (VBN) in chicken kabab were not affected by the irradiation. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples.

Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage

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AMC Racanicci

2008-03-01

Full Text Available Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 ºC. Birds were slaughtered at 47 days of age, and carcass characteristics were measured. Skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. Dietary oxidized fat did not affect bird performance or carcass characteristics. During chilled storage, meat color (L*, a* and b* was not affected by dietary treatments; however, TBARS (Thiobarbituric Acid Reactive Substances values were higher (P<0.05 in thigh meat from chickens fed the oxidized fat, indicating that oxidative stability was adversely affected.

[Use of cowpea (Vigna sinensis) as a chicken complement in an infant formula].

Science.gov (United States)

Modernell, Marisa Guerra; Granito, Marisela; Paolini, Mariangel; Olaizola, Cristina

2008-09-01

Legumes represent an important protein source worldwide. In Venezuela, they are generally prepared at home and are consumed by adults, as soup or stew, while children eat them in very small quantities. In order to include legumes in the children's diet, the following work was done using cowpea (Vigna sinensis) as an complement of chicken in the preparation of a nutritionally balanced formula, adapted to the requirements of children. Several formulas were developed and three of them were selected based on their acceptability. In the first formula, the protein source was only of chicken. In the second formula, the chicken was partially substituted by cowpea, and in the third formula, the protein source was only made of cowpea. Other formula ingredients included rice, pumpkin (Curcubita maxima), carrot and some seasonings. Proximal analysis, protein quality (as protein efficiency ratio and protein digestibility) and sensory evaluation (7-point hedonic scale) were performed on the formulas. The proximal composition was similar in the three formulas: protein (3.5%), fat (1.3%) and carbohydrates (19.7%), with a good distribution of the energy contribution (98.9 kcal/100 g or 413.8 kJ/100 g). The protein quality and protein digestibility were higher for the chicken-cowpea formula than for the cowpea one. The acceptability with the mothers was higher for the chicken-cowpea formula than for the cowpea one. The acceptability of the chicken-cowpea formula with children was 77% (7-point hedonic facial scale) and 92% (measuring consumption). Due to the high acceptability and good protein quality, the chicken-cowpea formula could be included in the lunch meal of the children in daycare homes.

The Impact of a Low-Fat Diet and the Use of Fat Substitutes on Fat Preferences Among Overweight Women Seeking Weight Loss Treatment

Science.gov (United States)

2003-01-01

psychological stress (Ruderman, 1985), and physical threats, such as 27 DIETARY ADHERENCE AND FAT PREFERENCE an anticipated electric shock...effects of stress and eating. Health Psychology, 11(2), 97-100. Guinard, J.X., Sechevich, P.J., Meaker, K., Jonnalagadda, S.S., & Kris-Etherton, P...ounces each) 1/4 cup chicken or vegetable stock 2 tablespoons lemon juice 1/2 teaspoon fennel seeds, crushed 1/4 teaspoon cumin 1/4 teaspoon

The Effect of Natuzyme in the Diets Containing Non-Starch Polysaccharides on Meat Quality of Native Chicken

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S Suhermiyati

2011-05-01

Full Text Available Abstract. The purpose of this research was to determine the effect of the use of Natuzyme in feed containing non-starch polysaccharides on the quality of chicken meat. Materials used were 71 native hens of 18 week-old. The experiment was conducted using Completely Randomized Design (CRD, 3 x 3 factorial pattern. Each treatment was repeated three times and was tested further with Duncan t test. The first treatment was the use of non-starch polysaccharides (R with the levels of 0, 5 and 10%. The second treatment was the use of Natuzyme (S with the levels of 0, 0.1 and 0.2%. The variables measured were: energy consumption, fat consumption, carcass weight, meat glycogen, meat fat, and cholesterol of meat. The results showed that the treatments did not significantly affect energy consumption, fat consumption, carcass weight and fat content of meat. The use of non-starch polysaccharides did not significantly affect the levels of meat glycogen, while the use of Natuzyme significantly affected the levels of meat cholesterol. The conclusion is that the Natuzyme only works on feedstuffs, not in the chicken digestive tract. The sources of non-starch polysaccharide in feedstuffs can be used as an energy source for chickens until a level of 10%. Key Words: Natuzyme, non-starch polysaccharides, meat quality

The Effect of Addition Super Red Dragon Fruit (Hylocereus Costaricensis Peels Concentrate to Physico Chemical and Microstucture by SEM of Chicken Saussage

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Dita Eka Oktaviningsih

2015-12-01

Full Text Available The purpose of this reasearch was to determine SRDF (Super Red Dragon Fruit peel concentrate added on Physico-chemical quality and Microstucture by SEM (Scanning Electron Microscope of chicken sausages. The method research was experimental and designed using completely randomized design (CRD, which consists of 5 treatments and 5 replications. The treatments were T0: Chicken Sausage +  0% of SRDF peels concentrate (control, T1: Chicken Sausage +  5% SRDF peels concentrate,  T2: Chicken Sausage +  10% of SRDF peels concentrate, T3: Chicken Sausage +  15% of SRDF peels concentrate, T4: Chicken Sausage +  20% of SRDF peels concentrate. The variables measured were moisture content, fat content, color measure L*a*b*, texture and microstructure. Data were analyzed using one-way Anova, if there were a significant effect between the treatments then continued with Duncan’s Multiple Range Test. The addition 20% of SRDF peels concentrate on chicken sausage could decreasing color L* 43.56± 1.30, increasing the color a* 33.78± 2.36, decreasing color b* 12.96±0.48, decreasing fat content 40.87 ± 0.68, decreasing texture 3.16± 0.35, and increasing moisture 44.75 ± 8.7.

Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken.

Science.gov (United States)

Wang, K H; Shi, S R; Dou, T C; Sun, H J

2009-10-01

Experiments were conducted to evaluate the effect of free-range raising systems on growth performance, carcass yield, and meat quality of slow-growing chickens. Slow-growing female chickens, Gushi chickens, were selected as the experimental birds. Two hundred 1-d-old female chicks were raised in a pen for 35 d. On d 36, ninety healthy birds, with similar BW (353.7+/-32.1g), were selected and randomly assigned to 2 treatments (indoor treatment and free-range treatment, P>0.05). Each treatment was represented by 3 groups containing 15 birds (45 birds per treatment). During the indoor treatment, the chickens were raised in floor pens in a conventional poultry research house (7 birds/m2). In the free-range treatment, the chickens were housed in a similar indoor house (7 birds/m2); in addition, they also had a free-range grass paddock (1 bird/m2). All birds were provided with the same starter and finisher diets and were raised for 112 d. Results showed that the BW and weight gain of the chickens in the free-range treatment were much lower than that of the chickens in the indoor floor treatments (Pfree-range raising system on eviscerated carcass, breast, thigh, and wing yield (P>0.05). However, the abdominal fat yield and tibia strength (P0.05) by the free-range raising system. The data indicated that the free-range raising system could significantly reduce growth performance, abdominal fat, and tibia strength, but with no effect on carcass traits and meat quality in slow-growing chickens.

Skeletal response to diet with soya bean seeds used as primary source of protein in growing broiler chickens.

Science.gov (United States)

Olkowski, B; Charuta, A; Radzki, R; Bieńko, M; Toczko, R

2016-08-01

The study was conducted using 120 commercial broiler chicks (Ross 308) randomly allocated to two experimental groups. The experimental diets, differing only in protein source, either solvent-extracted soya bean meal (SBM) or traditional (non-genetically modified) full-fat soya bean seeds (FFS), were prepared using practical corn-based formulation designed to meet nutritional requirements of broilers. Performance parameters were monitored weekly. Also, the subjects were evaluated daily for overt changes in skeletal anatomy and gait physiology. Randomly selected chickens from each group (seven males and seven females) were euthanized at 2, 3, 4 and 6 weeks of age, and bone specimens were collected for further study. Bone mineral density (BMD) and bone mineral content (BMC) were determined in tibiotarsal bones. Broilers fed FFS diet showed retarded growth rate and decreased feed intake (both p chickens from the FFS group in comparison with the SBM group. The chickens fed the FFS diet showed higher incidence of skeletal pathology including angular deformities and torticollis (both p chickens. Journal of Animal Physiology and Animal Nutrition © 2016 Blackwell Verlag GmbH.

Dietary energy source affecting fat deposition mechanism, muscle fiber metabolic and overall meat quality

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M. Al-Hijazeen

2017-03-01

Full Text Available A study was conducted to investigate the effect of two dietary energy sources, soy bean oil, and sucrose on regulatory mechanisms of meat preservation. Twenty one day-old Hubbard commercial broilers were randomly allocated into two dietary treatment groups with six replicates per treatment, and four broilers per replicate. All birds were coded for the influence of energy source: fat based diet (FD, and sugar based diet (SD. Formulated grower diets were isonitrogenous and isocaloric. The chickens were slaughtered and then boneless, skinless ground chicken tight meat was prepared. Both raw and cooked meats were analyzed for lipid and protein oxidation, and sensory panel evaluation. In addition, meat from the small muscles of the raw thigh was used to evaluate other meat quality characteristics. Proximate analyses showed no significant differences between both dietary treatments on protein, ash and moisture percentage values. Meat samples of the group that was fed FD showed higher significant values of both TBARS and total carbonyl at day 7 of storage time. However, samples of the second group (Fed SD showed lower values of both ultimate pH and water separation % using raw thigh meat. The effect of FD treatment on the meat composition appeared clearly especially on fat percentage content. In addition, meat samples obtained from chickens fed SD showed better significant values of the overall acceptability attribute. According to the current findings, sucrose could be an excellent alternative to oil in dietary broilers which improved the meat preservation bio-system, and post-mortem storage stability.

Performance and lipid profiles of native chickens fed diet containing skipjack fish oil as by-product of fish canning factory

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Leke, J. R.; Mandey, J. S.; Laihad, J. T.; Tinangon, R. M.; Tangkau, L.; Junus, C.

2018-01-01

The study was conducted to determine the use of fish oil as by-product of fish canning factory in diet on the performance and lipid profiles of native chickens. The experiment used 100 native chicken with an average initial body weight of 48,9 gram (sd + 9.9), was used in this study for 8 weeks experiment. These were arranged by a completely randomized design with 5 treatments, 5 replications and 4 hens in replication each. The diets were: R0 = 100% Based Diet (BD) + 0% Fish Oil (FO); R1 = 98.5% BD + 1.5% FO; R2 = 98% BD + 2% FO; R3 = 97.5% BD + 2.5% FO; R4 = 97 % BD + 3% FO. Feed and water were provided ad libitum. Variables were performance parameters and lipid profiles. Results showed that fish oil inclusion in diets were significantly increased feed intake, body weight gain, carcass percentage, liver, breast and thigh weight, and decreased blood cholesterol, carbohydrate and meat cholesterol, and also tended to decrease abdominal fat. However, there were no affected on feed conversion, water, protein, fat and ash of breast meat. It can be concluded that the use of fish oil in diet up to 3% could improved performance parameters of native chickens.

Effect of irradiation on lipid oxidation in eviscerated chicken carcasses during storage

International Nuclear Information System (INIS)

Hassan, I.M.; Hussein, M.F.; Mahmoud, A.A.; Hegazy, R.A.

1988-01-01

Oxidative changes induced in pectoralis major muscle of chicken after irradiation treatments with 0,6,10 and 20 KGy in both non frozen or frozen conditions during subsequent storage were investigated. Ultraviolet (UV) absorption, peroxides and thiobarbituric reactive substances increased in chicken lipids with increasing irradiation doses. These oxidative changes are greater in irradiated refrigerated (4 ± 1°C) than in irradiated frozen (-20°C) chicken lipids during storage. It was found the peroxides and TBA reactive substances do not accumulate as a stable end products of fat oxidation but reach a maximum during storage followed by gradual declining. The UV absorption provides an objective measure of chicken lipids autoxidation suitable for following the progress of autoxidation of irradiated chicken during subsequent non frozen (4 ± 1°C) or frozen (-20°C) storage. The extent of Maillard-like browning was followed in both unirradiated and irradiated samples during storage. All tested objective parameters correlated well with sensory assessment of odour particularly when irradiation dose was increased as well as in frozen samples

Genotype × Sex Interaction Effects on Carcass Traits of Three Strains of Commercial Broiler Chickens

OpenAIRE

S.O. OLAWUMI; S.O. FAJEMILEHIN; S.S. FAGBUARO

2012-01-01

The aim of this study was to rank commercial broiler chicken breeds vis-à-vis their sexes based on their carcass evaluation at 56days of age. The strains were Marshall, Arbor Acre and Hubbard, and the traits considered were live weight, dressing weight and percent, eviscerated weight, carcass weight and percent, breast muscle, back muscle, thigh, drumstick, head, neck, wing and leg weights. Other traits measured were wing and leg lengths, edible giblets and abdominal fat. There ...

Effect of irradiation on nutritional quality of chicken feet with pickled peppers in shelf life

International Nuclear Information System (INIS)

Li Shurong; Zhou Linyan; Yi Jianyong; Feng Min; Li Li; Yang Ping; Wang Dening; Gu Guiqiang; Zhu Jiating

2013-01-01

The effect of irradiation on nutritional quality of soft packaged chicken feet with pickled peppers within shelf life were investigated. Chicken feet were irradiated by E-beam which max dose was 10 kGy, and all the samples were stored at 0 ∼ 10℃ and analyzed one month after irradiation treatment. Significant sterilizing effect was got for soft packaged chicken feet with pickled peppers by irradiation; The contents of protein and fat were changed after irradiation treatment; the contents of V_A, V_E and V_B_3 in irradiated chicken feet were increased; The total contents of amino acids increased when irradiation dose were more than 4 kGy; The contents of total acids decreased after irradiation treatment, but the contents of cholesterol and nitrite increased. Above all, irradiation treatment can be used to improve nutritional quality of chicken feet with pickled peppers in shelf life. (authors)

Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying

OpenAIRE

Das, Rashmi; Pawar, Deepthi P.; Modi, Vinod Kumar

2011-01-01

The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried prod...

Effect of different accellerators and inoculums used in fermentation on quality of dead chicken silage flour as feed ingredient for catfish

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B. Bakrie

2017-05-01

Full Text Available This research aimed at investigating the effect using molasses and cornmeal as additives with Lactobacillus sp. and Streptomyces sp. as inoculums during fermentation on the quality of silage flour made from dead chickens. The study was conducted using a completely randomized factorial design, consisting of 2 factors with 5 replications. The materials used were the newly dead chickens which were chopped and mixed thoroughly with all ingredients; then transferred into a 5 liters plastic box for fermentation. Observations were made after 3 weeks fermentation, including: a physical characteristics, b microbial contents, and c nutritional contents. The data were calculated using variance analysis utilizing computer program of SPSS version 21.0. It was found that based on the protein contents the Lactobacillus sp. (19.0% was better than the Streptomyces sp. (17.8% if combined with molasses and corn meal as the accelerators. However, the fat contents produced were relatively similar for both of the inoculums (mean of 37.8%. It can be concluded that in order to obtain a best fermented product in terms of the protein and fat content, the dead chicken should be fermented using molasses and cornmeal as the accelerator and Lactobacillus sp. as the inoculum.

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

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Brenes, A.; Viveros, A.; Centeno, C.; Arija, I.; Marzo, F.

2008-07-01

The effects of the inclusion of different concentrations (0, 100, 200 and 300 g kg-1) of raw and extruded chickpeas on performance, digestive organ sizes, and protein and fat digestibilities were studied in one experiment with growing broiler chickens (0 to 21 days of age). Data were analyzed as a 3 x 2 factorial arrangement with three levels of chickpea with or without extrusion. A corn-soybean based diet was used as a positive control. Increasing chickpea content in the diet did not affect weight gain, feed consumption and feed to gain ratio. Relative pancreas and liver weights, and relative lengths of duodenum, jejunum and ceca were significantly (P<0.05) increased in response to increasing chickpea concentration in the diet. The inclusion of graded concentrations of chickpea increased (P<0.05) the apparent ileal digestibility (AID) of crude protein (CP) and apparent excreta digestibility (AED) of crude fat (CF) only in the case of the intermediate level of chickpea used (200 g kg-1). Extrusion improved weight gain and lowered relative pancreas weight (P< 0.05) respect to birds fed raw chickpea-based diets. AID of CP and AED of CF were improved (P<0.001) by extrusion. We concluded that the inclusion of up to 300 g kg-1 chickpea in chicken diets did not affect performance, and caused a negative effect on the relative weight of some digestive organs. (Author) 45 refs.

Microsatellite based genetic diversity study in indigenous chicken ecotypes of Karnataka

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B. H. Rudresh

2015-08-01

Full Text Available Aim: The current study was the first of its kind taken upon indigenous ecotypes of the Karnataka in order to unravel the diversity details at 20 chicken microsatellite regions. Materials and Methods: 210 indigenous chicken belonging to six districts of Bangalore and Mysore division formed the target sample for the present study. The genomic deoxyribonucleic acid was isolated by phenol chloroform isoamyl alcohol method. A panel of 20 microsatellite regions, including 14 recommended by FAO and six identified from published scientific literature became the targeted chicken genomic region. 27-33 samples were successfully genotyped in each of the six ecotypes through simplex or multiplex polymerase chain reactions, polyacrylamide gel electrophoresis and silver staining for the selected microsatellite panel. Results: The chickens of Ramanagara and Chamrajnagara were most distant with a Nei’s genetic distance value of 0.22. The chickens of Bangalore rural and Mysore were least distant with a value of 0.056. The Ramanagara and Chamrajnagara pair had Nei’s genetic identity value of 0.802, which is least among all pairs of ecotypes. There were five main nodes from which the six ecotypes evolved on the basis 20 microsatellite markers used in this study. This study indicates that the four ecotypes Ramnagara, Bangalore Rural, Chickaballapura and Mysore are genetically identical due to their common ancestral evolution while, Mandya and Chamrajnagara ecotypes formed a relatively different cluster due to a separate common ancestral chicken population and less number of generations since drifting from bifurcation node. Conclusion: Twenty microsatellite markers based genetic diversity study on six indigenous ecotypes indicated lower genetic distances as well as lower FST values compared to the distinguished breeds reported. There were two main clusters, which differentiated into six ecotypes. They may differentiate into more distinct varieties if bred in

Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation.

Science.gov (United States)

Grau, A; Guardiola, F; Grimpa, S; Barroeta, A C; Codony, R

2001-11-01

We used factorial design to ascertain the influence of dietary fat source (linseed, sunflower and oxidized sunflower oils, and beef tallow) and the dietary supplementation with alpha-tocopheryl acetate (alpha-TA) (225 mg/kg of feed) and ascorbic acid (AA) (110 mg/kg) on dark chicken meat oxidation (lipid hydroperoxide and TBA values and cholesterol oxidation product content). alpha-TA greatly protected ground and vacuum-packaged raw or cooked meat from fatty acid and cholesterol oxidation after 0, 3.5, or 7 mo of storage at -20 C. In contrast, AA provided no protection, and no synergism between alpha-TA and AA was observed. Polyunsaturated fatty acid-enriched diets (those containing linseed, sunflower, or oxidized sunflower oils) increased meat susceptibility to oxidation. Cooking always involved more oxidation, especially in samples from linseed oil diets. The values of all the oxidative parameters showed a highly significant negative correlation with the alpha-tocopherol content of meat.

Variation of meat quality traits among five genotypes of chicken.

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Tang, H; Gong, Y Z; Wu, C X; Jiang, J; Wang, Y; Li, K

2009-10-01

The main objective of this study was to examine the diversity of meat quality traits among 5 chicken genotypes. The genotypes included 2 Chinese native breeds (Wenchang,WCH, and Xianju), 1 commercial broiler line (Avian, AV), 1 commercial layer line (Hy-Line Brown, HLB), and 1 Chinese commercial broiler line (Lingnanhuang, LNH) synthesized by exotic and native breeds, which were slaughtered at their market ages: 16, 7, 16, and 8 wk, respectively. The effects of genotype, muscle type, and sex on meat quality traits were examined. Birds from slow-growing genotypes (WCH, Xianju, and HLB) exhibited higher shear value, inosine-5'-monophosphate concentration, lower cook loss, and more fat than those from fast-growing genotypes (AV and LNH). Chickens from WCH possessed the lowest expressible moisture, cook loss, and the highest lipid (%) among the 3 slow-growing genotypes. The HLB birds were intermediate in expressible moisture and cook loss and lowest in lipid among all genotypes. The LNH cross birds were similar to AV broilers in most meat quality parameters, although they had a lower shear force value and higher fat content than AV broilers. Breast muscle had higher expressible moisture, shear force, protein (%), inosine-5'-monophosphate content, lower cook loss, and lipid (%) than leg muscle. Muscles from male chickens had higher expressible moisture than those from the females. Variability of meat quality characteristics is mainly related to genotype and muscle type differences.

Effect of some plant starches and carrageenan as fat substitutes in chicken patties.

Science.gov (United States)

Das, S K; Prabhakaran, P; Tanwar, V K; Biswas, S

2015-07-01

This study evaluated the effect of different flours on the physicochemical, textural, and sensory properties of chicken patties. pH; cooking yield %; water holding capacity (WHC); proximate analysis (cooked); cholesterol content; and storage stability studies of control (Con) and sorghum flour (SF; 10%w/w), finger millet flour (FMF; 10%w/w), and carrageenan (Cgn; 0.5% w/w) treated chicken patties were observed in this study. Texture profile analysis (TPA) parameters like hardness, springiness, cohesiveness, gumminess, chewiness, and sensory parameters were estimated on cooked patties. Highly significant (P cooked); and no significant (P > 0.05) difference in pH, WHC, and protein % among control and treatments were noticed. Storage stability was dependent on treatments and storage periods. Significant difference (P 0.05) between Con and treatments.

Deciphering chicken gut microbial dynamics based on high-throughput 16S rRNA metagenomics analyses.

Science.gov (United States)

Mohd Shaufi, Mohd Asrore; Sieo, Chin Chin; Chong, Chun Wie; Gan, Han Ming; Ho, Yin Wan

2015-01-01

Chicken gut microbiota has paramount roles in host performance, health and immunity. Understanding the topological difference in gut microbial community composition is crucial to provide knowledge on the functions of each members of microbiota to the physiological maintenance of the host. The gut microbiota profiling of the chicken was commonly performed previously using culture-dependent and early culture-independent methods which had limited coverage and accuracy. Advances in technology based on next-generation sequencing (NGS), offers unparalleled coverage and depth in determining microbial gut dynamics. Thus, the aim of this study was to investigate the ileal and caecal microbiota development as chicken aged, which is important for future effective gut modulation. Ileal and caecal contents of broiler chicken were extracted from 7, 14, 21 and 42-day old chicken. Genomic DNA was then extracted and amplified based on V3 hyper-variable region of 16S rRNA. Bioinformatics, ecological and statistical analyses such as Principal Coordinate Analysis (PCoA) was performed in mothur software and plotted using PRIMER 6. Additional analyses for predicted metagenomes were performed through PICRUSt and STAMP software package based on Greengenes databases. A distinctive difference in bacterial communities was observed between ilea and caeca as the chicken aged (P microbial communities in the caeca were more diverse in comparison to the ilea communities. The potentially pathogenic bacteria such as Clostridium were elevated as the chicken aged and the population of beneficial microbe such as Lactobacillus was low at all intervals. On the other hand, based on predicted metagenomes analysed, clear distinction in functions and roles of gut microbiota such as gene pathways related to nutrient absorption (e.g. sugar and amino acid metabolism), and bacterial proliferation and colonization (e.g. bacterial motility proteins, two-component system and bacterial secretion system) were

Taste Perception: An Examination of Fat Preference, Sensory Specific Satiety, and the Function of Eating Among Moderately Obese and Normal Weight Women

Science.gov (United States)

2001-02-20

key will take you into the food database so you can find the specific type of food you have eaten. For example if you ate a roasted chicken breast...you would type in chicken , press the Enter key and then press an arrow key to locate chicken , breast, meat only, roasted in the food database...Taste Perception 61 Appendix B: Pudding Recipes High fat pudding

Physicochemical Characterization of a Heat Treated Calcium Alginate Dry Film Prepared with Chicken Stock.

Science.gov (United States)

Báez, Germán D; Piccirilli, Gisela N; Ballerini, Griselda A; Frattini, Agustín; Busti, Pablo A; Verdini, Roxana A; Delorenzi, Néstor J

2017-04-01

Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentration of 0.9 percent (w/v). Calcium ions present in chicken stock were enough to induce ionic gelation. After drying, Fourier transform infrared spectroscopy, thickness and mechanical properties of films obtained were determined. Calcium alginate-chicken stock films were heated at 130 °C for different times between 0 and 15 min. Mechanical and optical studies, differential scanning calorimetry, visual aspect and scanning electron microscopy were carried out to describe physicochemical properties of heat treated films. Heating developed a maroon ochre color and increased the brittleness (crispness) of the films related to the intensity of the treatment. Differential scanning thermometry and study on appearance of the films suggested that Maillard reactions may be responsible for the observed changes. Maillard reactions mainly occurred between reducing sugar monomers and free amino groups of gelatin peptides present in the chicken stock, and between alginate and gelatin peptides to a lesser extent. In addition, the plasticizing effect of fat added with chicken stock was also studied. These studies suggest a potential use of heat treated chicken stock films as a substitute of roasted chicken skin. © 2017 Institute of Food Technologists®.

Construction of multiple linear regression models using blood biomarkers for selecting against abdominal fat traits in broilers.

Science.gov (United States)

Dong, J Q; Zhang, X Y; Wang, S Z; Jiang, X F; Zhang, K; Ma, G W; Wu, M Q; Li, H; Zhang, H

2018-01-01

Plasma very low-density lipoprotein (VLDL) can be used to select for low body fat or abdominal fat (AF) in broilers, but its correlation with AF is limited. We investigated whether any other biochemical indicator can be used in combination with VLDL for a better selective effect. Nineteen plasma biochemical indicators were measured in male chickens from the Northeast Agricultural University broiler lines divergently selected for AF content (NEAUHLF) in the fed state at 46 and 48 d of age. The average concentration of every parameter for the 2 d was used for statistical analysis. Levels of these 19 plasma biochemical parameters were compared between the lean and fat lines. The phenotypic correlations between these plasma biochemical indicators and AF traits were analyzed. Then, multiple linear regression models were constructed to select the best model used for selecting against AF content. and the heritabilities of plasma indicators contained in the best models were estimated. The results showed that 11 plasma biochemical indicators (triglycerides, total bile acid, total protein, globulin, albumin/globulin, aspartate transaminase, alanine transaminase, gamma-glutamyl transpeptidase, uric acid, creatinine, and VLDL) differed significantly between the lean and fat lines (P linear regression models based on albumin/globulin, VLDL, triglycerides, globulin, total bile acid, and uric acid, had higher R2 (0.73) than the model based only on VLDL (0.21). The plasma parameters included in the best models had moderate heritability estimates (0.21 ≤ h2 ≤ 0.43). These results indicate that these multiple linear regression models can be used to select for lean broiler chickens. © 2017 Poultry Science Association Inc.

Roxarsone, inorganic arsenic, and other arsenic species in chicken: a U.S.-based market basket sample.

Science.gov (United States)

Nachman, Keeve E; Baron, Patrick A; Raber, Georg; Francesconi, Kevin A; Navas-Acien, Ana; Love, David C

2013-07-01

Inorganic arsenic (iAs) causes cancer and possibly other adverse health outcomes. Arsenic-based drugs are permitted in poultry production; however, the contribution of chicken consumption to iAs intake is unknown. We sought to characterize the arsenic species profile in chicken meat and estimate bladder and lung cancer risk associated with consuming chicken produced with arsenic-based drugs. Conventional, antibiotic-free, and organic chicken samples were collected from grocery stores in 10 U.S. metropolitan areas from December 2010 through June 2011. We tested 116 raw and 142 cooked chicken samples for total arsenic, and we determined arsenic species in 65 raw and 78 cooked samples that contained total arsenic at ≥ 10 µg/kg dry weight. The geometric mean (GM) of total arsenic in cooked chicken meat samples was 3.0 µg/kg (95% CI: 2.5, 3.6). Among the 78 cooked samples that were speciated, iAs concentrations were higher in conventional samples (GM = 1.8 µg/kg; 95% CI: 1.4, 2.3) than in antibiotic-free (GM = 0.7 µg/kg; 95% CI: 0.5, 1.0) or organic (GM = 0.6 µg/kg; 95% CI: 0.5, 0.8) samples. Roxarsone was detected in 20 of 40 conventional samples, 1 of 13 antibiotic-free samples, and none of the 25 organic samples. iAs concentrations in roxarsone-positive samples (GM = 2.3 µg/kg; 95% CI: 1.7, 3.1) were significantly higher than those in roxarsone-negative samples (GM = 0.8 µg/kg; 95% CI: 0.7, 1.0). Cooking increased iAs and decreased roxarsone concentrations. We estimated that consumers of conventional chicken would ingest an additional 0.11 µg/day iAs (in an 82-g serving) compared with consumers of organic chicken. Assuming lifetime exposure and a proposed cancer slope factor of 25.7 per milligram per kilogram of body weight per day, this increase in arsenic exposure could result in 3.7 additional lifetime bladder and lung cancer cases per 100,000 exposed persons. Conventional chicken meat had higher iAs concentrations than did conventional antibiotic

DIETARY BLACK CUMIN (NIGELLA SATIVA SEED OIL AFFECTS SERUM LIPIDS IN CHICKEN BROILERS

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Aida Hodžić

2012-07-01

Full Text Available The research was performed on 40 chicken broilers of Cobb provenience to investigate the effect of dietary black cumin seed oil on some blood biochemical parameters in chicken broilers. 40 chicken broilers who were included in the 42 days lasting experiment were divided into two groups, each one of 20 individuals. Group K was the control – with no added oil in feed mixture and the second group P was the experimental one – chickens were fed with 0,025 g of p.o. administered black cumin seed oil. Feed and water supplies were ad libitum. Microclimate conditions (light, temperature and airflow were maintained according to the technological procedure. Blood samples were taken from the wing vein of all animals from both groups at age of 25, 32 and 39 days. The following blood serum biochemical parameters were determined: total lipids, triglycerides, total cholesterol, albumen and calcium. Dietary black cumin seed oil significantly (P<0.05 affected serum lipid components, particularly total lipids, but not albumen and calcium in chicken broilers. Possible reason for these findings could be dietary fat component as well as fatty-acid composition of added black cumin seed oil. Key words: black cumin seed oil, chicken broilers, blood serum biochemical parameters, fatty acid composition of oil

Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: steam-assisted hybrid oven versus convection ovens.

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Isleroglu, Hilal; Kemerli, Tansel; Özdestan, Özgül; Uren, Ali; Kaymak-Ertekin, Figen

2014-09-01

The aim of this study was to evaluate effect of steam-assisted hybrid oven cooking method in comparison with convection ovens (natural and forced) on quality characteristics (color, hardness, cooking loss, soluble protein content, fat retention, and formation of heterocyclic aromatic amines) of chicken patties. The cooking experiments of chicken patties (n = 648) were conducted at oven temperatures of 180, 210, and 240°C until 3 different end point temperatures (75, 90, and 100°C) were reached. Steam-assisted hybrid oven cooking enabled faster cooking than convection ovens and resulted in chicken patties having lower a* and higher L* value, lower hardness, lower fat, and soluble protein content (P cooking loss than convection ovens. Steam-assisted hybrid oven could reduce the formation of heterocyclic aromatic amines that have mutagenic and carcinogenic effects on humans. © 2014 Poultry Science Association Inc.

Green tea polyphenols alter lipid metabolism in the livers of broiler chickens through increased phosphorylation of AMP-activated protein kinase.

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Jinbao Huang

Full Text Available Our previous results showed that green tea polyphenols (GTPs significantly altered the expression of lipid-metabolizing genes in the liver of chickens. However, the underlying mechanism was not elucidated. In this study, we further characterized how GTPs influence AMP-activated protein kinase (AMPK in the regulation of hepatic fat metabolism. Thirty-six male chickens were fed GTPs at a daily dose of 0, 80 or 160 mg/kg of body weight for 4 weeks. The results demonstrated that oral administration of GTPs significantly reduced hepatic lipid content and abdominal fat mass, enhanced the phosphorylation levels of AMPKα and ACACA, and altered the mRNA levels and enzymatic activities of lipid-metabolizing enzymes in the liver. These results suggested that the activation of AMPK is a potential mechanism by which GTPs regulate hepatic lipid metabolism in such a way that lipid synthesis is reduced and fat oxidation is stimulated.

Consumer Segmentation Based on Food-Related Lifestyles and Perception of Chicken Breast

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Ripoll García, Guillermo; Albertí Lasalle, Pere; Panea Doblado, Begoña

2015-01-01

The aim of this study was to disseminate knowledge regarding the perceptions of Spanish consumers of chicken breast and their related lifestyles and to classify different consumer groups according to their food-related lifestyles. Nearly all Spanish consumers consume chicken breast once or twice per week. The preference for white or yellow chicken appears to be divided evenly, although the preferred is white chicken. Chicken breast is perceived as a product of convenience. Seventy percent of ...

Omega-3 chicken egg detection system using a mobile-based image processing segmentation method

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Nurhayati, Oky Dwi; Kurniawan Teguh, M.; Cintya Amalia, P.

2017-02-01

An Omega-3 chicken egg is a chicken egg produced through food engineering technology. It is produced by hen fed with high omega-3 fatty acids. So, it has fifteen times nutrient content of omega-3 higher than Leghorn's. Visually, its shell has the same shape and colour as Leghorn's. Each egg can be distinguished by breaking the egg's shell and testing the egg yolk's nutrient content in a laboratory. But, those methods were proven not effective and efficient. Observing this problem, the purpose of this research is to make an application to detect the type of omega-3 chicken egg by using a mobile-based computer vision. This application was built in OpenCV computer vision library to support Android Operating System. This experiment required some chicken egg images taken using an egg candling box. We used 60 omega-3 chicken and Leghorn eggs as samples. Then, using an Android smartphone, image acquisition of the egg was obtained. After that, we applied several steps using image processing methods such as Grab Cut, convert RGB image to eight bit grayscale, median filter, P-Tile segmentation, and morphology technique in this research. The next steps were feature extraction which was used to extract feature values via mean, variance, skewness, and kurtosis from each image. Finally, using digital image measurement, some chicken egg images were classified. The result showed that omega-3 chicken egg and Leghorn egg had different values. This system is able to provide accurate reading around of 91%.

Evaluation of Meat and Egg Traits of Beijing-you Chickens Rotationally Grazing on Chicory Pasture in a Chestnut Forest

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L Meng

Full Text Available ABSTRACT Barn and cage-fed chickens have presented several problems, such as high rates of infectious disease and consequent antibiotic abuse, poorer chicken health and welfare, and often poorer meat and egg quality compared with free-range chickens. The poultry agroforestry system is becoming increasingly popular in many poultry farms nowadays. In this study, to evaluate the contribution of poultry agroforestry system to enhance some meat and egg traits of Beijing-you chickens, some indexes of meat and egg qualities, some indexes of slaughter traits, and the feed conversion efficiency were investigated in rotational grazing Beijing-you chickens on chicory (Cichorium intybus L. pasture (CGRG group and only free-ranging chickens on bare land without forage (control group in chestnut forest. Results showed that the live body weight, the dressing weight, the thigh muscle weight, and the breast muscle weight were increased (p<0.05 based on the decrease of 15% feed concentration in the CGRG group relative to the control. Furthermore, compared with the control, the crude ash, the essential amino acid content, and the inosinic acid content were increased (p<0.05, and the crude fat contents were decreased (p<0.05 in the thigh and breast muscles, while the yolk cholesterol and the feed conversion ratio were significantly decreased (p<0.05 in the CGRG group. This study would provide a scientific basis and technological support for the large-scale demonstration and application of rotational grazing chickens on the artificial pasture in forest.

Projection pursuit water quality evaluation model based on chicken swam algorithm

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Hu, Zhe

2018-03-01

In view of the uncertainty and ambiguity of each index in water quality evaluation, in order to solve the incompatibility of evaluation results of individual water quality indexes, a projection pursuit model based on chicken swam algorithm is proposed. The projection index function which can reflect the water quality condition is constructed, the chicken group algorithm (CSA) is introduced, the projection index function is optimized, the best projection direction of the projection index function is sought, and the best projection value is obtained to realize the water quality evaluation. The comparison between this method and other methods shows that it is reasonable and feasible to provide decision-making basis for water pollution control in the basin.

Enrichment of conjugated linoleic acid (CLA) in hen eggs and broiler chickens meat by lactic acid bacteria.

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Herzallah, Saqer

2013-01-01

1. The aim of this work was to compare conjugated linoleic acid (CLA) concentrations in chickens supplemented with 4 American Tissue Culture Collection (ATCC) bacterial strains, Lactobacillus plantarum, Lactobacillus lactis, Lactobacillus casei and Lactobacillus fermentum, and 4 isolates of Lactobacillus reuteri from camel, cattle, sheep and goat rumen extracts. 2. Micro-organisms were grown anaerobically in MRS broth, and 10(6) CFU/ml of bacteria were administered orally to mixed-sex, 1-d-old broiler chickens weekly for 4 weeks and to 23-week-old layer hens weekly for 6 weeks. 3. The 4 strains were evaluated for their effects on synthesis of CLA in hen eggs and broiler meat cuts. 4. Administration of pure Lactobacillus and isolated L. reuteri strains from camel, cattle, goat and sheep led to significantly increased CLA concentrations of 0.2-1.2 mg/g of fat in eggs and 0.3-1.88 mg/g of fat in broiler chicken flesh homogenates of leg, thigh and breast. 5. These data demonstrate that lactic acid bacteria of animal origin (L. reuteri) significantly enhanced CLA synthesis in both eggs and broiler meat cuts.

Effects of epigallocatechin gallate on lipid metabolism and its underlying molecular mechanism in broiler chickens.

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Huang, J B; Zhang, Y; Zhou, Y B; Wan, X C; Zhang, J S

2015-08-01

The objective of this study was to investigate the effects of epigallocatechin gallate (EGCG) on fat metabolism and to establish the molecular mechanism of these effects in broilers. Seventy-two 28-day-old male Ross 308 broiler chickens were divided into three groups with different levels of EGCG supplementation for 4 weeks: normal control (NC) group, L-EGCG (a low-level supplement of EGCG, 40 mg/kg body weight daily) and H-EGCG (a high-level supplement of EGCG, 80 mg/kg body weight daily). After 4 weeks of oral administration, EGCG significantly reduced the level of abdominal fat deposition in broilers. The serum triglycerides and low-density lipoprotein cholesterol of chickens in H-EGCG group were also significantly decreased compared with the NC group, and the high-density lipoprotein cholesterol was notably increased at the same time. Moreover, the vital role of the liver and abdominal adipose tissue in lipid metabolism of poultry animals was examined through gene expression and enzyme activities related to fat anabolism and catabolism in these organs. Our data show that EGCG supplementation for 2 weeks significantly downregulated the expression of fatty acid synthesis and fat deposition-related genes, and upregulated the expression of genes involved in fatty acid β-oxidation and lipolysis genes. Simultaneously, the activities of hepatic fatty acid synthesis enzymes (fatty acid synthase and acetyl CoA carboxylase) were significantly decreased, and the activity of carnitine palmitoyl transferase-1 was notably elevated. The results suggest that EGCG could alleviate fat deposition in broilers through inhibiting fat anabolism and stimulating lipid catabolism in broilers. Journal of Animal Physiology and Animal Nutrition © 2014 Blackwell Verlag GmbH.

Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters

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Belichovska, D.; Pejkovski, Z.; Belichovska, K.; Uzunoska, Z.; Silovska-Nikolova, A.

2017-09-01

To study the effect of pork adipose tissue substitution with vegetable oils in chicken frankfurters, six frankfurter formulations were produced: control; with pork backfat; with olive oil; with rapeseed oil; with sunflower oil; with palm oil, and; with a mixture of 12% rapeseed oil and 8% palm oil. Fatty acid composition and cholesterol content and some oxides thereof were determined in the final products. The use of vegetable oils resulted in improvement of the fatty acid composition and nutritional of frankfurters. Frankfurters with vegetable oils contained significantly less cholesterol and some of its oxides, compared to the frankfurters with pork fat. The formulation with palm oil had the least favourable fatty acid composition. The use of 12% rapeseed oil improved the ratio of fatty acids in frankfurters with a mixture of rapeseed and palm oils. Complete pork fat replacement with vegetable oils in chicken frankfurter production is technologically possible. The mixture of 12% rapeseed oil and 8% palm oil is a good alternative to pork fat from health aspects. Further research is needed to find the most appropriate mixture of vegetable oils, which will produce frankfurters with good sensory characteristics, a more desirable fatty acid ratio and high nutritional value.

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.

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Keşkekoğlu, Hasan; Uren, Ali

2014-04-01

Beef and chicken meatballs with a 0.5% (w/w) pomegranate seed extract were cooked using four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) and six heterocyclic aromatic amines; IQ, MeIQx, 4,8-DiMeIQx, PhIP, norharman, and harman were observed. In the beef meatballs, the highest inhibitory effects of pomegranate seed extract on heterocyclic aromatic amines formation were 68% for PhIP, 24% for norharman, 18% for harman, 45% for IQ, and 57% for MeIQx. Total heterocyclic aromatic amine formation was reduced by 39% and 46% in beef meatballs cooked by charcoal-barbecue and deep-fat frying, respectively. In the chicken meatballs, the highest inhibitory effects were 75% for PhIP, 57% for norharman, 28% for harman, 46% for IQ, and 49% for MeIQx. When the pomegranate seed extract was added to the chicken meatballs cooked by deep-fat frying, the total heterocyclic aromatic amine formation was inhibited by 49%, in contrast the total heterocyclic aromatic amine contents after oven roasting increased by 70%. Copyright © 2013 Elsevier Ltd. All rights reserved.

Reconstruction for Skull Base Defect Using Fat-Containing Perifascial Areolar Tissue.

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Choi, Woo Young; Sung, Ki Wook; Kim, Young Seok; Hong, Jong Won; Roh, Tai Suk; Lew, Dae Hyun; Chang, Jong Hee; Lee, Kyu Sung

2017-06-01

Skull base reconstruction is a challenging task. The method depends on the anatomical complexity and size of the defect. We obtained tissue by harvesting fat-containing perifascial areolar tissue (PAT) for reconstruction of limited skull base defects and volume augmentation. We demonstrated the effective option for reconstruction of limited skull base defects and volume augmentation. From October 2013 to November 2015, 5 patients underwent operations using fat-containing PAT to fill the defect in skull base and/or perform volume replacement in the forehead. Perifascial areolar tissue with 5- to 10-mm fat thickness was harvested from the inguinal region. The fat-containing PAT was grafted to the defect contacting the vascularized wound bed. Patients were followed up in terms of their clinical symptoms and postoperative magnetic resonance imaging findings. Four patients were treated using fat-containing PAT after tumor resection. One patient was treated for a posttraumatic forehead depression deformity. The fat-containing PAT included 5- to 9-mm fat thickness in all cases. The mean size of grafted PAT was 65.6 cm (28-140 cm). The mean follow-up period was 18.6 months (12-31 months). There was no notable complication. There was no donor site morbidity. We can harvest PAT with fat easily and obtain the sufficient volume to treat the defect. It also could be used with other reconstructive method, such as a free flap or a regional flap to fill the left dead space. Therefore, fat-containing PAT could be additional options to reconstruction of skull base defect.

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: II- pontos de amolecimento e fusão Structured lipids from chicken fat, its stearin, and medium chain triacyglycerol blends: II- softening and melting points

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Ming Chih Chiu

2008-01-01

Full Text Available The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the physical properties of fats. In the experimental design 7 samples corresponding to 7 different blend proportions were used. The results were represented in triangular diagrams. The addition of stearin influenced the softening and melting points. The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures.

Association between perilipin gene polymorphisms and body weight traits in Jinmao Hua chickens

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T. Li

2017-09-01

Full Text Available The perilipin gene (PLIN plays a crucial role in lipid metabolism and fat deposition. In order to reveal the genetic effects of PLIN polymorphisms on body weight (BW traits in chickens, PLIN gene polymorphisms in 322 Jinmao Hua chickens were detected by PCR-SSCP and DNA sequencing methods. For PLIN primer pair 1, five genotypes (AA, AB, BB, JJ and JL were detected in the Jinmao Hua chicken population and three mutations (g.1889C > T, g.1904T > C and g.1922C > T were revealed by gene sequencing. For PLIN primer pair 2, three genotypes (CC, CD and DD were detected in the same population and two mutations (g.2014A > G and g.2020C > T were revealed by gene sequencing. Least squares analysis showed that individuals with the JJ and CD genotypes performed better than the other Jinmao Hua chicken genotypes. Based on the five SNPs, the frequency distributions of the eight haplotypes were estimated with PHASE2.1 software. C-T-C-G-T was the major haplotype with a frequency of 58.6957 %, while the frequency of C-C-C-A-C was less than 1 %. Fourteen diplotypes were obtained from the eight haplotypes. H1H1 was the dominant diplotype with a frequency of 47.205 %. Least squares analysis indicated that BW with the H3H3 diplotype was the lowest, while the H2H2 diplotype was the highest, suggesting that selecting for the H3H3 diplotype improved the BW traits of Jinmao Hua chickens. The findings of this study should be useful to expand the theoretical basis of the role the PLIN in poultry molecular breeding of poultry.

The evolution of chicken stem cell culture methods.

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Farzaneh, M; Attari, F; Mozdziak, P E; Khoshnam, S E

2017-12-01

1. The avian embryo is an excellent model for studying embryology and the production of pharmaceutical proteins in transgenic chickens. Furthermore, chicken stem cells have the potential for proliferation and differentiation and emerged as an attractive tool for various cell-based technologies. 2. The objective of these studies is the derivation and culture of these stem cells is the production of transgenic birds for recombinant biomaterials and vaccine manufacture, drug and cytotoxicity testing, as well as to gain insight into basic science, including cell tracking. 3. Despite similarities among the established chicken stem cell lines, fundamental differences have been reported between their culture conditions and applications. Recent conventional protocols used for expansion and culture of chicken stem cells mostly depend on feeder cells, serum-containing media and static culture. 4. Utilising chicken stem cells for generation of cell-based transgenic birds and a variety of vaccines requires large-scale cell production. However, scaling up the conventional adherent chicken stem cells is challenging and labour intensive. Development of a suspension cell culture process for chicken embryonic stem cells (cESCs), chicken primordial germ cells (PGCs) and chicken induced pluripotent stem cells (ciPSCs) will be an important advance for increasing the growth kinetics of these cells. 6. This review describes various approaches and suggestions to achieve optimal cell growth for defined chicken stem cells cultures and use in future manufacturing applications.

Phenotypic and Genotypic Detection of Campylobacter jejuni at Local Chicken and Chicken Meat

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A Rosyidi

2010-05-01

Full Text Available The Objective of this study was to identify the existence of Campylobacter jejuni based on phenotypic and genotypic characteristic in local chicken and chicken meats. Samples of local chicken intestine and meat were tested for the bacterial existence. Phenotypic examination was carried out by means of cultivation followed by gram staining and biochemical tests. Genotypic examination was conducted by polymerase chain reaction (PCR using genus specific16S rRNA gene at 816 bp and membrane-associated protein A (mapA gene at 589 bp as Campylobacter jejuni species-specific gene. The result of phenotypic detection revealed the existence of Campylobacter spp as gram negative, curved rod shape, oxidase positive, urease negative and motile. Genotypic examination also indicated the existence of bacteria using both primers. However, no Campylobacter jejuni detected from meat of the chickens. The results suggest that the method of PCR using a primer detecting species-specific gene of Campylobacter jejuni gives a rapid and accurate detection of the bacteria as compared to that using phenotypic and biochemical test. Identification of Campylobacter spp from chicken meats should be improved with enrichment method and sample collection. (Animal Production 12(2: 128-134 (2010Key Words: Campylobacter jejuni, mapA gene, local chicken

Nunukan Chicken: Genetic Characteristics, Phenotype and Utilization

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Tike Sartika

2006-12-01

Full Text Available Nunukan chicken is a local chicken from East Kalimantan which spreads out in Tarakan and Nunukan Islands . The chicken has a specific buff color and Columbian type feather and also has very late feathering (VLF trait . The Nunukan cocks and hens have no wing and tail primary feather; the tail feathers are short and fragile . The VLF trait is known to have association with a K gene on the Z chromosome. The chicken is efficient in protein metabolism . Sulfur amino acids (cystine and methionine that needed for feather growth, could be utilized for meat and egg production . The egg production of Nunukan chicken was better than the Kampung chicken . The average of hen day, hen house and peak production of Nunukan chicken was 45 . 39.1 and 62%, respectively, while the Kampung chicken was 35 .9, 30 .9 and 48%, respectively . Based on genetic analysis, the external genotype characteristic of the Nunukan chicken is ii ce ss Idld pp. It means that the phenotype appearance of the Nunukan chicken was columbian and gold feathering type, yellow and white shank color and single comb type. This phenotype is similar to Merawang Chicken . The genetic introgression of the Nunukan chicken is affected by the Rhode Island Red with the genetic introgression value of 0.964 .

Genomic organization, annotation, and ligand-receptor inferences of chicken chemokines and chemokine receptor genes based on comparative genomics

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Sze Sing-Hoi

2005-03-01

Full Text Available Abstract Background Chemokines and their receptors play important roles in host defense, organogenesis, hematopoiesis, and neuronal communication. Forty-two chemokines and 19 cognate receptors have been found in the human genome. Prior to this report, only 11 chicken chemokines and 7 receptors had been reported. The objectives of this study were to systematically identify chicken chemokines and their cognate receptor genes in the chicken genome and to annotate these genes and ligand-receptor binding by a comparative genomics approach. Results Twenty-three chemokine and 14 chemokine receptor genes were identified in the chicken genome. All of the chicken chemokines contained a conserved CC, CXC, CX3C, or XC motif, whereas all the chemokine receptors had seven conserved transmembrane helices, four extracellular domains with a conserved cysteine, and a conserved DRYLAIV sequence in the second intracellular domain. The number of coding exons in these genes and the syntenies are highly conserved between human, mouse, and chicken although the amino acid sequence homologies are generally low between mammalian and chicken chemokines. Chicken genes were named with the systematic nomenclature used in humans and mice based on phylogeny, synteny, and sequence homology. Conclusion The independent nomenclature of chicken chemokines and chemokine receptors suggests that the chicken may have ligand-receptor pairings similar to mammals. All identified chicken chemokines and their cognate receptors were identified in the chicken genome except CCR9, whose ligand was not identified in this study. The organization of these genes suggests that there were a substantial number of these genes present before divergence between aves and mammals and more gene duplications of CC, CXC, CCR, and CXCR subfamilies in mammals than in aves after the divergence.

Cooking Methods for a Soft Diet Using Chicken Based on Food Texture Analysis.

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Watanabe, Emi; Maeno, Masami; Kayashita, Jun; Miyamoto, Ken-Ichi; Kogirima, Miho

2017-01-01

Undernutrition caused by difficulties in masticating is of growing concern among the elderly. Soft diets are often served at nursing homes; however, the styles differ with nursing homes. Improperly modified food texture and consistency may lead to further loss of nutritive value. Therefore, we developed a method to produce a soft diet using chicken. The texture-modified chicken was prepared by boiling a mixture of minced chicken and additive foodstuff that softened the meat. The best food additive was determined through testing cooking process, size after modification and texture. The optimum proportions of each component in the mixture were determined measuring food texture using a creep meter. Teriyaki chicken was cooked using the texture-modified chicken, and provided to a nursing home. The amount of food intake by elderly residents was subsequently surveyed. This study involved 22 residents (1 man and 21 women; mean age 91.4±5.3 y). Consequently, yakifu, which was made from wheat gluten, was the most suitable additive foodstuff. The hardness of the texture-modified chicken, with proportions of minced chicken, yakifu, and water being 50%, 10%, and 40% respectively, was under 40,000 N/m 2 . The intake amount of the texture-modified chicken of subjects whose intake amount of conventional chicken using chicken thigh was not 100% was significantly higher. These findings suggest that properly modified food textures could contribute to improve the quality of meals by preventing undernutrition among the elderly with mastication difficulties.

The effects of McDonalds, Kentucky Fried Chicken and Pizza Hut meals on recommended diets.

Science.gov (United States)

Malouf, N M; Colagiuri, S

1995-06-01

The objective was to study the effect of three common takeaway meals on recommended healthy diets. New South Wales Department of Health recommended diets of 5020, 6275, 9205 and 12,540 kilojoules were used. An evening meal from each of these diets was substituted with one of three common fast food chain takeaway meals 1, 2, 3 and 5 times per week. The 3 takeaway meals were from McDonalds, Pizza Hut and Kentucky Fried Chicken. The effects of each of these meals on average daily kilojoule, fibre, fat, P/S ratio, protein and carbohydrate intakes were assessed. The takeaway meals were high in fat and kilojoules and low in fibre and therefore contravened the Dietary Guidelines for Australians. Addition of these meals increased average kilojoule consumption and the percentage energy contribution of fat and decreased the P/S ratio and fibre intake. The magnitude of these deleterious effects was directly proportional to the number of times the meals were included each week and inversely proportional to the energy content of the diet. The adverse effects were greatest with the McDonalds and Kentucky Fried Chicken meals. Takeaway meals may be convenient but the meals which were tested were too high in fat and kilojoules and too low in fibre to be a regular part of a balanced diet. Even one takeaway meal per week adversely affects the lower kilojoule recommended healthy diets.

THE CONCENTRATION AND DISTRIBUTION OF 2,3,7,8-DIBENZO-P-DIOXINS / - FURANS IN CHICKENS

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The concentrations of 2,3,7,8-Cl substituted dibenzo-p-dioxins/-furans (PCDDs/PCDFs) were determined in the edible tissues of whole chicken fryers and compared with the values found in their abdominal fat. The values are presented both on a whole weight basis and on a lipid-adju...

Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.

Science.gov (United States)

Nieto, Gema; Martínez, Lorena; Castillo, Julian; Ros, Gaspar

2017-08-01

Olive oil, hydroxytyrosol and walnut can be considered ideal Mediterranean ingredients for their high polyphenolic content and healthy properties. Three extracts of hydroxytyrosol obtained using different extraction processes (HXT 1, 2, 3) (50 ppm) were evaluated for use as antioxidants in eight different chicken sausage formulas enriched in polyunsaturated fatty acids (2.5 g 100 g -1 walnut) or using extra virgin olive oil (20 g 100 g -1 ) as fat replacer. Lipid and protein oxidation, colour, emulsion stability, and the microstructure of the resulting chicken sausages were investigated and a sensory analysis was carried out. The sausages with HXT extracts were found to decrease lipid oxidation and to lead to the loss of thiol groups compared with control sausages. Emulsion stability (capacity to hold water and fat) was greater in the sausages containing olive oil and walnut than in control sausages. In contrast, the HXT extracts produced high emulsion instability (increasing cooking losses). Sensory analysis suggested that two of the HXT extracts studied (HXT 2 and HXT 3 ) were unacceptable, while the acceptability of the other was similar to that of the control products. Sausages incorporating HXT showed different structures than control samples or sausages with olive oil, related to the composition of the emulsion. These results suggest the possibility of replacing animal fat by olive oil and walnut in order to produce healthy meat products. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Spontaneous cholangiohepatitis in broiler chickens: immunohistochemical study of Ito cells

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E Handharyani

2001-12-01

Full Text Available The function of Ito cells is expanding from a fat-storing site to a center of extracellular matrix metabolism and mediator production in the liver. Immunohistochemical reactivities of Ito cells were examined in eight livers of broiler chickens affected with spontaneous cholangiohepatitis and six chicken livers with malformation of extrahepatic biliary tracts. The livers in both groups revealed severe diffuse fibrosis. Ito cells expressing HHF35 muscle actin and desmin actively proliferated in the fibrotic foci of the all livers. The immunoreactivities of Ito cells to antibodies were enhanced compared with those in normal livers. There were no immunohistochemical differences between the Ito cells of two groups. From these findings, it was suggested that Ito cells actively proliferate and show enhanced immunoreactivities in the livers affected with cholangiohepatitis andmalformation of extrahepatic biliary tracts.

Biodiesel production from vegetable oil and waste animal fats in a pilot plant.

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Alptekin, Ertan; Canakci, Mustafa; Sanli, Huseyin

2014-11-01

In this study, corn oil as vegetable oil, chicken fat and fleshing oil as animal fats were used to produce methyl ester in a biodiesel pilot plant. The FFA level of the corn oil was below 1% while those of animal fats were too high to produce biodiesel via base catalyst. Therefore, it was needed to perform pretreatment reaction for the animal fats. For this aim, sulfuric acid was used as catalyst and methanol was used as alcohol in the pretreatment reactions. After reducing the FFA level of the animal fats to less than 1%, the transesterification reaction was completed with alkaline catalyst. Due to low FFA content of corn oil, it was directly subjected to transesterification. Potassium hydroxide was used as catalyst and methanol was used as alcohol for transesterification reactions. The fuel properties of methyl esters produced in the biodiesel pilot plant were characterized and compared to EN 14214 and ASTM D6751 biodiesel standards. According to the results, ester yield values of animal fat methyl esters were slightly lower than that of the corn oil methyl ester (COME). The production cost of COME was higher than those of animal fat methyl esters due to being high cost biodiesel feedstock. The fuel properties of produced methyl esters were close to each other. Especially, the sulfur content and cold flow properties of the COME were lower than those of animal fat methyl esters. The measured fuel properties of all produced methyl esters met ASTM D6751 (S500) biodiesel fuel standards. Copyright © 2014 Elsevier Ltd. All rights reserved.

An extra-virgin olive oil rich in polyphenolic compounds has antioxidant effects in meat-type broiler chickens.

Science.gov (United States)

Tufarelli, Vincenzo; Laudadio, Vito; Casalino, Elisabetta

2016-04-01

The aim of this study was to extend the knowledge on the antioxidant effect of extra-virgin olive oil (EVOO) in the liver of broiler chickens not subjected to any form of insult. A total of 120 male broiler chickens (Hubbard strain) were divided into three groups and fed ad libitum with three isoenergetic diets from hatching until slaughter age (49 days) on a completely randomized design. The dietary treatments consisted of 2.5% added oil or fat from three sources as follows: diet containing sunflower oil (SFO); diet containing lard (LRD), and diet containing extra-virgin olive oil (EVOO). The activity of the main antioxidative enzymes, superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GS-Px) and glutathione S-transferase (GST), and lipid peroxidation as thiobarbituric acid-reactive substances (TBARS) content, was measured in the liver of chickens. The susceptibility to undergo lipid peroxidation was assessed by exposing liver homogenate to 30 °C or to an ascorbate/iron mixture as pro-oxidant system. Dietary oil or fat type improved significantly (P extra-virgin olive oil on liver of other experimental model other than rats and humans, could be significant for animal welfare, with consequent benefits for both producers and consumers.

The Expression of Can and Camk is Associated with Lipogenesis in the Muscle of Chicken

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Y Yang

2015-09-01

Full Text Available ABSTRACTIntramuscular fat (IMF content in chickens significantly contributes to meat quality. The main objective of this study was to assess the expression of calcineurin (CaN and Ca2+/calmodulin-dependent protein kinase (CaMK in lipogenesis in chicken muscle. Chickens were slaughtered and sampled at 4, 8, and 16 weeks of age. IMF content and the expression of CaN subunits and CaMK isoforms were measured in the thigh muscle tissue. The results showed that the IMF contents were greater at 16 weeks compared with those at 4 and 8 weeks (p<0.05. Transcription of fatty acid synthase (FAS and fatty acid translocase CD36 (FAT/CD36 mRNA significantly increased with age, from four to 16 weeks (p<0.05. The mRNA levels of CaNB and CaMK IV were significantly lower at 16 weeks than at four weeks (p<0.05, but CaMK II mRNA levels were significantly higher than at four weeks (p<0.05. In order to evaluate the role of CaMK and CaN in adipogenesis, SV cells were incubated in standard adipogenic medium for 24 h and treated with specific inhibitor of CaMK and CaN. The expressions of CCAAT/enhancer binding protein b (C/EBPb, sterol regulatory element-binding protein 1 (SREBP1,and peroxisome proliferation-activated receptor g (PPARγwere dramatically enhanced by the CsA, CaN inhibitor (p<0.05. KN93, CaMK II inhibitor, dramatically repressed the expression of those lipogenic gene (p<0.05. These results indicated that CaN and CaMK had different effects on adipogenesis in the muscle of chickens.

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets.

Science.gov (United States)

Gonçalves Albuquerque, Tânia; Oliveira, M Beatriz P P; Sanches-Silva, Ana; Cristina Bento, Ana; Costa, Helena S

2016-06-15

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.

Electrical Impedance Spectroscopic Studies on Broiler Chicken Tissue Suitable for the Development of Practical Phantoms in Multifrequency EIT

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Tushar Kanti Bera

2011-06-01

Full Text Available Phantoms are essential for assessing the system performance in Electrical Impedance Tomography (EIT. Saline phantoms with insulator inhomogeneity fail to mimic the physiological structure of real body tissue in several aspects. Saline or any other salt solutions are purely resistive and hence studying multifrequency EIT systems cannot be assessed with saline phantoms because the response of the purely resistive materials do not change over frequency. Animal tissues show a variable response over a wide band of signal frequency due to their complex physiological and physiochemical structures and hence they can suitably be used as bathing medium and inhomogeneity in the phantoms of multifrequency EIT system. An efficient assessment of a multifrequency EIT system with real tissue phantom needs a prior knowledge of the impedance profile of the bathing medium as well as the inhomogeneity. In this direction Electrical Impedance Spectroscopy (EIS of broiler chicken muscle tissue paste and broiler chicken fat tissue is conducted from 10 Hz to 2 MHz using an impedance analyzer and their impedance profiles are thoroughly studied. Results show that the broiler chicken muscle tissue paste is less resistive than the fat tissue and hence it can be successfully used as the bathing medium of the phantoms for resistivity imaging in multifrequency EIT. Fat tissue is found more resistive than the muscle tissue which makes it more suitable for the inhomogeneity in phantoms of resistivity imaging study. doi:10.5617/jeb.174 J Electr Bioimp, vol. 2, pp. 48-63, 2011

Effect of gamma irradiation on microbial load, chemical and sensory properties of chicken kabab and sausage; as prepared chilled meals

International Nuclear Information System (INIS)

Al-Bachir, M.

2009-05-01

Chicken kabab and sausage were treated with 0, 2, 4 or 6 kGy doses of gamma irradiation in a 60 CO package irradiator. Treated and untreated samples were kept in a refrigerator (1-4 degree centigrade). Microbiological, chemical and sensory characteristics of chicken kabab and sausage were evaluated at 0, 1, 2, 3, 4, and 5 months of storage. Proximate composition and sensory evaluation of the chicken kabab and sausage were also investigated, but only immediately after treatment. Irradiation did not influence the major constituents of chicken kabab and sausage (moisture, protein and fats). Gamma irradiation decreased the microbial load and increased the shelf-life of chicken kabab and sausage. The dose needed to decrease by 1 log cfu/g (D 1 0 value) of Salmonella spp and E coli. numbers were 213 and 400 Gy in chicken kabab, while 345 and 250 Gy in chicken sausage, respectively. The chemical parameters, total acidity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS), which were chosen as the indices of freshness, were all well within the acceptable limit for up to 5 months for chicken kabab and sausage treated with 4 and 6 kGy. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples. (author)

Identification of differentially expressed genes in chickens differing in muscle glycogen content and meat quality

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Marthey Sylvain

2011-02-01

Full Text Available Abstract Background The processing ability of poultry meat is highly related to its ultimate pH, the latter being mainly determined by the amount of glycogen in the muscle at death. The genetic determinism of glycogen and related meat quality traits has been established in the chicken but the molecular mechanisms involved in variations in these traits remain to be fully described. In this study, Chicken Genome Arrays (20 K were used to compare muscle gene expression profiles of chickens from Fat (F and Lean (L lines that exhibited high and low muscle glycogen content, respectively, and of individuals exhibiting extremely high (G+ or low (G- muscle glycogen content originating from the F2 cross between the Fat and Lean lines. Real-time RT-PCR was subsequently performed to validate the differential expression of genes either selected from the microarray analysis or whose function in regulating glycogen metabolism was well known. Results Among the genes found to be expressed in chicken P. major muscle, 197 and 254 transcripts appeared to be differentially expressed on microarrays for the F vs. L and the G+ vs. G- comparisons, respectively. Some involved particularly in lipid and carbohydrate metabolism were selected for further validation studies by real-time RT-PCR. We confirmed that, as in mammals, the down-regulation of CEBPB and RGS2 coincides with a decrease in peripheral adiposity in the chicken, but these genes are also suggested to affect muscle glycogen turnover through their role in the cAMP-dependent signalling pathway. Several other genes were suggested to have roles in the regulation of glycogen storage in chicken muscle. PDK4 may act as a glycogen sensor in muscle, UGDH may compete for glycogen synthesis by using UDP-glucose for glucoronidation, and PRKAB1, PRKAG2, and PHKD may impact on glycogen turnover in muscle, through AMP-activated signalling pathways. Conclusions This study is the first stage in the understanding of molecular

Multicenter validation of PCR-based method for detection of Salmonella in chicken and pig samples

DEFF Research Database (Denmark)

Malorny, B.; Cook, N.; D'Agostino, M.

2004-01-01

As part of a standardization project, an interlaboratory trial including 15 laboratories from 13 European countries was conducted to evaluate the performance of a noproprietary polymerase chain reaction (PCR)-based method for the detection of Salmonella on artificially contaminated chicken rinse...... or positive. Outlier results caused, for example, by gross departures from the experimental protocol, were omitted from the analysis. For both the chicken rinse and the pig swab samples, the diagnostic sensitivity was 100%, with 100% accordance (repeatability) and concordance (reproducibility). The diagnostic...... specificity was 80.1% (with 85.7% accordance and 67.5% concordance) for chicken rinse, and 91.7% (with 100% accordance and 83.3% concordance) for pig swab. Thus, the interlaboratory variation due to personnel, reagents, thermal cyclers, etc., did not affect the performance of the method, which...

Production of crispy bread snacks containing chicken meat and chicken meat powder

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HULYA CAKMAK

Full Text Available ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

The use of 2-dodecylcylobutanone for the identification of irradiated chicken meat and eggs

International Nuclear Information System (INIS)

Stevenson, M.H.; Crone, A.V.J.; Hamilton, J.T.G.; McMurray, C.H.

1993-01-01

A procedure has been developed for the detection of 2-alkylcyclobutones which are useful markers for the identification of irradiated chicken meat and liquid whole egg. The compounds appear to be specific for irradiation since they are not generated by cooking, packing in vacuum or CO 2 and are sufficiently stable to be detected throughout the shelf-life of these products. As the irradiation dose increases there is a linear increase in the amount of these compounds formed in chicken meat and so the method has potenetial for the estimation of irradiation dose. The procedure developed should be applicable for the identification of a range of foods of varying fat and fatty acid compostion. (author)

Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress.

Science.gov (United States)

Zeferino, C P; Komiyama, C M; Pelícia, V C; Fascina, V B; Aoyagi, M M; Coutinho, L L; Sartori, J R; Moura, A S A M T

2016-01-01

The objective of this study was to determine if a diet supplemented simultaneously with vitamins C and E would alleviate the negative effects of heat stress, applied between 28 and 42 days of age, on performance, carcass and meat quality traits of broiler chickens. A total of 384 male broiler chickens were assigned to a completely randomized design, with a 2×3 factorial arrangement (diet with or without vitamin supplementation and two ambient temperatures plus a pair-feeding group) and 16 replicates. Chickens were kept in thermoneutral conditions up to 28 days of age. They were then housed in groups of four per cage, in three environmentally controlled chambers: two thermoneutral (22.5 and 22.6°C) and one for heat stress (32°C). Half the chickens were fed a diet supplemented with vitamins C (257 to 288 mg/kg) and E (93 to 109 mg/kg). In the thermoneutral chambers, half of the chickens were pair-fed to heat stressed chickens, receiving each day the average feed intake recorded in the heat stress chamber in the previous day. Meat physical quality analyses were performed on the pectoralis major muscle. No ambient temperature×diet supplementation interaction effects were detected on performance, carcass, or meat quality traits. The supplemented diet resulted in lower growth performance, attributed either to a carry-over effect of the lower initial BW, or to a possible catabolic effect of vitamins C and E when supplemented simultaneously at high levels. Heat stress reduced slaughter and carcass weights, average daily gain and feed intake, and increased feed conversion. Growth performance of pair-fed chickens was similar to that of heat stressed chickens. Exposure to heat stress increased carcass and abdominal fat percentages, but reduced breast, liver and heart percentages. Pair-fed chickens showed the lowest fat percentage and their breast percentage was similar to controls. Heat stress increased meat pH and negatively affected meat color and cooking loss. In pair

Chicken fat and inorganic nitrogen source for lipase production by ...

African Journals Online (AJOL)

SAM

2014-03-19

Mar 19, 2014 ... for lipase production, the production cost was $US 518.00/million Units of lipase. Key words: ... energetics, fine chemicals and pulp and paper industries. ... for enzyme production is extremely important in dictating ... fat is waste product of poultry processing industry ... Economic Research Service,” 2013).

Immunohistochemical study of Ito cells of spontaneous cholangiohepatitis in broiler chickens

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E Handharyani

2001-12-01

Full Text Available The function of Ito cells is expanding from a fat-storing site to a center of extracellular matrix metabolism and mediator production in the liver. Immunohistochemical reactivities of Ito cells were examined in eight livers of broiler chickens affected with spontaneous cholangiohepatitis and six chicken livers with malformation of extrahepatic biliary tracts. The livers in both groups revealed severe diffuse fibrosis. Ito cells expressing HHF35 muscle actin and desmin actively proliferated in the fibrotic foci of the all livers. The immunoreactivities of Ito cells to antibodies were enhanced compared with those in normal livers. There were no immunohistochemical differences between the Ito cells of two groups. From these findings, it was suggested that Ito cells actively proliferate and show enhanced immunoreactivities in the livers affected with cholangiohepatitis and malformation of extrahepatic biliary tracts.

Simulation-based cutaneous surgical-skill training on a chicken-skin bench model in a medical undergraduate program.

Science.gov (United States)

Denadai, Rafael; Saad-Hossne, Rogério; Martinhão Souto, Luís Ricardo

2013-05-01

Because of ethical and medico-legal aspects involved in the training of cutaneous surgical skills on living patients, human cadavers and living animals, it is necessary the search for alternative and effective forms of training simulation. To propose and describe an alternative methodology for teaching and learning the principles of cutaneous surgery in a medical undergraduate program by using a chicken-skin bench model. One instructor for every four students, teaching materials on cutaneous surgical skills, chicken trunks, wings, or thighs, a rigid platform support, needled threads, needle holders, surgical blades with scalpel handles, rat-tooth tweezers, scissors, and marking pens were necessary for training simulation. A proposal for simulation-based training on incision, suture, biopsy, and on reconstruction techniques using a chicken-skin bench model distributed in several sessions and with increasing levels of difficultywas structured. Both feedback and objective evaluations always directed to individual students were also outlined. The teaching of a methodology for the principles of cutaneous surgery using a chicken-skin bench model versatile, portable, easy to assemble, and inexpensive is an alternative and complementary option to the armamentarium of methods based on other bench models described.

Influence of Dietary Fat Source on Growth Performance Responses and Carcass Traits of Broiler Chicks

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Mohammadreza Poorghasemi

2013-05-01

Full Text Available This study was conducted to determine the effects of three different fat sources and their combination on growth performance, carcass traits and intestinal measurements of broiler chickens reared to 42 d of age. Two hundred day-old male broiler chicks (Ross 308 were randomly assigned to one of five treatments with four replicates of 10 chicks based on a completely randomized design. The dietary treatments consisted of 4% added fat from three different sources and their combination as follows: T, diet containing 4% tallow; CO, diet containing 4% canola oil; SFO, diet containing 4% sunflower oil; TCO, diet containing 2% tallow+2% canola oil; TSFO, diet containing 2% tallow+2% sunflower oil. Dietary fat type affected significantly BW and gain as well as feed efficiency in birds fed the TCO diets compared with those fed the other diets. Dietary fat type also modified meat yield, resulting in a higher breast and drumstick yields in the birds fed TCO and TSFO diets, respectively. Most of internal organ relative weights and small intestine measurements were not influenced by dietary treatments, except for the abdominal fat pad weight that was lower in birds fed SFO and for small intestinal length that was influenced by fat source. Results from the current study suggested that the supplementation with a combination of vegetable and animal fat sources in broiler diet supported positively growth performance and carcass parameters.

Isolation and Probiotic Potential of Lactobacillus Salivarius and Pediococcus Pentosaceus in Specific Pathogen Free Chickens

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F Chen

Full Text Available ABSTRACT This study was conducted to isolate Lactobacillus salivarius and Pediococcus pentosaceus strains from cecal content and investigate their probiotic potential in specific pathogen free (SPF chickens. L. salivarius and P. pentosaceus strains were isolated from the cecal content of SPF chickens and identified by 16s rDNA sequence analysis by BLAST analysis at the National Center for Biotechnology Information and phylogenetic analysis using DNAStar software. In an in vivo experiment, 180 7-day-old SPF chickens were randomly assigned into three groups. Group 1 served as a control that was fed a basal diet without probiotic supplementation, and groups 2 and 3 were fed the basal diets supplemented with L. salivarius and P. pentosaceus at 2×108 CFU/g, respectively. Body weight (BW, average daily gain (ADG, feed conversion ratio (FCR, dressing percentage (DP, and the apparent digestibility of crude protein (AD-CP were calculated. We also determined meat color, fat content, shear force, water content and pH value of breast and thigh muscles; ammonia, urea nitrogen and uric acid content in plasma; fecal ammonia emission level and pH value; and Lactobacillus and Escherichia coli in ceca. Compared with the control group, L. salivarius and P. pentosaceus supplementation significantly increased BW, ADG, DP, AD-CP, fat content of meat, and the number of Lactobacillus in ceca (p<0.05, and decreased FCR, plasma ammonia content, fecal ammonia emission, and pH value and the number of E. coli in ceca (p<0.05. In the in vitro experiment, L. salivarius and P. pentosaceus treatments significantly decreased the ammonia content in medium compared with the control group without probiotic treatment (p<0.05. These results suggest that P. pentosaceus and L. salivarius strains show promising probiotic properties for improving growth, meat quality and microenvironment in chickens and decreasing ammonia content in the medium.

Application of oxidized starch in bake-only chicken nuggets.

Science.gov (United States)

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

There is a need to reduce the fat content in fried foods because of increasing health concerns from consumers. Oxidized starches have been utilized in many coating applications for their adhesion ability. However, it is not known if they perform similarly in bake-only products. This study investigated the application of oxidized starch in bake-only chicken nuggets. Oxidized starches were prepared from 7 starches and analyzed for gelatinization and pasting properties. Chicken nuggets were prepared using batter containing wheat flour, oxidized starch, salt, and leavening agents prior to steaming, oven baking, freezing, and final oven baking for sensory evaluation. All nuggets were analyzed for hardness by a textural analyzer, crispness by an acoustic sound, and sensory characteristics by a trained panel. The oxidation level used in the study did not alter the gelatinization temperature of most starches, but increased the peak pasting viscosity of both types of corn and rice starches and decreased that of tapioca and potato starches. There were slight differences in peak force and acoustic reading between some treatments; however, the differences were not consistent with starch type or amylose content. There was no difference among the treatments as well as between the control with wheat flour and the treatments partially replaced with oxidized starches in all sensory attributes of bake-only nuggets evaluated by the trained panel. There is a need to reduce the fat content in fried food, such as chicken nuggets, because of increasing childhood obesity. Oxidized starches are widely used in coating applications for their adhesion ability. This study investigated the source of oxidized starches in steam-baked coated nuggets for their textural and sensorial properties. The findings from this research will provide an understanding of the contributions of starch source and oxidation to the texture and sensory attributes of bake-only nuggets, and future directions to improve

The Behaviour of Some Vegetable-Based Materials Used as Edible Coating on Chicken Nuggets

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Osman Kılınççeker

2011-01-01

Full Text Available In this study, chicken nuggets were predusted with zein or soy protein isolate (SPI as the first coating. Next they were coated with 0.1, 0.2 or 0.3 % carboxymethylcellulose (CMC batters as the second coating, and then breaded with bread crumbs. Finally, they were fried at 190 °C for 2, 4 or 6 min. Predusting materials were found to enhance some physical, chemical and sensorial properties of nuggets after frying. In particular, using SPI was more advantageous than zein. It increased penetrometer values and sensorial scores as it decreased moisture loss. The performance values of batter materials were improved compared to the control. Also, the yield, moisture rate, penetrometer and general appearance values decreased as the frying time increased. During this period, frying loss and fat absorption increased. Results showed that the best coating process was using SPI as predusting material, 0.1 % CMC for batter, and 2 to 4 min of frying time.

Bacillus subtilis-based direct-fed microbials augment macrophage function in broiler chickens

Science.gov (United States)

The present study was conducted to evaluate the function of Bacillus subtilis-based direct-fed microbials (DFMs) on macrophage functions, i.e., nitric oxide (NO) production and phagocytosis in broiler chickens. DFMs used in this study were eight single strains designated as Bs2084, LSSAO1, 3AP4, Bs1...

Improved olefinic fat suppression in skeletal muscle DTI using a magnitude-based dixon method.

Science.gov (United States)

Burakiewicz, Jedrzej; Hooijmans, Melissa T; Webb, Andrew G; Verschuuren, Jan J G M; Niks, Erik H; Kan, Hermien E

2018-01-01

To develop a method of suppressing the multi-resonance fat signal in diffusion-weighted imaging of skeletal muscle. This is particularly important when imaging patients with muscular dystrophies, a group of diseases which cause gradual replacement of muscle tissue by fat. The signal from the olefinic fat peak at 5.3 ppm can significantly confound diffusion-tensor imaging measurements. Dixon olefinic fat suppression (DOFS), a magnitude-based chemical-shift-based method of suppressing the olefinic peak, is proposed. It is verified in vivo by performing diffusion tensor imaging (DTI)-based quantification in the lower leg of seven healthy volunteers, and compared to two previously described fat-suppression techniques in regions with and without fat contamination. In the region without fat contamination, DOFS produces similar results to existing techniques, whereas in muscle contaminated by subcutaneous fat signal moved due to the chemical shift artefact, it consistently showed significantly higher (P = 0.018) mean diffusivity (MD). Because fat presence lowers MD, this suggests improved fat suppression. DOFS offers superior fat suppression and enhances quantitative measurements in the muscle in the presence of fat. DOFS is an alternative to spectral olefinic fat suppression. Magn Reson Med 79:152-159, 2018. © 2017 International Society for Magnetic Resonance in Medicine. © 2017 International Society for Magnetic Resonance in Medicine.

Performance and carcass quality of broiler chickens fed diet containing pineapple waste meal fermented by “ragi tape”

Science.gov (United States)

Mandey, J. S.; Tulung, B.; Leke, J. R.; Sondakh, B. F. J.

2018-01-01

The study was conducted to determine the effect of pineapple waste meal fermented by “ragi tape” (FPW) in diets on the performance and carcass quality of broilers. The “ragi tape” was a traditional commercial product of yeast. Five dietary treatments containing 0, 5, 10, 15 and 20% levels of FPW with four replicates were fed to 250 broiler chickens for 42 days in a completely randomized design. Feed and water were provided ad libitum. The variables were performance parameters and carcass quality. Results showed that the performance in finisher, carcass percentage and abdominal fat percentage were significantly affected by dietary treatments. Carcass percentage and abdominal fat percentage were significantly decrease in the proportion of 20% of FPW. However, the carcass percentage in treatments R0 - R4 were still in a good category. The higher the levels of FPW the lower the abdominal fat percentage signed that FPW treatments up to 20% resulted good category of broiler carcass. Income over feed cost and broiler cost analysis in 20% FPW treatment obtained the highest income and the lowest was 0% FPW treatment. It can be concluded that FPW can be fed to broiler chickens at up to 20% level.

Simulation-based cutaneous surgical-skill training on a chicken-skin bench model in a medical undergraduate program

Directory of Open Access Journals (Sweden)

Rafael Denadai

2013-01-01

Full Text Available Background: Because of ethical and medico-legal aspects involved in the training of cutaneous surgical skills on living patients, human cadavers and living animals, it is necessary the search for alternative and effective forms of training simulation. Aims: To propose and describe an alternative methodology for teaching and learning the principles of cutaneous surgery in a medical undergraduate program by using a chicken-skin bench model. Materials and Methods: One instructor for every four students, teaching materials on cutaneous surgical skills, chicken trunks, wings, or thighs, a rigid platform support, needled threads, needle holders, surgical blades with scalpel handles, rat-tooth tweezers, scissors, and marking pens were necessary for training simulation. Results: A proposal for simulation-based training on incision, suture, biopsy, and on reconstruction techniques using a chicken-skin bench model distributed in several sessions and with increasing levels of difficultywas structured. Both feedback and objective evaluations always directed to individual students were also outlined. Conclusion: The teaching of a methodology for the principles of cutaneous surgery using a chicken-skin bench model versatile, portable, easy to assemble, and inexpensive is an alternative and complementary option to the armamentarium of methods based on other bench models described.

Growth performance and carcase quality in broiler chickens fed on bacterial protein grown on natural gas.

Science.gov (United States)

Øverland, M; Schøyen, H F; Skrede, A

2010-10-01

1. The effects of increasing concentrations (0, 40, 80 or 120 g/kg) of bacterial protein meal (BPM) and bacterial protein autolysate (BPA) grown on natural gas on growth performance and carcase quality in broiler chickens were examined. 2. Adding BPM to diets reduced feed intake and improved gain: feed from 0 to 21 d and overall to 35 d, but did not significantly affect weight gain compared to the soybean meal based control diet. 3. Increasing concentrations of BPA significantly reduced growth rate, feed intake, gain: feed, carcase weight and dressing percentage, but significantly increased carcase dry matter, fat and energy content. 4. Adding BPM to diets had no effect on viscosity of diets and jejunal digesta, and minor effects on litter quality, whereas BPA increased the viscosity of diets and jejunal digesta, improved litter quality at 21 d, but decreased litter quality at 32 d. 5. To conclude, broiler chickens performed better on a BPM product with intact proteins than on an autolysate with ruptured cell walls and a high content of free amino acids and low molecular-weight peptides.

Molecular genetic diversity and maternal origin of Chinese black-bone chicken breeds.

Science.gov (United States)

Zhu, W Q; Li, H F; Wang, J Y; Shu, J T; Zhu, C H; Song, W T; Song, C; Ji, G G; Liu, H X

2014-04-29

Chinese black-bone chickens are valued for the medicinal properties of their meat in traditional Chinese medicine. We investigated the genetic diversity and systematic evolution of Chinese black-bone chicken breeds. We sequenced the DNA of 520 bp of the mitochondrial cyt b gene of nine Chinese black-bone chicken breeds, including Silky chicken, Jinhu black-bone chicken, Jiangshan black-bone chicken, Yugan black-bone chicken, Wumeng black-bone chicken, Muchuan black-bone chicken, Xingwen black-bone chicken, Dehua black-bone chicken, and Yanjin black-bone chicken. We found 13 haplotypes. Haplotype and nucleotide diversity of the nine black-bone chicken breeds ranged from 0 to 0.78571 and 0.00081 to 0.00399, respectively. Genetic diversity was the richest in Jinhu black-bone chickens and the lowest in Yanjin black-bone chickens. Analysis of phylogenetic trees for all birds constructed based on hyplotypes indicated that the maternal origin of black-bone chickens is predominantly from three subspecies of red jungle fowl. These results provide basic data useful for protection of black-bone chickens and help determine the origin of domestic chickens.

Pathogenicity of Shigella in chickens.

Science.gov (United States)

Shi, Run; Yang, Xia; Chen, Lu; Chang, Hong-tao; Liu, Hong-ying; Zhao, Jun; Wang, Xin-wei; Wang, Chuan-qing

2014-01-01

Shigellosis in chickens was first reported in 2004. This study aimed to determine the pathogenicity of Shigella in chickens and the possibility of cross-infection between humans and chickens. The pathogenicity of Shigella in chickens was examined via infection of three-day-old SPF chickens with Shigella strain ZD02 isolated from a human patient. The virulence and invasiveness were examined by infection of the chicken intestines and primary chicken intestinal epithelial cells. The results showed Shigella can cause death via intraperitoneal injection in SPF chickens, but only induce depression via crop injection. Immunohistochemistry and transmission electron microscopy revealed the Shigella can invade the intestinal epithelia. Immunohistochemistry of the primary chicken intestinal epithelial cells infected with Shigella showed the bacteria were internalized into the epithelial cells. Electron microscopy also confirmed that Shigella invaded primary chicken intestinal epithelia and was encapsulated by phagosome-like membranes. Our data demonstrate that Shigella can invade primary chicken intestinal epithelial cells in vitro and chicken intestinal mucosa in vivo, resulting in pathogenicity and even death. The findings suggest Shigella isolated from human or chicken share similar pathogenicity as well as the possibility of human-poultry cross-infection, which is of public health significance.

Quantity and functionality of protein fractions in chicken breast fillets affected by white striping.

Science.gov (United States)

Mudalal, S; Babini, E; Cavani, C; Petracci, M

2014-08-01

Recently, white striations parallel to muscle fibers direction have been observed on the surface of chicken breast, which could be ascribed to intensive growth selection. The aim of this study was to evaluate the effect of white striping on chemical composition with special emphasis on myofibrillar and sarcoplasmic protein fractions that are relevant to the processing features of chicken breast meat. During this study, a total of 12 pectoralis major muscles from both normal and white striped fillets were used to evaluate chemical composition, protein solubility (sarcoplasmic, myofibrillar, and total protein solubility), protein quantity (sarcoplasmic, myofibrillar, and stromal proteins), water holding capacity, and protein profile by SDS-PAGE analysis. White-striped fillets exhibited a higher percentage of moisture (75.4 vs. 73.8%; P cooking loss (33.7 vs. 27.4%; P chicken breast meat with white striping defect had different chemical composition (more fat and less protein) and protein quality and quantity (low content of myofibrillar proteins and high content of stromal proteins) with respect to normal meat. Furthermore, white striped fillets had lower protein functionality (higher cooking loss). All the former changes indicate that white striping has great impact on quality characteristics of chicken breast meat. © Poultry Science Association Inc.

Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques

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Nina Naquiah, A. N.

2016-06-01

Full Text Available A study was carried out to compare partial acylglycerols of lard with those of chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS and Elemental Analysis–Isotope Ratio Mass Spectrometry (EA-IRMS. Mono- (MAG and di-(DAG acylglycerols of animal fats were prepared according to a chemical glycerolysis method and isolated using column chromatography. The fatty acid composition and δ13C carbon isotope ratio of MAG and DAG derived from individual animal fat were determined separately to establish their identity characteristics. The results showed that the δ13C values of MAG and DAG of lard were significantly different from those of MAG and DAG derived from chicken fat, beef fat and mutton fat. According to the loading plots based on a principle component analysis (PCA, fatty acids namely stearic, oleic and linoleic were the most discriminating parameters to distinctly identify MAG and DAG derived from different animal fats. This demonstrated that the EA-IRMS and the PCA of fatty acid data have considerable potential for discriminating MAG and DAG derived from lard from other animal fats for Halal authentication purposes.Se realizó un estudio para comparar acilgliceroles parciales de la manteca de cerdo con las de grasa de pollo, grasa de vacuno y grasa de cordero utilizando cromatografía de gases-espectrometría de masas (GC-MS y análisis elemental de Isótopos-Espectrometría de Masas (EA-IRMS. Los mono- (MAG y di- (DAG acilgliceroles de grasas animales se prepararon mediante un método de glicerolisis química y se aislaron mediante cromatografía en columna. La composición de ácidos grasos y la relación isotópica de carbono δ13C de los MAG y DAG de las grasas de animales se determinan por separado para establecer sus características de identidad. Los resultados mostraron que los valores de δ13C de MAG y DAG de la manteca de cerdo fue significativamente diferente de los de MAG y DAG derivados de grasa

Enteric disease in broiler chickens following experimental infection with chicken parvovirus

Science.gov (United States)

Day-old broiler chickens were inoculated orally with the chicken parvovirus strain, chicken parvovirus-P1. In four independent experiments, characteristic clinical signs of enteric disease including watery, mustard color diarrhea and growth retardation were observed following infection. The virus wa...

CHEMICAL COMPOSITION OF MUSCLE AFTER POLLEN APPLICATION IN NUTRITION OF BROILER CHICKENS

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Vladimíra Kňazovická

2012-04-01

Full Text Available Normal 0 21 false false false SK X-NONE X-NONE Principle purpose of this study was to monitor the chemical composition of breast and thigh muscular part of chickens of hybrid combination Ross 308 and to verify the differences due to use of pollen extract in feed mixture at a dose of 400 and 800 mg.kg-1 during the feeding of 42 days. We did not find significant differences (P≥0.05 in followed chemical compounds of thigh muscle with the skin and subcutaneous fat between the groups with and without application of pollen extract: in contents of water (68.49-70.12 g.100g-1, protein (18.82-18.98 g.100g-1, fat (9.96-11.53 g.100g-1 and in energy value (692.20-752.36 kJ.100g-1. Significant differences (P≤0.05 were found only in protein content of breast muscle between the control group (23.96 g.100g-1 and experimental group I (23.28 g.100g-1. Values of water content (73.97-74.32 g.100g-1, fat content (1.07-1.40 g.100g-1 and energy (441.65-446.64 kJ.100g-1 in breast muscle between the evaluated groups were balanced (P≥0.05. The results show that pollen extract at the concentration used in feed mixture did not effect basic chemical composition of the most valuable parts of the chicken Ross 308 carcass and we can apply it in their nutrition. Application at a dose of 800 mg.kg-1 seems to be more positive.doi:10.5219/190

Sodium, saturated fat, and trans fat content per 1,000 kilocalories: temporal trends in fast-food restaurants, United States, 2000-2013.

Science.gov (United States)

Urban, Lorien E; Roberts, Susan B; Fierstein, Jamie L; Gary, Christine E; Lichtenstein, Alice H

2014-12-31

Intakes of sodium, saturated fat, and trans fat remain high despite recommendations to limit these nutrients for cardiometabolic risk reduction. A major contributor to intake of these nutrients is foods prepared outside the home, particularly from fast-food restaurants. We analyzed the nutrient content of frequently ordered items from 3 US national fast-food chains: fried potatoes (large French fries), cheeseburgers (2-oz and 4-oz), and a grilled chicken sandwich. We used an archival website to obtain data on sodium, saturated fat, and trans fat content for these items from 2000 through 2013. The amount of each nutrient per 1,000 kcal was calculated to determine whether there were trends in product reformulation. Sodium content per 1,000 kcal differed widely among the 3 chains by food item, precluding generalizations across chains. During the 14-year period, sodium content per 1,000 kcal for large French fries remained high for all 3 chains, although the range narrowed from 316-2,000 mg per 1,000 kcal in 2000 to 700-1,420 mg per 1,000 kcal in 2013. Among the items assessed, cheeseburgers were the main contributor of saturated fat, and there was little change in content per 1,000 kcal for this item during the 14-year period. In contrast, there was a sharp decline in saturated and trans fat content of large French fries per 1,000 kcal. Post-2009, the major contributor of trans fat per 1,000 kcal was cheeseburgers; trans fat content of this item remained stable during the 14-year period. With the exception of French fries, little evidence was found during the 14-year period of product reformulation by restaurants to become more consistent with dietary guidance to reduce intakes of sodium and saturated fat.

A Parameter Estimation Method for Nonlinear Systems Based on Improved Boundary Chicken Swarm Optimization

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Shaolong Chen

2016-01-01

Full Text Available Parameter estimation is an important problem in nonlinear system modeling and control. Through constructing an appropriate fitness function, parameter estimation of system could be converted to a multidimensional parameter optimization problem. As a novel swarm intelligence algorithm, chicken swarm optimization (CSO has attracted much attention owing to its good global convergence and robustness. In this paper, a method based on improved boundary chicken swarm optimization (IBCSO is proposed for parameter estimation of nonlinear systems, demonstrated and tested by Lorenz system and a coupling motor system. Furthermore, we have analyzed the influence of time series on the estimation accuracy. Computer simulation results show it is feasible and with desirable performance for parameter estimation of nonlinear systems.

Diet density during the first week of life: Effects on energy and nitrogen balance characteristics of broiler chickens.

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Lamot, D M; Sapkota, D; Wijtten, P J A; van den Anker, I; Heetkamp, M J W; Kemp, B; van den Brand, H

2017-07-01

This study aimed to determine effects of diet density on growth performance, energy balance, and nitrogen (N) balance characteristics of broiler chickens during the first wk of life. Effects of diet density were studied using a dose-response design consisting of 5 dietary fat levels (3.5, 7.0, 10.5, 14.0, and 17.5%). The relative difference in dietary energy level was used to increase amino acid levels, mineral levels, and the premix inclusion level at the same ratio. Chickens were housed in open-circuit climate respiration chambers from d 0 to 7 after hatch. Body weight was measured on d 0 and 7, whereas feed intake was determined daily. For calculation of energy balances, O2 and CO2 exchange were measured continuously and all excreta from d 0 to 7 was collected and analyzed at d 7. Average daily gain (ADG) and average daily feed intake (ADFI) decreased linearly (P = 0.047 and P density. Gross energy (GE) intake and metabolizable energy (ME) intake were not affected by diet density, but the ratio between ME and GE intake decreased linearly with increasing diet density (P = 0.006). Fat, N, and GE efficiencies (expressed as gain per unit of nutrient intake), heat production, and respiratory exchange ratio (CO2 to O2 ratio) decreased linearly (P density increased. Energy retention, N intake, and N retention were not affected by diet density. We conclude that a higher diet density in the first wk of life of broiler chickens did not affect protein and fat retention, whereas the ME to GE ratio decreased linearly with increased diet density. This suggests that diet density appears to affect digestibility rather than utilization of nutrients. © 2017 Poultry Science Association Inc.

Chicken Picadillo

Science.gov (United States)

... this page: https://medlineplus.gov/recipe/chickenpicadillo.html Chicken Picadillo To use the sharing features on this ... together on a busy weeknight Ingredients 1 pound chicken breast, boneless, skinless, cut into thin strips 2 ...

Chicken Stew

Science.gov (United States)

... this page: https://medlineplus.gov/recipe/chickenstew.html Chicken Stew To use the sharing features on this ... leftovers for lunch the next day! Ingredients 8 chicken pieces (breasts or legs) 1 cup water 2 ...

Formation of trans fats during food preparation.

Science.gov (United States)

Przybylski, Oman; Aladedunye, Felix A

2012-01-01

An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180o C and 200o C, while stir-fried chicken was prepared at 200o C and 275o C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. Minimal changes were observed in the amount of trans fats during baking. Application of extreme temperatures during baking, which caused carbonization of the outer layer of products, yielded an insignificant increase in the amount of trans isomers. As with baking, stir-frying did not result in significant isomerization of the fatty acids, even when the oil was heated to 275o C and smoking heavily before the food was placed in it. Irrespective of the cooking procedure, linolenic acid was the most prone to isomerization with the highest amount of trans isomers formation. Baking and stir-frying at normal and/or extreme temperatures do not significantly affect the amounts of trans fats. Likewise, heating oil to the smoking point during stir-frying may decrease the amount of polyunsaturated fatty acids because of oxidative degradation.

Effects of soy-lecithin, soy-oil and tallow on performance and expression of SREBP-1 gene in broiler chickens

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Partov Mahmoodi

2016-04-01

Full Text Available Introduction Using vegetable oils and animal fats in poultry diets have beneficial effects for poultry production. They often have higher biological value than expected, increasing dietary metabolizable energy, which usually results in higher growth rates and better feed efficiency. Sterol-regulatory element binding proteins (SREBPs play a key role in transcriptional regulation of cholesterol metabolism in response to cholesterol levels in the cell. This study was carried out to evaluate the effects of soy-lecithin, soy-oil and tallow on performance and expression of SREBP-1 gene in the liver of broiler chickens. Materials and methods A total of 768 male broiler chickens (Ross 308 strain were used in a completely randomized design as a 3 × 4 factorial arrangement with 4 replicates and 16 chicks per each. Broiler chickens were fed with three types of fat (soy-lecithin, soy-oil and or tallow and four levels of fat (0, 1, 2, and 3 from day 1 to day 42. Experimental diets were formulated to be isocaloric and isonitrogenous. At 42 d, liver samples of birds washed with normal saline, put into the liquid nitrogen tank and transferred to -80°C freezer. Relative real-time polymerase chain reaction (RT-PCR was performed to assess HSP70 gene expression in the heart and liver of broiler chickens. Total RNAs were extracted from the homogenised tissues using high pure RNA isolation kit (Roche, Basel, Switzerland. RNA concentration was assayed by spectrophotometer nano-drop (MD-1000 in wavelength of 260/280 nm. Synthesis of cDNA was done by gene PAK RT universal kit (Fermentas, Hanover, MD, USA, with reverse specific primer and hexanucleotide random primer. Genotype and sequence of the primers of B-actin and SREBP-1 was collected from the National Center for Biotechnology Information (Bethesda, MD, USA. Then, specific primers were designed by primer-5 software and examined by BLAST for checking the specificity of primers. Synthesis of the primers was done by

Relation between selected nutrients in the chicken meat depending on phytogenic feed additives

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Mária Angelovičová

2016-05-01

Full Text Available The aim of study was to evaluate the relation between selected nutrients in the breast and thigh muscles after the application of different phytogenic additives in the diet of broiler chickens and between same indicators of meat disregarding additive and parts of carcass, from which muscles originate. We realized an in vivo experiment on the Zámostie Company poultry test station with deep litter breeding system. The experiment included 100 pcs of one-day-old hybrid chickens Cobb 500 divided into 2 groups (n = 50: the 1st experimental group with an application of feed additive from chestnut tree and lemon fruit extracts and the 2nd experimental group with an application of feed additive from citrus fruits extract. We used a cereal and soybean basal diet and we divided the fattening period into four phases: starter (1 - 10 days, grower I (11 - 20 days, grower II (21 - 28 days and finisher (29 - 42 days. We applied a powder form feed mixtures. Nutritive value of feed mixtures was the same in each experimental group during the whole experiment and in accordance with the physiological needs of broiler chickens. We fed the 1st experimental group with a basal diet enriched by feed additive from chestnut tree and lemon fruit extracts (50 g/100 kg. As for the 2nd experimental group, we applied feed additive from citrus fruits extracts through the drinking water (100 mL/100 L. In the 2nd part of our experiment, we compared results obtained from two experimental groups with other four groups of diet. We applied other phytogenic additives to these four groups and we did not take into account the origin of the meat sample. We measured indicators of the chemical composition of protein, fat, water and cholesterol on a sample (50 g of breast and thigh muscle without skin by the method of FT IR by use of the apparatus Nicolet 6700. Detected relations between nutrients of breast and thigh muscles were defined by correlation coefficient of -0.6 ≤ r ≥ +0

ANALISIS POSITIONING RESTORAN CEPAT SAJI WARALABA FRIED CHICKEN DI BANJARMASIN BERDASARKAN PERSEPSI KONSUMEN (Studi Pada KFC Duta Mall, Texas Fried Chicken Duta Mall,AW Duta Mall Dan California Fried Chicken Rs Ulin Banjarmasin

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Prihatini Ade Mayvita

2016-04-01

Full Text Available During  the  last  14  years,  the  growth  rate  of  fried  chicken  franchise  with  the concept of fast food restaurants in Banjarmasin is 12% per year. It is characterized by large number of outlets/stores of fried chicken franchise in Banjarmasin city as many as 10 outlets. Most of the existing outlets are in Duta Mall Banjarmasin.  This study aims to identify and analyze the competitive position of fried-chicken fast-food franchise restaurants based on the consumers’ perceptions (Study on KFC,  Texas  Fried  Chicken, AW  Duta  Mall  and  CFC  RS  Ulin  Banjarmasin. Perceptions formulated are based on the assessment of marketing mix, which consists of services, physical condition, Product, promotion, personal traits, Price, means of support, distribution and location. 100 respondents are taken as samples in this study, i.e. respondents who have eaten in the fourth Fried Chicken fast food franchise using the technique of non proportional stratified random sampling. Meanwhile, the technique of data analysis uses Multi Dimensional Scaling (MDS. The findings from the analysis using Multi Dimensional Scaling (MDS show inequality  positions  of  Fried  Chicken  franchise  restaurants,  Kentucky  Fried Chicken,  Texas  Chicken,  AW  and  California  Fried  Chicken,  based  on  their consumers’  perceptions:  1.  KFC  is  a  fried  chicken  franchise  restaurant  that has superiority over the ease in getting information for organizing parties, the rooms’ capacities, the frequency of advertisements, employee skills, appropriate Products with Prices. In addition, KFC also has special superiority over different/ unique fried chicken taste and more outlets than other fried chicken franchise restaurants; 2. Texas Fried chicken has superiority over the speed of Customer service,  cleanliness  of  the  room,  the  Product  pakaging  which  is  favorable  to consumers,  direct  gifts, �

Hepatic fat quantification using the two-point Dixon method and fat color maps based on non-alcoholic fatty liver disease activity score.

Science.gov (United States)

Hayashi, Tatsuya; Saitoh, Satoshi; Takahashi, Junji; Tsuji, Yoshinori; Ikeda, Kenji; Kobayashi, Masahiro; Kawamura, Yusuke; Fujii, Takeshi; Inoue, Masafumi; Miyati, Tosiaki; Kumada, Hiromitsu

2017-04-01

The two-point Dixon method for magnetic resonance imaging (MRI) is commonly used to non-invasively measure fat deposition in the liver. The aim of the present study was to assess the usefulness of MRI-fat fraction (MRI-FF) using the two-point Dixon method based on the non-alcoholic fatty liver disease activity score. This retrospective study included 106 patients who underwent liver MRI and MR spectroscopy, and 201 patients who underwent liver MRI and histological assessment. The relationship between MRI-FF and MR spectroscopy-fat fraction was used to estimate the corrected MRI-FF for hepatic multi-peaks of fat. Then, a color FF map was generated with the corrected MRI-FF based on the non-alcoholic fatty liver disease activity score. We defined FF variability as the standard deviation of FF in regions of interest. Uniformity of hepatic fat was visually graded on a three-point scale using both gray-scale and color FF maps. Confounding effects of histology (iron, inflammation and fibrosis) on corrected MRI-FF were assessed by multiple linear regression. The linear correlations between MRI-FF and MR spectroscopy-fat fraction, and between corrected MRI-FF and histological steatosis were strong (R 2  = 0.90 and R 2  = 0.88, respectively). Liver fat variability significantly increased with visual fat uniformity grade using both of the maps (ρ = 0.67-0.69, both P Hepatic iron, inflammation and fibrosis had no significant confounding effects on the corrected MRI-FF (all P > 0.05). The two-point Dixon method and the gray-scale or color FF maps based on the non-alcoholic fatty liver disease activity score were useful for fat quantification in the liver of patients without severe iron deposition. © 2016 The Japan Society of Hepatology.

Carcass characteristics, physical property and chemical composition of Naked-Neck and Thai indigenous chickens muscles reared under backyard production systems

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Songsang, A.

2007-03-01

Full Text Available The objective of this study was to obtain basic knowledge regarding carcass characteristics, physical property and chemical composition of the muscle meat of Naked-Neck and indigenous chickens reared underthe backyard production systems. Ninety heads each of Naked-Neck and indigenous chickens of both sexes at 1.3, 1.5 and 1.8 kg of live weight were used in the study. From this study, there were no significant differences (P>0.05 in the chilled carcass percentage between the two breeds and two sexes. The Naked-Neckchickens had lower breast (Pectoralis major, fillet (Pectoralis minor (P0.05 in drip loss and cooking loss values. The shear value of cooked breast and thigh muscles of Naked-Neck chickens was significantly lower (P0.05, redness (a* (P0.05 in moisture, protein, fat and ash contents. The Naked-Neck chicken contained higher (P0.05 between breeds in soluble collagen percentage of both types of muscles. For the fatty acid composition ofNaked-Neck and indigenous chickens, both breast and thigh muscles contained more saturated fatty acids than unsaturated fatty acids.

Maternal genealogical patterns of chicken breeds sampled in Europe.

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Lyimo, C M; Weigend, A; Msoffe, P L; Hocking, P M; Simianer, H; Weigend, S

2015-08-01

The aim of this study was to investigate the maternal genealogical pattern of chicken breeds sampled in Europe. Sequence polymorphisms of 1256 chickens of the hypervariable region (D-loop) of mitochondrial DNA (mtDNA) were used. Median-joining networks were constructed to establish evolutionary relationships among mtDNA haplotypes of chickens, which included a wide range of breeds with different origin and history. Chicken breeds which have had their roots in Europe for more than 3000 years were categorized by their founding regions, encompassing Mediterranean type, East European type and Northwest European type. Breeds which were introduced to Europe from Asia since the mid-19th century were classified as Asian type, and breeds based on crossbreeding between Asian breeds and European breeds were classified as Intermediate type. The last group, Game birds, included fighting birds from Asia. The classification of mtDNA haplotypes was based on Liu et al.'s (2006) nomenclature. Haplogroup E was the predominant clade among the European chicken breeds. The results showed, on average, the highest number of haplotypes, highest haplotype diversity, and highest nucleotide diversity for Asian type breeds, followed by Intermediate type chickens. East European and Northwest European breeds had lower haplotype and nucleotide diversity compared to Mediterranean, Intermediate, Game and Asian type breeds. Results of our study support earlier findings that chicken breeds sampled in Europe have their roots in the Indian subcontinent and East Asia. This is consistent with historical and archaeological evidence of chicken migration routes to Europe. © 2015 Stichting International Foundation for Animal Genetics.

Identification of irradiated chicken

International Nuclear Information System (INIS)

Spiegelberg, A.; Heide, L.; Boegl, K.W.

1990-01-01

Frozen chicken and chicken parts were irradiated at a dose of 5 kGy with Co-60. The irradiated chicken and chicken parts were identified by determination of three radiation-induced hydrocarbons from the lipid fraction. Isolation was carried out by high-vacuum distillation with a cold-finger apparatus. The detection of the hydrocarbons was possible in all irradiated samples by gaschromatography/mass spectrometry. (orig.) [de

Effects of increasing dietary concentrations of specific structured triacylglycerides on performance and nitrogen and energy metabolism in broiler chickens

DEFF Research Database (Denmark)

Zheng, C.T.; Jørgensen, Henning; Høy, Carl-Erik

2006-01-01

treatments as two series of 40 chicks: a basal diet with graded levels of STG of 0, 20, 40, 60 and 80 g/kg diet at the expense of rapeseed oil were fed to the chickens in groups of four. At 12d of age the chickens were placed pair-wise in metabolism cages. The grower period (d 13-36) was divided into four...... effect on digestibility of STG. Weight of small intestine and colon decreased with increasing inclusion of STG. 4. Utilisation of dietary protein relative to intake increased while that of retained fat tended to decrease resulting in a decreased utilisation of metabolisable energy (RE/ME) in birds...

Effect of Feeding Low-Oil Ddgs to Laying Hens and Broiler Chickens on Performance and Egg Yolk and Skin Pigmentation

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A Cortes-Cuevas

2015-06-01

Full Text Available Two experiments were conducted to evaluate the nutritional quality of two sources of low-oil distiller's dried grains with solubles (DDGS and their pigmenting ability for broiler chicken skin and egg yolks. In Experiment 1, 360 Bovan-White hens between 69 and 77 weeks of age were randomly assigned to five dietary treatments with 6 replicates of 12 hens each. In Experiment 2, 375 Ross 308 broiler chickens were randomly assigned to five treatments with three replicates of 25 birds each. The chickens were fed the experimental diets from one to 42 d of age. In both experiments, treatments consisted of a basal diet with no DDGS, and diets with 6% or 12% inclusion of DDGS from two sources. In Experiment 1, no significant differences in performance were detected among treatments (p> 0.05. Egg yolk pigmentation, according to CR-400 Minolta Colorimeter redness (a and yellowness (b, linearly increased (p0.05 were detected among treatments in growth performance, carcass yield, or abdominal fat at 42 d of age. Yellowness linearly increased (p<0.05 in the skin and abdominal fat of the birds that consumed diets with DDGS. The results of the current study indicate that feeding two sources of low-oil DDGS to broiler chicks or laying hens does not negatively affect egg production or growth performance while improves egg yolk and skin yellowness.

Chicken and Food Poisoning

Science.gov (United States)

... this? Submit What's this? Submit Button Past Emails Chicken and Food Poisoning Language: English (US) Español (Spanish) ... on Facebook Tweet Share Compartir Americans eat more chicken every year than any other meat. Chicken can ...

Proximate Composition, and -Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken

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Samooel Jung

2015-12-01

Full Text Available This study investigated the proximate composition and l-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as l-carnitine and betaine in meat. In addition, the relevance of gender (male and female and meat type (breast and thigh meat was examined. A total of 595 F1 progeny (black [B], grey-brown [G], red-brown [R], white [W], and yellow-brown [Y] from 70 full-sib families were used. The moisture, protein, fat, and ash contents of the meats were significantly affected by line, gender, and meat type (p<0.05. The males in line G and females in line B showed the highest protein and the lowest fat content of the meats. l-carnitine and betaine content showed effects of meat type, line, and gender (p<0.05. The highest l-carnitine content was found in breast and thigh meats from line Y in both genders. The breast meat from line G and the thigh meat from line R had the highest betaine content in males. The female breast and thigh meats showed the highest betaine content in line R. These data could be valuable for establishing selection strategies for developing highly nutritious chicken meat breeds in Korea.

The Effect of Egg Yolk Chicken Utilization In Fat Liquoring Process to Tensile Strength, Elongation at Break, Water Absorption and Shank Skin Leather Stitch Tear Strength of Combination Tanning (Chrome – Tannine

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Mustakim Mustakim

2012-02-01

Full Text Available The aim of this research were to examine level of egg yolk chicken utilization that effective in fat liquoring process to tensile strength, elongation at break, watter absorptin and stitchtear strength of combination tann (Chrome – tannine of shank skin. The material used were fresh shank skin which seven week old, fresh egg with prserved for not more seven days. Data analyse used  in this study was complete randomice desaign (CRD. The research treatment was level of egg yolk utilization that are 5 % (P1, 7,5 % (P2, 10,0 % (P3 and 12,5 % (P4. Each treatment repeated four times, and the control using 6,0 % paradol HISN oil (%age calculated from the weight of wet blue. The result shown that rates of tensile strength of P1, P2, P3, P4 respectively were 67,93, 88,09, 89,31, 70,00 kg/cm2. Elongation at break by 24,5, 29,5, 30,0, 28,0 %. Watter absorption by 181,54, 146,20, 132,81, 132,56 %, and stritchtear strength by 43,00, 63,80, 69,50, 60,98 kg/cm. The utilization level of egg yolk 10 % could produce a better tensile strength and elongation at break, watter absorption and stitchtearstrength. It was suggested for used as fat liquoring agent in tanning process shsnk., skin leather. Keywords : Fat liquoring, Tensile strength, Elongation at break, Watter absorbtion,Stitchtear strength

ANALISIS POSITIONING RESTORAN CEPAT SAJI WARALABA FRIED CHICKEN DI BANJARMASIN BERDASARKAN PERSEPSI KONSUMEN (Studi Pada KFC Duta Mall, Texas Fried Chicken Duta Mall,AW Duta Mall Dan California Fried Chicken Rs Ulin Banjarmasin)

OpenAIRE

Prihatini Ade Mayvita; Ikhwan Faisal

2016-01-01

During  the  last  14  years,  the  growth  rate  of  fried  chicken  franchise  with  the concept of fast food restaurants in Banjarmasin is 12% per year. It is characterized by large number of outlets/stores of fried chicken franchise in Banjarmasin city as many as 10 outlets. Most of the existing outlets are in Duta Mall Banjarmasin.  This study aims to identify and analyze the competitive position of fried-chicken fast-food franchise restaurants based on the consumers’ perceptions (St...

Phospholipids, Dietary Supplements, and Chicken Eggs: An Inquiry-Based Exercise Using Thin-Layer Chromatography

Science.gov (United States)

Potteiger, Sara E.; Belanger, Julie M.

2015-01-01

This inquiry-based experiment is designed for organic or biochemistry undergraduate students to deduce the identity of phospholipids extracted from chicken eggs and dietary supplements. This is achieved using thin-layer chromatography (TLC) data, a series of guided questions of increasing complexity, and provided relative retention factor (Rf)…

DETECTION OF LASALOCID RESIDUES IN THE TISSUES OF BROILER CHICKENS BY A NEW SCREENING TEST TOTAL ANTIBIOTICS

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Martin Levkut, ml.

2011-04-01

Full Text Available The aim of the present study was to evaluate the microbial growth inhibition test Total antibiotics for the screening of lasalocid residues in the tissues of broiler chickens after its oral administration in medicated feed. The residues were investigated throughout the 5-day withdrawal period /WP/ and also on day 6 representing the first day following the WP. All broiler chicken tissues were positive for lasalocid. The breast muscle was positive (the presence of residues at/above the detection limit /LOD/ of method up to day 1 of the WP, the thigh muscle, gizzard, heart, skin and fat up to day 3 of the WP and the liver and kidneys up to day 4 of the WP. When evaluating the dubious results (the presence of residues just below the LOD of method, the breast muscle was suspect positive up to day 3 of the WP and the gizzard, skin and fat up to day 4 of the WP. No positive or dubious results were detected on day 5 of the WP. The LOD of Bacillus stearothermophilus var. calidolactis for maduramycin was 500 µg.l-1.doi:10.5219/140

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours.

Science.gov (United States)

Kumar, Vinay; Biswas, Ashim Kumar; Sahoo, Jhari; Chatli, Manish Kumar; Sivakumar, S

2013-12-01

The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p > 0.05), but fibers and ash contents was increased (p  0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p > 0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets.

Alteration of Hepatic Gene Expression along with the Inherited Phenotype of Acquired Fatty Liver in Chicken

Science.gov (United States)

Zhang, Yonghong; Liu, Zhen; Liu, Ranran; Wang, Jie; Zheng, Maiqing; Li, Qinghe; Cui, Huanxian; Zhao, Guiping; Wen, Jie

2018-01-01

Fatty liver is a widespread disease in chickens that causes a decrease in egg production and even death. The characteristics of the inherited phenotype of acquired fatty liver and the molecular mechanisms underlying it, however, are largely unknown. In the current study, fatty liver was induced in 3 breeds by a high-fat (HF) diet and a methionine choline-deficient (MCD) diet. The results showed that the dwarf Jingxing-Huang (JXH) chicken was more susceptible to fatty liver compared with the layer White Leghorns (WL) and local Beijing-You (BJY) breeds. In addition, it was found that the paternal fatty livers induced by HF diet in JXH chickens were inherited. Compared to birds without fatty liver in the control group, both offsprings and their sires with fatty livers in the paternal group exhibited altered hepatic gene expression profiles, including upregulation of several key genes involved in fatty acid metabolism, lipid metabolism and glucose metabolism (ACACA, FASN, SCD, ACSL5, FADS2, FABP1, APOA4 and ME1). This study uniquely revealed that acquired fatty liver in cocks can be inherited. The hepatic gene expression profiles were altered in chickens with the inherited phenotype of acquired paternal fatty liver and several genes could be candidate biomarkers. PMID:29642504

Alteration of Hepatic Gene Expression along with the Inherited Phenotype of Acquired Fatty Liver in Chicken.

Science.gov (United States)

Zhang, Yonghong; Liu, Zhen; Liu, Ranran; Wang, Jie; Zheng, Maiqing; Li, Qinghe; Cui, Huanxian; Zhao, Guiping; Wen, Jie

2018-04-08

Fatty liver is a widespread disease in chickens that causes a decrease in egg production and even death. The characteristics of the inherited phenotype of acquired fatty liver and the molecular mechanisms underlying it, however, are largely unknown. In the current study, fatty liver was induced in 3 breeds by a high-fat (HF) diet and a methionine choline-deficient (MCD) diet. The results showed that the dwarf Jingxing-Huang (JXH) chicken was more susceptible to fatty liver compared with the layer White Leghorns (WL) and local Beijing-You (BJY) breeds. In addition, it was found that the paternal fatty livers induced by HF diet in JXH chickens were inherited. Compared to birds without fatty liver in the control group, both offsprings and their sires with fatty livers in the paternal group exhibited altered hepatic gene expression profiles, including upregulation of several key genes involved in fatty acid metabolism, lipid metabolism and glucose metabolism ( ACACA , FASN , SCD , ACSL5 , FADS2 , FABP1 , APOA4 and ME1 ). This study uniquely revealed that acquired fatty liver in cocks can be inherited. The hepatic gene expression profiles were altered in chickens with the inherited phenotype of acquired paternal fatty liver and several genes could be candidate biomarkers.

Alteration of Hepatic Gene Expression along with the Inherited Phenotype of Acquired Fatty Liver in Chicken

Directory of Open Access Journals (Sweden)

Yonghong Zhang

2018-04-01

Full Text Available Fatty liver is a widespread disease in chickens that causes a decrease in egg production and even death. The characteristics of the inherited phenotype of acquired fatty liver and the molecular mechanisms underlying it, however, are largely unknown. In the current study, fatty liver was induced in 3 breeds by a high-fat (HF diet and a methionine choline-deficient (MCD diet. The results showed that the dwarf Jingxing-Huang (JXH chicken was more susceptible to fatty liver compared with the layer White Leghorns (WL and local Beijing-You (BJY breeds. In addition, it was found that the paternal fatty livers induced by HF diet in JXH chickens were inherited. Compared to birds without fatty liver in the control group, both offsprings and their sires with fatty livers in the paternal group exhibited altered hepatic gene expression profiles, including upregulation of several key genes involved in fatty acid metabolism, lipid metabolism and glucose metabolism (ACACA, FASN, SCD, ACSL5, FADS2, FABP1, APOA4 and ME1. This study uniquely revealed that acquired fatty liver in cocks can be inherited. The hepatic gene expression profiles were altered in chickens with the inherited phenotype of acquired paternal fatty liver and several genes could be candidate biomarkers.

Diagnosis of Salmonella Enteritidis Infection in Broiler Chickens ...

African Journals Online (AJOL)

Diagnosis of Salmonella Enteritidis Infection in Broiler Chickens Using Elisa. ES Soliman, E Taha, WS Abdella, C KilPatrick, AN Wise, MAA Sobieh, PG Reddy. Abstract. The program for the eradication of Salmonella Enteritidis from chickens was based on bacteriological examination of breeding flocks. There is a great need ...

“Chickens Are a Lot Smarter than I Originally Thought”: Changes in Student Attitudes to Chickens Following a Chicken Training Class

Directory of Open Access Journals (Sweden)

Susan J. Hazel

2015-08-01

Full Text Available A practical class using clicker training of chickens to apply knowledge of how animals learn and practice skills in animal training was added to an undergraduate course. Since attitudes to animals are related to their perceived intelligence, surveys of student attitudes were completed pre- and post- the practical class, to determine if (1 the practical class changed students’ attitudes to chickens and their ability to experience affective states, and (2 any changes were related to previous contact with chickens, training experience or gender. In the post- versus pre-surveys, students agreed more that chickens are easy to teach tricks to, are intelligent, and have individual personalities and disagreed more that they are difficult to train and are slow learners. Following the class, they were more likely to believe chickens experience boredom, frustration and happiness. Females rated the intelligence and ability to experience affective states in chickens more highly than males, although there were shifts in attitude in both genders. This study demonstrated shifts in attitudes following a practical class teaching clicker training in chickens. Similar practical classes may provide an effective method of teaching animal training skills and promoting more positive attitudes to animals.

Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

Science.gov (United States)

Chen, Yulian; Qiao, Yan; Xiao, Yu; Chen, Haochun; Zhao, Liang; Huang, Ming; Zhou, Guanghong

2016-01-01

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and

Multi-tissue transcriptomic study reveals the main role of liver in the chicken adaptive response to a switch in dietary energy source through the transcriptional regulation of lipogenesis

OpenAIRE

Désert , Colette; Baeza , Elisabeth; Aite , Meziane; Boutin , Morgane; Le Cam , Aurélie; Montfort , Jérôme; Houee-Bigot , M.; Blum , Yuna; Roux , Pierre-François; Hennequet-Antier , Christelle; Berri , Cécile; Metayer-Coustard , Sonia; Collin , Anne; Allais , Sophie; Le Bihan , Elisabeth

2018-01-01

The 178 microarrays are MIAME compliant and available in Gene Expression Omnibus (GEO) through GEO Series accession number GSE104042 andplatform number GPL19630.; Background: Because the cost of cereals is unstable and represents a large part of production charges for meattype chicken, there is an urge to formulate alternative diets from more cost-effective feedstuff. We have recently shown that meat-type chicken source is prone to adapt to dietary starch substitution with fat and fiber. The ...

An analysis of sodium, total fat and saturated fat contents of packaged food products advertised in Bronx-based supermarket circulars.

Science.gov (United States)

Samuel, L; Basch, C H; Ethan, D; Hammond, R; Chiazzese, K

2014-08-01

Americans' consumption of sodium, fat, and saturated fat exceed federally recommended limits for these nutrients and has been identified as a preventable leading cause of hypertension and cardiovascular disease. More than 40% of the Bronx population comprises African-Americans, who have increased risk and earlier onset of hypertension and are also genetically predisposed to salt-sensitive hypertension. This study analyzed nutrition information for packaged foods advertised in Bronx-based supermarket circulars. Federally recommended limits for sodium, saturated fat and total fat contents were used to identify foods that were high in these nutrients. The proportion of these products with respect to the total number of packaged foods was calculated. More than a third (35%) and almost a quarter (24%) of the 898 advertised packaged foods were high in saturated fat and sodium respectively. Such foods predominantly included processed meat and fish products, fast foods, meals, entrees and side dishes. Dairy and egg products were the greatest contributors of high saturated fat. Pork and beef products, fast foods, meals, entrees and side dishes had the highest median values for sodium, total fat and saturated fat content. The high proportion of packaged foods that are high in sodium and/or saturated fat promoted through supermarket circulars highlights the need for nutrition education among consumers as well as collaborative public health measures by the food industry, community and government agencies to reduce the amounts of sodium and saturated fat in these products and limit the promotion of foods that are high in these nutrients.

7 CFR 65.120 - Chicken.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Chicken. 65.120 Section 65.120 Agriculture Regulations..., PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS, PEANUTS, AND GINSENG General Provisions Definitions § 65.120 Chicken. Chicken has the meaning given the term in...

Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon.

Science.gov (United States)

Steppeler, Christina; Haugen, John-Erik; Rødbotten, Rune; Kirkhus, Bente

2016-01-20

Red meat high in heme iron may promote the formation of potentially genotoxic aldehydes during lipid peroxidation in the gastrointestinal tract. In this study, the formation of malondialdehyde (MDA) equivalents measured by the thiobarbituric acid reactive substances (TBARS) method was determined during in vitro digestion of cooked red meat (beef and pork), as well as white meat (chicken) and fish (salmon), whereas analysis of 4-hydroxyhexenal (HHE) and 4-hydroxynonenal (HNE) was performed during in vitro digestion of cooked beef and salmon. Comparing products with similar fat contents indicated that the amount of unsaturated fat and not total iron content was the dominating factor influencing the formation of aldehydes. It was also shown that increasing fat content in beef products caused increasing concentrations of MDA equivalents. The highest levels, however, were found in minced beef with added fish oil high in unsaturated fat. This study indicates that when ingested alone, red meat products low in unsaturated fat and low in total fat content contribute to relatively low levels of potentially genotoxic aldehydes in the gastrointestinal tract.

Strategy for Developing Local Chicken

Directory of Open Access Journals (Sweden)

Sofjan Iskandar

2006-12-01

Full Text Available Chicken industry in Indonesia offer jobs for people in the village areas . The balance in development industry of selected and local chicken has to be anticipated as there has been threat of reducing importation of grand parent stock of selected chicken due to global avian influenza . In the mean time, high appreciation to the local chicken has been shown by the existence of local chicken farms in the size of business scale . For local chicken business, the government has been built programs, projects, and infrastructures, although the programs and projects were dropped scattered in to several institutions, which were end up with less significant impact to the people. Therefore, it is the time that the government should put more efforts to integrate various sources . focusing in enhancing local chicken industry .

DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats.

Science.gov (United States)

Hemeryck, Lieselot Y; Van Hecke, Thomas; Vossen, Els; De Smet, Stefaan; Vanhaecke, Lynn

2017-09-01

Digestion of red and processed meat has been linked to the formation of genotoxic N-nitroso compounds (NOCs) and lipid peroxidation products (LPOs) in the gut. In this study, rats were fed a meat based diet to compare the possible genotoxic effects of red vs. white meat, and the interfering role of dietary fat. To this purpose, liver, duodenum and colon DNA adductomes were analyzed with UHPLC-HRMS. The results demonstrate that the consumed meat type alters the DNA adductome; the levels of 22 different DNA adduct types significantly increased upon the consumption of beef (compared to chicken) and/or lard supplemented beef or chicken. Furthermore, the chemical constitution of the retrieved DNA adducts hint at a direct link with an increase in NOCs and LPOs upon red (and processed) meat digestion, supporting the current hypotheses on the causal link between red and processed meat consumption and the development of colorectal cancer. Copyright © 2017 Elsevier Ltd. All rights reserved.

Dietary intake of menaquinone-4 may determine hepatic and pancreatic menaquinone-4 in chickens

Directory of Open Access Journals (Sweden)

Merete Askim

2012-04-01

Full Text Available Objective: The aim of this study was to determine the biological effects of natural dietary intake of vitamin K as phylloquinone (K1 and menaquinone-4 (MK-4 and a control diet also containing menadione (K3 on levels of K1 and total MK-4 (menaquinone-4 and menaquinone-4-2,3-epoxide (MK-4O in liver and pancreas, and on femur bending resistance in a fast-growing animal model. Design: Chickens were fed four wheat-based diets from day 11 to day 22 after hatching. The diets contained different combinations of fat sources: rapeseed oil, animal rendered fat, soybean oil and hydrogenated soybean oil. Concentration of K1 in the three experimental diets was 120 ng/g whereas MK-4 levels were 23, 52 and 63 ng/g respectively. The control diet contained 157 ng K1/g, 75 ng MK-4/g and 2.250 ng K3/g. Results: Growth rates and femur strength confirmed adequate supply of nutrients and vitamin K in the test groups. There were no significant differences in femur bending resistance among the test groups, but these were higher than the control. K1, MK-4 and MK-4O were found in liver. In pancreas, mainly MK-4O was found with small amounts of MK-4, but none had content of K1. In the test groups the hepatic levels of MK-4 and MK-4O reflected the dietary intake of MK-4. Conclusion: The chickens were in good health with good bone resistance without supplements of K3 in the feed, but at least a natural content of 23 ng MK-4/g feed. Liver and pancreas appears to use MK-4 in different ways.

Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers.

Science.gov (United States)

da Silva, Débora Cristina Fernandes; de Arruda, Alex Martins Varela; Gonçalves, Alex Augusto

2017-06-01

The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly ( L * > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color ( b * 11.56) and shear force (2.75 kgf) and lower red color ( a * 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial).

Growth performance of free-range village chickens fed dehydrated processed food waste

Directory of Open Access Journals (Sweden)

Hossein, S.

2015-06-01

Full Text Available The effect of dehydrated processed food waste (DPFW inclusion in the diets on the growth performance (feed intake, body weight gain, body weight change and feed conversion ratio of free-range village chickens was investigated. Food waste collected from 20 different restaurants of Universiti Putra Malaysia Serdang Selangor was processed into DPFW containing 89.3% dry matter, 16% crude protein, 7.1% crude fat, 3.7% crude fiber, 7.4% crude ash, 3.07% NaCl, 1.56% Ca, 0.87% phosphorous and 4053 kcal/kg GE. A total of of 180 village chickens of the Arabian breed were randomly allocated into four dietary treatments of 0 (control, 20, 40 and 60% DPFW for 5-9 week grower and 10-14 week finisher periods with three replicates (15 birds for each replicate. The results showed that the highest feed intake in grower and finisher phases was observed in the control group by 634.0 g and 2,722.1 g, respectively, while the lowest was in 60% DPFW with 586.3 g for grower and 2,542.6 g for finisher phases (P0.05. Body weight gain and body weight change declined linearly with increasing levels of DPFW of more than 20% in the village chicken diets during both grower and finisher rearing phases. FAR increased (P0.05. In conclusion it seems that the dehydrated processed food waste could substitute 20% of formulated feed in grower and finisher phases of free-range village chickens without any adverse effects on growth performance.

Sequence and phylogenetic analysis of chicken anaemia virus obtained from backyard and commercial chickens in Nigeria.

Science.gov (United States)

Oluwayelu, D O; Todd, D; Olaleye, O D

2008-12-01

This work reports the first molecular analysis study of chicken anaemia virus (CAV) in backyard chickens in Africa using molecular cloning and sequence analysis to characterize CAV strains obtained from commercial chickens and Nigerian backyard chickens. Partial VP1 gene sequences were determined for three CAVs from commercial chickens and for six CAV variants present in samples from a backyard chicken. Multiple alignment analysis revealed that the 6% and 4% nucleotide diversity obtained respectively for the commercial and backyard chicken strains translated to only 2% amino acid diversity for each breed. Overall, the amino acid composition of Nigerian CAVs was found to be highly conserved. Since the partial VP1 gene sequence of two backyard chicken cloned CAV strains (NGR/CI-8 and NGR/CI-9) were almost identical and evolutionarily closely related to the commercial chicken strains NGR-1, and NGR-4 and NGR-5, respectively, we concluded that CAV infections had crossed the farm boundary.

Evaluation of anaerobic co-digestion of dairy manure with food wastes via bio-methane potential assay and CSTR reactor.

Science.gov (United States)

Ye, Yulin; Zamalloa, Carlos; Lin, Hongjian; Yan, Mi; Schmidt, David; Hu, Bo

2015-01-01

The introduction of food wastes into anaerobic digestion (AD) brings a promising scenario of increasing feedstock availability and overall energy production from AD. This study evaluated the biodegradability and methane potential from co-digestion of two typical food wastes, kitchen waste and chicken fat, with dairy manure. For single substrate, the bio-methane potential assays showed that kitchen waste had the highest methane yield of 352 L-CH4 kg(-1)-VS added, 92% more than dairy manure alone. Chicken fat at the same Volatile Solid (VS) level (2 g L(-1)) inhibited bio-methane production. Addition of kitchen waste and chicken fat to a VS percentage of up to 40% improved overall methane yield by 44% and 34%, respectively. Synergistic effect was observed when either combining two or three substrates as AD feedstock, possibly as a result of increased biodegradability of organic materials in chicken fat and kitchen waste compared with dairy manure. Addition of chicken fat improved methane yield more than kitchen waste. However, addition of chicken fat VS over 0.8 g L(-1) should be cautiously done because it may cause reactor failure due to decrease in pH. The maximum methane yield was 425 L-CH4 kg(-1)-VS, achieved at a VS ratio of 2:2:1 for kitchen waste, chicken fat, and dairy manure. Results from batch AD experiment demonstrated that supplementing dairy manure to chicken fat and/or kitchen waste improved alkalinity of substrate due to the inclusion of more titratable bases in dairy manure, and therefore stabilized the methanogenesis and substantially improved biogas yield. A mixture of substrates of kitchen waste, chicken fat, and dairy manure at a ratio of 1:1:3 was fed to a continuously stirred tank reactor operated at organic loading rates of 3.28, 6.55, and 2.18 g-COD L(-1)-day (hydraulic retention time of 20, 10, and 30 days, respectively) under mesophilic condition, and methane production rate reached 0.65, 0.95, and 0.34 L-CH4 L(-1)-reactor-day.

Temporal trends in fast-food restaurant energy, sodium, saturated fat, and trans fat content, United States, 1996-2013.

Science.gov (United States)

Urban, Lorien E; Roberts, Susan B; Fierstein, Jamie L; Gary, Christine E; Lichtenstein, Alice H

2014-12-31

Excess intakes of energy, sodium, saturated fat, and trans fat are associated with increased risk for cardiometabolic syndrome. Trends in fast-food restaurant portion sizes can inform policy decisions. We examined the variability of popular food items in 3 fast-food restaurants in the United States by portion size during the past 18 years. Items from 3 national fast-food chains were selected: French fries, cheeseburgers, grilled chicken sandwich, and regular cola. Data on energy, sodium, saturated fat, and trans fat content were collated from 1996 through 2013 using an archival website. Time trends were assessed using simple linear regression models, using energy or a nutrient component as the dependent variable and the year as the independent variable. For most items, energy content per serving differed among chain restaurants for all menu items (P ≤ .04); energy content of 56% of items decreased (β range, -0.1 to -5.8 kcal) and the content of 44% increased (β range, 0.6-10.6 kcal). For sodium, the content of 18% of the items significantly decreased (β range, -4.1 to -24.0 mg) and the content for 33% increased (β range, 1.9-29.6 mg). Absolute differences were modest. The saturated and trans fat content, post-2009, was modest for French fries. In 2013, the energy content of a large-sized bundled meal (cheeseburger, French fries, and regular cola) represented 65% to 80% of a 2,000-calorie-per-day diet, and sodium content represented 63% to 91% of the 2,300-mg-per-day recommendation and 97% to 139% of the 1,500-mg-per-day recommendation. Findings suggest that efforts to promote reductions in energy, sodium, saturated fat, and trans fat intakes need to be shifted from emphasizing portion-size labels to additional factors such as total calories, frequency of eating, number of items ordered, menu choices, and energy-containing beverages.

Investigating the effect of in ovo injection of silver nanoparticles on fat uptake and development in broiler and layer hatchlings

DEFF Research Database (Denmark)

Pineda, Lane Manalili; Chwalibog, André; Sawosz, Ewa

2012-01-01

consumption, CO2 production, and heat production, HP), fat uptake, and the development of broiler and layer hatchlings. AgNano concentrations (50, 75, and 100¿mg/kg) were injected in ovo at day 1 of incubation to different breeds of broiler and layer chicken embryos. Oxygen consumption and subsequently FU did......Nano affected metabolic rate and FU; however, it did not influence the development of hatchlings. This suggests that in ovo injection of AgNano reduces the need to use yolk fat as an energy source during embryonic development and consequently the remaining fat in the residual yolk sac may provide a potent...

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate.

Science.gov (United States)

Kong, Yan; Yang, Xiao; Ding, Qi; Zhang, Yu-Yu; Sun, Bao-Guo; Chen, Hai-Tao; Sun, Ying

2017-12-01

Umami taste is an important part to the taste of chicken. To isolate and identify non-volatile umami compounds, fractions from chicken soup and hydrolysate were prepared and analyzed. Amino acids were analyzed by amino acid analyzer. Organic acids and nucleotides were determined by ultra-performance liquid chromatography. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. Combined with sensory evaluation and LC-Q-TOF-MS, the amino acid sequences of 12 oligopeptides were determined. The amount of taste compounds was higher in chicken enzymatic hydrolysate than that of chicken soup. Eight oligopeptides from chicken enzymatic hydrolysate were identified, including Ala-Asp, Ala-Met, His-Ser, Val-Glu, Ala-Glu, Asp-Ala-Gly, Glu-Asp and Ala-Glu-Ala. Four oligopeptides from chicken soup were identified, including Val-Thr, Ala-His, Ala-Phe and Thr-Glu. Copyright © 2017 Elsevier Ltd. All rights reserved.

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Directory of Open Access Journals (Sweden)

Zakaria Husein Abdurrahman

2016-08-01

Full Text Available This study was conducted to evaluate the meat characteristic of crossbred local chicken fed diet containing both dahlia tuber powder as inulin source and probiotic Lactobacillus sp. The experimental animals were 168 crossbred local chickens which were randomly divided into 6 groups of treatment (4 replications each when they were 21-d old. A completely randomized design with 2 x 3 factorial pattern consisted of 2 levels of prebiotic [(0.8% (D1 and 1.2% (D2] and 3 levels of probiotic [without probiotic (L0, 1.2 mL (L1, and 2.4 mL (L2] was arranged in the present study. One mL probiotic (Lactobacillus sp. was equal to 108 cfu. Results showed that the supplementation of prebiotic and probiotic significantly (P<0.05 affected breast meat color in terms of L* (lightness and b* (yellowness. The meat fat mass and cholesterol was significantly (P<0.05 decreased by the combination of prebiotic and probiotic. The hardness of meat was not affected significantly by all treatments. The conclusion is that breast meat color could be improved, and both meat fat mass and cholesterol content could be decreased by feeding a combination of 1.2% dahlia tuber powder as inulin source and 1.2 mL probiotic Lactobacillus sp.

Effect of immersion chilling of broiler chicken carcasses in monochloramine on lipid oxidation and halogenated residual compound formation.

Science.gov (United States)

Axtell, Stephen P; Russell, Scott M; Berman, Elliot

2006-04-01

This study was conducted to evaluate the effect of immersion chilling of broiler chicken carcasses in tap water (TAP) or TAP containing 50 ppm of monochloramine (MON) with respect to chloroform formation, total chlorine content, 2-thiobarbituric acid (TBA) values, and fatty acid profiles. Ten broiler chicken carcasses were chilled in TAP or MON for 6 h. After exposure, the carcasses were removed and cut in half along the median plane into right and left halves. After roasting the left halves, samples of the breast, thigh, and skin (with fat) were collected, subjected to fatty acid profiling, and assayed for chloroform, total chlorine, and TBA. The uncooked right halves of each carcass were stored at 4 degrees C for 10 days and then roasted. After roasting these right halves, samples of breast, thigh, and skin (with fat) were collected from each carcass half, subjected to fatty acid profiling, and assayed for chloroform, total chlorine, and TBA. There were no statistical differences between TAP- and MON-treated fresh or stored products with regard to chloroform levels, total chlorine content, TBA values, or fatty acid profiles.

Chicken Art

Science.gov (United States)

Bickett, Marianne

2009-01-01

In this article, the author describes how a visit from a flock of chickens provided inspiration for the children's chicken art. The gentle clucking of the hens, the rooster crowing, and the softness of the feathers all provided rich aural, tactile, visual, and emotional experiences. The experience affirms the importance and value of direct…

Art meets science: The Cosmopolitan Chicken Research Project.

Science.gov (United States)

Stinckens, A; Vereijken, A; Ons, E; Konings, P; Van As, P; Cuppens, H; Moreau, Y; Sakai, R; Aerts, J; Goddeeris, B; Buys, N; Vanmechelen, K; Cassiman, J J

2015-01-01

The Cosmopolitan Chicken Project is an artistic undertaking of renowned artist Koen Vanmechelen. In this project, the artist interbreeds domestic chickens from different countries aiming at the creation of a true Cosmopolitan Chicken as a symbol for global diversity. The unifying theme is the chicken and the egg, symbols that link scientific, political, philosophical and ethical issues. The Cosmopolitan Chicken Research Project is the scientific component of this artwork. Based on state of the art genomic techniques, the project studies the effect of the crossing of chickens on the genetic diversity. Also, this research is potentially applicable to the human population. The setup of the CC®P is quite different from traditional breeding experiments: starting from the crossbreed of two purebred chickens (Mechelse Koekoek x Poule de Bresse), every generation is crossed with a few animals from another breed. For 26 of these purebred and crossbred populations, genetic diversity was measured (1) under the assumption that populations were sufficiently large to maintain all informative SNP within a generation and (2) under the circumstances of the CCP breeding experiment. Under the first assumption, a steady increase in genetic diversity was witnessed over the consecutive generations, thus indeed indicating the creation of a "Cosmopolitan Chicken Genome". However, under the conditions of the CCP, which reflects the reality within the human population, diversity is seen to fluctuate within given boundaries instead of steadily increasing. A reflection on this might be that this is because, in humans, an evolutionary optimum in genetic diversity is reached. Key words.

Newcastle disease virus-based H5 influenza vaccine protects chickens from lethal challenge with a highly pathogenic H5N2 avian influenza virus.

Science.gov (United States)

Ma, Jingjiao; Lee, Jinhwa; Liu, Haixia; Mena, Ignacio; Davis, A Sally; Sunwoo, Sun Young; Lang, Yuekun; Duff, Michael; Morozov, Igor; Li, Yuhao; Yang, Jianmei; García-Sastre, Adolfo; Richt, Juergen A; Ma, Wenjun

2017-01-01

Since December 2014, Eurasian-origin, highly pathogenic avian influenza H5 viruses including H5N1, H5N2, and H5N8 subtypes (called H5N x viruses), which belong to the H5 clade 2.3.4.4, have been detected in U.S. wild birds. Subsequently, highly pathogenic H5N2 and H5N8 viruses have caused outbreaks in U.S. domestic poultry. Vaccination is one of the most effective ways to control influenza outbreaks and protect animal and public health. Newcastle disease virus (NDV)-based influenza vaccines have been demonstrated to be efficacious and safe in poultry. Herein, we developed an NDV-based H5 vaccine (NDV-H5) that expresses a codon-optimized ectodomain of the hemagglutinin from the A/chicken/Iowa/04-20/2015 (H5N2) virus and evaluated its efficacy in chickens. Results showed that both live and inactivated NDV-H5 vaccines induced hemagglutinin inhibition antibody titers against the H5N2 virus in immunized chickens after prime and booster, and both NDV-H5 vaccines completely protected chickens from lethal challenge with the highly pathogenic H5N2 A/turkey/Minnesota/9845-4/2015 virus. No clinical signs and only minimal virus shedding was observed in both vaccinated groups. In contrast, all mock-vaccinated, H5N2-infected chickens shed virus and died within 5 days post challenge. Furthermore, one dose of the live NDV-H5 vaccine also provided protection of 90% chickens immunized by coarse spraying; after exposure to H5N2 challenge, sera from vaccinated surviving chickens neutralized both highly pathogenic H5N1 and H5N8 viruses. Taken together, our results suggest that the NDV-based H5 vaccine is able to protect chickens against intercontinental highly pathogenic H5N x viruses and can be used by mass application to protect the poultry industry.

Energy utilisation of broiler chickens in response to guanidinoacetic acid supplementation in diets with various energy contents.

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Ale Saheb Fosoul, Sayed Sadra; Azarfar, Arash; Gheisari, Abbasali; Khosravinia, Heshmatollah

2018-07-01

This experiment was conducted to investigate the effects of guanidinoacetic acid (GAA) on productive performance, intestinal morphometric features, blood parameters and energy utilisation in broiler chickens. A total of 390 male broiler chicks (Ross 308) were assigned to six dietary treatments based on a factorial arrangement (2×3) across 1-15 and 15-35-d periods. Experimental treatments consisted of two basal diets with standard (STD; starter: 12·56 MJ/kg and grower: 12·97 MJ/kg) and reduction (LME; starter: 11·93 MJ/kg and grower: 12·33 MJ/kg) of apparent metabolisable energy (AME) requirement of broiler chickens each supplemented with 0, 0·6 and 1·2 g/kg GAA. Supplemental 1·2 g/kg GAA decreased the negative effects of feed energy reduction on weight gain across starter, growing and the entire production phases (PEnergy retention as fat and total energy retention were increased when birds received LME diets supplemented with 1·2 g/kg GAA (Penergy for production (NEp) and total heat production increased in birds fed LME diets containing 1·2 g/kg GAA (P<0·05). A significant correlation was observed between dietary NEp and weight gain of broilers (r 0·493; P=0·0055), whereas this relationship was not seen with AME. Jejunal villus height and crypt depth were lower in birds fed LME diets (P<0·05). Serum concentration of creatinine increased in broilers fed LME diets either supplemented with 1·2 g/kg GAA or without GAA supplementation (P<0·05). Supplemental GAA improved performance of chickens fed LME diet possibly through enhanced dietary NEp. The NEp could be preferred over the AME to assess response of broiler chickens to dietary GAA supplementation.

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

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Kim, Hack-Youn; Kim, Kon-Joong; Lee, Jong-Wan; Kim, Gye-Woong; Choe, Ju-Hui; Kim, Hyun-Wook; Yoon, Yohan; Kim, Cheon-Jei

2015-01-01

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (pchicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets. PMID:26761796

Effect of Andrographis paniculata and Psidium guajava leaves on growth performance and carcass of broiler chicken

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Watanasit, S.

2005-08-01

Full Text Available A six-week experiment was conducted to study the effects of Andrographis paniculata (AP and Psidium guajava (PG on the growth performance and carcass quality of broiler chickens. Six hundred one-day-old (mixed sex broiler chicks were used in ten dietary treatments, in a completely randomized design experiment. There were three replications in each treatment with 20 chicks per pen. The dietary treatments were 1 basal diet (control, 2 basal diet + antibiotic, 3 basal diet + 0.2% AP, 4 basal diet + 0.4% AP, 5 basal diet + 0.2% PG, 6 basal diet + 0.4% PG, 7 basal diet + 0.2% AP + 0.2% PG, 8 basal diet + 0.2% AP + 0.4% PG, 9 basal diet + 0.4% AP + 0.2% PG and 10 basal diet + 0.4% AP + 0.4% PG From 0-3, 3-6 and 0-6 weeks, feed intake, body weight gain, feed conversion ratio and mortality rate were not significantly different (P>0.05 among treatments. There was no significant difference (P>0.05 in percentages of eviscerated carcass, breast and leg among chicken fed different diets However, percentage of abdominal fat of male chicken fed basal diet + 0.2% AP + 0.2% PG were lower (P<0.05 than other treatments while female chickens fed the same diet were not statistically different.

CHICKEN MEAT IN HUMAN NUTRITION FOR HEALTH

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Gordana Kralik

2001-06-01

Full Text Available The meat of chicken is very significant animal food in human nutrition. Because of high nutrition value, characterized by high protein content and relatively low fat content, it is also considered as dietetic product. The aim of our research was to analyze chemical composition of muscles of "white" and "red" meat (mucles of breast and thighs with drumsticks regarding the contents of protein, fat, ash, water, macro and microelements. The composition of saturated (SFA, monounsaturated (MUFA and polyunsaturated (PUFA fatty acids was also analysed. The content of basic nutritive matters in white and red meat was as follows: protein 24.15% and 20.96% resp., water 74.01% and 74.56% resp., fat 0.62% and 3.29% resp., ash 1.22% and 1.19% resp. The following contents of macro and trace elements were determined in 100 g white and red meat: K 359.22 mg and 322.00 mg resp., Mg 39.35 mg and 27.11 mg resp., Na 61.86 mg and 86.45 mg resp., Mn 0.08 mg and 0.09 mg resp., Zn 1.09 mg and 2.30 mg resp., Fe 1.79 mg and 1.98 mg resp. PUFA omega 3 (C 18:3ω3, C 20:5ω3, C 22:5ω3 and C 22:6ω3 and PUFA omega 6 (C18:2ω6, C 20:2ω6 and C 20:4ω6 fatty acids ratio in white and red meat was 3.11 and 4.43 resp.

Isolation of chicken embryonic stem cell and preparation of chicken chimeric model.

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Zhang, Yani; Yang, Haiyan; Zhang, Zhentao; Shi, Qingqing; Wang, Dan; Zheng, Mengmeng; Li, Bichun; Song, Jiuzhou

2013-03-01

Chicken embryonic stem cells (ESCs) were separated from blastoderms at stage-X and cultured in vitro. Alkaline phosphatase activity and stage-specific embryonic antigen-1 staining was conducted to detect ESCs. Then, chicken ESCs were transfected with linearized plasmid pEGFP-N1 in order to produce chimeric chicken. Firstly, the optimal electrotransfection condition was compared; the results showed the highest transfection efficiency was obtained when the field strength and pulse duration was 280 V and 75 μs, respectively. Secondly, the hatchability of shedding methods, drilling a window at the blunt end of egg and drilling a window at the lateral shell of egg was compared, the results showed that the hatchability was the highest for drilling a window at the lateral shell of egg. Thirdly, the hatchability of microinjection (ESCs was microinjected into chick embryo cavity) was compared too, the results showed there were significant difference between the injection group transfected with ESCs and that of other two groups. In addition, five chimeric chickens were obtained in this study and EGFP gene was expressed in some organs, but only two chimeric chicken expressed EGFP gene in the gonad, indicating that the chimeric chicken could be obtained through chick embryo cavity injection by drilling a window at the lateral shell of egg.

Administration of Clinoptilolite to Broiler Chickens During Growth and Its Effect on the Growth Rate and Bone Metabolism Indicators

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E. Straková

2008-01-01

Full Text Available The growth rate and bone metabolism indicators were monitored in broiler chickens receiving the feed supplemented with clinoptilolite. One-day-old broiler chickens ROSS 308 were divided into control (C and experimental (E groups with 100 males and 100 females per group. The chickens received the complete feed mixture BR1 from 1 to 10 days of age, followed by the feed mixture BR2 until the age of 30 days, and the feed mixture BR3 until the end of the experiment (40 days. The feed mixtures of the experimental group were supplemented with clinoptilolite (commercial additive ZeoFeed at a level of 0.5% (BR1, 1.5% (BR2 and 2.5% (BR3, replacing the corresponding portion of wheat. Feed mixtures and drinking water were provided ad libitum. The live weight of broiler chickens in both the control and experimental group increased steadily during the experiment. At the end of the experiment, live weights of experimental females (2,416 g and males (2,829 g were higher than those of control females (2,345 g and males (2,694 g by 3% and 5%, respectively. Significant differences in the live weight between groups were found from the age of 30 days (P ⪬ 0.05 and P ⪬ 0.01. At the age of 40 days, the chickens were slaughtered and the femur and tibiotarsus of the right leg were analysed for the content of dry matter, ash, calcium, phosphorus and magnesium. The ash content in dry matter ranged from 53.0 to 54.1% in group C and from 51.7 to 53.2% in group E. The Ca and P contents in dry matter in group E were lower than those in group C, except for Ca and P in the male tibiotarsus. In both groups, regardless of sex, the ash content was higher in the tibiotarsus than in the femur. Since fat levels in bones of the experimental group were increased (females by 19.5% in the femur and 21.3% in the tibiotarsus; males by 22.0% in the femur and 26.3% in the tibiotarsus, which could affect the values obtained, ash, calcium, phosphorus and magnesium were determined in the

7 CFR 65.160 - Ground chicken.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Ground chicken. 65.160 Section 65.160 Agriculture... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS, PEANUTS, AND GINSENG General Provisions Definitions § 65.160 Ground chicken. Ground chicken means...

Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

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Yulian Chen

2016-06-01

Full Text Available The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C, imported commercial broilers (Arbor Acres broiler, AAB, and commercial spent hens (Hyline Brown, HLB. The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF] compared with AAB and HLB. The meat of the spent hens (i.e. HLB was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing

Carcass and Meat Quality Pelung Sentul Kampung Broiler Crossbreed Chicken

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Darwati, S.; Afnan, R.; Prabowo, S.; Nurcahya, H.

2018-01-01

Crossbreed chicken of pelung sentul kampung broiler (PSKR) has good growth and ready to slaughter at the age of 10 weeks. So, it has potential as a local chicken for meat producers. Potential of PSKR crossbreed chicken need to know about the percentage of carcass and the physical quality of meat for holistic information. This study aimed to evaluate the carcass and the quality of the physical meat of pelung sentul kampung broiler chicken (PSKR). Material of 12 chickens PSKR 12 weeks unsexing were used and observed for the percentage of carcass in the chest, upper and lower thighs and physical quality of breast meat included pH, water-binding power, cooking impurities, and tenderness. Chickens fed 100% commercial feed for broiler chicken phase starter until age 3 weeks, then gradually added rice bran and age > 5 weeks fed 60% commercial feed plus 40% rice bran. Chicken is slaughter at 12 weeks of age. The data obtained are presented descriptively. Percentage of PSKR carcass was 68%, chest was 27.17%, upper thigh was 17.12%, lower thigh was 16.64% respectively. Physical quality of breast meat has a pH performance of 5.30,% mgH2O of 28.08%, cooking loss of 29.13%, and tenderness of 2.63 respectively. PSKR chicken had potential for meat producers based on carcass percentage with chest meat was very tender because the genetic of broiler in PSKR as much as 25%.

Genotypes and oxacillin resistance of Staphylococcus aureus from chicken and chicken meat in Poland.

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Krupa, P; Bystroń, J; Bania, J; Podkowik, M; Empel, J; Mroczkowska, A

2014-12-01

The genotypes and oxacillin resistance of 263 Staphylococcus aureus isolates cultured from chicken cloacae (n = 138) and chicken meat (n = 125) was analyzed. Fifteen spa types were determined in the studied S. aureus population. Among 5 staphylococcal protein A gene (spa) types detected in S. aureus from chicken, t002, t3478, and t13620 were the most frequent. Staphylococcus aureus isolates from meat were assigned to 14 spa types. Among them, the genotypes t002, t056, t091, t3478, and t13620 were dominant. Except for 4 chicken S. aureus isolates belonging to CC398, the remaining 134 isolates were clustered into multilocus sequence clonal complex (CC) 5. Most of meat-derived isolates were assigned to CC5, CC7, and CC15, and to the newly described spa-CC12954 complex belonging to CC1. Except for t011 (CC398), all other spa types found among chicken isolates were also present in isolates from meat. Four S. aureus isolated from chicken and one from meat were identified as methicillin-resistant S. aureus (MRSA) with oxacillin minimum inhibitory concentrations from 16 to 64 μg/mL. All MRSA were assigned to spa types belonging to ST398, and included 4 animal spa t011 SCCmecV isolates and 1 meat-derived spa t899, SCCmecIV isolate. Borderline oxacillin-resistant S. aureus (BORSA) isolates, shown to grow on plates containing 2 to 3 μg/mL of oxacillin, were found within S. aureus isolates from chicken (3 isolates) and from meat (19 isolates). The spa t091 and t084 dominated among BORSA from chicken meat, whereas t548 and t002 were found within animal BORSA. We report for the first time the presence of MRSA in chicken in Poland. We demonstrate that MRSA CC398 could be found in chicken meat indicating potential of introduction of animal-associated genotypes into the food chain. We also report for the first time the possibility of transmission of BORSA isolates from chicken to meat. ©2014 Poultry Science Association Inc.

Co-administration of avian influenza virus H5 plasmid DNA with chicken IL-15 and IL-18 enhanced chickens immune responses.

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Lim, Kian-Lam; Jazayeri, Seyed Davoud; Yeap, Swee Keong; Alitheen, Noorjahan Banu Mohamed; Bejo, Mohd Hair; Ideris, Aini; Omar, Abdul Rahman

2012-08-06

DNA vaccines offer several advantages over conventional vaccines in the development of effective vaccines against avian influenza virus (AIV). However, one of the limitations of the DNA vaccine in poultry is that it induces poor immune responses. In this study, chicken interleukin (IL) -15 and IL-18 were used as genetic adjuvants to improve the immune responses induced from the H5 DNA vaccination in chickens. The immunogenicity of the recombinant plasmid DNA was analyzed based on the antibody production, T cell responses and cytokine production, following inoculation in 1-day-old (Trial 1) and 14-day-old (Trial 2) specific-pathogen-free chickens. Hence, the purpose of the present study was to explore the role of chicken IL-15 and IL-18 as adjuvants following the vaccination of chickens with the H5 DNA vaccine. The overall HI antibody titer in chickens immunized with pDis/H5 + pDis/IL-15 was higher compared to chickens immunized with pDis/H5 (p chickens exhibited a shorter time to achieve the highest HI titer in comparison to the inoculation of the 1-day-old chickens. The cellular immunity was assessed by the flow cytometry analysis to enumerate CD4+ and CD8 + T cells in the peripheral blood. The chickens inoculated with pDis/H5 + pDis/IL-15 demonstrated the highest increase in CD4+ T cells population relative to the control chickens. However, this study revealed that pDis/H5 + pDis/IL-15 was not significant (P > 0.05) in inducing CD8+ T cells. Meanwhile, with the exception of Trial 1, the flow cytometry results for Trial 2 demonstrated that the pDis/H5 + pDis/IL-18 inoculated group was able to trigger a higher increase in CD4+ T cells than the pDis/H5 group (P 0.05) in modulating CD8+ T cells population in both trials. The pDis/H5 + pDis/IL-15 inoculated group showed the highest IL-15 gene expression in both trials compared to other inoculated groups (P chicken IL-15 and IL-18,with pDis/H5 + pDis/IL-15 being a better vaccine candidate

Growth performance and carcass and meat quality of broiler chickens fed diets containing micronized-dehulled peas (Pisum sativum cv. Spirale) as a substitute of soybean meal.

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Laudadio, V; Tufarelli, V

2010-07-01

An experiment was carried out to evaluate the effects of diets containing peas on productive traits, carcass yields, and fatty acid profiles (breast and drumstick meat) of broiler chickens. Hubbard strain broiler chicks, divided into 2 groups, received from 14 d to slaughtering age (49 d) a wheat middlings-based diet containing soybean (190 g/kg) or micronized-dehulled peas (400 g/kg) as the main protein source. The inclusion of peas did not significantly change the growth performance of birds. The pea level had no effect on the dressing percentage, the percentage of breast or drumstick muscles, and abdominal fat. The muscles of birds fed the pea diet had significant (P < 0.05) lower L* (lightness) and b* (yellowness, drumstick muscle) values and fat content. Instead, total collagen and water-holding capacity values were higher in the pea treatment. The polyunsaturated fatty acid concentration in breast and drumstick muscles was significantly increased with the alternative protein source inclusion, whereas the saturated fatty acid was similar among treatments. The n-6/n-3 polyunsaturated fatty acid ratio of the broiler drumstick meat decreased significantly in the pea group. Dietary pea inclusion improved the saturation index of meat without altering atherogenic and thrombogenic indexes. It can be concluded that the pea treatment tested had a positive effect on the performance and meat quality of broiler chickens.

Cholesterol and fatty acids profile of Brazilian commercial chicken giblets.

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Pereira, Nádia Rosa; Muniz, Edvani Curti; Matsushita, Makoto; Evelázio de Souza, Nilson

2002-06-01

This study was carried out to determine the chemical composition, cholesterol contents and fatty acids profile of Brazilian commercial chicken giblets. The analysis were performed in gizzard, liver and heart in natura and also in cooked gizzard, fried liver and roasted heart. Fat and cholesterol contents ranged from 0.88% and 72.68 mg/100 g, in cooked gizzard, to 22.19% and 213.18 mg/100 g, in roasted heart. As the fat content gets higher, so does the cholesterol content. Palmitic (C16:0) and stearic acids (C18:0) were the predominant saturated fatty acids (SFA). The C16:0 ranged from 6.39% in cooked gizzard to 18.51% in fried liver. The C18:0 level ranged from 6.62% in roasted heart to 19.19% in cooked gizzard. Linoleic acid (C18:2 omega 6) was the predominant polyunsaturated fatty acid (PUFA). The data revealed that the three different analysed giblets presented a good PUFA/SFA ratio, with values of 1.11, 1.14 and 1.40 for cooked gizzard, fried liver and roasted heart, respectively.

Sequence and phylogenetic analysis of chicken anaemia virus obtained from backyard and commercial chickens in Nigeria : research communication

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D.O. Oluwayelu

2008-09-01

Full Text Available This work reports the first molecular analysis study of chicken anaemia virus (CAV in backyard chickens in Africa using molecular cloning and sequence analysis to characterize CAV strains obtained from commercial chickens and Nigerian backyard chickens. Partial VP1 gene sequences were determined for three CAVs from commercial chickens and for six CAV variants present in samples from a backyard chicken. Multiple alignment analysis revealed that the 6 % and 4 % nucleotide diversity obtained respectively for the commercial and backyard chicken strains translated to only 2 % amino acid diversity for each breed. Overall, the amino acid composition of Nigerian CAVs was found to be highly conserved. Since the partial VP1 gene sequence of two backyard chicken cloned CAV strains (NGR/Cl-8 and NGR/Cl-9 were almost identical and evolutionarily closely related to the commercial chicken strains NGR-1, and NGR-4 and NGR-5, respectively, we concluded that CAV infections had crossed the farm boundary.

Insights into the chicken IgY with emphasis on the generation and applications of chicken recombinant monoclonal antibodies.

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Lee, Warren; Syed Atif, Ali; Tan, Soo Choon; Leow, Chiuan Herng

2017-08-01

The advantages of chicken (Gallus gallus domesticus) antibodies as immunodiagnostic and immunotherapeutic biomolecules has only been recently recognized. Even so, chicken antibodies remain less-well characterized than their mammalian counterparts. This review aims at providing a current overview of the structure, function, development and generation of chicken antibodies. Additionally, brief but comprehensive insights into current knowledge pertaining to the immunogenetic framework and diversity-generation of the chicken immunoglobulin repertoire which have contributed to the establishment of recombinant chicken mAb-generating methods are discussed. Focus is provided on the current methods used to generate antibodies from chickens with added emphasis on the generation of recombinant chicken mAbs and its derivative formats. The advantages and limitations of established protocols for the generation of chicken mAbs are highlighted. The various applications of recombinant chicken mAbs and its derivative formats in immunodiagnostics and immunotherapy are further detailed. Copyright © 2017 Elsevier B.V. All rights reserved.

Effect of inulin supplementation and dietary fat source on performance, blood serum metabolites, liver lipids, abdominal fat deposition, and tissue fatty acid composition in broiler chickens.

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Velasco, S; Ortiz, L T; Alzueta, C; Rebolé, A; Treviño, J; Rodríguez, M L

2010-08-01

A study was conducted to evaluate the effect of adding inulin to diets containing 2 different types of fat as energy sources on performance, blood serum metabolites, liver lipids, and fatty acids of abdominal adipose tissue and breast and thigh meat. A total of 240 one-day-old female broiler chicks were randomly allocated into 1 of 6 treatments with 8 replicates per treatment and 5 chicks per pen. The experiment consisted of a 3 x 2 factorial arrangement of treatments including 3 concentrations of inulin (0, 5, and 10 g/kg of diet) and 2 types of fat [palm oil (PO) and sunflower oil (SO)] at an inclusion rate of 90 g/kg of diet. The experimental period lasted from 1 to 34 d. Dietary fat type did not affect BW gain but impaired feed conversion (P abdominal fat deposition and serum lipid and glucose concentrations. Triacylglycerol contents in liver were higher in the birds fed PO diets. Dietary fat type also modified fatty acids of abdominal and i.m. fat, resulting in a higher concentration of C16:0 and C18:1n-9 and a lower concentration of C18:2n-6 in the birds fed PO diets. The addition of inulin to diets modified (P = 0.017) BW gain quadratically without affecting feed conversion. Dietary inulin decreased the total lipid concentration in liver (P = 0.003) and that of triacylglycerols and very low density lipoprotein cholesterol (up to 31%) in blood serum compared with the control groups. The polyunsaturated fatty acid:saturated fatty acid ratio increased in abdominal and i.m. fat when inulin was included in the SO-containing diets. The results from the current study suggest that the addition of inulin to broiler diets has a beneficial effect on blood serum lipids by decreasing triacylglyceride concentrations The results also support the use of inulin to increase the capacity of SO for enhancing polyunsaturated fatty acid:saturated fatty acid ratio of i.m. fat in broilers.

Population structure of four Thai indigenous chicken breeds.

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Mekchay, Supamit; Supakankul, Pantaporn; Assawamakin, Anunchai; Wilantho, Alisa; Chareanchim, Wanwisa; Tongsima, Sissades

2014-03-27

In recent years, Thai indigenous chickens have increasingly been bred as an alternative in Thailand poultry market. Due to their popularity, there is a clear need to improve the underlying quality and productivity of these chickens. Studying chicken genetic variation can improve the chicken meat quality as well as conserving rare chicken species. To begin with, a minimal set of molecular markers that can characterize the Thai indigenous chicken breeds is required. Using AFLP-PCR, 30 single nucleotide polymorphisms (SNPs) from Thai indigenous chickens were obtained by DNA sequencing. From these SNPs, we genotyped 465 chickens from 7 chicken breeds, comprising four Thai indigenous chicken breeds--Pradhuhangdum (PD), Luenghangkhao (LK), Dang (DA) and Chee (CH), one wild chicken--the red jungle fowls (RJF), and two commercial chicken breeds--the brown egg layer (BL) and commercial broiler (CB). The chicken genotypes reveal unique genetic structures of the four Thai indigenous chicken breeds. The average expected heterozygosities of PD=0.341, LK=0.357, DA=0.349 and CH=0.373, while the references RJF= 0.327, CB=0.324 and BL= 0.285. The F(ST) values among Thai indigenous chicken breeds vary from 0.051 to 0.096. The F(ST) values between the pairs of Thai indigenous chickens and RJF vary from 0.083 to 0.105 and the FST values between the Thai indigenous chickens and the two commercial chicken breeds vary from 0.116 to 0.221. A neighbour-joining tree of all individual chickens showed that the Thai indigenous chickens were clustered into four groups which were closely related to the wild RJF but far from the commercial breeds. Such commercial breeds were split into two closely groups. Using genetic admixture analysis, we observed that the Thai indigenous chicken breeds are likely to share common ancestors with the RJF, while both commercial chicken breeds share the same admixture pattern. These results indicated that the Thai indigenous chicken breeds may descend from the

Chicken astrovirus as an aetiological agent of runting-stunting syndrome in broiler chickens.

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Kang, Kyung-Il; Linnemann, Erich; Icard, Alan H; Durairaj, Vijay; Mundt, Egbert; Sellers, Holly S

2018-04-01

Despite descriptions of runting-stunting syndrome (RSS) in broiler chickens dating back over 40 years, the aetiology has not yet been described. A novel chicken astrovirus (CkAstV) was isolated in an LMH liver cell line from the intestines of chickens affected with RSS. Clinical RSS is characterized by retarded growth and cystic crypt lesions in the small intestine. In 1-day-old broiler chickens infected with the CkAstV isolate, virus was only detected in the intestinal epithelial cells during the first few days after infection. Notably, the preferred host cells are the crypt epithelial cells following initial replication in the villous epithelial cells, thus implying viral preference for immature intestinal cells. Nevertheless, the CkAstV isolate did not induce remarkable pathological changes, despite the presence of the virus in situ. Serial chicken-to-chicken passages of the virus induced increased virulence, as displayed by decreased weight gain and the presence of cystic lesions in the small intestine reproducing clinical RSS in chickens. The analysis of the full-length genome sequences from the isolated CkAstV and the CkAstV from the bird-to-bird passages showed >99 % similarity. The data obtained in this study suggest that the CkAstV isolate is capable of inducing RSS following serial bird-to-bird passages in broilers and is as an aetiological agent of the disease.

Molecular characterization of chicken syndecan-2 proteoglycan

DEFF Research Database (Denmark)

Chen, Ligong; Couchman, John R; Smith, Jacqueline

2002-01-01

A partial syndecan-2 sequence (147 bp) was obtained from chicken embryonic fibroblast poly(A)+ RNA by reverse transcription-PCR. This partial sequence was used to produce a 5'-end-labelled probe. A chicken liver cDNA library was screened with this probe, and overlapping clones were obtained......Da. Western blotting of chicken embryonic fibroblast cell lysates with species-specific monoclonal antibody mAb 8.1 showed that chicken syndecan-2 is substituted with heparan sulphate, and that the major form of chicken syndecan-2 isolated from chicken fibroblasts is consistent with the formation of SDS......-resistant dimers, which is common for syndecans. A 5'-end-labelled probe hybridized to two mRNA species in chicken embryonic fibroblasts, while Northern analysis with poly(A)+ RNAs from different tissues of chicken embryos showed wide and distinct distributions of chicken syndecan-2 during embryonic development...

Thinking chickens: a review of cognition, emotion, and behavior in the domestic chicken.

Science.gov (United States)

Marino, Lori

2017-03-01

Domestic chickens are members of an order, Aves, which has been the focus of a revolution in our understanding of neuroanatomical, cognitive, and social complexity. At least some birds are now known to be on par with many mammals in terms of their level of intelligence, emotional sophistication, and social interaction. Yet, views of chickens have largely remained unrevised by this new evidence. In this paper, I examine the peer-reviewed scientific data on the leading edge of cognition, emotions, personality, and sociality in chickens, exploring such areas as self-awareness, cognitive bias, social learning and self-control, and comparing their abilities in these areas with other birds and other vertebrates, particularly mammals. My overall conclusion is that chickens are just as cognitively, emotionally and socially complex as most other birds and mammals in many areas, and that there is a need for further noninvasive comparative behavioral research with chickens as well as a re-framing of current views about their intelligence.

Effect of replacing pork backfat with avocado oil on the quality of chicken sausages "Swiss type"

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Adrián Moreno Vaca

2015-03-01

Full Text Available (Received: 2015/01/27 - Accepted: 2015/03/27A kind of chicken sausage “Swiss type” was developed with avocado oil content to replace all fat from pork back fat in its formulation. Analysis of lipid profile for pork back fat reported: SFA 35.45 %; MUFA 41.95 %; PUFA 20.71 %. For avocado oil: SFA 18.66 %; MUFA 68.37 %; PUFA 12.19 % . Treatments used which corresponding to the percentages of avocado oil content as a substitute for pork back fat in their formulation were: T1 = 50 %, T2 = 75 %, T3 = 100 %. Sensory acceptability of treatments was performed. There were no statistically significant differences. Treatment T3 with highest score was chosen as the best treatment. Physicochemical and microbiological characterization was performed for T3 treatment and for a treatment which didn’t have in its formulation avocado oil, T0 treatment. T0. Protein was 13.23% in T0 and 12.56% in T3. Total fat, SFA and PUFA in T3 were reduced in 3.7%, 5.24% and 2.53% respectively. MUFA showed an increase of 3.51% in T3. Trans acids was 0% for both treatments. The results obtained were located within the acceptable range established in the NTE (INEN 1338:12.

Purification of chicken carbonic anhydrase isozyme-III (CA-III) and its measurement in White Leghorn chickens.

Science.gov (United States)

Nishita, Toshiho; Tomita, Yuichiro; Yorifuji, Daisuke; Orito, Kensuke; Ochiai, Hideharu; Arishima, Kazuyosi

2011-11-26

The developmental profile of chicken carbonic anhydrase-III (CA-III) blood levels has not been previously determined or reported. We isolated CA-III from chicken muscle and investigated age-related changes in the levels of CA-III in blood. CA-III was purified from chicken muscle. The levels of CA-III in plasma and erythrocytes from 278 female chickens (aged 1-93 weeks) and 68 male chickens (aged 3-59 weeks) were determined by ELISA. The mean level of CA-III in female chicken erythrocytes (1 week old) was 4.6 μg/g of Hb, and the CA-III level did not change until 16 weeks of age. The level then increased until 63 weeks of age (11.8 μg/g of Hb), decreased to 4.7 μg/g of Hb at 73 weeks of age, and increased again until 93 weeks of age (8.6 μg/g of Hb). The mean level of CA-III in erythrocytes from male chickens (3 weeks old) was 2.4 μg/g of Hb, and this level remained steady until 59 weeks of age. The mean plasma level of CA-III in 1-week-old female chickens was 60 ng/mL, and this level was increased at 3 weeks of age (141 ng/mL) and then remained steady until 80 weeks of age (122 ng/mL). The mean plasma level of CA-III in 3-week-old male chickens was 58 ng/mL, and this level remained steady until 59 weeks of age. We observed both developmental changes and sex differences in CA-III concentrations in White Leghorn (WL) chicken erythrocytes and plasma. Simple linear regression analysis showed a significant association between the erythrocyte CA-III level and egg-laying rate in WL-chickens 16-63 weeks of age (p < 0.01).

Growth hormone (GH)-releasing activity of chicken GH-releasing hormone (GHRH) in chickens.

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Harvey, S; Gineste, C; Gaylinn, B D

2014-08-01

Two peptides with sequence similarities to growth hormone releasing hormone (GHRH) have been identified by analysis of the chicken genome. One of these peptides, chicken (c) GHRH-LP (like peptide) was previously found to poorly bind to chicken pituitary membranes or to cloned and expressed chicken GHRH receptors and had little, if any, growth hormone (GH)-releasing activity in vivo or in vitro. In contrast, a second more recently discovered peptide, cGHRH, does bind to cloned and expressed cGHRH receptors and increases cAMP activity in transfected cells. The possibility that this peptide may have in vivo GH-releasing activity was therefore assessed. The intravenous (i.v.) administration of cGHRH to immature chickens, at doses of 3-100 μg/kg, significantly increased circulating GH concentrations within 10 min of injection and the plasma GH levels remained elevated for at least 30 min after the injection of maximally effective doses. The plasma GH responses to cGHRH were comparable with those induced by human (h) or porcine (p) GHRH preparations and to that induced by thyrotropin releasing hormone (TRH). In marked contrast, the i.v. injection of cGHRH-LP had no significant effect on circulating GH concentrations in immature chicks. GH release was also increased from slaughterhouse chicken pituitary glands perifused for 5 min with cGHRH at doses of 0.1 μg/ml or 1.0 μg/ml, comparable with GH responses to hGHRH1-44. In contrast, the perifusion of chicken pituitary glands with cGHRH-LP had no significant effect on GH release. In summary, these results demonstrate that cGHRH has GH-releasing activity in chickens and support the possibility that it is the endogenous ligand of the cGHRH receptor. Copyright © 2014 Elsevier Inc. All rights reserved.

ChickVD: a sequence variation database for the chicken genome

DEFF Research Database (Denmark)

Wang, Jing; He, Ximiao; Ruan, Jue

2005-01-01

Working in parallel with the efforts to sequence the chicken (Gallus gallus) genome, the Beijing Genomics Institute led an international team of scientists from China, USA, UK, Sweden, The Netherlands and Germany to map extensive DNA sequence variation throughout the chicken genome by sampling DN...... on quantitative trait loci using data from collaborating institutions and public resources. Our data can be queried by search engine and homology-based BLAST searches. ChickVD is publicly accessible at http://chicken.genomics.org.cn. Udgivelsesdato: 2005-Jan-1...

Chicken from Farm to Table

Science.gov (United States)

... on fresh chicken. However, if chicken is processed, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label. [ Top of Page ] Foodborne Organisms Associated with Chicken As on any perishable meat, fish, or poultry, bacteria can be found on raw ...

Protective effects of Aloe vera-based diets in Eimeria maxima-infected broiler chickens.

Science.gov (United States)

Yim, Dongjean; Kang, Sang S; Kim, Dong W; Kim, Sang H; Lillehoj, Hyun S; Min, Wongi

2011-01-01

Aloes have been widely used for a broad range of pharmacological activities, including parasitic problems. Avian coccidiosis is the most costly and wide-spread parasitic disease in the poultry industry, and has been mainly controlled by the use of chemotherapeutic agents. Due to the emergence of drug-resistant strains, alternative control strategies are needed. In this study, the protective effects of Aloe vera-based diets were assessed in broiler chickens following oral infection with Eimeria maxima. Chickens were fed a regular diet supplemented with ground Aloe vera throughout the duration of the experiment beginning 2 days prior to infection with 1 × 10(4) sporulated oocysts of E. maxima. No significant differences were found in body weight gain or loss between the Aloe vera-supplemented and unsupplemented groups with or without E. maxima infections. Fecal oocyst shedding decreased significantly (p vera as compared to the unsupplemented group. Furthermore, the Aloe vera-supplemented group showed significantly fewer intestinal lesions (p vera could be used an alternative treatment for controlling avian coccidiosis. Copyright © 2010 Elsevier Inc. All rights reserved.

Experimental-confirmation and functional-annotation of predicted proteins in the chicken genome

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McCarthy Fiona M

2007-11-01

Full Text Available Abstract Background The chicken genome was sequenced because of its phylogenetic position as a non-mammalian vertebrate, its use as a biomedical model especially to study embryology and development, its role as a source of human disease organisms and its importance as the major source of animal derived food protein. However, genomic sequence data is, in itself, of limited value; generally it is not equivalent to understanding biological function. The benefit of having a genome sequence is that it provides a basis for functional genomics. However, the sequence data currently available is poorly structurally and functionally annotated and many genes do not have standard nomenclature assigned. Results We analysed eight chicken tissues and improved the chicken genome structural annotation by providing experimental support for the in vivo expression of 7,809 computationally predicted proteins, including 30 chicken proteins that were only electronically predicted or hypothetical translations in human. To improve functional annotation (based on Gene Ontology, we mapped these identified proteins to their human and mouse orthologs and used this orthology to transfer Gene Ontology (GO functional annotations to the chicken proteins. The 8,213 orthology-based GO annotations that we produced represent an 8% increase in currently available chicken GO annotations. Orthologous chicken products were also assigned standardized nomenclature based on current chicken nomenclature guidelines. Conclusion We demonstrate the utility of high-throughput expression proteomics for rapid experimental structural annotation of a newly sequenced eukaryote genome. These experimentally-supported predicted proteins were further annotated by assigning the proteins with standardized nomenclature and functional annotation. This method is widely applicable to a diverse range of species. Moreover, information from one genome can be used to improve the annotation of other genomes and

Colour and fat content as intrinsic cues for consumers attitudes towards meat product quality

Science.gov (United States)

Ristić, M.; Troeger, K.; Đinović-Stojanović, J.; Knežević, N.; Damnjanović, M.

2017-09-01

The aim of this study was to evaluate consumers’ attitudes towards sensory properties of chicken, royal and beef salami, meat products from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1018) in four retail stores (Delhaize) in Belgrade. Consumers were asked for their preference concerning the colour and fat of three selected salami and then completed questionnaire of socio-demographic information including eating behaviour. Selected smoked meat products were evaluated in the DLG Test Center Food, Germany. Consumers, at all education levels and in all age groups, evaluated colour as good and fat as sufficient with a significantly (psmoked products passed the DLG tests and received “DLG award winner” medals in Gold (73%) or Silver (27%).

Clostridium perfringens challenge and dietary fat type affect broiler chicken performance and fermentation in the gastrointestinal tract

DEFF Research Database (Denmark)

Jozefiak, D; Kieronczyk, B; Rawski, M

2014-01-01

fat and lard. In Experiment 2, birds were fed diets containing rapeseed oil, coconut oil, beef tallow and palm oil. In both experiments, the birds were either not challenged or challenged with a mixture of three C. perfringens type A strains. Irrespective of the fat type present in the diet, C...... were carried out, each including 480-day-old male broilers (Ross 308), which were randomly distributed to eight experimental groups using six replicate pens per treatment and 10 birds per pen. In Experiment 1, birds were fed diets containing soybean oil, palm kernel fatty acid distillers, rendered pork...... of animal fats tended to improve final BW to a greater extent compared with the inclusion of unsaturated vegetable oils. In Experiment 2, irrespective of the dietary fat type present in the diet, C. perfringens challenge significantly impaired feed conversion ratio in the period from 14 to 28 days (1.63 v...

Comparison of clinical semi-quantitative assessment of muscle fat infiltration with quantitative assessment using chemical shift-based water/fat separation in MR studies of the calf of post-menopausal women.

Science.gov (United States)

Alizai, Hamza; Nardo, Lorenzo; Karampinos, Dimitrios C; Joseph, Gabby B; Yap, Samuel P; Baum, Thomas; Krug, Roland; Majumdar, Sharmila; Link, Thomas M

2012-07-01

The goal of this study was to compare the semi-quantitative Goutallier classification for fat infiltration with quantitative fat-fraction derived from a magnetic resonance imaging (MRI) chemical shift-based water/fat separation technique. Sixty-two women (age 61 ± 6 years), 27 of whom had diabetes, underwent MRI of the calf using a T1-weighted fast spin-echo sequence and a six-echo spoiled gradient-echo sequence at 3 T. Water/fat images and fat fraction maps were reconstructed using the IDEAL algorithm with T2* correction and a multi-peak model for the fat spectrum. Two radiologists scored fat infiltration on the T1-weighted images using the Goutallier classification in six muscle compartments. Spearman correlations between the Goutallier grades and the fat fraction were calculated; in addition, intra-observer and inter-observer agreement were calculated. A significant correlation between the clinical grading and the fat fraction values was found for all muscle compartments (P infiltration of muscle commonly occurs in many metabolic and neuromuscular diseases. • Image-based semi-quantitative classifications for assessing fat infiltration are not well validated. • Quantitative MRI techniques provide an accurate assessment of muscle fat.

Emerging Chlamydia psittaci infections in the chicken industry and pathology of Chlamydia psittaci genotype B and D strains in specific pathogen free chickens.

Science.gov (United States)

Yin, Lizi; Kalmar, Isabelle D; Lagae, Stefanie; Vandendriessche, Stien; Vanderhaeghen, Wannes; Butaye, Patrick; Cox, Eric; Vanrompay, Daisy

2013-03-23

Sera of 30 Belgian and 10 Northern French chicken farms were tested by a Chlamydia (C.) psittaci major outer membrane protein (MOMP) based ELISA. Ninety-six percent, 93% and 90% of the Belgian broilers, broiler breeders and layers were seropositive. Ninety-one percent of the French broilers were seropositive. In addition, tissues of 5 Belgian and 5 French broiler farms were examined at slaughter. All French farms were culture positive while C. psittaci was cultured from the lungs of 80% of examined Belgian farms. C. psittaci infections are apparently emerging in chickens raised in Belgium and Northern France. We could proof Hill-Evans postulates for chicken-derived C. psittaci genotype B and D strains. Chicken-processing plant employees should be considered a risk group for human psittacosis. There is a need for higher awareness and for efficient risk assessment and management of C. psittaci infections in chickens as chlamydiosis in broilers seems to be underdiagnosed and infections with highly virulent strains do occur. Copyright © 2012 Elsevier B.V. All rights reserved.

Genetic diversity of Ghanaian local chicken populations based on ...

African Journals Online (AJOL)

In Ghana, local chickens are raised across distinct agro-ecological zones and constitute unique populations with variable phenotypes that need to be characterized to provide needed information for the conservation of useful genotypes against future needs. In particular, the Interior Savannah (GHIS) in the north, the Forest ...

The Influence of Different Vegetable Oils on Some ω-3 Polyunsaturated Fatty Acids in Broiler Chickens Breast

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Dragoş-Sorin Fota

2011-05-01

Full Text Available Taking into consideration that the vegetable oils added to the combined fodder can significantly modify the fatty acids profile in broiler food, through its redirection even the fatty acids profile of carcasses can be modified through enrichment in certain fatty acids and obtaining functional foods. Therefore an experiment was conduced on broilers, made up of three experimental groups, fed with a combined base fodder in which 2% of different fat sources have been incorporated (sunflower oil, soybean oil, linseed oil. After the 42 days growth period, the fatty acids profile, % of fatty acids in 100 g product (EPA, DPA, DHA, ∑ SFA, ∑ MUFA, ∑ PUFA of the chicken from the experimental groups, were determined. Fatty acids were determined using gascromatography. The data obtained after statistic processing and interpretation have highlighted the fact that, concerning the fatty acids profile in the chickens breast, we can observe variations of the determined fatty acids content, what shows us that they can be influenced through dietary factors, but there quantity being determined by the participation % of the energy sources (vegetable oils, but also by the fatty acids content of the participating raw materials.

Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions.

Science.gov (United States)

Kowalska, M; Mendrycka, M; Zbikowska, A; Stawarz, S

2015-02-01

Formation of emulsion systems based on interesterified fats was the objective of the study. Enzymatic interesterification was carried out between enzymatic mutton tallow and walnut oil in the proportions 2 : 3 (w/w) to produce fats not available in nature. At the beginning of the interesterification process, the balance between the interesterification and fat hydrolysis was intentionally disturbed by adding more water to the catalyst (Lipozyme IR MR) of the reaction to produce more of the polar fraction monoacylglycerols [MAGs] and diacylglycerols [DAGs]. To obtain a greater quantity of MAGs and DAGs in the reaction environment via hydrolysis, water was added (11, 13, 14, 16 w-%) to the enzymatic preparation. The obtained fats were used to form emulsions. The emulsions were evaluated with respect to sensory and skin moisturizing properties by 83 respondents. Determination of emulsion stability using temperature and centrifugal tests was carried out. Morphology and the type of emulsions were determined. The respondents described the skin to which the emulsions in testing were applied as smooth, pleasant to touch and adequately moisturized. The work has demonstrated that interesterification of a mutton tallow and walnut oil blend resulted in new fats with very interesting characteristics of triacylglycerols that are not present in the environment. The results of the present work indicate the possibility of application of fats with the largest quantity of MAGs and DAGs as a fat base of emulsions in the cosmetic industries. The hypothesis assumed in this work of producing additional quantities of MAGs and DAGs (in the process of enzymatic interesterification) responsible for the stability of the system was confirmed. It should be pointed out that the emulsions based on interesterified fats exhibited a greater level of moisturization of the skin than the emulsions containing non-interesterified fat. Also, in the respondents' opinion, the emulsion containing fat, which

Pengaruh penambahan tepung tapioka terhadap kualitas keripik bakso daging ayam dengan metode penggorengan vakum

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Aris Sri Widati

2011-08-01

Full Text Available ABSTRACT: This research was purposed to find out the effect of difference concentration of tapioca starch on quality chicken meatball chips with vacuum frying method based on chemical qualities (water content, water activities/Aw, protein and fat content, physical quality (breaking force and brightness and organoleptic properties (color, taste and crispness. The result showed that addition of tapioca gives a significant effect (P0.05 on color. The best result was chicken meatball chips made with used of tapioca 30%, It has water content 4.16%;, Aw 0.42, protein 33.06% and fat content 31,39%; breaking force 5.43 N; brightness 51.3; color 6.64; taste 6.94; and crispness 6.74. The conclusion of this research was addition of tapioca in chicken meatball chips decreased water content, Aw, protein content, breaking force and increased fat content, brigtness and organoleptikproperties. The optimum addition of tapioca on chicken meatball chips were 30%. Keywords: tapioca, chicken meatballs chips, chemical qualities.

Flavour chemistry of chicken meat: a review.

Science.gov (United States)

Jayasena, Dinesh D; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

2013-05-01

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

Flavour Chemistry of Chicken Meat: A Review

Science.gov (United States)

Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

2013-01-01

Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

Flavour Chemistry of Chicken Meat: A Review

Directory of Open Access Journals (Sweden)

Dinesh D. Jayasena

2013-05-01

Full Text Available Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for

Effect of β-hydroxy-β-methylbutyrate calcium on growth, blood parameters, and carcass qualities of broiler chickens.

Science.gov (United States)

Qiao, X; Zhang, H J; Wu, S G; Yue, H Y; Zuo, J J; Feng, D Y; Qi, G H

2013-03-01

Beta-hydroxy-β-methylbutyrate (HMB), the metabolite of leucine, plays an important role in muscle protein metabolism. To investigate the effect of dietary HMB calcium (HMB-Ca) on growth performance, breast muscle development, and serum parameters in broiler chickens, a total of two hundred seventy 1-d-old Arbor Acres male broiler chicks were randomly allotted into 3 dietary treatments supplemented with 0, 0.05%, or 0.1% HMB-Ca during the starter (1 to 21 d) and grower (22 to 42 d) period. The results showed that broilers fed 0.1% HMB-Ca diet had higher ADG during the starter or the whole period, and gain 148 g more BW than the chicks fed the control diet at 42 d of age (P dressing percentage than birds fed the control or 0.05% HMB-Ca diet (P < 0.05). At 42 d of age, 0.1% HMB-Ca increased breast muscle yield than the control and decreased abdominal fat compared with the control or 0.05% HMB-Ca group (P < 0.05). In comparison with the control, feeding 0.1% HMB-Ca increased the triiodothyronine, thyroxine, triiodothyronine/thyroxine ratio and decreased the serum uric acid level at d 21 (P < 0.05). At 42 d of age, serum thyroxine level was elevated in the 0.05% HMB-Ca treatment, and the uric acid concentration was significantly decreased by the 0.1% HMB-Ca-supplemented diet (P < 0.05). Dietary HMB-Ca did not affect the growth hormone or insulin content. This study suggested that dietary supplementation of HMB-Ca improved growth performance, stimulated the breast muscle development, and decreased the abdominal fat deposition in broiler chickens, and the favorable effects were more pronounced in the starter phase. The growth promotion effect of HMB-Ca may be partly related to the increased serum thyroid hormones in broiler chickens.

Asian-Style Chicken Wraps

Science.gov (United States)

... https://medlineplus.gov/recipe/asianstylechickenwraps.html Asian-Style Chicken Wraps To use the sharing features on this ... Tbsp lime juice (or about 2 limes) For chicken: 1 Tbsp peanut oil or vegetable oil 1 ...

A method to estimate the fractional fat volume within a ROI of a breast biopsy for WAXS applications: Animal tissue evaluation

International Nuclear Information System (INIS)

Tang, Robert Y.; McDonald, Nancy; Laamanen, Curtis; LeClair, Robert J.

2014-01-01

Purpose: To develop a method to estimate the mean fractional volume of fat (ν ¯ fat ) within a region of interest (ROI) of a tissue sample for wide-angle x-ray scatter (WAXS) applications. A scatter signal from the ROI was obtained and use of ν ¯ fat in a WAXS fat subtraction model provided a way to estimate the differential linear scattering coefficient μ s of the remaining fatless tissue. Methods: The efficacy of the method was tested using animal tissue from a local butcher shop. Formalin fixed samples, 5 mm in diameter 4 mm thick, were prepared. The two main tissue types were fat and meat (fibrous). Pure as well as composite samples consisting of a mixture of the two tissue types were analyzed. For the latter samples, ν fat for the tissue columns of interest were extracted from corresponding pixels in CCD digital x-ray images using a calibration curve. The means ν ¯ fat were then calculated for use in a WAXS fat subtraction model. For the WAXS measurements, the samples were interrogated with a 2.7 mm diameter 50 kV beam and the 6° scattered photons were detected with a CdTe detector subtending a solid angle of 7.75 × 10 −5 sr. Using the scatter spectrum, an estimate of the incident spectrum, and a scatter model, μ s was determined for the tissue in the ROI. For the composite samples, a WAXS fat subtraction model was used to estimate the μ s of the fibrous tissue in the ROI. This signal was compared to μ s of fibrous tissue obtained using a pure fibrous sample. Results: For chicken and beef composites, ν ¯ fat =0.33±0.05 and 0.32 ± 0.05, respectively. The subtractions of these fat components from the WAXS composite signals provided estimates of μ s for chicken and beef fibrous tissue. The differences between the estimates and μ s of fibrous obtained with a pure sample were calculated as a function of the momentum transfer x. A t-test showed that the mean of the differences did not vary from zero in a statistically significant way thereby

Purification of chicken carbonic anhydrase isozyme-III (CA-III and its measurement in White Leghorn chickens

Directory of Open Access Journals (Sweden)

Nishita Toshiho

2011-11-01

Full Text Available Abstract Background The developmental profile of chicken carbonic anhydrase-III (CA-III blood levels has not been previously determined or reported. We isolated CA-III from chicken muscle and investigated age-related changes in the levels of CA-III in blood. Methods CA-III was purified from chicken muscle. The levels of CA-III in plasma and erythrocytes from 278 female chickens (aged 1-93 weeks and 68 male chickens (aged 3-59 weeks were determined by ELISA. Results The mean level of CA-III in female chicken erythrocytes (1 week old was 4.6 μg/g of Hb, and the CA-III level did not change until 16 weeks of age. The level then increased until 63 weeks of age (11.8 μg/g of Hb, decreased to 4.7 μg/g of Hb at 73 weeks of age, and increased again until 93 weeks of age (8.6 μg/g of Hb. The mean level of CA-III in erythrocytes from male chickens (3 weeks old was 2.4 μg/g of Hb, and this level remained steady until 59 weeks of age. The mean plasma level of CA-III in 1-week-old female chickens was 60 ng/mL, and this level was increased at 3 weeks of age (141 ng/mL and then remained steady until 80 weeks of age (122 ng/mL. The mean plasma level of CA-III in 3-week-old male chickens was 58 ng/mL, and this level remained steady until 59 weeks of age. Conclusion We observed both developmental changes and sex differences in CA-III concentrations in White Leghorn (WL chicken erythrocytes and plasma. Simple linear regression analysis showed a significant association between the erythrocyte CA-III level and egg-laying rate in WL-chickens 16-63 weeks of age (p

Effect of gamma irradiation on microbiological quality of japanese chicken meat and microflora change of irradiated chicken

International Nuclear Information System (INIS)

Prachasitthisak, Y.; Ito, H.

1996-01-01

The impact of gamma irradiation with doses between 0 and 8 kGy on microbiological quality of chicken meat produced in Japan and micro flora change of irradiated chicken meat were studied. Radiation at the dose 2 kGy resulted in 4 log cycles reduction of total aerobic bacteria, 5 - 6 log cycles reduction of lactic acid bacteria and 2 log cycles reduction of fungi and yeasts. For the coliforms, it could be eliminated below detectable level by irradiation dose of 1 kGy. For the chicken flora-analysis, it was found that chicken of each area had their own specific microbial community structure. Flavobacterium and Pseudomonas were found to be dominant organisms in the microflora of Japanese chicken meat. Irradiation with dose 2 kGy resulted in disappearance of Lactobacillus and Pseudomonas. The microorganisms which dominated in irradiated chickens with doses of 2 kGy and higher were Psychrobacter and yeast. These studies support the view that radiation improves the microbiological quality of chicken meat and substantiate that radiation does not present hazard resulting from a change in the microflora of irradiated chicken

Carcass traits and meat quality of different slow growing and fast growing broiler chickens

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M. Oblakova

2017-12-01

Full Text Available Abstract. The experiment was conducted in the breeder farm of department Population genetics, reproduction and technologies of poultry and rabbits at the Agriculture Institute of Stara Zagora. Five lines from the National Gene Pool of Bulgaria: line Ss (Sussex, line E (Barred Plymouth Rock, line NG (New Hampshire, line F (NG x Red Rhode Island, line L (White Plymouth Rock were used as maternal forms in the crossing schedule and line M (Cornish as a paternal form for production of slow-growing broilers. The birds were grown to 84 days. Feeding was done with compound feeds according to the age: starter (1/14 days of age, grower (14/28 days of age, finisher (28/84 days of age. By the end of the experiment, slaughter analysis was performed with 3 female and 3 male broiler chickens per group with live weight corresponding to the average of each genotype. The live weight was determined, as well as the grill weight, the weights of cuts (breast, thighs, wings, edible offal (heart, liver, gizzard and abdominal fat. On the basis of these data, the slaughter yield and body parts ratios were calculated. The data for the live body weights of birds at slaughtering indicated the highest values for group V – 4040g, followed by groups ІV and ІІ – 3271.67g and 3186.67g, respectively (p<0.05. There was a statistically significant difference between the sexes with superiority of male birds (p<0.001. In the other 3 groups, breast meat percentage ranged from 19.48 to 19.84%. The share of thighs from the grill was the greatest in slow-growing chickens from group II – 33.01%, followed by group І – 32.35%, group IV – 32.18%, and the lowest- in groups ІІІ and V (31.91% and 31.18%, respectively. The analysis of data exhibited a significant effect of the genotype on water content of breast meat (resp. Dry matter, with lower values in slow-growing birds from group III – 73.19% (p<0.05, whereas in the other groups it ranged between 73.44 and 73.62%. The

Gas exchange, heat production and oxidation of fat in chicken embryos from a fast or slow growing line

DEFF Research Database (Denmark)

Chwalibog, André; Tauson, Anne-Helene; Ali, Abdalla

2007-01-01

The experiment comprised 48 chicken (Gallus gallus) embryos from a modern, fast growing line, Ross 308 (RO) and 48 from a slow growing line, Labresse (LA). The O(2) consumption and CO(2) production were measured in an open-air-circuit respiration unit, and heat production (HE) from embryos was ca...

In ovo exposure to omega-3 fatty acids does not enhance omega-3 long-chain polyunsaturated fatty acid metabolism in broiler chickens.

Science.gov (United States)

Kanakri, K; Carragher, J; Muhlhausler, B; Hughes, R; Gibson, R

2017-10-01

The content of omega-3 long-chain polyunsaturated fatty acids (n-3 LCPUFA) in chicken meat can be boosted by feeding broilers a diet containing α-linolenic acid (ALA, from flaxseed oil), some of which is converted by hepatic enzymes to n-3 LCPUFA. However, most of the accumulated n-3 polyunsaturated fatty acid (PUFA) in meat tissues is still in the form of ALA. Despite this, the levels of chicken diets are being enhanced by the inclusion of vegetable and marine sources of omega-3 fats. This study investigated whether the capacity of chicken for n-3 LCPUFA accumulation could be enhanced or inhibited by exposure to an increased supply of ALA or n-3 LCPUFA in ovo. Breeder hens were fed either flaxseed oil (High-ALA), fish oil (high n-3 LCPUFA) or tallow- (low n-3 PUFA, Control) based diets. The newly hatched chicks in each group were fed either the High-ALA or the Control diets until harvest at 42 days' post-hatch. The n-3 PUFA content of egg yolk and day-old chick meat closely matched the n-3 PUFA composition of the maternal diet. In contrast, the n-3 PUFA composition of breast and leg meat tissues of the 42-day-old offspring closely matched the diet fed post-hatch, with no significant effect of maternal diet. Indeed, there was an inhibition of n-3 LCPUFA accumulation in meat of the broilers from the maternal Fish-Oil diet group when fed the post-hatch High-ALA diet. Therefore, this approach is not valid to elevate n-3 LCPUFA in chicken meat.

Immunization of chickens with an agonistic monoclonal anti-chicken CD40 antibody-hapten complex: rapid and robust IgG response induced by a single subcutaneous injection.

Science.gov (United States)

Chen, Chang-Hsin; Abi-Ghanem, Daad; Waghela, Suryakant D; Chou, Wen-Ko; Farnell, Morgan B; Mwangi, Waithaka; Berghman, Luc R

2012-04-30

Producing diagnostic antibodies in chicken egg yolk represents an alternate animal system that offers many advantages including high productivity at low cost. Despite being an excellent counterpart to mammalian antibodies, chicken IgG from yolk still represents an underused resource. The potential of agonistic monoclonal anti-CD40 antibodies (mAb) as a powerful immunological adjuvant has been demonstrated in mammals, but not in chickens. We recently reported an agonistic anti-chicken CD40 mAb (designated mAb 2C5) and showed that it may have potential as an immunological adjuvant. In this study, we examined the efficacy of targeting a short peptide to chicken CD40 [expressed by the antigen-presenting cells (APCs)] in enhancing an effective IgG response in chickens. For this purpose, an immune complex consisting of one streptavidin molecule, two directionally biotinylated mAb 2C5 molecules, and two biotinylated peptide molecules was produced. Chickens were immunized subcutaneously with doses of this complex ranging from 10 to 90 μg per injection once, and relative quantification of the peptide-specific IgG response showed that the mAb 2C5-based complex was able to elicit a strong IgG response as early as four days post-immunization. This demonstrates that CD40-targeting antigen to chicken APCs can significantly enhance antibody responses and induce immunoglobulin isotype-switching. This immunization strategy holds promise for rapid production of hapten-specific IgG in chickens. Copyright © 2012 Elsevier B.V. All rights reserved.

Facial fat necrosis following autologous fat transfer and its management

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Sweta Rai

2014-01-01

Full Text Available Autologous fat transfer (AFT is an increasingly popular cosmetic procedure practiced by dermatologic surgeons worldwide. As this is an office based procedure performed under local or tumescent anaesthesia with fat transferred within the same individual and limited associated down time its is considered relatively safe and risk free in the cosmetic surgery arena. We describe a case of AFT related fat necrosis causing significant facial dysmorphia and psychosocial distress. We also discuss the benefits and risks of AFT highlighting common causes of fat graft failure.

Alternative fish feed production from waste chicken feathers

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Sri Jumini

2017-08-01

Full Text Available In this This devotion has been done to provide education and training of the utilization of waste chicken manure, making flour chicken feathers as a fish feed alternative, that can overcome some of the problems that waste chicken feathers from the center cutting broiler chickens in the village Krasak enough, it causes pollution, and not used optimally; Low public awareness of awareness of environmental pollution; the lack of public knowledge about the utilization of waste chicken feathers, and processing technology, as well as to address the needs of fish feed more expensive, need alternative feed ingredients. This service program has provided insight to the public about waste chicken feathers so that it can be used as a new entrepreneurial startups. To achieve these objectives have been done of activity as follows: 1 Provide counseling and understanding of the community will be a negative impact on the environment of waste chicken feathers. 2 Provide counseling utilization of waste chicken feathers for people in nearby farms. 3 Make a chicken feather meal of chicken feather waste as an alternative fish feed to improve digestibility of chicken feathers. 3 The formation of the group for increasing the economic income of the family. This service activities program runs quite well with demonstrated some activity, namely: 1 Change Behavior Society (knowledge transfer; 2 Chicken Feather Extension Waste Utilization; 3 Making Unit Waste Chicken Feathers; 4 Establishment of New Business of Diversified Waste Chicken Feathers.

PERFORMANCE OF FAT-TAILED RAMS FED COMPLETE FEED BASED OIL PALM FRONDS

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A. Hamidah

2011-09-01

Full Text Available The aim of this experiment was to evaluate the performance of fat-tailed rams fed complete feed based oil palm fronds (OPF. This experiment was arranged in Completely Randomized Design (CRD with 5 treatments and 4 replications i.e. 0, 25, 50, 75 and 100% of OPF substituting fields grass in complete feed for A, B, C, D and E treatments, respectively. Twenty fat-tailed rams were fed twice at 08.00 and 14.00 with pellet of complete feed for 4 months. The result of this experiment showed that OPF significantly influenced nutrient consumption, average daily gain (ADG and feed efficiency ratio (FER. Oil palm fronds significantly affected (P<0.05 fat-tailed rams’s dry matter intake (DMI, organic matter intake (OMI, crude protein intake (CPI, ADG and FER. The highest DMI, OMI, CPI, ADG, and FER of fat-tailed rams was in C treatment and significantly different from the others. It was concluded that C treatment was the best treatment which can give the best fat-tailed rams performance. The OPF can be used to replace the field grass as feed up to 75% proportion in complete feed and could increase the performance and productivity of fat-tailed rams.

Long-term culture of chicken primordial germ cells isolated from embryonic blood and production of germline chimaeric chickens.

Science.gov (United States)

Naito, Mitsuru; Harumi, Takashi; Kuwana, Takashi

2015-02-01

Production of germline chimaeric chickens by the transfer of cultured primordial germ cells (PGC) is a useful system for germline manipulation. A novel culture system was developed for chicken PGC isolated from embryonic blood. The isolated PGC were cultured on feeder cells derived from chicken embryonic fibroblast. The cultured PGC formed colonies and they proliferated about 300-times during the first 30 days. The cultured PGC retained the ability to migrate to recipient gonads and were also chicken VASA homologue (CVH)-positive. Female PGC were present in the mixed-sex PGC populations cultured for more than 90 days and gave rise to viable offspring efficiently via germline chimaeric chickens. Male cultured PGC were transferred to recipient embryos and produced putative chimaeric chickens. The DNA derived from the cultured PGC was detected in the sperm samples of male putative chimaeric chickens, but no donor derived offspring were obtained. Donor-derived offspring were also obtained from germline chimaeric chickens by the transfer of frozen-thawed cultured PGC. The culture method for PGC developed in the present study is useful for manipulation of the germline in chickens, such as preservation of genetic resources and gene transfer. Copyright © 2014 Elsevier B.V. All rights reserved.

Gamma radiation and chickens

International Nuclear Information System (INIS)

Toropilova, D.; Takac, L.; Toropila, M.; Tomko, M. M.

2014-01-01

In our work, we focused the effect of low doses of gamma radiation on metabolic parameters in chickens. In the first group of chickens we monitor changes of the concentration in glucose and cholesterol after whole body irradiation dose of chicken (3 Gy). In the second group of chickens we studied the combined effect of radiation and intraperitoneal application solution of zinc chloride to changes of the concentration in glucose and total cholesterol. In the tissues of organisms are found only in a very small amount of microelements however are of particular importance in a number of enzymatic catalytic and regulatory processes. Zinc is found in all cells of the body. However, it is the highest percentage of zinc contained in muscle and bone cells. Resorption takes place in the small intestine, especially in the duodenum. For both groups of chickens, we performed analyzes on the 3 rd , 7 th , 14 th , 21 st and 30 day. Results and an overview of the work can be helpful in the peaceful uses of nuclear energy and in preventing diseases from exposure to radiation, but also in the case of the consequences after nuclear accidents. (authors)

An H₂S Sensor Based on Electrochemistry for Chicken Coops.

Science.gov (United States)

Zeng, Lihua; He, Mei; Yu, Huihui; Li, Daoliang

2016-08-31

The recent modernization of the livestock industry lags behind the scale of the livestock industry, particularly in indoor environmental monitoring. In particular, the H₂S gas concentration in chicken coops affects the growth and reproductive capacity of the chickens and threatens their health. Therefore, the research and development of a low-cost, environmentally friendly sensor that can achieve on-line monitoring of H₂S gas has a notably important practical significance. This paper reports the design of an H₂S gas sensor, with selection of an electrochemical probe with high accuracy and wide measurement range using the relatively mature technology of electrochemical sensors. Although the probe of the sensor is the main factor that affects the sensor accuracy, the probe must be combined with a specifically designed signal condition circuit that can overcome the lack of an electrode to satisfy the requirements for the interconnection and matching between the output signal and the test instrument. Because the output current of the electrochemical electrode is small and likely to be disturbed by noise, we designed signal-conditioning modules. Through the signal-conditioning circuit, the output signal of the current electrode can be converted into a voltage and amplified. In addition, we designed a power control module because a bias voltage is necessary for the electrode. Finally, after the calibration experiment, the accurate concentration of H₂S gas can be measured. Based on the experimental analysis, the sensor shows good linearity and selectivity, comparatively high sensitivity, perfect stability and an extremely long operating life of up to two years.

Campylobacter jejuni infection in broiler chickens.

Science.gov (United States)

Dhillon, A Singh; Shivaprasad, H L; Schaberg, D; Wier, F; Weber, S; Bandli, D

2006-03-01

Day-old, straight-run broiler chickens were procured from a hatchery located in the Pacific Northwest. The chickens were subdivided individually into nine groups of 20 chickens. The chickens were tagged, housed in isolation chambers on wire, fed commercial broiler feed, and given water ad libitum. Three isolates of Campylobacter jejuni of poultry origin and one of human origin were tested in this study. Various C. jejuni cultures were inoculated into 9-day-old chickens by crop gavage. Four groups of 20 chickens were inoculated at a dose level of 0.5 ml of 1 x 10(2) colony-forming units (CFU)/ml. The other four groups were inoculated with 0.5 ml of 1 X 10(4) CFU/ml. One group of 20 chickens was kept as an uninoculated control group. Four randomly selected chickens from each of the inoculated and uninoculated groups were necropsied at 5, 12, and 19 days postinoculation (DPI). The C. jejuni was cultured and enumerated from a composite of the upper and midintestine and the cecum. Body weights of all chicken groups at 7 days of age and at 5, 12, and 19 DPI were measured and statistically analyzed. No significant differences were present in the mean body weights (MBWs) of 7-day-old, 5 DPI, and 12 DPI male and female broiler chickens inoculated with C. jejuni at both dose levels compared with uninoculated controls. Differences in MBWs of the male and female broilers at 19 DPI were observed in some of the groups. Results of the C. jejuni culture enumeration mean (CEM) of composite intestine samples at 5 DPI from all inoculated chicken groups, irrespective of the dose level, ranged from (2.5 +/- 5.0) x 10(2) to (2.8 +/- 4.8) x 10(5) CFU/g (mean +/- SD). Results of cecum C. jejuni CEM at 5 DPI inoculated at both dose levels ranged from (2.5 +/- 5.0) x 10(6) to (1 +/- 0.0) x 10(7) CFU/g in all treatment groups irrespective of the dose level. CEM results from the composite intestine samples at 12 and 19 DPI increased by 1 log unit, or sometimes more. Results of cecum C. jejuni

PIXE analysis of chinese chicken-blood stone

International Nuclear Information System (INIS)

Lin, E.K.; Wang, C.W.; Yu, Y.C.; Liu, T.Y.; Cheng, H.S.; Zhu, H.X.; Yang, H.J.

1999-01-01

This paper reports the chemical compositions of chicken-blood stone Ji Xue Shi measured by Proton Induced X-ray Emission (PIXE). The experimental result show that for the red portion of chicken-blood stone, the concentration of Hg is as high as 20 wt%, and the concentration of S can be above 10 wt%. For the non-red portion the main chemical compositions are Al 2 O 3 and SiO 2 . The obtained chemical compositions are close to those of kaolinite for Balin chicken-blood stone, and of pyrophyllite for Changhua chicken-blood stone, respectively. So far many Changhua chicken-blood stones and Balin chicken-blood stones were found in China, the PIXE method can be used to explore the provenance of available chicken-blood stones. (author)

Transgenic chickens expressing human urokinase-type plasminogen activator.

Science.gov (United States)

Lee, Sung Ho; Gupta, Mukesh Kumar; Ho, Young Tae; Kim, Teoan; Lee, Hoon Taek

2013-09-01

Urokinase-type plasminogen activator is a serine protease that is clinically used in humans for the treatment of thrombolytic disorders and vascular diseases such as acute ischemic stroke and acute peripheral arterial occlusion. This study explored the feasibility of using chickens as a bioreactor for producing human urokinase-type plasminogen activator (huPA). Recombinant huPA gene, under the control of a ubiquitous Rous sarcoma virus promoter, was injected into the subgerminal cavity of freshly laid chicken eggs at stage X using the replication-defective Moloney murine leukemia virus (MoMLV)-based retrovirus vectors encapsidated with VSV-G (vesicular stomatitis virus G) glycoprotein. A total of 38 chicks, out of 573 virus-injected eggs, hatched and contained the huPA gene in their various body parts. The mRNA transcript of the huPA gene was present in various organs, including blood and egg, and was germ-line transmitted to the next generation. The level of active huPA protein was 16-fold higher in the blood of the transgenic chicken than in the nontransgenic chicken (P huPA protein in eggs increased from 7.82 IU/egg in the G0 generation to 17.02 IU/egg in the G1 generation. However, huPA-expressing embryos had reduced survival and hatchability at d 18 and 21 of incubation, respectively, and the blood clotting time was significantly higher in transgenic chickens than their nontransgenic counterparts (P huPA transgenic chickens could be successfully produced by the retroviral vector system. Transgenic chickens, expressing the huPA under the control of a ubiquitous promoter, may not only be used as a bioreactor for pharming of the huPA drug but also be useful for studying huPA-induced bleeding and other disorders.

Changes of lipids in irradiated chickens

International Nuclear Information System (INIS)

Moersel, J.T.; Wende, I.; Schwarz, K.

1991-01-01

Chickens were irradiated in a 6 deg Co gamma irradiation source. The irradiation has been done to reduce or eliminate Salmonella. The experiments were done to test this decontamination method of chickens if changes of lipids take place. It was to be seen, that peroxidation of lipids was more rapidly as in control. The time of storage of irradiated chickens has to be shorter because of changes in lipids. After irradiation the chickens had trade quality. (orig.) [de

iTRAQ-Based Quantitative Proteomics Identifies Potential Regulatory Proteins Involved in Chicken Eggshell Brownness.

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Guangqi Li

Full Text Available Brown eggs are popular in many countries and consumers regard eggshell brownness as an important indicator of egg quality. However, the potential regulatory proteins and detailed molecular mechanisms regulating eggshell brownness have yet to be clearly defined. In the present study, we performed quantitative proteomics analysis with iTRAQ technology in the shell gland epithelium of hens laying dark and light brown eggs to investigate the candidate proteins and molecular mechanisms underlying variation in chicken eggshell brownness. The results indicated 147 differentially expressed proteins between these two groups, among which 65 and 82 proteins were significantly up-regulated in the light and dark groups, respectively. Functional analysis indicated that in the light group, the down-regulated iron-sulfur cluster assembly protein (Iba57 would decrease the synthesis of protoporphyrin IX; furthermore, the up-regulated protein solute carrier family 25 (mitochondrial carrier; adenine nucleotide translocator, member 5 (SLC25A5 and down-regulated translocator protein (TSPO would lead to increased amounts of protoporphyrin IX transported into the mitochondria matrix to form heme with iron, which is supplied by ovotransferrin protein (TF. In other words, chickens from the light group produce less protoporphyrin IX, which is mainly used for heme synthesis. Therefore, the exported protoporphyrin IX available for eggshell deposition and brownness is reduced in the light group. The current study provides valuable information to elucidate variation of chicken eggshell brownness, and demonstrates the feasibility and sensitivity of iTRAQ-based quantitative proteomics analysis in providing useful insights into the molecular mechanisms underlying brown eggshell pigmentation.

Effects of thermo-resistant non-starch polysaccharide degrading multi-enzyme on growth performance, meat quality, relative weights of body organs and blood profile in broiler chickens.

Science.gov (United States)

Mohammadi Gheisar, M; Hosseindoust, A; Kim, I H

2016-06-01

This research was conducted to study the performance and carcass parameters of broiler chickens fed diets supplemented with heat-treated non-starch polysaccharide degrading enzyme. A total of 432 one-day old Ross 308 broiler chickens were allocated to five treatments: (i) CON (basal diet), (ii) E1: CON + 0.05% multi-enzyme, (iii) E2: CON + 0.1% multi-enzyme, (iv) E3: CON + 0.05% thermo-resistant multi-enzyme and (v) E4: CON + 0.1% thermo-resistant multi-enzyme, each treatment consisted of six replications and 12 chickens in each replication. The chickens were housed in three floor battery cages during 28-day experimental period. On days 1-7, gain in body weight (BWG) improved by feeding the diets supplemented with thermo-resistant multi-enzyme. On days 7-21 and 1-28, chickens fed the diets containing thermo-resistant multi-enzyme showed improved (p thermo-resistant multi-enzyme affected the percentage of drip loss on d 1 (p thermo-resistant multi-enzyme did not affect the relative weights of organs but compared to CON group, relative weight of breast muscle increased and abdominal fat decreased (p thermo-resistant multi-enzyme showed higher (p thermo-resistant multi-enzyme improved performance of broiler chickens. Journal of Animal Physiology and Animal Nutrition © 2015 Blackwell Verlag GmbH.

Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken

Science.gov (United States)

Benli, Hakan

2016-01-01

In this study, a survey was conducted to both evaluate the consumers’ general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, L* value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples. PMID:26732333

Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken

Directory of Open Access Journals (Sweden)

Hakan Benli

2016-01-01

Full Text Available In this study, a survey was conducted to both evaluate the consumers’ general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16% of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, L* value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken.

Science.gov (United States)

Benli, Hakan

2016-01-01

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, L* value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

Facilitating functional annotation of chicken microarray data

Directory of Open Access Journals (Sweden)

Gresham Cathy R

2009-10-01

Full Text Available Abstract Background Modeling results from chicken microarray studies is challenging for researchers due to little functional annotation associated with these arrays. The Affymetrix GenChip chicken genome array, one of the biggest arrays that serve as a key research tool for the study of chicken functional genomics, is among the few arrays that link gene products to Gene Ontology (GO. However the GO annotation data presented by Affymetrix is incomplete, for example, they do not show references linked to manually annotated functions. In addition, there is no tool that facilitates microarray researchers to directly retrieve functional annotations for their datasets from the annotated arrays. This costs researchers amount of time in searching multiple GO databases for functional information. Results We have improved the breadth of functional annotations of the gene products associated with probesets on the Affymetrix chicken genome array by 45% and the quality of annotation by 14%. We have also identified the most significant diseases and disorders, different types of genes, and known drug targets represented on Affymetrix chicken genome array. To facilitate functional annotation of other arrays and microarray experimental datasets we developed an Array GO Mapper (AGOM tool to help researchers to quickly retrieve corresponding functional information for their dataset. Conclusion Results from this study will directly facilitate annotation of other chicken arrays and microarray experimental datasets. Researchers will be able to quickly model their microarray dataset into more reliable biological functional information by using AGOM tool. The disease, disorders, gene types and drug targets revealed in the study will allow researchers to learn more about how genes function in complex biological systems and may lead to new drug discovery and development of therapies. The GO annotation data generated will be available for public use via AgBase website and

Comparative pathogenesis in specific-pathogen-free chickens of two strains of avian hepatitis E virus recovered from a chicken with Hepatitis-Splenomegaly syndrome and from a clinically healthy chicken.

Science.gov (United States)

Billam, P; LeRoith, T; Pudupakam, R S; Pierson, F W; Duncan, R B; Meng, X J

2009-11-18

Avian hepatitis E virus (avian HEV) is the primary causative agent of Hepatitis-Splenomegaly (HS) syndrome in chickens. Recently, a genetically unique strain of avian HEV, designated avian HEV-VA, was recovered from healthy chickens in Virginia. The objective of this study was to experimentally compare the pathogenicity of the prototype strain recovered from a chicken with HS syndrome and the avian HEV-VA strain in specific-pathogen-free chickens. An infectious stock of the avian HEV-VA strain was first generated and its infectivity titer determined in chickens. For the comparative pathogenesis study, 54 chickens of 6-week-old were assigned to 3 groups of 18 chickens each. The group 1 chickens were each intravenously inoculated with 5x10(2.5) 50% chicken infectious dose of the prototype strain. The group 2 received the same dose of the avian HEV-VA strain, and the group 3 served as negative controls. Six chickens from each group were necropsied at 2, 3 and 4 weeks post-inoculation (wpi). Most chickens in both inoculated groups seroconverted by 3wpi, and the mean anti-avian HEV antibody titers were higher for the prototype strain group than the avian HEV-VA strain group. There was no significant difference in the patterns of viremia and fecal virus shedding. Blood analyte profiles did not differ between treatment groups except for serum creatine phosphokinase levels which were higher for prototype avian HEV group than avian HEV-VA group. The hepatic lesion score was higher for the prototype strain group than the other two groups. The results indicated that the avian HEV-VA strain is only slightly attenuated compared to the prototype strain, suggesting that the full spectrum of HS syndrome is likely associated with other co-factors.

Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg

Directory of Open Access Journals (Sweden)

Salama, Nadia A.

1993-02-01

Full Text Available Breast and leg of chicken were soaked in NaCl (4% or STPP (3% solutions before cooking in convention or microwave ovens. More protein, lower fat and lipid oxidation (TBA were found in breast than in leg. Moisture percent and total lipids decreased due to cooking process. Chicken parts cooked in microwave had less moisture and TBA values, while protein, total lipids, shear force and cooking loss were more than that cooked conventionally. Microwave cooked roasts were less tender and lighter in colour, but aroma and flavour liked better by cooking in convention oven. Soaking in STPP before cooking retained more moisture protein and fat in chicken parts as compared with NaCl or untreated samples. Moreover, it decreased cooking loss, lipid oxidation, shear value and improved tenderness and flavour.

Pechuga y muslo de pollo fueron tratados con soluciones de NaCl (4% o STPP (3% antes de ser cocinados en hornos convencionales o microonda. Mayor contenido en proteína, y menor contenido en grasa y oxidación lipídica (TBA fueron encontrados en pechuga que en muslo. El tanto por ciento de humedad y los lípidos totales disminuyeron debido al proceso de cocinado. Las partes de pollo cocinadas en microonda tuvieron menos humedad e índice de TBA, mientras que las proteínas, lípidos totales, dureza de la piel y pérdida de cocinado fueron mayores que las producidas por cocinado convencional. Los asados cocinados en microonda fueron menos fiemos y ligeros en color, pero el aroma y sabor fueron mejor que los cocinados en homo convencional. El tratamiento en STPP antes del cocinado retuvo más humedad, proteína y grasa en las partes de pollo en comparación con las muestras tratadas con NaCl o no tratadas. Por otra parte, disminuyó la pérdida de cocinado, oxidación lipídica, índice de dureza de la piel y mejoró lo tierno y el sabor.

A Study on Foodborne Bacterial Cross-contamination During Fresh Chicken Preparation

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Shamma Ebrahim AlZaabi

2017-12-01

Full Text Available Background: Cross-contamination of foodborne pathogens from undercooked poultry meat to ready-to-eat food has been shown to be responsible for a number of foodborne disease outbreaks. Various studies have indicated that bacterial cross-contamination occurs during food preparation where bacteria present on food contact other surfaces and cause illness. Objectives: This study evaluated the ability of bacteria to survive and cross-contaminate other foods during the preparation of fresh chicken. Salmonella spp. cross-contamination from chicken to cucumber and utensils under various food handling scenarios was determined. Methods: Two scenarios were tested: in scenario 1, cutting board and knife used for cutting chicken without washing step were sampled. In scenario 2, cutting board and knife was washed with tap water separately after cutting chicken, and subsequently used for cutting cucumber. In scenario 1, chicken, cutting board, knife, and hands were sampled, and in scenario 2, cucumber was tested. Fluorescent in situ hybridization (FISH method, using published Salmonella specific gene probes was used for Salmonella detection in samples taken from cross-contamination scenarios. A culture-based detection by Hektoen enteric agar was used for the confirmation of Salmonella species. Results: All the samples analyzed were found to be positive for Salmonella spp. with different contamination levels. These results were further confirmed by culture based method. In scenario 1, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in all four samples (chicken, cutting board, knife and hands. A high contamination level was observed in chicken samples in comparison to samples collected from cutting board, knife and hands. In scenario 2, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in the cucumber with very low contamination level. Salmonella Enterica was also detected by Sal-3 and Sapath-3 in both scenarios but

Campylobacter prevalence in retail chicken liver

Science.gov (United States)

Foodborne campylobacteriosis has been linked to undercooked chicken liver. It is unknown how commonly chicken livers are contaminated with Campylobacter. The objective of this study was to determine the prevalence of Campylobacter on chicken livers available at retail. For each of five weeks, t...

Atlas-based liver segmentation and hepatic fat-fraction assessment for clinical trials.

Science.gov (United States)

Yan, Zhennan; Zhang, Shaoting; Tan, Chaowei; Qin, Hongxing; Belaroussi, Boubakeur; Yu, Hui Jing; Miller, Colin; Metaxas, Dimitris N

2015-04-01

Automated assessment of hepatic fat-fraction is clinically important. A robust and precise segmentation would enable accurate, objective and consistent measurement of hepatic fat-fraction for disease quantification, therapy monitoring and drug development. However, segmenting the liver in clinical trials is a challenging task due to the variability of liver anatomy as well as the diverse sources the images were acquired from. In this paper, we propose an automated and robust framework for liver segmentation and assessment. It uses single statistical atlas registration to initialize a robust deformable model to obtain fine segmentation. Fat-fraction map is computed by using chemical shift based method in the delineated region of liver. This proposed method is validated on 14 abdominal magnetic resonance (MR) volumetric scans. The qualitative and quantitative comparisons show that our proposed method can achieve better segmentation accuracy with less variance comparing with two other atlas-based methods. Experimental results demonstrate the promises of our assessment framework. Copyright © 2014 Elsevier Ltd. All rights reserved.

Strategies for the improvement of rural chicken production in Ghana

International Nuclear Information System (INIS)

Awuni, J.A.

2002-01-01

Rural poultry production systems in Ghana and in Africa as a whole are based on the scavenging indigenous domestic fowl (Gallus domesticus), the predominant species in the poultry sector. In most African countries scavenging chicken have no regular health control programmes, may or may not have shelter and usually have to scavenge around for their nutritional requirements. In Ghana, the total poultry population is estimated to be over 20 million with 80% of this being rural scavenging chicken. Out of this population, 80% is lost annually due to outbreaks of Newcastle disease and a number of other causes. Reported here are the results of field surveys conducted in the wet and dry seasons in two selected ecological zones (Forest and Coastal) to establish the constraints to improvement of rural chicken production in the country. The survey covered only women farmers who engaged in rural poultry production. During the course of the survey, chicken flocks as well as chicken houses were examined for ectoparasites. Faecal samples were collected for laboratory diagnosis of endo-parasite infestation, as well as serum samples for analysis of antibodies using immunoassay techniques. The survey revealed that Newcastle disease still remains the most important disease of the scavenging rural chickens. (author)

Sex effect on productive parameters, carcass and body fat composition of two commercial broilers lines

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S Rondelli

2003-12-01

Full Text Available The aim of this work was to evaluate sex effect on behavior of two commercial broilers lines. Productive parameters, carcass composition and yield, amount and quality of fat deposited in the meat and skin and total body fat were studied. A completely randomized design with four treatments (MR-Male Ross, HR-Female Ross, MAF-Male Avian Farm and HAF-Female Avian Farm and eight repetitions of 40 chickens was used. Animals received water and food ad libitum. After 50 days, two birds (a male and a female per repetition were chosen at random and slaughtered for carcass evaluation. Samples of breast, leg, skin and abdominal fats were analyzed to determine the percentage of intramuscular fat, total cholesterol and fatty acid composition. The Ross line showed higher final weight and weight gain, better intake and feed conversion rate. Also, it was observed that females of both lines had similar results in relation to these parameters. Better yield of breast with bone was found in Ross males and females. In relation to legs and thigh, Ross males showed better results and no differences were observed among females of both lines. Males deposited less fat than females. Finally, differences in percentage of intramuscular fat, content of cholesterol in breast with skin, leg with skin and skin, percentage of saturated, mono and polyunsaturated fatty acids were observed between sex and lines.

Extraction and Biochemical Characterization of Sulphated Glycosaminoglycans from Chicken Keel Cartilage

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Humaira Majeed Khan1, Muhammad Ashraf2, Abu Saeed Hashmi3, Mansur-ud-Din Ahmad4 and Aftab Ahmad Anjum5

2013-11-01

Full Text Available The present study was conducted to explore the potential and cheaper source of major and abundantly found sulphated glycosaminoglycans (GAGs in chicken keel cartilage. Chicken is comparatively readily accessible to all the communities of Pakistan and its cartilages are the rich source of sulphated GAGs. The GAGs were extracted from prewashed and ground keel cartilages (n=3 of chicken using 3 M MgCl2, dialyzed, digested with papain, precipitated with three volumes of ethanol, and finally lyophilized to dry powder. The dry products were used for proximate analysis (carbohydrates 65.49±0.10, crude protein 12.82±0.26, ash 11.12±.56, moisture 9.88±0.32 and fat 0.69±0.14%. Dimethylmethylene blue binding (DMMB assay was performed to determine the quantity of total GAGs in each group of product and protein contents were estimated by Bradford method. Identification of extracted samples of GAGs was performed with FTIR spectrometer using KBr disc and purity of the samples was determined by SDS-PAGE. Quantity of total GAGs in extracted samples was 70.77±2.27% and estimated amount of protein was 4.64±0.29%. FTIR spectra of standard and samples of CS showed identical and characteristic peaks in finger print region. Finger print region revealed the presence of C-O-S, S=O, -COO, -C-C, R-SO2–R, -CONH2 and R-SO2-NH2 molecules. SDS-PAGE analysis revealed the presence of 77.8 and 50.5 kDa proteins in all extracted samples of GAGs. It can be concluded that chicken keel cartilage is the potential and cheap source of GAGs. Analysis by SDS-PAGE revealed that most of the non-collagen protein can be removed by three volumes of solvent extraction and FTIR is an advance technique for identification of GAGs in mid infrared region (400-4000 cm-1.

Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat

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Ivanova Ivelina

2014-12-01

Full Text Available : Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated. The changes in the ribose-induced Maillard reaction rate during chilled and frozen storage of chicken meat were evaluated on the bases of corrected absorbance values (A420* and bovine melanoidin equivalent values (mg BME/g. Application of BME as a measure of ribose-induced Maillard reaction rate enables comparability of the data obtained by different spectrophotometers. It was found that the BME values of chicken meat frozen stored for more than 15 days were significantly (P<0.05 lower than BME values of chilled-stored samples. According to the suggested threshold limit values the chicken thigh and breast meat with BME values lower than 30 mg BME/g and 51 mg BME/g, respectively could be classified as frozen-thawed.

Listeria monocytogenes in retailed raw chicken meat in Turkey.

Science.gov (United States)

Siriken, Belgin; Ayaz, Naim Deniz; Erol, Irfan

2014-01-01

The objectives of this study were, to find the prevalence and antimicrobial resistance of L. monocytogenes from a total of 116 chicken meat samples including 50 carcasses and 66 meat parts marketed in Turkey between 2008 and 2009 using immunomagnetic separation (IMS) based cultivation technique, to detect the hlyA gene for the verification of the isolates by PCR, and to identify the genoserotypes of the L. monocytogenes isolates by multiplex PCR assay. In the study, 51 L. monocytogenes colonies were isolated from 34 (29.3%) chicken meat samples (eleven [22.0%] carcasses and 23 [34.8%] pieces of meat) by IMS based cultivation technique and confirmed by PCR. According to the multiplex PCR results, all the 51 isolates were identified as genoserotype IIa (1/2a or 3a). L. monocytogenes isolates were also tested for their susceptibility to eight antibiotic (gentamicin, vancomycin, chloramphenicol, streptomycin, tetracycline, ampicillin, penicillin G, erythromycin) agents using the disk diffusion method. 14 isolates (27.45%) were susceptible to all eight antimicrobials drugs tested and the remaining 37 isolates (72.54%) were resistant to gentamicin (one isolate, 1.96%), vancomycin (four isolates, 7.84%), penicillin G (six isolates, 11.76%), streptomycin (nine isolates, 17.64%; resistant or intermediate), tetracycline (seven isolates, 13.72%) and ampicillin (six isolates, 11.76%). This study showed that antimicrobial resistance is not highly prevalent in L. monocytogenes isolated from chicken carcasses and pieces of meat. The presence of L. monocytogenes in chicken samples suggests an importance of this pathogen in chicken.

Metagenomic Analysis of Chicken Gut Microbiota for Improving Metabolism and Health of Chickens — A Review

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Ki Young Choi

2015-09-01

Full Text Available Chicken is a major food source for humans, hence it is important to understand the mechanisms involved in nutrient absorption in chicken. In the gastrointestinal tract (GIT, the microbiota plays a central role in enhancing nutrient absorption and strengthening the immune system, thereby affecting both growth and health of chicken. There is little information on the diversity and functions of chicken GIT microbiota, its impact on the host, and the interactions between the microbiota and host. Here, we review the recent metagenomic strategies to analyze the chicken GIT microbiota composition and its functions related to improving metabolism and health. We summarize methodology of metagenomics in order to obtain bacterial taxonomy and functional inferences of the GIT microbiota and suggest a set of indicator genes for monitoring and manipulating the microbiota to promote host health in future.

Domestic chickens defy Rensch's rule: sexual size dimorphism in chicken breeds.

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Remeš, V; Székely, T

2010-12-01

Sexual size dimorphism (SSD), i.e. the difference in sizes of males and females, is a key evolutionary feature that is related to ecology, behaviour and life histories of organisms. Although the basic patterns of SSD are well documented for several major taxa, the processes generating SSD are poorly understood. Domesticated animals offer excellent opportunities for testing predictions of functional explanations of SSD theory because domestic stocks were often selected by humans for particular desirable traits. Here, we analyse SSD in 139 breeds of domestic chickens Gallus gallus domesticus and compare them to their wild relatives (pheasants, partridges and grouse; Phasianidae, 53 species). SSD was male-biased in all chicken breeds, because males were 21.5 ± 0.55% (mean ± SE) heavier than females. The extent of SSD did not differ among breed categories (cock fighting, ornamental and breeds selected for egg and meat production). SSD of chicken breeds was not different from wild pheasants and allies (23.5 ± 3.43%), although the wild ancestor of chickens, the red jungle fowl G. gallus, had more extreme SSD (male 68.8% heavier) than any domesticated breed. Male mass and female mass exhibited positive allometry among pheasants and allies, consistently with the Rensch's rule reported from various taxa. However, body mass scaled isometrically across chicken breeds. The latter results suggest that sex-specific selection on males vs. females is necessary to generate positive allometry, i.e. the Rensch's rule, in wild populations. © 2010 The Authors. Journal Compilation © 2010 European Society For Evolutionary Biology.

MHC variability in heritage breeds of chickens.

Science.gov (United States)

Fulton, J E; Lund, A R; McCarron, A M; Pinegar, K N; Korver, D R; Classen, H L; Aggrey, S; Utterbach, C; Anthony, N B; Berres, M E

2016-02-01

The chicken Major Histocompatibility Complex (MHC) is very strongly associated with disease resistance and thus is a very important region of the chicken genome. Historically, MHC (B locus) has been identified by the use of serology with haplotype specific alloantisera. These antisera can be difficult to produce and frequently cross-react with multiple haplotypes and hence their application is generally limited to inbred and MHC-defined lines. As a consequence, very little information about MHC variability in heritage chicken breeds is available. DNA-based methods are now available for examining MHC variability in these previously uncharacterized populations. A high density SNP panel consisting of 101 SNP that span a 230,000 bp region of the chicken MHC was used to examine MHC variability in 17 heritage populations of chickens from five universities from Canada and the United States. The breeds included 6 heritage broiler lines, 3 Barred Plymouth Rock, 2 New Hampshire and one each of Rhode Island Red, Light Sussex, White Leghorn, Dark Brown Leghorn, and 2 synthetic lines. These heritage breeds contained from one to 11 haplotypes per line. A total of 52 unique MHC haplotypes were found with only 10 of them identical to serologically defined haplotypes. Furthermore, nine MHC recombinants with their respective parental haplotypes were identified. This survey confirms the value of these non-commercially utilized lines in maintaining genetic diversity. The identification of multiple MHC haplotypes and novel MHC recombinants indicates that diversity is being generated and maintained within these heritage populations. © 2016 Poultry Science Association Inc.

Predicting hepatic steatosis and liver fat content in obese children based on biochemical parameters and anthropometry.

Science.gov (United States)

Zhang, H-X; Xu, X-Q; Fu, J-F; Lai, C; Chen, X-F

2015-04-01

Predictors of quantitative evaluation of hepatic steatosis and liver fat content (LFC) using clinical and laboratory variables available in the general practice in the obese children are poorly identified. To build predictive models of hepatic steatosis and LFC in obese children based on biochemical parameters and anthropometry. Hepatic steatosis and LFC were determined using proton magnetic resonance spectroscopy in 171 obese children aged 5.5-18.0 years. Routine clinical and laboratory parameters were also measured in all subjects. Group analysis, univariable correlation analysis, and multivariate logistic and linear regression analysis were used to develop a liver fat score to identify hepatic steatosis and a liver fat equation to predict LFC in each subject. The predictive model of hepatic steatosis in our participants based on waist circumference and alanine aminotransferase had an area under the receiver operating characteristic curve of 0.959 (95% confidence interval: 0.927-0.990). The optimal cut-off value of 0.525 for determining hepatic steatosis had sensitivity of 93% and specificity of 90%. A liver fat equation was also developed based on the same parameters of hepatic steatosis liver fat score, which would be used to calculate the LFC in each individual. The liver fat score and liver fat equation, consisting of routinely available variables, may help paediatricians to accurately determine hepatic steatosis and LFC in clinical practice, but external validation is needed before it can be employed for this purpose. © 2014 The Authors. Pediatric Obesity © 2014 World Obesity.

Efficacy, Safety, and Interactions of a Live Infectious Bursal Disease Virus Vaccine for Chickens Based on Strain IBD V877.

Science.gov (United States)

Geerligs, Harm J; Ons, Ellen; Boelm, Gert Jan; Vancraeynest, Dieter

2015-03-01

Infectious bursal disease (IBD) is a highly contagious disease in young chickens which can result in high morbidity and mortality and also in great economic losses. The main target for the virus is the lymphoid tissue with a special predilection for the bursa of Fabricius. Several vaccines are available to control the disease. Intermediate plus vaccines are used in chickens with high maternal antibody titers which face high infection pressure. An example of an intermediate plus vaccine is a live vaccine based on IBD strain V877. The results of an efficacy study in commercial broilers with different levels of maternally derived antibodies (MDA) showed that the V877-based IBD vaccine can break through maternal antibody titers of higher than 1100 as determined by an IBD ELISA. The safety of the vaccine was demonstrated in a study in which specific-pathogen-free (SPF) chickens were vaccinated with a tenfold dose of the vaccine strain and a tenfold dose of the vaccine strain after five back passages in SPF chickens. The vaccine virus caused lesions, as could be expected for an intermediate plus vaccine, but the scores were not much higher than the maximal scores allowed for mild IBD vaccines in the European Pharmacopoeia, and reversion to virulence was absent. In studies in SPF chickens, there were no negative impacts by the IBD V877 vaccine on the efficacy of a live QX-like IB vaccine and a live Newcastle disease La Sota vaccine in vaccination challenge studies, although the IBD vaccine had a negative effect on the antibody response generated by the QX-like IB vaccine. It is concluded that the IBD V877 vaccine has the capacity to break through high levels of MDA, has a satisfactory safety profile, and interactions with other live vaccines are limited. In order to limit bursal lesions after vaccination it is recommended to confirm the presence of MDA before vaccinating with the V877 vaccine.

A method to estimate the fractional fat volume within a ROI of a breast biopsy for WAXS applications: Animal tissue evaluation

Energy Technology Data Exchange (ETDEWEB)

Tang, Robert Y., E-mail: rx-tang@laurentian.ca [Biomolecular Sciences Program, Laurentian University, 935 Ramsey Lake Road, Sudbury, Ontario P3E 2C6 (Canada); McDonald, Nancy, E-mail: mcdnancye@gmail.com; Laamanen, Curtis, E-mail: cx-laamanen@laurentian.ca [Department of Physics, Laurentian University, 935 Ramsey Lake Road, Sudbury, Ontario P3E 2C6 (Canada); LeClair, Robert J., E-mail: rleclair@laurentian.ca [Department of Physics, Laurentian University, 935 Ramsey Lake Road, Sudbury, Ontario P3E 2C6, Canada and Biomolecular Sciences Program, Laurentian University, 935 Ramsey Lake Road, Sudbury, Ontario P3E 2C6 (Canada)

2014-11-01

Purpose: To develop a method to estimate the mean fractional volume of fat (ν{sup ¯}{sub fat}) within a region of interest (ROI) of a tissue sample for wide-angle x-ray scatter (WAXS) applications. A scatter signal from the ROI was obtained and use of ν{sup ¯}{sub fat} in a WAXS fat subtraction model provided a way to estimate the differential linear scattering coefficient μ{sub s} of the remaining fatless tissue. Methods: The efficacy of the method was tested using animal tissue from a local butcher shop. Formalin fixed samples, 5 mm in diameter 4 mm thick, were prepared. The two main tissue types were fat and meat (fibrous). Pure as well as composite samples consisting of a mixture of the two tissue types were analyzed. For the latter samples, ν{sub fat} for the tissue columns of interest were extracted from corresponding pixels in CCD digital x-ray images using a calibration curve. The means ν{sup ¯}{sub fat} were then calculated for use in a WAXS fat subtraction model. For the WAXS measurements, the samples were interrogated with a 2.7 mm diameter 50 kV beam and the 6° scattered photons were detected with a CdTe detector subtending a solid angle of 7.75 × 10{sup −5} sr. Using the scatter spectrum, an estimate of the incident spectrum, and a scatter model, μ{sub s} was determined for the tissue in the ROI. For the composite samples, a WAXS fat subtraction model was used to estimate the μ{sub s} of the fibrous tissue in the ROI. This signal was compared to μ{sub s} of fibrous tissue obtained using a pure fibrous sample. Results: For chicken and beef composites, ν{sup ¯}{sub fat}=0.33±0.05 and 0.32 ± 0.05, respectively. The subtractions of these fat components from the WAXS composite signals provided estimates of μ{sub s} for chicken and beef fibrous tissue. The differences between the estimates and μ{sub s} of fibrous obtained with a pure sample were calculated as a function of the momentum transfer x. A t-test showed that the mean of the

Isolation and characterization of chicken and turkey beta 2-microglobulin

DEFF Research Database (Denmark)

Skjødt, K; Welinder, K G; Crone, M

1986-01-01

Chicken and turkey beta 2-m were isolated from citrated plasma in sequential use of three chromatographic steps: affinity chromatography, gel filtration chromatography and anion-exchange chromatography. The purified protein was identified as beta 2-m by reaction with a beta 2-m specific monoclonal...... (turkey migrates in the alpha and chicken migrates in the beta region). The mol. wt of both chicken and turkey beta 2-m was 14,500 estimated by SDS-PAGE whereas calculations based on the amino acid compositions gave mol. wts of 11,000. EM280 was 15.9 for chicken beta 2-m and 16.4 for turkey beta 2-m......, and is incompatible with a previously published sequence also thought to be from turkey beta 2-m. Reasons for our opinion that the molecules isolated and sequenced in this paper are the correct ones are given. Udgivelsesdato: 1986-Dec...

Effect of gamma irradiation on some minor classes of chicken lipids

International Nuclear Information System (INIS)

Rady, A.H.; Schwartz, D.P.

1991-01-01

Chicken skin and subcutaneous fat from 12 fresh chickens were ground frozen and samples then irradiated in air and vacuum at 2-5 degree C using Cs 137 . Doses of 0,1,3,6 and 10 kGy were used at a dose rate of 100 Gy/min. Extracted lipid was analyzed for individual un esterified fatty acids (UFA), total carotenoids and chlosta-3,5-dien-7-one was determined in the unsaponifiable matter (USM). Results of the study indicated that all individual USF increased markedly at 1 kGy, decreased somewhat at 3 kGy and then increased gradually or leveled off. Total carotenoids in air packed samples decreased sharply at 1 kGy then decreased gradually with higher doses. In vacuum packed samples, only a slight decrease in total carotenoids occurred at 1 kGy followed by a sharp decrease at 3 kGy and then a more gradual decrease paralleling the air packed decrease. Cholesta-3,5-dien-7-one compound was identified in minute amount(10 lipid) in USM of non-irradiated samples, while it showed a dramatic gradual increase in both media with increasing irradiation dose and reached 420-458 μg/g lipid in USM of samples irradiated at 10 kGy

Slaughter performance and meat quality of Milanino chickens reared according to a specific free-range program.

Science.gov (United States)

Mosca, F; Zaniboni, L; Stella, S; Kuster, C A; Iaffaldano, N; Cerolini, S

2018-04-01

The study aimed to characterize meat quality traits of Milanino chickens reared according to a specific free-range farming program. A total of 120 birds was reared straight-run in outdoor pens (8 m2/bird) from 35 d of life and fed ad libitum a low (16%) protein diet. At 180 d of age, 20 birds (10 birds/sex) were slaughtered, and carcass weight data were recorded. After processing, carcasses were refrigerated at 4°C for 24 hours. Then, the right breast and thigh with skin were collected and color parameters, pH, water-holding capacity (WHC), and chemical composition were determined. The left breast and thigh were stored at -20°C until cooking loss and tenderness evaluation. Milanino was confirmed to be a heavy breed with a sexual dimorphism in relation to adult body weight. A high general carcass yield was recorded. Milanino meat was characterized by high protein and low fat contents compared with the standard broiler meat. Differences in meat composition were recorded according to the sex: females presented higher values of dry matter (breast and thigh), protein (breast), and fat (breast and thigh) contents. The meat with skin presented an intense luminosity, and this trait was higher in the females. The muscle color was characterized by high redness and yellowness indices with differences according to the sex: Higher yellowness index was observed in female carcasses, while higher redness index was detected in male breast samples. The pH muscle values were similar to those reported in other autochthonous breeds. WHC values did not show variation between sexes. In contrast, cooking loss values recorded in thigh samples were lower in males compared to females. The degree of tenderness of Milanino meat was not affected by the sex. However, the potential loss of water and the toughness in Milanino meat were low compared to other local chicken breed meat. The present results support the breeding of Milanino chickens for meat production according to its specific

Preliminary Survey of Ectoparasites Infesting Chickens (Gallus ...

African Journals Online (AJOL)

ectoparasites of chickens in four areas of Sokoto metropolis, Nigeria, on 160 chickens raised under free-range ... 90% mortality of local free range chickens. Arthropod ... some cases premature death. ... from the birds by displaying the feathers.

Persistence of chicken anemia virus antigen and inclusions in spontaneous cases of Marek's disease visceral lymphomas in broiler chickens at slaughterhouses.

Science.gov (United States)

Ahmed, Mohamed Sabry; Ono, Hiroki; Sasaki, Jun; Ochiai, Kenji; Goryo, Masanobu

2016-06-01

The chicken anemia virus (CAV) and Marek's disease virus (MDV) infect chickens worldwide; a single or dual infection by these viruses has a great impact on poultry production. In the present study, we examined the existence of CAV antigen and its inclusions in Marek's disease (MD) lymphomas in chickens in the slaughterhouses of Iwate prefecture, Japan. Forty-nine spleens and 13 livers with different degrees of nodular lesions were histopathologically examined at our laboratory. Grossly, the tested organs showed various sizes and anatomical architectures. Based on the cellular morphology and the infiltrative nature of the neoplastic lymphocytes, MD was confirmed in 76% (37/49) of the spleens and 92% (12/13) of the livers. The lesions of MD, according to the pattern of lymphocytic accumulation in the affected organs, were divided into multifocal, coalesced and diffuse. CAV intranuclear inclusion bodies were detected within the small and the large bizarre lymphocytes of the MD lymphomas in 2 livers and 9 spleens, and the immunostaining test for CAV confirmed the persistence of CAV antigens and inclusions in the neoplastic cells. This study demonstrated the persistence of CAV infection within the neoplastic cells of naturally occurring MD lymphomas in chickens.

Effect of different levels of green tea (Camellia sinensis on productive performance, carcass characteristics and organs of broiler chickens

Directory of Open Access Journals (Sweden)

Cyril Hrnčár

2017-01-01

Full Text Available In this work we aimed to determine the effect of different levels of green tea in powder form to feed on productive performance, carcass parameters and organs in broiler chickens. Totally 240 day-old broiler chickens Ross 308 were divided to four dietary groups (n = 60 namely control and three experimental groups with supplementation of green tea to feed mixture in levels 0.5%, 1% and 1.5%. Broiler chickens were feeding with commercial feed mixtures and feed and drinking water were provided ad libittum. The feeding period lasted 42 days. Individual body weight of broiler chickens was determined at 1, 7, 14, 21, 28, 35 and 42 day, feed sonsumption and mortality per group were determined at 42 day of fattening period. Carcass quality and organs weight of broiler chickens were determined at the end of the experiment. The results indicated that supplementation of different levels of green tea statistically significant decreased body weight gain and we recorded lower body weight in 21 days of age compared with control group. However, in second period of fattening, broiler chickens in experimental groups growing faster and in 42 days of age we found statistically no significantly differences among control and experimental groups. Feed consumption did not differ among the dietary groups at 42 days of fattening. Mortality no affected by supplementation of green tea to broiler chickens diets in comparison with control group. From the carcass parameters addition of green tea significantly decreased percentage of abdominal fat between control and 1.5% green tea level, in other parameters (percentage of breast, percentage of drumstick, carcass yield were different among control and experimental groups not statistically significant. The caecum and small intestine weights was significantly (p ≤0.05 decreased in chickens fed diets containing 0.5% green tea supplement compared to 1% and 1.5%. For neck, crop, heart, liver, proventriculus, gizzard, pancreas

Skin Colour, Abdominal Fat, and Carcass Fat of Male Alabio Duck (Anas plathyrhincos Borneo Fed Azolla Based Ration

Directory of Open Access Journals (Sweden)

R Samudera

2008-09-01

Full Text Available This was conducted to know the effect of Azzola usage in their dietary toward skin color abdomen fat and carcass fat of male Alabio duck. The subject of this research was male Alabio duck attain the age 3 weeks as number 80 tails, with average first body weight 390,82 ± 0,63 g.  The dietary contain 16% protein and 3000 kcal energy.  Observation parameters including abdomen fat percentage, carcass fat, and skin color. Complete Random Design (RAL consist of 4 treatments and 5 repeating was applied.  Each treatment unit consisted of 4 tails of male Alabio duck.  Set as treatment was levels of Azzola pinnata flour usage as much as 0 (A0; 7.5 (A2; 15 (A3; and 22.5% (A4.  The effect of treatment towards abdomen fat (A0, A1, A2, and A3 / 1.50; 1.41; 1.23; 0.92 %, carcass fat (A0, A1, A2, and A3 / 7.99; 7.53; 5.74; 5.25 %, and skin color (A0, A1, A2, and A3 / 2.66; 3.62; 3.94; 4.20.  this research showed result of that treatment influence was significantly difference (P < 0.05.   Conclusion of this research, that azolla usage within dietary is able to decrease abdomen fat degree and carcass fat, reform skin color, thus, produce yellow color or un-pale. (Animal Production 10(3: 164-167 (2008   Key Words: Alabio duck, azolla, skin color, abdomen fat, carcass fat

Risk of Salmonellosis from Chicken Parts Prepared from Whole Chickens Sold in Flow Pack Wrappers and Subjected to Temperature Abuse.

Science.gov (United States)

Oscar, T P

2017-09-01

The flow pack wrapper is a popular packaging choice for retail sale of whole chickens. However, it may provide a favorable environment for growth and spread of Salmonella within the package, leading to an outbreak of salmonellosis. To investigate this possibility, a process risk model was developed that predicted the risk of salmonellosis from chicken parts prepared from whole chickens sold in flow pack wrappers and subjected to proper storage (6 h at 4°C) or improper storage (72 h at 15°C) before preparation. The model had four unit operations (pathogen events): (i) preparation (contamination), (ii) cooking (death), (iii) serving (cross-contamination), and (iv) consumption (dose-response). Data for prevalence, number, and serotype of Salmonella on chicken parts were obtained by whole sample enrichment, real-time PCR. Improper storage increased (P chicken parts from 10.6% (17 of 160) to 41.2% (66 of 160) and incidence of cross-contamination of cooked chicken from 10% (4 of 40) to 52.2% (24 of 46). Improper storage also increased (P chicken part and from 0.048 ± 0.089 to 3.08 ± 1.50 log per cooked chicken part. The predominant serotypes isolated (n = 111) were Typhimurium (34.2%), Typhimurium var 5- (20.7%), Kentucky (12.6%), Enteritidis (11.7%), and Heidelberg (8.1%). When chicken was properly stored before preparation, the model predicted that risk of salmonellosis was low and sporadic with only six cases per 100 simulations of 10 5 chicken parts. However, when 0.1 to 1% of chickens were improperly stored before preparation, the model predicted that salmonellosis would increase (P chicken parts. These results indicated that the flow pack wrapper provided a favorable environment for growth and spread of Salmonella within the package and that even when only a small percentage of packages were subjected to improper storage before preparation, the risk and size of an outbreak of salmonellosis from chicken parts increased significantly.

Effect of white striping on chemical composition and nutritional value of chicken breast meat

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Massimiliano Petracci

2014-03-01

Full Text Available White striping defect (appearance of white striations parallel to muscle fiber on surface of breast is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast meat. During three replications, a total of 108 Pectoralis major muscles representing three degrees of white striping (absence=normal; presence classified in 2 levels as moderate or severe were selected to determine proximate composition (moisture, protein, lipid and collagen as well as sarcoplasmic and myofibrillar protein profile by sodium dodecyl sulphatepolyacrylamide gel electrophoresis analysis. The results showed that both severe and moderate white-striped fillets had higher fat content (2.53 vs 1.46 vs 0.78%; P<0.001, lower protein level (20.9 vs 22.2 vs 22.9%; P<0.001, decreased quality of protein as proven by higher collagen content (1.30 vs 1.37 vs 1.43%; P<0.001, and different pattern on myofibrillar and sarcoplasmic fractions when compared to normal fillets. Moreover, severe white-striped fillets exhibited higher energy content (450.7 vs 421.1 kJ/100g; P<0.01 with respect to normal meat. In conclusion, there was a large worsening of nutritional value of chicken breast meat following occurrence of white striping and this might impair consumer attitude towards poultry meat.

Genetic selection on abdominal fat content alters the reproductive performance of broilers.

Science.gov (United States)

Zhang, X Y; Wu, M Q; Wang, S Z; Zhang, H; Du, Z Q; Li, Y M; Cao, Z P; Luan, P; Leng, L; Li, H

2018-06-01

The effects of obesity on reproduction have been widely reported in humans and mice. The present study was designed to compare the reproductive performance of lean and fat chicken lines, divergently selected for abdominal fat content. The following parameters were determined and analyzed in the two lines: (1) reproductive traits, including age at first egg and total egg numbers from generations 14 to 18, absolute and relative testicular weights at 7, 14, 25, 30, 45 and 56 weeks of age, semen quality at 30, 45 and 56 weeks of age in generation 18, and fertility and hatchability from generations 14 to 18; (2) reproductive hormones at 7, 14, 25, 30, 45 and 56 weeks of age in generation 18; (3) and the relative mRNA abundance of genes involved in reproduction at 7, 14, 25, 30, 45 and 56 weeks of age in generation 18. In females, birds in the lean line laid more eggs from the first egg to 40 weeks of age than the birds in the fat line. In male broilers, the birds in the lean line had higher absolute and relative testicular weights at 7, 14 and 25 weeks of age, but lower absolute and relative testicular weights at 56 weeks of age than the birds in the fat line. Male birds in the lean line had greater sperm concentrations and larger numbers of motile and morphologically normal sperms at 30, 45 and 56 weeks of age than the birds in the fat line. Fertility and hatchability were also higher in the lean line than in the fat line. Significant differences in the plasma levels of reproductive hormones and the expression of reproduction-associated genes were also found at different ages in the lean and fat birds, in both males and females. These results suggest that reproductive performance is better in lean birds than in fat birds. In view of the unique divergent lines used in this study, these results imply that selecting for abdominal fat deposition negatively affects the reproductive performance of birds.

Immunogenicity in chickens with orally administered recombinant chicken-borne Lactobacillus saerimneri expressing FimA and OmpC antigen of O78 avian pathogenic Escherichia coli.

Science.gov (United States)

Ma, Sun-Ting; Ding, Guo-Jie; Huang, Xue-Wei; Wang, Zi-Wei; Wang, Li; Yu, Mei-Ling; Shi, Wen; Jiang, Yan-Ping; Tang, Li-Jie; Xu, Yi-Gang; Li, Yi-Jing

2018-03-01

Avian colibacillosis is responsible for economic losses to poultry producers worldwide. To combat this, we aimed to develop an effective oral vaccine for chicken against O78 avian pathogenic Escherichia coli (APEC) infection through a Lactobacillus delivery system. Eight Lactobacillus strains isolated from the intestines of broiler chickens were evaluated based on their in vitro adherence ability to assess their potential as a delivery vector. Fimbrial subunit A (FimA) and outer-membrane protein C (OmpC) of APEC with and without fusion to dendritic cell-targeting peptide (DCpep) and microfold cell-targeting peptide (Co1) were displayed on the surface of Lactobacillus saerimneri M-11 and yielded vaccine groups (pPG-ompC-fimA/M-11 and pPG-ompC-fimA-Co1-DCpep/M-11, respectively). The colonization of the recombinant strains in vivo was assessed and the immunogenicity and protective efficacy of orally administered recombinant strains in chickens were evaluated. The colonization of the recombinant strains in vivo revealed no significant differences between the recombinant and wild-type strains. Chickens orally administered with vaccine groups showed significantly higher levels of OmpC/FimA-specific IgG in serum and mucosal IgA in cecum lavage, nasal lavage and stool compared to the pPG/M-11 group. After challenge with APEC CVCC1553, better protective efficacy was observed in chickens orally immunized with pPG-ompC-fimA/M-11 and pPG-ompC-fimA-Co1-DCpep/M-11, but no significant differences were observed between the two groups. Recombinant chicken-borne L. saerimneri M-11 showed good immunogenicity in chickens, suggesting that it may be a promising vaccine candidate against APEC infections. However, the activity of mammalian DCpep and Co1 was not significant in chickens.

The parasitic eyeworm Oxyspirura petrowi as a possible cause of decline in the threatened lesser prairie-chicken (Tympanuchus pallidicinctus.

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Nicholas R Dunham

Full Text Available Lesser prairie-chickens (Tympanuchus pallidicinctus have been declining range wide since the early 1900's despite efforts to establish conservation and improve their habitat. In early 2014, the lesser prairie-chicken was listed as a threatened species under the U.S Endangered Species Act and the need to find out why they are declining is more important than ever. Nine hunter shot lesser prairie-chickens were donated and sampled for the presence or absence of the eyeworm Oxyspirura petrowi, a known parasite that can cause damage to the eye of its host, and common environmental contaminants. Eyeworm infection was found in 7 of 9 birds (78% infection rate with an infection range between 0-16 O. petrowi per bird. Breast, liver, and fat tissue samples from the lesser prairie-chickens were analyzed for the frequency of 20 organochlorine pesticides. Femurs and livers were also tested on these birds for metal contaminants. Pesticides were found in several samples above the detection limits but were still in the low ng/g range. Notable was the ubiquitous presence of endrin aldehyde across all tissues. One femur showed 5.66 µg/g of lead (Pb but this is still relatively low. No liver samples had elevated mercury (Hg above detection limits. The presence of these organochlorines is consistent with the historic use of pesticides in this region. With pesticide and metals found in such low levels and parasitic nematode infections at rather high levels, it is recommended that these parasites be further evaluated as a contributing factor to the decline of the lesser prairie-chicken.

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

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B. P. Nusantoro

2018-01-01

Full Text Available A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstructure of the fat blends. The amount of high, medium and low melting TAGs could be adjusted using the given calculation procedure to obtain the desired functional properties in the fat blends. Solid fat contents and melting behavior of formulated fat blends showed particular patterns with respect to ratio adjustments of the melting TAG groups. These outcomes also suggested that both TAG species and their quantity had a significant influence on the crystallization behavior of the fat blends. Palmitic fat blends, in general, were found to exhibit higher SFC values than those of Lauric fat blends. Instead of the similarity in crystal microstructure, lauric fat blends were stabilized at β polymorph while palmitic fat blends were stabilized at β’ polymorph.

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

International Nuclear Information System (INIS)

Nusantoro, B.P.; Yanty, N.A.M.; Van de Walle, D.; Hidayat, C.; Danthine, S.; Dewettinck, K.

2017-01-01

A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstructure of the fat blends. The amount of high, medium and low melting TAGs could be adjusted using the given calculation procedure to obtain the desired functional properties in the fat blends. Solid fat contents and melting behavior of formulated fat blends showed particular patterns with respect to ratio adjustments of the melting TAG groups. These outcomes also suggested that both TAG species and their quantity had a significant influence on the crystallization behavior of the fat blends. Palmitic fat blends, in general, were found to exhibit higher SFC values than those of Lauric fat blends. Instead of the similarity in crystal microstructure, lauric fat blends were stabilized at β polymorph while palmitic fat blends were stabilized at β’ polymorph. [es

Directional differentiation of chicken embryonic stem cells into ...

African Journals Online (AJOL)

Chicken embryonic stem (ES) cells are useful for producing transgenic chickens and preserving genetic material in avian species. In this study, the differentiation potential of chicken ES cells was investigated in vitro. Chicken ES cells were differentiated into osteoblasts cultured for 15 to 21 days in the induction media ...

Signatures of Selection in the Genomes of Commercial and Non-Commercial Chicken Breeds

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Elferink, Martin G.; Megens, Hendrik-Jan; Vereijken, Addie; Hu, Xiaoxiang; Crooijmans, Richard P. M. A.; Groenen, Martien A. M.

2012-01-01

Identifying genomics regions that are affected by selection is important to understand the domestication and selection history of the domesticated chicken, as well as understanding molecular pathways underlying phenotypic traits and breeding goals. While whole-genome approaches, either high-density SNP chips or massively parallel sequencing, have been successfully applied to identify evidence for selective sweeps in chicken, it has been difficult to distinguish patterns of selection and stochastic and breed specific effects. Here we present a study to identify selective sweeps in a large number of chicken breeds (67 in total) using a high-density (58 K) SNP chip. We analyzed commercial chickens representing all major breeding goals. In addition, we analyzed non-commercial chicken diversity for almost all recognized traditional Dutch breeds and a selection of representative breeds from China. Based on their shared history or breeding goal we in silico grouped the breeds into 14 breed groups. We identified 396 chromosomal regions that show suggestive evidence of selection in at least one breed group with 26 of these regions showing strong evidence of selection. Of these 26 regions, 13 were previously described and 13 yield new candidate genes for performance traits in chicken. Our approach demonstrates the strength of including many different populations with similar, and breed groups with different selection histories to reduce stochastic effects based on single populations. PMID:22384281

Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects.

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Van Hecke, Thomas; Jakobsen, Louise M A; Vossen, Els; Guéraud, Françoise; De Vos, Filip; Pierre, Fabrice; Bertram, Hanne C S; De Smet, Stefaan

2016-09-14

A high consumption of red and/or processed meat is associated with a higher risk to develop several chronic diseases in which oxidative stress, trimethylamine-N-oxide (TMAO) and/or inflammation are involved. We aimed to elucidate the effect of white (chicken) vs. red (beef) meat consumption in a low vs. high dietary fat context (2 × 2 factorial design) on oxidative stress, TMAO and inflammation in Sprague-Dawley rats. Higher malondialdehyde (MDA) concentrations were found in gastrointestinal contents (up to 96% higher) and colonic tissues (+8.8%) of rats fed the beef diets (all P stress, TMAO formation and inflammation, depending on the dietary fat content and composition.

An H2S Sensor Based on Electrochemistry for Chicken Coops

Science.gov (United States)

Zeng, Lihua; He, Mei; Yu, Huihui; Li, Daoliang

2016-01-01

The recent modernization of the livestock industry lags behind the scale of the livestock industry, particularly in indoor environmental monitoring. In particular, the H2S gas concentration in chicken coops affects the growth and reproductive capacity of the chickens and threatens their health. Therefore, the research and development of a low-cost, environmentally friendly sensor that can achieve on-line monitoring of H2S gas has a notably important practical significance. This paper reports the design of an H2S gas sensor, with selection of an electrochemical probe with high accuracy and wide measurement range using the relatively mature technology of electrochemical sensors. Although the probe of the sensor is the main factor that affects the sensor accuracy, the probe must be combined with a specifically designed signal condition circuit that can overcome the lack of an electrode to satisfy the requirements for the interconnection and matching between the output signal and the test instrument. Because the output current of the electrochemical electrode is small and likely to be disturbed by noise, we designed signal-conditioning modules. Through the signal-conditioning circuit, the output signal of the current electrode can be converted into a voltage and amplified. In addition, we designed a power control module because a bias voltage is necessary for the electrode. Finally, after the calibration experiment, the accurate concentration of H2S gas can be measured. Based on the experimental analysis, the sensor shows good linearity and selectivity, comparatively high sensitivity, perfect stability and an extremely long operating life of up to two years. PMID:27589757

Chemical Properties, Microbiological Quality and Sensory Evaluation of Chicken and Duck Liver Paste (foie gras

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Abu-Salem, Ferial M.

2010-06-01

Full Text Available Liver paste or foie gras, which is a French term meaning “fatty liver”, was produced traditionally from goose and duck. Chickens are also used in the making of foie gras. The present study deals with the properties and quality of raw chicken and duck liver in comparison with manufactured liver paste (foie gras. Raw chicken liver contained 24.60% protein, 6.00% fat, 1.40 % ash, and 66.80% moisture. The average mineral values were 83.65, 50.75, 5.29, 1.15, 0.154, 0.683, 0.317 and 0.066 μg/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The processing of liver paste (Foie gras changed the composition of raw liver due to a loss in moisture, a release of fat and the addition of butter as a fat source. Chicken liver paste contained 27.8% moisture, 10.1% protein, 58.2% fat, and 0.8% ash. Mineral contents were 68.90, 40.50, 1.60, 1.1, 0.08, 0.22, 0.04 and 0.04 μg/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The chemical, microbiological and sensory evaluation of liver paste (foie gras manufactured from raw liver and preserved by the addition of 1000 ppm of both benzoic acid (BA or sorbic acid (SA and a mixture of 500 ppm of both BA plus SA with or without pasteurization at 85 °C were studied during the storage period for 9 days at 4 °C. Presumably, the mixing of liver paste (Foie gras from chicken liver with 500 ppm of both BA plus SA and pasteurizing the product at 85 °C could be recommended for lowering thiobarbituric acid (TBA, total volatile nitrogen (TVN, peroxide value (PV, free fatty acid (FFA, ammonia, saponification value and hence for inhibiting lipid oxidation and preventing rancidity to an extent up to nine days of refrigerated storage (4 °C. This level is also recommended as a preservative agent to inhibit the bacterial deterioration of chicken liver paste (Foie gras. A sensory evaluation showed that liver paste from chicken was very acceptable from the standpoint of taste, odor, appearance, color and texture. In

Effects of dietary supplementation with turmeric rhizome extract on growth performance, carcass characteristics, antioxidant capability, and meat quality of Wenchang broiler chickens

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Dingfa Wang

2015-07-01

Full Text Available Our study aimed to determine the effect of increasing dietary levels of turmeric rhizome extract (TRE on performance, carcass characteristics, antioxidant capability and meat quality of Wenchang broiler chickens. Three hundred, 1-day-old Wenchang broiler chickens were brooded together for 2 weeks, then randomly allocated into four treatments with five replicates of 15 birds each. Birds were fed a corn-soybean basal diet supplemented with TRE at 0, 100, 200 and 300 mg/kg for 12 weeks. The results revealed that a TRE-supplemented diet had no significant effect (P>0.05 on the body weight, although birds fed a diet with TRE at 100 and 200 mg/kg had higher average daily weight gains and average daily feed as compared to controls from 9 to 12 week (P<0.05. Also, the addition of TRE at 100 to 300 mg/kg had a better feed conversion ratio compared to controls from week 9 to 12 (P<0.05. Dietary supplementation with TRE at 300 mg/kg increased the breast muscle weight ratio (P<0.05. Meanwhile, dietary supplementation with TRE at 100 to 300 mg/kg reduced the abdominal fat ratio (P<0.05, compared to that of the control group. TRE increased enzymatic activities of superoxide dismutase and glutathione peroxidase, and reduced malondiadehhyde concentrations, compared to the control group. Dietary TRE supplementation at 300 mg/kg decreased the drip loss in both breast muscle and thigh muscles, compared with the control group (P<0.05. In conclusion, dietary TRE supplementation enhanced antioxidant capability, growth performance, breast muscle weight ratio, and reduced the abdominal fat ratio of Wenchang broiler chickens.

Production of bio diesel from chicken frying oil

International Nuclear Information System (INIS)

Bakir, E.T.; Fadhil, A.B.

2011-01-01

Chicken fried oil was converted into different bio diesels through single step transesterification and two step transesterification, namely acid-base and base-base catalyzed transesterification. Hydrochloric acid and potassium hydroxide with methanol were used for this purpose. The results showed that two step base catalyzed transesterification was better compared to other methods. It resulted in higher yield and better fuel properties. Transesterification of fried chicken oil was monitored by TLC technique and compared with that of the parent oil. Fuel properties of the products have been measured and found markedly enhanced compared to those of the parent oil. Also, the values satisfied the standard limits according to the ASTM standards. Blending of the better bio diesel sample with petro diesel was made using three volume percentages (10, 30 and 50% v/v). The results disclosed that blending had slight effect on the original properties of petro diesel.

Biogas Production from Chicken Manure

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Kenan Dalkılıç

2013-11-01

Full Text Available Traditionally, animal manures are burned for heating in Turkey. It is also used as soil conditioner which has adverse environmental effects. Although, the use of renewable energy sources in Turkey is very limited, the application studies on biogas production from animal manure are increasing. 25-30% of total animal manures produced in Turkey are composed of chicken manure. The works on biogas production from chicken manure are very limited in Turkey. In this paper, biogas production studies from chicken manure in Turkey and in the World are reviewed.

Characterization of the chicken muscle insulin receptor

International Nuclear Information System (INIS)

Adamo, M.; Simon, J.; Rosebrough, R.W.; McMurtry, J.P.; Steele, N.C.; LeRoith, D.

1987-01-01

Insulin receptors are present in chicken skeletal muscle. Crude membrane preparations demonstrated specific 125 I-insulin binding. The nonspecific binding was high (36-55% of total binding) and slightly lower affinity receptors were found than are typically observed for crude membrane insulin binding in other chicken tissues. Affinity crosslinking of 125 I-insulin to crude membranes revealed insulin receptor alpha-subunits of Mr 128K, intermediate between those of liver (134K) and brain (124K). When solubilized and partially purified on wheat germ agglutinin (WGA) affinity columns, chicken muscle insulin receptors exhibited typical high affinity binding, with approximately 10(-10) M unlabeled insulin producing 50% inhibition of the specific 125 I-insulin binding. WGA purified chicken muscle insulin receptors also exhibited insulin-stimulated autophosphorylation of the beta-subunit, which appeared as phosphorylated bands of 92- and 81K. Both bands were immunoprecipitated by anti-receptor antiserum (B10). WGA purified membranes also demonstrated dose-dependent insulin-stimulated phosphorylation of the exogenous substrate poly(Glu,Tyr)4:1. However, unlike chicken liver, chicken muscle insulin receptor number and tyrosine kinase activity were unaltered by 48 hr of fasting or 48 hr of fasting and 24 hr of refeeding. Thus, despite the presence of insulin receptors in chicken muscle showing normal coupling to receptor tyrosine kinase activity, nutritional alterations modulate these parameters in a tissue-specific manner in chickens

Galectin-3 levels relate in children to total body fat, abdominal fat, body fat distribution, and cardiac size.

Science.gov (United States)

Dencker, Magnus; Arvidsson, Daniel; Karlsson, Magnus K; Wollmer, Per; Andersen, Lars B; Thorsson, Ola

2018-03-01

Galectin-3 has recently been proposed as a novel biomarker for cardiovascular disease in adults. The purpose of this investigation was to assess relationships between galectin-3 levels and total body fat, abdominal fat, body fat distribution, aerobic fitness, blood pressure, left ventricular mass, left atrial size, and increase in body fat over a 2-year period in a population-based sample of children. Our study included 170 children aged 8-11 years. Total fat mass and abdominal fat were measured by dual-energy x-ray absorptiometry (DXA). Body fat distribution was expressed as abdominal fat/total fat mass. Maximal oxygen uptake was assessed by indirect calorimetry during a maximal exercise test and scaled to body mass. Systolic and diastolic blood pressure and pulse pressure were measured. Left atrial size, left ventricular mass, and relative wall thickness were measured by echocardiography. Frozen serum samples were analyzed for galectin-3 by the Proximity Extension Assay technique. A follow-up DXA scan was performed in 152 children 2 years after the baseline exam. Partial correlations, with adjustment for sex and age, between galectin-3 versus body fat measurements indicated weak to moderate relationships. Moreover, left atrial size, left ventricular mass, and relative wall thickness and pulse pressure were also correlated with galectin-3. Neither systolic blood pressure nor maximal oxygen uptake was correlated with galectin-3. There was also a correlation between galectin-3 and increase in total body fat over 2 years, while no such correlations were found for the other fat measurements. More body fat and abdominal fat, more abdominal body fat distribution, more left ventricular mass, and increased left atrial size were all associated with higher levels of galectin-3. Increase in total body fat over 2 years was also associated with higher levels of galectin-3. What is Known: • Galectin-3 has been linked to obesity and been proposed to be a novel biomarker

Fat ViP MRI: Virtual Phantom Magnetic Resonance Imaging of water-fat systems.

Science.gov (United States)

Salvati, Roberto; Hitti, Eric; Bellanger, Jean-Jacques; Saint-Jalmes, Hervé; Gambarota, Giulio

2016-06-01

Virtual Phantom Magnetic Resonance Imaging (ViP MRI) is a method to generate reference signals on MR images, using external radiofrequency (RF) signals. The aim of this study was to assess the feasibility of ViP MRI to generate complex-data images of phantoms mimicking water-fat systems. Various numerical phantoms with a given fat fraction, T2* and field map were designed. The k-space of numerical phantoms was converted into RF signals to generate virtual phantoms. MRI experiments were performed at 4.7T using a multi-gradient-echo sequence on virtual and physical phantoms. The data acquisition of virtual and physical phantoms was simultaneous. Decomposition of the water and fat signals was performed using a complex-based water-fat separation algorithm. Overall, a good agreement was observed between the fat fraction, T2* and phase map values of the virtual and numerical phantoms. In particular, fat fractions of 10.5±0.1 (vs 10% of the numerical phantom), 20.3±0.1 (vs 20%) and 30.4±0.1 (vs 30%) were obtained in virtual phantoms. The ViP MRI method allows for generating imaging phantoms that i) mimic water-fat systems and ii) can be analyzed with water-fat separation algorithms based on complex data. Copyright © 2016 Elsevier Inc. All rights reserved.

Chicken pox in pregnancy : an obstetric concern.

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Wiwanitkit, Viroj

2010-10-01

Chicken pox is a common viral infection presenting with fever and discrete vesicular lesions. This infection can be widely detected in developing countries, especially for those tropical countries. The pregnant can get chicken pox, and this becomes an important obstetrical concern. In this specific paper, the author hereby details and discusses on chicken pox in pregnancy. Clinical presentation, diagnosis, treatment, and prevention are briefly summarized. In addition, the effects of chicken pox on pregnancy as well as the vertical transmission are also documented.

Formulation of Spices mixture for preparation of Chicken Curry

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Deogade

2008-02-01

Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Veterinary World 2008; 1(1.000: 18-20

Formulation of Spices mixture for preparation of Chicken Curry

Directory of Open Access Journals (Sweden)

Deogade

2008-01-01

Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Vet World 2008; 1(1.000: 18-20

Relationship between alcohol intake, body fat, and physical activity – a population-based study

Science.gov (United States)

Liangpunsakul, Suthat; Crabb, David W.; Qi, Rong

2010-01-01

Objectives Aside from fat, ethanol is the macronutrient with the highest energy density. Whether the energy derived from ethanol affects the body composition and fat mass is debatable. We investigated the relationship between alcohol intake, body composition, and physical activity in the US population using the third National Health and Nutrition Examination Survey (NHANES III). Methods Ten thousand five hundred and fifty subjects met eligible criteria and constituted our study cohort. Estimated percent body fat and resting metabolic rate were calculated based on the sum of the skinfolds. Multivariate regression analyses were performed accounting for the study sampling weight. Results In both genders, moderate and hazardous alcohol drinkers were younger (pphysical activity compared to those with no alcohol use and moderate drinkers in both genders. Female had significantly higher percent body fat than males. In the multivariate linear regression analyses, the levels of alcohol consumption were found to be an independent predictor associated with lower percent body fat only in male subjects. Conclusions Our results showed that alcoholics are habitually less active and that alcohol drinking is an independent predictor of lower percent body fat especially in male alcoholics. PMID:20696406

Speciation of animal fat: Needs and challenges.

Science.gov (United States)

Hsieh, Yun-Hwa Peggy; Ofori, Jack Appiah

2017-05-24

The use of pork fat is a concern for Muslims and Jews, who for religious reasons avoid consuming anything that is pig-derived. The use of bovine materials, including beef fat, is prohibited in Hinduism and may also pose a risk of carrying the infectious agent for bovine spongiform encephalopathy. Vegetable oils are sometimes adulterated with animal fat or pork fat with beef fat for economic gain. The development of methods to determine the species origin of fat has therefore become a priority due to the complex and global nature of the food trade, which creates opportunities for the fraudulent use of these animal fats as food ingredients. However, determining the species origin of fats in processed foods or composite blends is an arduous task as the adulterant has a composition that is very similar to that of the original fat or oil. This review examines some of the methods that have been developed for fat speciation, including both fat-based and DNA-based methods, their shortcomings, and the need for additional alternatives. Protein-based methods, specifically immunoassays targeting residual proteins in adipose tissue, that are being explored by researchers as a new tool for fat speciation will also be discussed.

Keratinase from newly isolated strain of thermophilic Bacillus for chicken feed modification

Science.gov (United States)

Larasati, Ditya; Tsurayya, Nur; Koentjoro, Maharani Pertiwi; Prasetyo, Endry Nugroho

2017-06-01

Keratinase producing bacteria were isolated from Dieng crater and Mojokerto chicken farm. The screening was done by clear zone method. The strains were selected as they produced clear zones suggesting the presence of keratinolytic activity. The clear zone on FM media depended on both the source and activity of keratinase produced by keratinolytic bacteria. Based on keratinase production and activity, Bacillus sp. SLII-1 was selected for further studies. Keratinase produced by Bacillus sp. SLII-1 capable of producing crude keratinase with 2.08 (mg/second)/ml enzyme activity which able to increase digestibility of feather meal until 22.06% based on soluble protein level. Broiler chicken (Gallus domesticus) that consumed feed containing 5% feather meal indicated production performance of 1194.8 gram/head of feed consumption, 567 gram/head of addition of weight, and 2.1 of feed conversion ratio. An enzymatic engineered chicken feathers waste showed the performance of broiler chicken that is better than soybean meal as conventional sources of protein but could not yet substitute the use of conventional protein sources of fishmeal.

Gene set analysis of the EADGENE chicken data-set

DEFF Research Database (Denmark)

Skarman, Axel; Jiang, Li; Hornshøj, Henrik

2009-01-01

 Abstract Background: Gene set analysis is considered to be a way of improving our biological interpretation of the observed expression patterns. This paper describes different methods applied to analyse expression data from a chicken DNA microarray dataset. Results: Applying different gene set...... analyses to the chicken expression data led to different ranking of the Gene Ontology terms tested. A method for prediction of possible annotations was applied. Conclusion: Biological interpretation based on gene set analyses dependent on the statistical method used. Methods for predicting the possible...

Evolution of the DEAD box helicase family in chicken: chickens have no DHX9 ortholog.

Science.gov (United States)

Sato, Haruko; Oshiumi, Hiroyuki; Takaki, Hiromi; Hikono, Hirokazu; Seya, Tsukasa

2015-10-01

Viral RNA represents a pattern molecule that can be recognized by RNA sensors in innate immunity. Humans and mice possess cytoplasmic DNA/RNA sensors for detecting viral replication. There are a number of DEAD (Asp-Glu-Ala-Asp; DExD/H) box-type helicases in mammals, among which retinoic acid-inducible gene 1 (RIG-I) and melanoma differentiation-associated protein 5 (MDA50) are indispensable for RNA sensing; however, they are functionally supported by a number of sensors that directly bind viral RNA or replicative RNA intermediates to convey signals to RIG-I and MDA5. Some DEAD box helicase members recognize DNA irrespective of the origin. These sensors transmit IFN-inducing signals through adaptors, including mitochondrial antiviral signaling. Viral double-stranded RNAs are reportedly sensed by the helicases DDX1, DDX21, DHX36, DHX9, DDX3, DDX41, LGP2 and DDX60, in addition to RIG-I and MDA5, and induce type I IFNs, thereby blocking viral replication. Humans and mice have all nucleic acid sensors listed here. In the RNA sensing system in chicken, it was found in the present study that most DEAD box helicases are conserved; however, DHX9 is genetically deficient in addition to reported RIG-I. Based on the current genome databases, similar DHX9 deficiency was observed in ducks and several other bird species. Because chicken, but not duck, was found to be deficient in RIG-I, the RNA-sensing system of chicken lacks RIG-I and DHX9 and is thus more fragile than that of duck or mammal. DHX9 may generally compensate for the function of RIG-I and deficiency of DHX9 possibly participates in exacerbations of viral infection such as influenza in chickens. © 2015 The Societies and Wiley Publishing Asia Pty Ltd.

Analysis of Consumers' Preferences and Price Sensitivity to Native Chickens.

Science.gov (United States)

Lee, Min-A; Jung, Yoojin; Jo, Cheorun; Park, Ji-Young; Nam, Ki-Chang

2017-01-01

This study analyzed consumers' preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38.2%). Of the total subjects, 38.2% preferred fried native chickens (38.2%) for processed food, 38.4% preferred direct sales for native chicken distribution, 51.0% preferred native chickens to be slaughtered in specialty stores, and 32.4% wanted easy access to native chickens. Additionally, the price stress range (PSR) was 50 won and the point of marginal cheapness (PMC) and point of marginal expensiveness (PME) were 6,980 won and 12,300 won, respectively. Evaluation of the segmentation market revealed that consumers who prefer broiler to native chicken breeds were more sensitive to the chicken price. To accelerate the consumption of newly developed native chicken meat, it is necessary to develop a texture that each consumer needs, to increase the accessibility of native chickens, and to have diverse menus and recipes as well as reasonable pricing for native chickens.

Effects of alpha-lipoic acid supplementation in different stages on growth performance, antioxidant capacity and meat quality in broiler chickens.

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Guo, Z Y; Li, J L; Zhang, L; Jiang, Y; Gao, F; Zhou, G H

2014-01-01

This experiment was conducted to investigate the effect of basal dietary supplementation with 500 mg/kg alpha-lipoic acid (LA) on growth performance, antioxidant capacity and meat quality in different stages in broiler chickens. A total of 240 Arbor Acre chickens were randomly assigned into 4 treatment groups, each treatment containing 6 replicates of 10 chickens each. Group 1 was the control group without LA supplementation; Group 2 was supplied with LA in the starter period; Group 3 was supplied with LA in the grower period; and Group 4 was supplied with LA in the whole period. The results showed that LA supplementation improved average feed intake and body weight gain in all three experimental groups, especially in Group 2. LA supplementation significantly decreased abdominal fat yield in Groups 3 and 4. LA supplementation all improved hepatic total antioxidant capacity, the level of glutathione, the activities of total superoxide dismutase, catalase (CAT) and glutathione peroxidase, in particular in Group 4. LA supplementation decreased the activity of liver xanthine oxidase (XO) in all experimental groups, and that of liver monoamine oxidase in Group 3. The activities of liver CAT and XO in Group 2 were higher than that in Group 3. LA supplementation elevated the pH24 h and decreased drip loss in breast meat in Groups 3 and 4. In conclusion, LA supplementation can improve growth performance, antioxidant properties and meat quality in broiler chicken. LA supplementation in the starter period can improve growth performance and supplementation in the grower - and in the whole period can improve carcass characteristics. There was no significant difference in meat quality of broiler chickens fed on LA-supplemented diet in different stages.

Investigation some characteristics of chicken feather’s rachis

Science.gov (United States)

Paşayev, N.; Kocatepe, S.; Maraş, N.; Soylak, M.; Erol, M.

2017-10-01

In recent years, obtaining the natural protein fibers from chicken feathers, which are obtained as a by-product in the production of chicken meat and which cause environmental pollution and important part is waste, has been drawn to the perspective of scientists. So, the investigations about the chicken feather fibers reveal important properties of these fibers. Chicken feather fibers are obtained by mechanical cutting of the barbs which have fibrous structure, the structure branched from rachis and constitute the body of the feather. The rachis part of chicken feather constitutes approximately half of the weight of the feathers. So, it is necessary to examine the properties of the chicken feathers in order to gain their industrialization. This study is concerned with the mechanical and physical properties of the material that is taken as a by-product in the production of fibers from chicken feathers and constitutes the rachis part of the feathers.

Sensory characteristics and consumer preference for chicken meat in Guinea.

Science.gov (United States)

Sow, T M A; Grongnet, J F

2010-10-01

This study identified the sensory characteristics and consumer preference for chicken meat in Guinea. Five chicken samples [live village chicken, live broiler, live spent laying hen, ready-to-cook broiler, and ready-to-cook broiler (imported)] bought from different locations were assessed by 10 trained panelists using 19 sensory attributes. The ANOVA results showed that 3 chicken appearance attributes (brown, yellow, and white), 5 chicken odor attributes (oily, intense, medicine smell, roasted, and mouth persistent), 3 chicken flavor attributes (sweet, bitter, and astringent), and 8 chicken texture attributes (firm, tender, juicy, chew, smooth, springy, hard, and fibrous) were significantly discriminating between the chicken samples (Pchicken, the live spent laying hen, and the ready-to-cook broiler (imported) were very well represented and clearly distinguished from the live broiler and the ready-to-cook broiler. One hundred twenty consumers expressed their preferences for the chicken samples using a 5-point Likert scale. The hierarchical cluster analysis of the preference data identified 4 homogenous consumer clusters. The hierarchical cluster analysis results showed that the live village chicken was the most preferred chicken sample, whereas the ready-to-cook broiler was the least preferred one. The partial least squares regression (PLSR) type 1 showed that 72% of the sensory data for the first 2 principal components explained 83% of the chicken preference. The PLSR1 identified that the sensory characteristics juicy, oily, sweet, hard, mouth persistent, and yellow were the most relevant sensory drivers of the Guinean chicken preference. The PLSR2 (with multiple responses) identified the relationship between the chicken samples, their sensory attributes, and the consumer clusters. Our results showed that there was not a chicken category that was exclusively preferred from the other chicken samples and therefore highlight the existence of place for development of

Use of the methylcellulose gum for fat up-take absorption in coated products

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Daniele Domingues Dill

2008-08-01

Full Text Available Even though coated meats have added value to products and gained consumers confidence, by improving these product’s appearance and taste, they go through a pre-frying stage during processing which releases the water and allows fat to enter the product, thus increasing fat content. The purpose of this work was to develop a coating system that absorbs less fat during the pre-frying stage of a chicken coated product. To do that, methylcellulose gum was added (MC in different concentrations in the covering systems, batter (coating liquid and breading (covering expresses. Five experiments were carried out, a standard experiment, without ingredient addition with technological function, formulations with addition of MC in the batter (0,5% and 2,0%, with addition of MC in the batter and in the breading (1% in each and with addition of MC in the breading (2,0%. Results showed that fat uptake reduction in formulations with 0,5 and 2,0% of MC in the batter were of 5,81% and 8,40%, respectively, and in experiments with 1% of MC in the batter and 1% of MC in the breading was of 7,66%. In experiments that received 2% of MC in the breading , fat uptake reduction was of 10,51%. Formulations with 2% of MC added to the breading (10,51% and 2% of MC added to the batter (8,40% presented the largest reductions in fat uptake during the pre-fried stage. Analysis of sensorial acceptance showed that all formulations had a superior acceptance index of 70%, with no significant difference among the other tested formulations acceptance results (p <0,05. These findings show the efficiency of MC as a fat uptake barrier during the pre-fried stage, increasing humidity content, and becoming an advantageous technological alternative for the food industry.

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

OpenAIRE

Karunanayaka, Deshani S.; Jayasena, Dinesh D.; Jo, Cheorun

2016-01-01

Abstract Background Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L...

DIETARY FRUCTANS AND THEIR POTENTIAL BENEFICIAL INFLUENCE ON HEALTH AND PERFORMANCE PARAMETRS IN BROILER CHICKENS

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Monika BOGUSŁAWSKA-TRYK

2012-06-01

Full Text Available Fructans, which include inulin and fructooligosaccharides, are non-digestible carbohydrates that are fermented in the large intestine. This review focuses on the effect of these prebiotics on gut microflora, fermentation characteristics, gut morphology, enzymes activity, nutrients digestibility and absorption, lipids metabolism and performance parameters in broiler chickens. Inulin-type fructans can improve performance of birds and health by affecting microbial community in the gastrointestinal tract, gut morphology and nutrient digestion. It is documented that dietary fructans influence the intestinal gut microflora of broiler chickens by increasing the population of Bifidobacterium spp., Lactobacillus spp. and Eubacterium spp. while decreasing the concentration of Clostridium spp. and Escherichia coli in the large intestine and caeca. The supplementation of poultry diets with inulin or oligofructose can lead to an increase of the length of small and large intestines in broilers, elongation of the villus in the chickens jejunal mucosa and increase in the ratio of villus height to crypt depth. The beneficial effect of inulin-type fructans on performance parameters in broilers may be partially explained by the elevated intestinal enzymatic activity under the influence of the fructooligosaccharides and increase of digestibility and absorption of nutrients, mainly protein and fat. The prebiotic effectiveness of inulin-type fructans in broilers depends on a number of factors, like the type of supplement (inulin vs. oligofructose, inclusion level, composition of the basal diet, animal characteristics (age, sex, stage of production and hygienic conditions (i.e. stress factors.

The influence of different feed additives to performances and immune response in broiler chicken

OpenAIRE

Tokić Vesna; Lazarević Miodrag; Sinovec Z.; Tokić A.

2007-01-01

Our investigations were conducted in order to determine the influence of mannan-oligosaccharide (MOS) based prebiotics and polysaccharide microelement complexes on the performance and immune response of Arbor Acre broiler chickens. Total of 186 chickens was included in the study which lasted 42 days. Birds were fed ad libitum three different complete food mixtures (from days 1- 21, 21 - 35 and 35-42) according to the standard fattening procedure. Mixtures for chickens from the first group wer...

A phenome database (NEAUHLFPD) designed and constructed for broiler lines divergently selected for abdominal fat content.

Science.gov (United States)

Li, Min; Dong, Xiang-yu; Liang, Hao; Leng, Li; Zhang, Hui; Wang, Shou-zhi; Li, Hui; Du, Zhi-Qiang

2017-05-20

Effective management and analysis of precisely recorded phenotypic traits are important components of the selection and breeding of superior livestocks. Over two decades, we divergently selected chicken lines for abdominal fat content at Northeast Agricultural University (Northeast Agricultural University High and Low Fat, NEAUHLF), and collected large volume of phenotypic data related to the investigation on molecular genetic basis of adipose tissue deposition in broilers. To effectively and systematically store, manage and analyze phenotypic data, we built the NEAUHLF Phenome Database (NEAUHLFPD). NEAUHLFPD included the following phenotypic records: pedigree (generations 1-19) and 29 phenotypes, such as body sizes and weights, carcass traits and their corresponding rates. The design and construction strategy of NEAUHLFPD were executed as follows: (1) Framework design. We used Apache as our web server, MySQL and Navicat as database management tools, and PHP as the HTML-embedded language to create dynamic interactive website. (2) Structural components. On the main interface, detailed introduction on the composition, function, and the index buttons of the basic structure of the database could be found. The functional modules of NEAUHLFPD had two main components: the first module referred to the physical storage space for phenotypic data, in which functional manipulation on data can be realized, such as data indexing, filtering, range-setting, searching, etc.; the second module related to the calculation of basic descriptive statistics, where data filtered from the database can be used for the computation of basic statistical parameters and the simultaneous conditional sorting. NEAUHLFPD could be used to effectively store and manage not only phenotypic, but also genotypic and genomics data, which can facilitate further investigation on the molecular genetic basis of chicken adipose tissue growth and development, and expedite the selection and breeding of broilers

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

OpenAIRE

Conchillo, A. (Ana); Ansorena, D. (Diana); Astiasarán, I. (Iciar)

2004-01-01

Raw and cooked chicken breasts were stored at −18 °C for 3 months under aerobic and vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol oxidation products) were studied. Raw samples showed low COP levels (4.60–7.40 µg g−1 fat), TBARS (thiobarbituric acid reactive substances) levels (0.01–0.03 mg kg−1) and peroxide values (not detected) under both aerobic and vacuum conditions. Cooked samples (grilled and roasted) showed TBARS levels of 0.36–0.99 mg kg...

Pertumbuhan dan Keseragaman Warna Bulu Ayam Persilangan Balik (BC2 Hasil Seleksi Genetik Persilangan Ayam Pelung dengan Ayam Pedaging (GROWTH AND PLUMAGE COLOR UNIFORMITY OF BACK CROSS (BC2CHICKEN RESULTED FROM GENETICS SELECTION OF PELUNG CHICKEN

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Ayudha Bahana I. Perdamaian

2018-01-01

Full Text Available Research aim to derive an excellent hybrid to be positioned as meat-type chicken. An excellent breed which possess uniform morphological character was archived by genetic selection through back-crossed mating shceme in focus on growth rate and plumage color uniformity. Day Old Chicken (DOC resulted from parent stock broiler cobb 500 and Pelung chicken originated from Cianjur district, West java mating were intensively reared for seven week from hatch. Each chicken weighted every seven day and morphological character assessed at seven weeks old. Observe variable are heterocyst, coefficient Inbreeding (Fx, Inbreeding rate (F, plumage and shank characteristic proportion, and its frequency gene alteration through selection. After serial genetic selection, the BC2 chicken has 1129 g body weight and uniform morphological character. Overall body weight of BC3 chicken offspring from BC2 and F1 was deteriorated compared its broiler predecessor because of Inbreeding depression (Fx: 0.4375; F: 0.3125 and heterocyst decrement (H: -39.33 however, morphological appearance were highly resemble pelung chicken. Based on these finding, BC2 chicken was promised meat-type hybrid chicken which has fast growth rate and similar morphological character.

Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

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Adriane Alexandre Machado de Melo

2012-12-01

Full Text Available Antimicrobial active packaging delays or inhibits microorganism growth in packed products, and it can be used in a variety of food systems. The objective of the present research was to develop packaging incorporated with natural antimicrobial agents (active film. The effects of the active film on the spoilage, pathogenic microorganism counts, pH and color of the refrigerated chicken breast cuts were analyzed. Cellulose acetate-based active films incorporating two concentrations (20% and 50%, v/w of rosemary (Rosmarinus officinalis L. essential oil were manufactured and placed in contact with the chicken breast cuts for six days. An analysis of variance and mean comparison tests (Tukey's test, p<0.05 were performed on the results. The films that contained 20% essential oil and were intercalated with chicken breast samples did not demonstrate significant effects on the control of psychrotrophic or total coliform microorganisms during the storage period; however, the films incorporated with 50% essential oil demonstrated efficacy toward the control of coliforms during the storage of the samples (6 days, 2 ± 2ºC. The pH was related to the psychrotrophic microorganism count and was not influenced by the treatment. The color was not influenced by the time of storage or the treatment. The results demonstrate that active films incorporating 50% rosemary essential oil are effective at controlling certain microorganisms in chicken breast cuts.

Gentamicin pharmacokinetics in the chicken inner ear.

Science.gov (United States)

Bunting, Eric C; Park, Debra L; Durham, Dianne; Girod, Douglas A

2004-06-01

Avians have the unique ability to regenerate cochlear hair cells that are lost due to ototoxins or excessive noise. Many methodological techniques are available to damage the hair cells for subsequent scientific study. A recent method utilizes topical application of an ototoxic drug to the round window membrane. The current study examines the pharmacokinetics of gentamicin in the inner ear of chickens following topical application to the round window membrane or a single systemic high dose given intraperitoneally. Chickens were given gentamicin topically or systemically and survived for 1, 4, 12, 24, or 120 h (controls at 4 and 120 h). Serum and perilymph samples were obtained prior to sacrifice and measured for gentamicin levels. Results revealed higher levels of gentamicin in the perilymph of topically treated chickens than systemically treated chickens, with significant amounts of gentamicin still present in both at the latest survival time of 5 days. As expected, systemically treated chickens had much higher levels of gentamicin in the serum than topically treated chickens. Advantages and disadvantages to each method of drug administration are discussed.

Expression and Association of SCD Gene Polymorphisms and Fatty Acid Compositions in Chicken Cross

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A. Furqon

2017-12-01

Full Text Available Stearoyl-CoA desaturase (SCD is an integral membrane protein of endoplasmic reticulum (ER that catalyzes the rate limiting step in the monounsaturated fatty acids from saturated fatty acids. Selection for fatty acids traits based on molecular marker assisted selection is needed to increase a value of chicken meat. This study was designed to analyze expression and associations of SCD gene polymorphisms with fatty acid traits in F2 kampung-broiler chicken cross. A total of 62 F2 kampung-broiler chicken cross (29 males and 33 females were used in this study. Fatty acid traits were measured at 26 weeks of age. Samples were divided into two groups based on fatty acid traits (the highest and the lowest. Primers in exon 2 region were designed from the genomic chicken sequence. The SNP g.37284A>G was detected and polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP method was then used to genotype. The expression of SCD gene was analyzed using quantitative real time PCR (qRT-PCR. The result showed that there were three genotypes (AA, AG, and GG found in this study. The SCD|AciI polymorphism was significantly associated with palmitoleic acid (C16:1, fatty acids total and saturated fatty acid in 26 weeks old of F2 kampung-broiler chicken cross (P<0.05. The SCD gene was expressed for polyunsaturated fatty acids in liver tissue in two groups of chickens. In conclusion, the SCD gene could be a candidate gene that affects fatty acids traits in F2 kampung-broiler chicken cross.

A buoyancy-based screen of Drosophila larvae for fat-storage mutants reveals a role for Sir2 in coupling fat storage to nutrient availability.

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Tânia Reis

2010-11-01

Full Text Available Obesity has a strong genetic component, but few of the genes that predispose to obesity are known. Genetic screens in invertebrates have the potential to identify genes and pathways that regulate the levels of stored fat, many of which are likely to be conserved in humans. To facilitate such screens, we have developed a simple buoyancy-based screening method for identifying mutant Drosophila larvae with increased levels of stored fat. Using this approach, we have identified 66 genes that when mutated increase organismal fat levels. Among these was a sirtuin family member, Sir2. Sirtuins regulate the storage and metabolism of carbohydrates and lipids by deacetylating key regulatory proteins. However, since mammalian sirtuins function in many tissues in different ways, it has been difficult to define their role in energy homeostasis accurately under normal feeding conditions. We show that knockdown of Sir2 in the larval fat body results in increased fat levels. Moreover, using genetic mosaics, we demonstrate that Sir2 restricts fat accumulation in individual cells of the fat body in a cell-autonomous manner. Consistent with this function, changes in the expression of metabolic enzymes in Sir2 mutants point to a shift away from catabolism. Surprisingly, although Sir2 is typically upregulated under conditions of starvation, Sir2 mutant larvae survive better than wild type under conditions of amino-acid starvation as long as sugars are provided. Our findings point to a Sir2-mediated pathway that activates a catabolic response to amino-acid starvation irrespective of the sugar content of the diet.

Glycerol as source of energy in broiler chicken fattening

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Leo Kroupa

2011-01-01

Full Text Available The objective of this study was to verify the possibility of replacing soybean oil in a diet with glycerol, and investigate the effect of glycerol on performance indicators and health in broiler chickens. The experiment was performed on 122 one-day-old chickens that were divided based on sex into two control groups (30 females and 31 males and two experimental groups (30 females and 31 males. Half (50% of the soybean oil in diets used in the experimental groups was replaced with glycerol at a ratio of 1:2. On 15, 32 and 38 day of age chickens of both sexes in the experimental group that were fed with diets containing glycerol showed significantly higher (p ≤ 0.01 mean body weight compared to the control group. At the end of the experiment, the mean weight of chickens in the control group was 2.078 kg, whereas the mean weight of chickens in the experimental group was 2.341 kg. In females, the overall consumption of diets within 38 days of fattening was 3.588 kg in the control group and 4.011 kg in the experimental group, in males, it was 3.915 kg in the control group and 4.366 kg in the experimental group, i.e. it was higher in experimental chickens. Feed conversion in chickens in experimental groups was better, being 1.84 kg in the control group and 1.81 kg in the experimental group in females, and 1.73 kg in the control group and 1.72 kg in the experimental group in males. It follows from our results that the optimum amount of glycerol in feed for poultry is 5%.This study presents an original solution to optimize feed formula by replacing plant oil with glycerol. The results of the study can improve production indicators and economy in broiler fattening.

Cross-reactivity to fish and chicken meat - a new clinical syndrome

DEFF Research Database (Denmark)

Kuehn, A; Codreanu-Morel, F; Lehners-Weber, C

2016-01-01

fish and chicken meat in patients with allergy to chicken meat without sensitization to hen's eggs. METHODS: Patients with food allergy to fish and chicken meat (n = 29) or chicken meat only (n = 7) were recruited. IgE-reactive chicken proteins were identified (Edman, MS analysis) and quantified (ELISA...... for the fish homologues as well. Fish and chicken meat allergens were highly cross-reactive while high inhibition rates with fish or chicken allergens correlated with the patients' primary sensitization to fish or chicken. In cooked or roasted foods, enolase and aldolase were detectable in chicken breast while...

In ovo injection of anti-chicken CD25 monoclonal antibodies depletes CD4+CD25+ T cells in chickens.

Science.gov (United States)

Shanmugasundaram, Revathi; Selvaraj, Ramesh K

2013-01-01

The CD4(+)CD25(+) cells have T regulatory cell properties in chickens. This study investigated the effect of in ovo injection of anti-chicken CD25 monoclonal antibodies (0.5 mg/egg) on CD4(+)CD25(+) cell depletion and on amounts of interleukin-2 mRNA and interferon-γ mRNA in CD4(+)CD25(-) cells posthatch. Anti-chicken CD25 or PBS (control) was injected into 16-d-old embryos. Chicks hatched from eggs injected with anti-chicken CD25 antibodies had a lower CD4(+)CD25(+) cell percentage in the blood until 25 d posthatch. The anti-chicken CD25 antibody injection nearly depleted CD4(+)CD25(+) cells in the blood until 16 d posthatch. At 30 d posthatch, the CD4(+)CD25(+) cell percentage in the anti-CD25-antibody-injected group was comparable with the percentage in the control group. At 16 d posthatch, the anti-chicken CD25 antibody injection decreased CD4(+)CD25(+) cell percentages in the thymus, spleen, and cecal tonsils. Chickens hatched from anti-CD25-antibody-injected eggs had approximately 25% of CD4(+)CD25(+) cells in the cecal tonsils and thymus compared with those in the cecal tonsils and thymus of the control group. The CD4(+)CD25(-) cells from the spleen and cecal tonsils of chicks hatched from anti-chicken-CD25-injected eggs had higher amounts of interferon-γ and interleukin-2 mRNA than CD4(+)CD25(-) cells from the control group. It could be concluded that injecting anti-chicken CD25 antibodies in ovo at 16 d of incubation nearly depleted the CD4(+)CD25(+) cells until 25 d posthatch.

Protection of chickens against infectious bronchitis by a recombinant fowlpox virus co-expressing IBV-S1 and chicken IFNgamma.

Science.gov (United States)

Wang, Yun-Feng; Sun, Yong-Ke; Tian, Zhan-Cheng; Shi, Xing-Ming; Tong, Guang-Zhi; Liu, Sheng-Wang; Zhi, Hai-Dong; Kong, Xian-Gang; Wang, Mei

2009-11-23

A fowlpox virus expressing the chicken infectious bronchitis virus (IBV) S1 gene of the LX4 strain (rFPV-IBVS1) and a fowlpox virus co-expressing the S1 gene and the chicken type II interferon gene (rFPV-IBVS1-ChIFNgamma) were constructed. These viruses were assessed for their immunological efficacy on specific-pathogen-free (SPF) chickens challenged with a virulent IBV. Although the antibody levels in the rFPV-IBVS1-ChIFNgamma-vaccinated group were lower than those in the attenuated live IB vaccine H120 group and the rFPV-IBVS1 group, the rFPV-IBVS1-ChIFNgamma provided the strongest protection against an IBV LX4 virus challenge (15 out of 16 chickens immunized with rFPV-IBVS1-ChIFNgamma were protected), followed by the attenuated live IB vaccine (13/16 protected) and the rFPV-IBVS1 (12/16 protected). Compared to those of the rFPV-IBVS1 and the attenuated live IB vaccine groups, chickens in the rFPV-IBVS1-ChIFNgamma group eliminated virus more quickly and decreased the presence of viral antigen more significantly in renal tissue. Examination of affected tissues revealed abnormalities in the liver, spleen, kidney, lung and trachea of chickens vaccinated with the attenuated live IB vaccine and the rFPV-IBVS1 vaccine. In rFPV-IBVS1-ChIFNgamma-vaccinated chickens, pathological changes were also observed in those organs, but were milder and lasted shorter. The lesions in the mock control group were the most severe and lasted for at least 20 days. This study demonstrated that chicken type II interferon increased the immunoprotective efficacy of rFPV-IBVS1-ChIFNgamma and normal weight gain in vaccinated chickens although it inhibited serum antibody production.

THE METABOLITES OF STREPTOMICETES AS IMMUNOSTIMULATORIN CHICKENS RISING

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Nicolae STARCIUC

2015-10-01

Full Text Available An important part of chickens rising is feeding. A good nutrition is reflected in the bird's performance and its products. Actually the use of additives feed as immunostimulatory is in a great scale. For these reasons our investigations were aimed at studying the influence of metabolitesextracted from Streptomyces strains on the main indices of chickens productivity. Actinomycetes are a group of prokaryotic microorganisms with many important producers of biologically active substances known to wide application in human and veterinary medicine. In ourexperimentswasused the dry and metabolites of streptomycetes which were administered to 3 groups of chickens since one day age respectively in combefeed a dry biomass - 1 g/1 kg and cultural liquid - 1 ml/1 l in drinking water, daily. The duration of examination period was 70 days. Fromeachgroup of chickens periodically were sampled bloud to investigate the total serum protein,albumins and cholesterol. As a results was established that the total protein in bloud serum of experimental groups chickens I and II which was feed with streptomycetes biomass and cultural liquid in drinking water, at the age of 15 days was 31.23 and 30.53 g/l compared with 28.83 g/l on chickens from the control group, respectively albumins was 13.67 g/l compared with 12.33 g/l in the control chickens group, and cholesterol was 4.63 and 4.3 g/l on chickens in groups I and II compared with 4.5 g/l on chickens from the control group. The obtaining results show that the metabolitesof streptomycetes has the stimulatory effect tosomebloodbiochemicalindexes of chickens.

Experimental induction of chicken amyloid A amyloidosis in white layer chickens by inoculation with inactivated vaccines.

Science.gov (United States)

Habibi, Wazir Ahmad; Hirai, Takuya; Niazmand, Mohammad Hakim; Okumura, Naoko; Yamaguchi, Ryoji

2017-10-01

We investigated the amyloidogenic potential of inactivated vaccines and the localized production of serum amyloid A (SAA) at the injection site in white layer chickens. Hens in the treated group were injected intramuscularly three times with high doses of inactivated oil-emulsion Salmonella Enteritidis vaccine and multivalent viral and bacterial inactivated oil-emulsion vaccines at two-week intervals. Chickens in the control group did not receive any inoculum. In the treated group, emaciation and granulomas were present, while several chickens died between 4 and 6 weeks after the first injection. Hepatomegaly was seen at necropsy, and the liver parenchyma showed inconsistent discolouration with patchy green to yellowish-brown areas, or sometimes red-brown areas with haemorrhage. Amyloid deposition in the liver, spleen, duodenum, and at injection sites was demonstrated using haematoxylin and eosin staining, Congo red, and immunohistochemistry. The incidence of chicken amyloid A (AA) amyloidosis was 47% (28 of 60) in the treated group. In addition, RT-PCR was used to identify chicken SAA mRNA expression in the liver and at the injection sites. Furthermore, SAA mRNA was detected by in situ hybridization in fibroblasts at the injection sites, and also in hepatocytes. We believe that this is the first report of the experimental induction of systemic AA amyloidosis in white layer chickens following repeated inoculation with inactivated vaccines without the administration of amyloid fibrils or other amyloid-enhancing factors.

Specificity of chicken and mammalian transferrins in myogenesis

International Nuclear Information System (INIS)

Beach, R.L.; Popiela, Heinz; Festoff, B.W.

1985-01-01

Chicken transferrins isolated from eggs, embryo extract, serum or ischiatic-peroneal nerves are able to stimulate incorporation of ( 3 H)thymidine, and promote myogenesis by primary chicken muscles cells in vitro. Mammalian transferrins (bovine, rat, mouse, horse, rabbit, and human) do not promote ( 3 H)thymidine incorporation or myotube development. Comparison of the peptide fragments obtained after chemical or limited proteolytic cleavage demonstrates that the four chicken transferrins are all indistinguishable, but they differ considerably from the mammalian transferrins. The structural differences between chicken and mammalian transferrins probably account for the inability of mammalian transferrins to act as mitogens for, and to support myogenesis of, primary chicken muscle cells. (author)

On-farm investigation of local chicken biodiversity and performance potentials in rural areas of Jordan

OpenAIRE

Abdelqader, A.; Wollny, C. B. A.; Gauly, M.

2008-01-01

On-farm surveys were conducted to investigate the biodiversity of local chickens and their performance potential. The study was carried out in rural areas of northern Jordan. A sample of 846 adult local chickens was phenotypically characterized based on morphology, feather colors, comb shape and performance. Body measurements for cluster analyses were recorded on 460 adult females. The most predominant chicken type was the Jordan Baladi (67.3%) followed by the Pakis...

Comparison of clinical semi-quantitative assessment of muscle fat infiltration with quantitative assessment using chemical shift-based water/fat separation in MR studies of the calf of post-menopausal women

Energy Technology Data Exchange (ETDEWEB)

Alizai, Hamza; Nardo, Lorenzo; Karampinos, Dimitrios C.; Joseph, Gabby B.; Yap, Samuel P.; Baum, Thomas; Krug, Roland; Majumdar, Sharmila; Link, Thomas M. [University of California, San Francisco, Musculoskeletal and Quantitative Imaging Research Group, Department of Radiology and Biomedical Imaging, San Francisco, CA (United States)

2012-07-15

The goal of this study was to compare the semi-quantitative Goutallier classification for fat infiltration with quantitative fat-fraction derived from a magnetic resonance imaging (MRI) chemical shift-based water/fat separation technique. Sixty-two women (age 61 {+-} 6 years), 27 of whom had diabetes, underwent MRI of the calf using a T1-weighted fast spin-echo sequence and a six-echo spoiled gradient-echo sequence at 3 T. Water/fat images and fat fraction maps were reconstructed using the IDEAL algorithm with T2* correction and a multi-peak model for the fat spectrum. Two radiologists scored fat infiltration on the T1-weighted images using the Goutallier classification in six muscle compartments. Spearman correlations between the Goutallier grades and the fat fraction were calculated; in addition, intra-observer and inter-observer agreement were calculated. A significant correlation between the clinical grading and the fat fraction values was found for all muscle compartments (P < 0.0001, R values ranging from 0.79 to 0.88). Goutallier grades 0-4 had a fat fraction ranging from 3.5 to 19%. Intra-observer and inter-observer agreement values of 0.83 and 0.81 were calculated for the semi-quantitative grading. Semi-quantitative grading of intramuscular fat and quantitative fat fraction were significantly correlated and both techniques had excellent reproducibility. However, the clinical grading was found to overestimate muscle fat. (orig.)

Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

Directory of Open Access Journals (Sweden)

Yulia B. Monakhova

2013-01-01

Full Text Available Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA, imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS regression. The models obtained for 13 compounds in cheese (R2 0.75–0.95 and 17 compounds in ice cream (R2 0.83–0.99 (e.g., fatty acids and esters were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes.

Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

Science.gov (United States)

Monakhova, Yulia B.; Godelmann, Rolf; Andlauer, Claudia; Kuballa, Thomas; Lachenmeier, Dirk W.

2013-01-01

Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat) was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta) was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS) regression. The models obtained for 13 compounds in cheese (R 2 0.75–0.95) and 17 compounds in ice cream (R 2 0.83–0.99) (e.g., fatty acids and esters) were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes. PMID:26904597

Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage

Directory of Open Access Journals (Sweden)

Nalaka Sandun Abeyrathne

2015-09-01

., Japan. The proximate composition (AOAC, 2002 of frozen (-18 °C sausage samples and sensory properties of cooked samples were determined. Results: 50% nitrite + 50% lysozyme (treatment 3 was as effective as control (100% nitrite in suppressing the growth of Escherichia coli, Salmonella and limiting lipid oxidation in the Italian-type chicken sausage. Treatment 3 was not significantly different from the control, for lightness (L*, redness (a* and yellowness (b* values (P > 0.05 but showed the best sensory characteristics among the treatments (p < 0.05. Moisture content of control sample was significantly higher (p < 0.05 than other treatments while crude protein, crude fat, crude fiber and ash content were not significantly differ each. In term of the cost, both treatment 3 and control have shown approximately equal values. Conclusion: This study demonstrated that lysozyme can be used as an effective nitrite replacer in the Italian-type chicken sausage. Replacing 50% of nitrate salt with 50% lysozyme did not show any negative effects in controlling microbial growth, preventing lipid oxidation, and color changes but improved the sensory characteristics.

Breeding of tomorrow's chickens to improve well-being.

Science.gov (United States)

Cheng, H-W

2010-04-01

Chickens, as well as other animals, have the ability to change their behavior (behavioral plasticity) and physiology (physiological plasticity) based on the costs and benefits to fit their environment (adaptation). Through natural selection, the population preserves and accumulates traits that are beneficial and rejects those that are detrimental in their prevailing environments. The surviving populations are able to contribute more genes associated with beneficial traits for increased fitness to subsequent generations. Natural selection is slow but constant; working over multiple generations, the changes to the population often appear silent or undetectable at a given point in history. Chickens were domesticated from the wild red jungle fowl. The principle of domestication of chickens, as well as other farm animals, by humans is similar to that of natural selection: selecting the best animals with the highest survivability and reproducibility (artificial selection). Compared with natural selection, the process of artificial selection is motivated by human needs and acts more rapidly with more visible results over a short time period. This process has been further accelerated following the development of current breeding programs and the emergence of specialized breeding companies. A laying hen, for example, produces more than 300 hundred eggs a year, whereas a jungle fowl lays 4 to 6 eggs in a year. During the domestication process, chickens retained their capability to adapt to their housing environments, which is usually achieved by genetic changes occurring with each subsequent generation. Genes control the behavioral, physiological, immunological, and psychological responses of animals to stressors, including environmental stimulations. With advances in understanding of genetic mediation of animal physiology and behavior and the discovery of the genome sequences of many species, animal production breeding programs can be improved in both speed and efficiency

Non-Halal biomarkers identification based on Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography-Time of Flight Mass Spectroscopy (GC-TOF MS) techniques

Science.gov (United States)

Witjaksono, Gunawan; Saputra, Irwan; Latief, Marsad; Jaswir, Irwandi; Akmeliawati, Rini; Abdelkreem Saeed Rabih, Almur

2017-11-01

Consumption of meat from halal (lawful) sources is essential for Muslims. The identification of non-halal meat is one of the main issues that face consumers in meat markets, especially in non-Islamic countries. Pig is one of the non-halal sources of meat, and hence pig meat and its derivatives are forbidden for Muslims to consume. Although several studies have been conducted to identify the biomarkers for nonhalal meats like pig meat, these studies are still in their infancy stages, and as a result there is no universal biomarker which could be used for clear cut identification. The purpose of this paper is to use Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography-Time of Flight Mass Spectroscopy (GC-TOF MS) techniques to study fat of pig, cow, lamb and chicken to find possible biomarkers for pig fat (lard) identification. FTIR results showed that lard and chicken fat have unique peaks at wavenumbers 1159.6 cm-1, 1743.4 cm-1, 2853.1 cm-1 and 2922.5 cm-1 compared to lamb and beef fats which did not show peaks at these wavenumbers. On the other hand, GC/MS-TOF results showed that the concentration of 1,2,3-trimethyl-Benzene, Indane, and Undecane in lard are 250, 14.5 and 1.28 times higher than their concentrations in chicken fat, respectively, and 91.4, 2.3 and 1.24 times higher than their concentrations in cow fat, respectively. These initial results clearly indicate that there is a possibility to find biomarkers for non-halal identification.

Manipulation of factors affecting phytate hydrolysis in enhancing phytase efficacy in poultry: A review

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Noraini*, S.

2017-06-01

Full Text Available Phosphorus in phytate is largely unavailable to chickens unless they are provided with dietary phytase. Phytase was shown to increase phytate degradation in the crop and proventriculus-gizzard and very little phytate degradation occurred in the duodenum-jejunum or ileum. These previous investigations were conducted on chickens fed corn based diet but not with wheat based diet. Increase in digesta passage or mean retention time (MRT along the gastrointestinal tract could enhance phytase efficacy as the prolonged reaction time between substrates and phytase may further facilitate phytate dephosphorylation. Dietary fat and fibre supplementation have been shown to influence intestinal MRT in chickens therefore it is expected that inclusion of both dietary fat and fibre could be manipulated to further improve phytase efficacy in broiler chickens. This paper provides a brief review of in vitro phytate hydrolysis, phytate hydrolysis in the gastrointestinal tract of broilers and factors that affect phytate hydrolysis that can be manipulated to enhance the efficacy of phytase in poultry diets.

Improvement of village chicken production in a mixed (chicken-ram) farming system in Burkina Faso

NARCIS (Netherlands)

Kondombo, S.R.

2005-01-01

Keywords:Village chickens, sheep, production system, feeding, fattening, integration,Burkina Faso.Animal production in general and chickens

Campylobacter jejuni strains of human and chicken origin are invasive in chickens after oral challenge

DEFF Research Database (Denmark)

Knudsen, Katrine Nørrelund; Bang, Dang Duong; Andresen, Lars Ole

2006-01-01

to be associated with the Guillain Barre Syndrome (GBS) in humans. The minimum dose for establishing colonization in the clay-old chickens was approximately 2 cfu, whereas two- to threefold higher doses were required for establishing colonization in the 14-day-old chickens. Two of the C jejuni strains were shown...

Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach.

Science.gov (United States)

Lytou, Anastasia E; Nychas, George-John E; Panagou, Efstathios Z

2018-02-21

Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively retard microbial growth along with providing an improved sensory result. In this study, two pomegranate based marinades were prepared for the marination of chicken breast fillets and the marinated samples were aerobically stored at 4 and 10°C for 9days. Raw, non-marinated chicken samples were used as control. Levels of total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) were determined together with sensory assessment to evaluate the evolution of spoilage. The profile of organic acids and volatile compounds was also analyzed during storage. The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6days for the pomegranate/lemon marinated samples stored at 4 and 10°C, respectively) as evaluated by both microbiological and sensory analyses. The profile of the organic acids and the volatilome of marinated and control samples were remarkably differentiated according to storage time, microbial load and sensory score. The findings of this study suggest that pomegranate juice could be used as a novel ingredient in marinades to improve the sensory attributes, while prolonging the shelf life of chicken meat. Copyright © 2017 Elsevier B.V. All rights reserved.

Performance of a commercial Chicken-Ovo-transferrin-ELISA on the serum of brown layer chickens infected with Gallibacterium anatis and Streptococcus zooepidemicus.

Science.gov (United States)

Roy, Krisna; Kjelgaard-Hansen, Mads; Pors, Susanne Elisabeth; Christensen, Jens Peter; Biswas, Paritosh Kumar; Bojesen, Anders Miki

2014-01-01

To evaluate Ovo-transferrin (OTF), a positive acute-phase protein in chickens, as a diagnostic biomarker of selected bacterial infections we checked the performance of a commercial Chicken-OTF-ELISA (ICL, Inc., Portland, OR, USA) by analytical and overlap performances using two groups of serum samples obtained from 26 Gallibacterium anatis-infected and 20 Streptococcus zooepidemicus-infected brown layer chickens. In addition, sera from 14 apparently healthy and 19 negative control chickens were analysed in the Gallibacterium group whereas sera from 20 healthy and 11 negative control chickens from the Streptococcus group were analysed. All calibration curves revealed high coefficients of determination (≥ 0.97) between optical density (OD 450nm) and concentrations of OTF (mg/ml). OTF concentrations in high, medium and low pools (made of sera from a combination of infected and/or non-infected birds) were >6.4, >3.8 to 6.7, >3.5 to chickens (Gallibacterium, 4.4 ± 0.3 mg/ml; Streptococcus, 3.2 ± 0.4 mg/ml) compared with negative controls (1.7 ± 0.1 mg/ml) (P Chicken-OTF-ELISA can be used to measure reproducible serum OTF concentrations in brown layer chickens as a response to G. anatis infections, whereas an adjustment of dilution process is proposed to optimize to use in S. zooepidemicus-infected chickens.

Genetic evidence from mitochondrial DNA corroborates the origin of Tibetan chickens.

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Long Zhang

Full Text Available Chicken is the most common poultry species and is important to human societies. Tibetan chicken (Gallus gallus domesticus is a breed endemic to China that is distributed mainly on the Qinghai-Tibet Plateau. However, its origin has not been well characterized. In the present study, we sequenced partial mitochondrial DNA (mtDNA control region of 239 and 283 samples from Tibetan and Sichuan indigenous chickens, respectively. Incorporating 1091 published sequences, we constructed the matrilineal genealogy of Tibetan chickens to further document their domestication history. We found that the genetic structure of the mtDNA haplotypes of Tibetan chickens are dominated by seven major haplogroups (A-G. In addition, phylogenetic and network analyses showed that Tibetan chickens are not distinguishable from the indigenous chickens in surrounding areas. Furthermore, some clades of Tibetan chickens may have originated from game fowls. In summary, our results collectively indicated that Tibetan chickens may have diverged from indigenous chickens in the adjacent regions and hybridized with various chickens.

Identification of fraud (with pig stuffs) in chicken-processed meat through information of mitochondrial cytochrome b.

Science.gov (United States)

Yacoub, Haitham A; Sadek, Mahmoud A

2017-11-01

This study was conducted to find out the fraud in chicken-processed meat ingredients to protect consumers from commercial adulteration and authentication through a reliable way: direct amplification of conserved segment of cytochrome b gene of mitochondrial DNA, in addition, using species-specific primer assay for a certain cytochrome b. The results reported that chicken-processed meats were identified as a chicken meat based on amplification of conserved cytochrome b gene of mtDNA, while different fragments sizes were produced after the application of species-specific primer as follows: 227, 157, 274, 331, 389 and 439 bp for raw meat of chicken, goat, cattle, sheep, pig and horse, respectively. The results revealed that all chicken meat products are produced with 227 bp in size. While, an adulteration with pork stuffs was observed in some of the chicken meat products using a species-specific primer of cytochrome b gene, namely, chicken luncheon and chicken burger. This study represents a reliable technique that could be used to provide a promising solution for identifying the commercial adulteration and substitutions in processed meat in retail markets.

Assessment of different dietary fibers (tomato fiber, beet root fiber, and inulin) for the manufacture of chopped cooked chicken products.

Science.gov (United States)

Cava, Ramón; Ladero, Luis; Cantero, V; Rosario Ramírez, M

2012-04-01

Three dietary fibers (tomato fiber [TF], beet root fiber [BRF], and inulin) at 3 levels of addition (1%, 2%, and 3%) were assessed for the manufacture of chopped, cooked chicken products and compared with a control product without fiber added. The effect of fiber incorporation on (i) batters, (ii) cooked (30 min at 70 °C), and (iii) cooked and stored (for 10 d at 4 °C) chicken products were studied. The addition of the fiber to chicken meat products reduced the pH of chicken batters in proportional to the level of fiber addition. Fiber incorporation increased water-holding capacity but only the addition of TF reduced cook losses. The color of batters and cooked products was significantly modified by the type and level of fiber added. These changes were more noticeable when TF was added. Texture parameters were affected by the incorporation of TF and BRF; they increased the hardness in proportional to the level of addition. The addition of tomato and BRF to chicken meat products reduced lipid oxidation processes. These changes were dependent on the level of fiber added. The reduction of lipid oxidation processes was more marked in TF meat products than in products with other types of fibers. In contrast, the addition level of inulin increased TBA-RS numbers in chicken meat products. Although the addition of TF increased the redness of the meat products, the use of this fiber was more suitable as it reduced the extent of lipid oxidation processes. INDUSTRIAL APPLICATION: Nowadays, the reduction of fat and the increase of fiber content in meat products is one of the main goals of meat industry. Numerous sources of fiber can be added to the meat products; however, before that it is necessary to study their technological effect on raw and cooked meat products in order to evaluate their suitability for meat products manufacture. In addition, some of them could have beneficial effect on meat products conservation that could also increase their shelf life. © 2012

Pathological and immunohistochemical studies of subclinical infection of chicken anemia virus in 4-week-old chickens.

Science.gov (United States)

Haridy, Mohie; Sasaki, Jun; Ikezawa, Mitsutaka; Okada, Kosuke; Goryo, Masanobu

2012-06-01

Subclinical infection of chicken anemia virus (CAV) at 4 to 6 weeks of age, after maternal antibodies have waned, is implicated in several field problems in broiler flocks. In order to understand the pathogenesis of subclinical infection with CAV, an immunopathological study of CAV-inoculated 4-week-old SPF chickens was performed. Sixty 4-week-old SPF chickens were equally divided into CAV and control groups. The CAV group was inoculated intramuscularly with the MSB1-TK5803 strain of CAV. Neither mortality nor anemia was detected in the CAV and control groups. In the CAV group, no signs were observed, except that some chickens were grossly smaller compared with the control group. Sporadic thymus lobes appeared to be reddening and atrophied. Within the first two weeks p.i. of CAV, there was a mild to moderate depletion of lymphocytes in the thymus cortex and spleen in some chickens. Moreover, lymphoid depletion of the bursa of Fabricius, proventriculus and cecal tonsils was observed. Hyperplastic lymphoid foci were observed in the liver, lungs, kidneys and heart at the 4th week p.i. of CAV. Immunohistochemically, a moderate lymphoid depletion of CD4(+)and CD8(+) T cells in the thymus cortex and spleen was observed in some chickens within two weeks p.i. of CAV. CAV inclusions and antigens were detected infrequently in the thymus cortex and spleen. It could be concluded that the immunosuppression in subclinical infection with CAV occurs as a result of reduction of cellular immunity.

Nano-nutrition of chicken embryos

DEFF Research Database (Denmark)

Grodzik, Marta; Sawosz, Filip; Sawosz, Ewa

2013-01-01

factors of chicken embryo pectoral muscles. ND, Gln, and Gln/ND solutions (50 mg/L) were injected into fertilized broiler chicken eggs at the beginning of embryogenesis. Muscle tissue was dissected at day 20 of incubation and analysed for gene expression of FGF2, VEGF-A, and MyoD1. ND and especially Gln...

Prairie Chicken

Data.gov (United States)

Kansas Data Access and Support Center — An outline of the general range occupied by greayter and lesser prairie chickens. The range was delineated by expert opinion, then varified by local wildlife...

Relation of Pericardial Fat, Intrathoracic Fat, and Abdominal Visceral Fat with Incident Atrial Fibrillation (From the Framingham Heart Study)

Science.gov (United States)

Lee, Jane J.; Yin, Xiaoyan; Hoffmann, Udo; Fox, Caroline S.; Benjamin, Emelia J.

2016-01-01

Obesity is associated with increased risk of developing atrial fibrillation (AF). Different fat depots may have differential associations with cardiac pathology. We examined the longitudinal associations between pericardial, intrathoracic, and visceral fat with incident AF. We studied Framingham Heart Study Offspring and Third Generation Cohorts who participated in the multi-detector computed tomography sub-study examination 1. We constructed multivariable-adjusted Cox proportional hazard models for risk of incident AF. Body mass index (BMI) was included in the multivariable-adjusted model as a secondary adjustment. We included 2,135 participants (53.3% women; mean age 58.8 years). During a median follow-up of 9.7 years, we identified 162 cases of incident AF. Across the increasing tertiles of pericardial fat volume, age- and sex-adjusted incident AF rate per 1000 person-years of follow-up were 8.4, 7.5, and 10.2. Based on an age- and sex-adjusted model, greater pericardial fat [hazard ratio (HR) 1.17, 95% confidence interval (CI) 1.03-1.34] and intrathoracic fat (HR 1.24, 95% CI 1.06-1.45) were associated with increased risk of incident AF. The HRs (95% CI) for incident AF were 1.13 (0.99-1.30) for pericardial fat, 1.19 (1.01-1.40) for intrathoracic fat, and 1.09 (0.93-1.28) for abdominal visceral fat after multivariable adjustment. After additional adjustment of BMI, none of the associations remained significant (all p>0.05). Our findings suggest that cardiac ectopic fat depots may share common risk factors with AF, which may have led to a lack of independence in the association between pericardial fat with incident AF. PMID:27666172

Development of an Indirect Competitive Enzyme-Linked Immunosorbent Assay for Glycocholic Acid Based on Chicken Single-Chain Variable Fragment Antibodies.

Science.gov (United States)

Cui, Xiping; Vasylieva, Natalia; Wu, Panpan; Barnych, Bogdan; Yang, Jun; Shen, Ding; He, Qiyi; Gee, Shirley J; Zhao, Suqing; Hammock, Bruce D

2017-10-17

Glycocholic acid (GCA) is an important metabolite of bile acids, whose urine levels are expected to be a specific diagnostic biomarker for hepatocellular carcinoma (HCC). A high-throughput immunoassay for determination of GCA would be of significant advantage and useful for primary diagnosis, surveillance, and early detection of HCC. Single-chain variable fragment (scFv) antibodies have several desirable characteristics and are an attractive alternative to traditional antibodies for the immunoassay. Because chicken antibodies possess single heavy and light variable functional domains, they are an ideal framework for simplified generation of recombinant antibodies for GCA detection. However, chicken scFvs have rarely been used to detect GCA. In this study, a scFv library was generated from chickens immunized with a GCA hapten coupled to bovine serum albumin (BSA), and anti-GCA scFvs were isolated by a phage-displayed method. Compared to the homologous coating antigen, use of a heterologous coating antigen resulted in about an 85-fold improvement in sensitivity of the immunoassay. This assay, under optimized conditions, had a linear range of 0.02-0.18 μg/mL, with an IC 50 of 0.06 μg/mL. The assay showed negligible cross-reactivity with various related bile acids, except for taurocholic acid. The detection of GCA from spiked human urine samples ranged from 86.7% to 123.3%. These results, combined with the advantages of scFv antibodies, indicated that a chicken scFv-based enzyme-linked immunosorbent assay is a suitable method for high-throughput screening of GCA in human urine.

Distribution of α-Gustducin and Vimentin in premature and mature taste buds in chickens

OpenAIRE

Venkatesan, Nandakumar; Rajapaksha, Prasangi; Payne, Jason; Goodfellow, Forrest; Wang, Zhonghou; Kawabata, Fuminori; Tabata, Shoji; Stice, Steven; Beckstead, Robert; Liu, Hong-Xiang

2016-01-01

The sensory organs for taste in chickens (Gallus sp.) are taste buds in the oral epithelium of the palate, base of the oral cavity, and posterior tongue. Although there is not a pan-taste cell marker that labels all chicken taste bud cells, α-Gustducin and Vimentin each label a subpopulation of taste bud cells. In the present study, we used both α-Gustducin and Vimentin to further characterize chicken taste buds at the embryonic and post-hatching stages (E17-P5). We found that both α-Gustduci...

Wildlife Presence and Interactions with Chickens on Australian Commercial Chicken Farms Assessed by Camera Traps.

Science.gov (United States)

Scott, Angela Bullanday; Phalen, David; Hernandez-Jover, Marta; Singh, Mini; Groves, Peter; Toribio, Jenny-Ann L M L

2018-03-01

The types of wildlife and the frequency of their visits to commercial chicken farms in Australia were assessed using infrared and motion-sensing camera traps. Cameras were set up on 14 free-range layer farms, three cage layer farms, two barn layer farms, five non-free-range meat chicken farms, and six free-range meat chicken farms in the Sydney basin region and South East Queensland. Wildlife visits were found on every farm type and were most frequent on cage layer farms (73%), followed by free-range layer farms (15%). The common mynah ( Acridotheres tristis) was the most frequent wildlife visitor in the study (23.9%), followed by corvids (22.9%) and Columbiformes (7.5%). Most wildlife visits occurred during the day from 6 am to 6 pm (85%). There were infrequent observations of direct contact between chickens and wildlife, suggesting the indirect route of pathogen transfer may be more significant. The level of biosecurity on the farm is suggested to impact the frequency of wildlife visits more so than the farm type.

Efficacy of myrrh in controlling coccidioses in chickens.

Science.gov (United States)

Massoud, Ahmed; El Khateeb, Rabab M; Kutkat, Mohamed A

2010-12-01

Myrrh was used for controlling the infection with Eimeria species in chickens. A total of 120 one-day-old native breed chickens bought from commercial hatchery were used in the experiment. Birds were feed on starter balanced ration free from anticoccidial drugs. At age of 2 weeks the chickens were divided into 4 groups (1-4), 30 chicks each. Chickens of first group were inoculated by 50,000 sporulated oocysts of mixed local field isolated Eimneria species and served as infected non treated control group. Birds of the second group were infected similarly and received simultaneously 10 mg Myrrh / bird by oral route. Birds of group 3 was supplied with Myrrh 10 mg / bird one day before infection by coccidia (50000 oocyst/bird). Last chicken group was left as non infected non treated control group. Measurements to evaluate the efficacy of Myrrh as anticoccidial drug included; mortality percentage; lesion score at 5 day post infection and the total oocyst output/gm of fecal dropping. The results showed that the mortality rate reached 10% and 3.33% in groups 2&3 respectively, while it reached 26.66% in infected non treated control group. High lesion score was recorded in infected non treated group followed by infected treated chicken groups regardless the time of treatment. The feed conversion rates reached 3.14 in infected non treated chicken group against 2.47 & 2.21 in treated chickens groups, 2&3 respectively. Mean oocyst count per gram faecal dropping (OPG) was reduced significantly in group 3 when compared with other infected treated or infected non treated chicken groups.

Efficiency of adding essential micronutrients to the diet of broiler chickens

OpenAIRE

E. V. Potapenko; I. A. Evdokimov; N. P. Oboturova; A. V. Serov

2015-01-01

Selenium is an indispensable component for fattening broiler chickens of meat productivity. It normalizes their growth and metabolism by participating in the redox transformations of glutathione. The goal of this work was to examine the possibility of using a drug based on selenium nanoparticles and the "Ekstraselen+Vit" vitamins in the diet of broiler chickens. It is experimentally proved that supplementing the diet of poultry with a feed preventative additive leads to higher growth rates an...

Oxidative stability of chicken meat after propolis extract application in their diets

Directory of Open Access Journals (Sweden)

Marek Bobko

2015-05-01

Full Text Available In the experiment, the effect of the addition of propolis extract in a feed mixture for chicken broilers Hubbard JV on oxidative stability of breast and thigh muscles during refrigerated storage was investigated. In the experiment were included 90 pieces of one day-old chicks, which were divided into 3 groups (control, E1 and E2. Chickens were fed by ad libitum system until the age of 42 days. These feed mixtures were made without antibiotics preparation and coccidiostats.  Propolis extract in an amount of 150 mg.kg-1 (E1 and 450 mg.kg-1 (E2 was added into feed mixtures for experimental groups. During whole period of refrigerated storage were higher values of MDA determined in control group compare to experimental groups. The higher average MDA value determined in breast muscels of broiler chicken hybrid combination Hubbard JV was in samples of control group (0.157 mg.kg-1 compared to experimental groups E1 (0.140 mg.kg-1 and E2 (0.130 mg.kg-1 after 6-month of refrigerated storage. Significantly higher values of MDA were determined in control group compare to second experimental group from fourth month to the end of storage. The significantly lower value of MDA was determinated in first experimental group compare to control only at 6 month of storage. Trend of thigh muscle oxidation stability of chicken hybrid combination Hubbard JV was during 6 months of refrigerated storage similar than in breast muscle. The higher average MDA value determined in thigh muscels was in samples of control group (0.170 mg.kg-1 compared to experimental groups E1 (0.150 mg.kg-1 and E2 (0.139 mg.kg-1 after 6-month of refrigerated storage. Significantly higher values of MDA were determined in control group compare to second experimental group from fourth month to the end of storage. Higher amount of MDA in thigh muscle compare to breast muscle is due to by higher amount of fat occurred in thigh muscle. Normal 0 21 false false false SK X-NONE X-NONE

Mechanical and Barrier Properties of Semi Refined Kappa Carrageenan-based Composite Edible Film and Its Application on Minimally Processed Chicken Breast Fillet

Science.gov (United States)

Praseptiangga, D.; Maimuni, B. H.; Manuhara, G. J.; Muhammad, D. R. A.

2018-03-01

Kappa-carrageenan (KC) is one of the most interesting biopolymers that is composed of a linear chain of sulfated galactans and extracted from red seaweed, Kappaphycus alvarezii. It shows good potential for development as a source of biodegradable or edible films. However, KC films do not have good water vapor barrier properties, as they are intrinsically hydrophilic. Palmitic acid (PA) as hydrophobic material was incorporated into semi-refined kappa-carrageenan (SRKC) edible films in order to improve water vapor barrier properties. In this study, composite films based on SRKC incorporating PA were prepared and their applications on minimally processed chicken breast fillet were evaluated. Composite SRKC-based films with varying concentrations of PA (5%, 10%, and 15% w/w) were obtained by a solvent casting method. Their mechanical and barrier properties were investigated. Results showed that the incorporation of PA in films caused an increase in thickness, but decrease in water vapor transmission rate (WVTR) as the concentration of PA increased (from 5% to 15% w/w). Composite SRKC-based edible film incorporating 15% w/w of PA presented better water vapor barrier properties as compared to other films with 5% and 10% w/w PA incorporation. Thus, formulation containing 15% w/w PA was used as a wrapping material for film application on minimally processed chicken breast fillet. The application results showed that the incorporation of PA in film caused an effect (p 0.05) change the color of minimally processed chicken breast fillet.

The effect of soybean meal replacement with raw full-fat soybean in diets for broiler chickens

Czech Academy of Sciences Publication Activity Database

Rada, V.; Lichovníková, M.; Šafařík, Ivo

2016-01-01

Roč. 45, č. 1 (2016), s. 112-117 ISSN 0971-2119 Institutional support: RVO:67179843 Keywords : Raw full-fat soybean * soybean meal * broiler * growth * digestibility Subject RIV: GH - Livestock Nutrition Impact factor: 0.426, year: 2016

Arsenic Metabolites, Including N-Acetyl-4-hydroxy-m-arsanilic Acid, in Chicken Litter from a Roxarsone-Feeding Study Involving 1600 Chickens.

Science.gov (United States)

Yang, Zonglin; Peng, Hanyong; Lu, Xiufen; Liu, Qingqing; Huang, Rongfu; Hu, Bin; Kachanoski, Gary; Zuidhof, Martin J; Le, X Chris

2016-07-05

The poultry industry has used organoarsenicals, such as 3-nitro-4-hydroxyphenylarsonic acid (Roxarsone, ROX), to prevent disease and to promote growth. Although previous studies have analyzed arsenic species in chicken litter after composting or after application to agricultural lands, it is not clear what arsenic species were excreted by chickens before biotransformation of arsenic species during composting. We describe here the identification and quantitation of arsenic species in chicken litter repeatedly collected on days 14, 24, 28, 30, and 35 of a Roxarsone-feeding study involving 1600 chickens of two strains. High performance liquid chromatography separation with simultaneous detection by both inductively coupled plasma mass spectrometry and electrospray ionization tandem mass spectrometry provided complementary information necessary for the identification and quantitation of arsenic species. A new metabolite, N-acetyl-4-hydroxy-m-arsanilic acid (N-AHAA), was identified, and it accounted for 3-12% of total arsenic. Speciation analyses of litter samples collected from ROX-fed chickens on days 14, 24, 28, 30, and 35 showed the presence of N-AHAA, 3-amino-4-hydroxyphenylarsonic acid (3-AHPAA), inorganic arsenite (As(III)), arsenate (As(V)), monomethylarsonic acid (MMA(V)), dimethylarsinic acid (DMA(V)), and ROX. 3-AHPAA accounted for 3-19% of the total arsenic. Inorganic arsenicals (the sum of As(III) and As(V)) comprised 2-6% (mean 3.5%) of total arsenic. Our results on the detection of inorganic arsenicals, methylarsenicals, 3-AHPAA, and N-AHAA in the chicken litter support recent findings that ROX is actually metabolized by the chicken or its gut microbiome. The presence of the toxic metabolites in chicken litter is environmentally relevant as chicken litter is commonly used as fertilizer.

Updating parameters of the chicken processing line model

DEFF Research Database (Denmark)

Kurowicka, Dorota; Nauta, Maarten; Jozwiak, Katarzyna

2010-01-01

A mathematical model of chicken processing that quantitatively describes the transmission of Campylobacter on chicken carcasses from slaughter to chicken meat product has been developed in Nauta et al. (2005). This model was quantified with expert judgment. Recent availability of data allows...... updating parameters of the model to better describe processes observed in slaughterhouses. We propose Bayesian updating as a suitable technique to update expert judgment with microbiological data. Berrang and Dickens’s data are used to demonstrate performance of this method in updating parameters...... of the chicken processing line model....

Effects of irradiation on bacterial load and Listeria monocytogenes in raw chicken

International Nuclear Information System (INIS)

Varabioff, Y.; Mitchell, G.E.; Nottingham, S.M.

1992-01-01

After irradiation of chickens to a dose of 2.5 kGy, the decrease in the standard plate count (SPC) was similar in air and in vacuum-packaged chickens. During storage at 4 degrees C for 15 d, the SPC increased progressively in both types of packaged chickens. At the end of the storage period, the SPC was higher in air-packaged chicken than in vacuum-packaged chickens. In irradiated chickens, Listeria monocytogenes was only recovered from the vacuum-packaged chickens after 7 d cold storage. In unirradiated chickens, L. monocytogenes proliferated similarly in both air- and vacuum-packaged chickens

Evaluating childhood obesity. Magnetic resonance-based quantification of abdominal adipose tissue and liver fat in children

International Nuclear Information System (INIS)

Raschpichler, M.C.; Leipzig Univ. Medical Center; Sorge, I.; Hirsch, W.; Mende, M.; Sergeyev, E.; Koerner, A.; Kruber, D.; Schick, F.

2012-01-01

The purpose of this study is to establish and validate a magnetic resonance (MR)-based fat quantification package that provides an accurate assessment of abdominal adipose tissue and liver fat in children. Ex vivo trials with a torso model and water-oil mixtures are conducted. Abdominal adipose tissue (AAT) is covered by magnetic resonance imaging (MRI) using a fat-selective sequence and is analyzed by a plug-in based on the open source software Image. Liver fat (LF) is measured with localized 1 H Magnetic Resonance Spectroscopy ( 1 H MRS) and the jMRUI (java-based Magnetic Resonance User Interface) software package. Evaluation of the clinical methodology involved a study of 10 children in this feasibility study (mean age and body mass index: 13.3 yr; 33.3 kg/m 2 ). To evaluate the method's validity, reference measurements were performed. Ex vivo trials with the torso model showed that adipose tissue was measured appropriately with a systematic underestimation by 9.3 ± 0.2 % (0.32 ± 0.064 kg). Coefficients of variation for both intra- and inter-observer measurements ranged between 0 - 2.7 % and repeated analyses showed significant equivalent results (p 1 H MRS ex vivo revealed significant equivalence with the predefined fat content in water-oil mixtures (p < 0.01). In vivo, the homemade plug-in significantly overestimated the AAT, with the visceral adipose tissue being most affected (+ 15.7 ± 8.4 %). Although an overestimation of the AAT by the presented plug-in should be taken into consideration, this children-friendly package enables the quantification of both LF and AAT within 30 min on a freeware-based platform. (orig.)

Inulin levels on animal and vegetal diets for broiler chicken

Directory of Open Access Journals (Sweden)

Wagner Tiago Mozer da Silva

2013-12-01

Full Text Available This study aimed to evaluate the effect of inulin inclusion levels in diets with ingredients of vegetable and animal origin, on the performance and carcass yield of broilers chickens. Were used 1056 chicks, of one day old, housed in reused poultry litter, distributed in a completely randomized design, in a factorial 2 x 4 (animal and vegetable diets x inclusion levels of inulin, totaling eight treatments, six replicates and 22 birds per experimental unit. The inulin levels were: 0, 0.25, 0.50 and 0.75%. At seven, 21 and 40 days of age were evaluated: final weight, weight gain, feed intake, feed conversion and viability. At 40 days were evaluated: productive efficiency, economic variables and carcass yield. No effects of inulin and type of diet were observed on the performance from one to seven days old (P>0.05. From one to 21 days, a feed consumption decreased (P<0.05 with the inclusion of inulin. The diet with animal ingredients provided greater carcass yield, thigh and lower abdominal fat percentage (P<0.05 at 40 days of age. The abdominal fat reduced (P<0.05 with the inclusion of inulin incresase. It is concluded that inulin can be used, up to the level of 0.75% in diets of animal or vegetable origin without sacrificing the broilers performance.

Cross-reactivity to fish and chicken meat - a new clinical syndrome.

Science.gov (United States)

Kuehn, A; Codreanu-Morel, F; Lehners-Weber, C; Doyen, V; Gomez-André, S-A; Bienvenu, F; Fischer, J; Ballardini, N; van Hage, M; Perotin, J-M; Silcret-Grieu, S; Chabane, H; Hentges, F; Ollert, M; Hilger, C; Morisset, M

2016-12-01

Fish is one of the most allergenic foods. While clinical cross-reactivity among different fishes is a widely accepted feature of fish allergy, associations with other food allergies are not well understood. This study aims at analyzing the relevance of clinical cross-reactivity between fish and chicken meat in patients with allergy to chicken meat without sensitization to hen's eggs. Patients with food allergy to fish and chicken meat (n = 29) or chicken meat only (n = 7) were recruited. IgE-reactive chicken proteins were identified (Edman, MS analysis) and quantified (ELISA). Allergens were used in IgE ELISA and skin testing. Chicken parvalbumin and two new allergens, aldolase and enolase, were identified at 12, 40, and 50 kDa, respectively. They were recognized by sIgE of 61%, 75%, and 83% of all patient sera which were in the majority of the cases positive for the fish homologues as well. Fish and chicken meat allergens were highly cross-reactive while high inhibition rates with fish or chicken allergens correlated with the patients' primary sensitization to fish or chicken. In cooked or roasted foods, enolase and aldolase were detectable in chicken breast while parvalbumin was detectable in chicken legs and wings. Fish and chicken meat are cross-reactive foods; both fish-allergic and chicken meat-allergic patients might be at risk of developing a food allergy to chicken meat or to fish, respectively. This clinical phenomenon is proposed to be termed 'fish-chicken syndrome' with cross-reactive allergens involved being parvalbumins, enolases, and aldolases. © 2016 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Preparation and evaluation of chicken embryo-adapted fowl adenovirus serotype 4 vaccine in broiler chickens.

Science.gov (United States)

Mansoor, Muhammad Khalid; Hussain, Iftikhar; Arshad, Muhammad; Muhammad, Ghulam

2011-02-01

The current study was planned to develop an efficient vaccine against hydropericardium syndrome virus (HSV). Currently, formalin-inactivated liver organ vaccines failed to protect the Pakistan broiler industry from this destructive disease of economic importance. A field isolate of the pathogenic hydropericardium syndrome virus was adapted to chicken embryos after four blind passages. The chicken embryo-adapted virus was further serially passaged (12 times) to get complete attenuation. Groups of broiler chickens free from maternal antibodies against HSV at the age of 14 days were immunized either with 16th passage attenuated HSV vaccine or commercially formalized liver organ vaccine. The antibody response, measured by enzyme-linked immunosorbent assay was significantly higher (P attenuated HSV vaccine compared to the group immunized with liver organ vaccine at 7, 14, and 21 days post-immunization. At 24 days of age, the broiler chickens in each group were challenged with 10(3.83) embryo infectious dose(50) of pathogenic HSV and were observed for 7 days post-challenge. Vaccination with the 16th passage attenuated HSV gave 94.73% protection as validated on the basis of clinical signs (5.26%), gross lesions in the liver and heart (5.26%), histopathological lesions in the liver (1.5 ± 0.20), and mortality (5.26%). The birds inoculated with liver organ vaccine showed significantly low (p vaccine proved to be immunogenic and has potential for controlling HSV infections in chickens.

Valorisation of chicken feathers: Characterisation of chemical properties.

Science.gov (United States)

Tesfaye, Tamrat; Sithole, Bruce; Ramjugernath, Deresh; Chunilall, Viren

2017-10-01

The characterisation of the chemical properties of the whole chicken feather and its fractions (barb and rachis), was undertaken to identify opportunities for valorizing this waste product. The authors have described the physical, morphological, mechanical, electrical and thermal properties of the chicken feathers and related them to potential valorisation routes of the waste. However, identification of their chemical properties is necessary to complete a comprehensive description of chicken feather fractions. Hence, the chicken feathers were thoroughly characterised by proximate and ultimate analyses, elemental composition, spectroscopic analyses, durability in different solvents, burning test, and hydrophobicity. The proximate analysis of chicken feathers revealed the following compositions: crude lipid (0.83%), crude fibre (2.15%), crude protein (82.36%), ash (1.49%), NFE (1.02%) and moisture content (12.33%) whereas the ultimate analyses showed: carbon (64.47%), nitrogen (10.41%), oxygen (22.34%), and sulphur (2.64%). FTIR analysis revealed that the chicken feather fractions contain amide and carboxylic groups indicative of proteinious functional groups; XRD showed a crystallinity index of 22. Durability and burning tests confirmed that feathers behaved similarly to animal fibre. This reveals that chicken feather can be a valuable raw material in textile, plastic, cosmetics, pharmaceuticals, biomedical and bioenergy industries. Copyright © 2017 Elsevier Ltd. All rights reserved.

Comparative developmental trajectory of four strains of chicken ...

African Journals Online (AJOL)

This study evaluated egg traits, embryonic growth, and early growth rate in four strains of chicken. A total of 1200 hatching eggs, 300 each from four strains of chicken were used for this study. The strains included Nigerian indigenous chicken (NIC), Arbor acre, Hubbard, and Marshall broiler strains. Embryonic weights, yolk ...

Kuantitas dan kualitas telur ayam arab (Gallus turcicus silver dan gold

Directory of Open Access Journals (Sweden)

M. H. Yumna

2014-03-01

Full Text Available This research was conducted to examine egg quantity and quality of Silver and Gold Arabic chicken (Gallus turcicus. The materials used in this study were 30 Silver and 30 Gold Arabic chicken aged 8-9 months which had mean of initial body weight were 1,93±0,13 and 2,00±0,15 kg respectively. The method was experiment on two groups of Arabic chicken based on feather color (Silver and Gold. Data was analyzed by unpaired t test. The study shows that egg weight of Gold Arabic chicken (46.81±2.41 g was significantly heavier (P<0.01 than that of Silver Arabic chicken (42.75±2.22 g. However, there were no significant difference on egg number, egg index, yolk color eggs, yolk protein content, yolk fat content, and Haugh units among these two chickens. It could be concluded that Gold Arabic chicken could produce heavier egg weight than the Silver one although there were no differences on egg number, egg index, yolk color eggs, yolk protein content, yolk fat content, and Haugh units. The study suggests breeding Gold Arabic chickens due to its egg weight production. Keywords: Arabic chicken, feather color, quantity and quality eggs

Market trials of irradiated chicken

International Nuclear Information System (INIS)