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Sample records for ground chicken breast

  1. Chicken Breast Paste

    Institute of Scientific and Technical Information of China (English)

    1994-01-01

    Ingredients: 50 grams of chicken breast, 150 grams of egg white, ham, cucumber and water chestnuts, 50 grams of starch, 50 grams of oil, salt and MSG. Directions: 1. Chop up the chicken breast and water chestnuts. Mix with egg white and starch into chicken breast paste. 2. Heat the oil for a moment and then place chicken paste in pot.

  2. 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...

  3. Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat.

    Science.gov (United States)

    Al-Hijazeen, Marwan; Lee, Eun Joo; Mendonca, Aubrey; Ahn, Dong Uk

    2016-06-07

    A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential oil; (4) 400 ppm oregano essential oil; and (5) 5 ppm butylated hydroxyanisole (BHA), were prepared with ground boneless, skinless chicken breast meat and used for both raw and cooked meat studies. For raw meat study, samples were individually packaged in oxygen-permeable bags and stored in a cold room (4 °C) for 7 days. For cooked meat study, the raw meat samples were vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75 °C. After cooling to room temperature, the cooked meats were repackaged in new oxygen-permeable bags and then stored at 4 °C for 7 days. Both raw and cooked meats were analyzed for lipid and protein oxidation, volatiles, and color at 0, 3, and 7 days of storage. Oregano essential oil significantly reduced (p oregano oil at 400 ppm showed the strongest effect for all these parameters. Hexanal was the major aldehyde, which was decreased significantly (p oregano oil treatment, in cooked meat. Overall, oregano essential oil at 100-400 ppm levels could be a good preservative that can replace the synthetic antioxidant in chicken meat.

  4. Comparison of conventional culture method and fluorescent in situ hybridization technique for detection of Listeria spp. in ground beef, turkey, and chicken breast fillets in İzmir, Turkey.

    Science.gov (United States)

    Baysal, Ayse Handan

    2014-12-01

    The occurrence of Listeria species in refrigerated fresh chicken breast fillet, turkey breast fillet, and ground beef was evaluated, comparing the conventional culture method and fluorescent in situ hybridization (FISH). FISH uses hybridization of a nucleic acid sequence target of a microorganism with a specific DNA probe labeled with a fluorochrome and imaging by a fluorescence microscope. First, Listeria was inoculated in chicken breast fillet, turkey breast fillet, or ground beef, and the applicability of the FISH method was evaluated. Second, Listeria was detected in fresh chicken breast fillet, turkey breast fillet, and ground beef by culture and FISH methods. Listeria was isolated from 27 (37.4%) of 216 samples by the standard culture method, whereas FISH detected 25 (24.7%) preenriched samples. Of these isolates, 17 (63%) were L. innocua, 6 (22%) L. welshimeri, and 4 (14.8%) L. seeligeri. Overall, the prevalences of Listeria spp. found with the conventional culture method in chicken breast fillet, turkey breast fillet, and ground beef were 9.7, 6.9, and 20.8%, whereas with the FISH technique these values were 11.1, 6.9, and 16.7%, respectively. The molecular FISH technique appears to be a cheap, sensitive, and time-efficient procedure that could be used for routine detection of Listeria spp. in meat. This study showed that retail raw meats are potentially contaminated with Listeria spp. and are, thus, vehicles for transmitting diseases caused by foodborne pathogens, underlining the need for increased precautions, such as implementation of hazard analysis and critical control points and consumer food safety education.

  5. Sensory evaluation of chicken breast treated with essential oil.

    Directory of Open Access Journals (Sweden)

    Adriana Pavelková

    2013-10-01

    Full Text Available The aim of the present study was sensory evaluation of samples of chicken breast meat treated with essential oil. The samples of chicken breast was divided into three groups and treated as follows: control group was packaging in air without treated, next group was with vacuum packaging without treated and last group was with vacuum packaging and treated oregano essential oil (0.2% v/w. Sensory properties of fresh chicken breast meat were monitored over a 15 days period. All fresh chickens’ breast meat samples were stored at 4 °C. From sensory properties were evaluated taste, smell, juiciness and tenderness by 5-point scale test. The results were statistically processed using program Statgraphics. Statistically differences (P≥0.05 were found on smell between control group with air packaging and group vacuum packaging and group with oregano essential oil treatment. Silimilar results statistically differences were reported on taste, juiciness and tenterness.

  6. Palatability of sous vide processed chicken breast.

    Science.gov (United States)

    Turner, B E; Larick, D K

    1996-08-01

    The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 77 or 94 C. Product was evaluated after 0, 14, and 28 d storage at 4 C. Quality was evaluated by gas chromatographic analyses of flavor volatiles, shear, color, and sensory panels. Incorporation of sodium lactate into brine did not influence oxidative stability (as measured by headspace gas chromatography) or sensory warmed-over flavor. Presence of sodium lactate did result in enhanced fresh roasted or meaty and saltiness sensory scores as well as a more yellow color. The more rapid heating rate decreased sulfur-containing compounds and did not influence other volatile concentrations. Products processed to 94 C were less juicy, less tender, and contained higher quantities of alcohols and hydrocarbons than those processed to 77 C. Storage resulted in a decline in fresh roasted or meaty flavor note and an increase in warmed-over flavor note and quantities of alcohols, aldehydes and ketones, hydrocarbons, and total headspace volatiles.

  7. Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage.

    Science.gov (United States)

    Kim, Koth-Bong-Woo-Ri; Pak, Won-Min; Kang, Ja-Eun; Park, Hong-Min; Kim, Bo-Ram; Ahn, Dong-Hyun

    2014-01-01

    This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (psausage added with 7% chicken breast meat was significantly higher than those of the other groups (psausage added with 5% of chicken breast meat showed no significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chicken breast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breast meat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gel strength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higher scores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore, these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition of chicken breast meat.

  8. Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat; Irradiacao gama no controle de bacterias patogenicas em carne de frango refrigerada

    Energy Technology Data Exchange (ETDEWEB)

    Spoto, Marta Helena Fillet; Alcarde, Andre Ricardo; Gurgel, Maria Silvia do Amaral; Blumer, Lucimara; Walder, Julio Marcos Melges; Domarco, Rachel Elisabeth [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia]. E-mail: aalcarde@cena.usp.br; Gallo, Claudio Rosa [Sao Paulo Univ., Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz

    2000-09-01

    This work evaluated the effect of gamma radiation on reducing the population of Staphylococcus aureus, Escherichia coli nd Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation ( 2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration ( 1, 7 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8 deg C and stored under refrigeration (5 deg C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation for up to 28 days under refrigeration. (author)

  9. Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

    Science.gov (United States)

    2017-01-01

    The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat. PMID:28316476

  10. Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts.

    Science.gov (United States)

    Jeong, Jong Youn

    2017-01-01

    The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

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

    OpenAIRE

    Massimiliano Petracci; Samer Mudalal; Elena Babini; Claudio Cavani

    2014-01-01

    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 cl...

  12. Effect of d-allulose on rheological properties of chicken breast sausage.

    Science.gov (United States)

    Hadipernata, M; Ogawa, M; Hayakawa, S

    2016-09-01

    d-Allulose (Alu), a rare sugar, was applied to chicken breast sausage as a sucrose (Suc) substitute. The ratio (w/w) of Alu to Suc in sugar that was added to the sausage batter was 0/1 (A0S1), 3/7 (A3S7), 7/3 (A7S3), and 1/0 (A1S0). The total amount of Suc used was 2.5% of the weight of minced chicken breast meat. Substituting Suc with Alu did not affect water content, cooking loss, breaking stress, breaking strain, and modulus of elasticity of chicken breast sausage, but a 100% substitution with Alu caused a 10% decrease in viscosity and a 31% decrease in expressible water. A significant difference appeared in the rheological properties of elasticity, viscosity, and water-holding capacity of chicken breast sausage frozen-stored (-20°C) for 90 d. Particularly, the modulus of elasticity for A1S0 chicken breast sausage was 19% higher than that of the control A0S1 chicken breast sausage, suggesting that Alu appreciably reduced the deterioration in elasticity that is caused by long-term frozen storage of sausage. The quality improvement of frozen-stored chicken breast sausage demonstrates the feasibility and benefits of the application of Alu to frozen foods.

  13. Oxidative Stress and Metabolic Perturbations in Wooden Breast Disorder in Chickens.

    Science.gov (United States)

    Abasht, Behnam; Mutryn, Marie F; Michalek, Ryan D; Lee, William R

    2016-01-01

    This study was conducted to characterize metabolic features of the breast muscle (pectoralis major) in chickens affected with the Wooden Breast myopathy. Live birds from two purebred chicken lines and one crossbred commercial broiler population were clinically examined by manual palpation of the breast muscle (pectoralis major) at 47-48 days of age. Metabolite abundance was determined by gas chromatography/mass spectrometry (GC/MS) and liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) using breast muscle tissue samples from 16 affected and 16 unaffected chickens. Muscle glycogen content was also quantified in breast muscle tissue samples from affected and unaffected chickens. In total, levels of 140 biochemicals were significantly different (FDR1.3 or chickens. Glycogen content measurements were considerably lower (1.7-fold) in samples taken from Wooden Breast affected birds when compared with samples from unaffected birds. Affected tissues exhibited biomarkers related to increased oxidative stress, elevated protein levels, muscle degradation, and altered glucose utilization. Affected muscle also showed elevated levels of hypoxanthine, xanthine, and urate molecules, the generation of which can contribute to altered redox homeostasis. In conclusion, our findings show that Wooden Breast affected tissues possess a unique metabolic signature. This unique profile may identify candidate biomarkers for diagnostic utilization and provide mechanistic insight into altered biochemical processes contributing to tissue hardening associated with the Wooden Breast myopathy in commercial chickens.

  14. Inactivation of Uropathogenic Escherichia coli in Ground Chicken Meat Using High Pressure Processing and Gamma Radiation, and in Purge and Chicken Meat Surfaces by Ultraviolet Light.

    Science.gov (United States)

    Sommers, Christopher H; Scullen, O J; Sheen, Shiowshuh

    2016-01-01

    Extraintestinal pathogenic Escherichia coli, including uropathogenic E. coli (UPEC), are common contaminants in poultry meat and may cause urinary tract infections after colonization of the gastrointestinal tract and transfer of contaminated feces to the urethra. Three non-thermal processing technologies used to improve the safety and shelf-life of both human and pet foods include high pressure processing (HPP), ionizing (gamma) radiation (GR), and ultraviolet light (UV-C). Multi-isolate cocktails of UPEC were inoculated into ground chicken which was then treated with HPP (4°C, 0-25 min) at 300, 400, or 500 MPa. HPP D10, the processing conditions needed to inactivate 1 log of UPEC, was 30.6, 8.37, and 4.43 min at 300, 400, and 500 MPa, respectively. When the UPEC was inoculated into ground chicken and gamma irradiated (4 and -20°C) the GR D10 were 0.28 and 0.36 kGy, respectively. The UV-C D10 of UPEC in chicken suspended in exudate and placed on stainless steel and plastic food contact surfaces ranged from 11.4 to 12.9 mJ/cm(2). UV-C inactivated ca. 0.6 log of UPEC on chicken breast meat. These results indicate that existing non-thermal processing technologies such as HPP, GR, and UV-C can significantly reduce UPEC levels in poultry meat or exudate and provide safer poultry products for at-risk consumers.

  15. Inactivation of Uropathogenic Escherichia coli in Ground Chicken Meat Using High Pressure Processing and Gamma Radiation, and in Purge and Chicken Meat Surfaces by Ultraviolet Light

    Directory of Open Access Journals (Sweden)

    Christopher H Sommers

    2016-04-01

    Full Text Available Extraintestinal pathogenic Escherichia coli (ExPEC, including uropathogenic E. coli (UPEC are common contaminants in poultry meat and may cause urinary tract infections after colonization of the gastrointestinal tract and transfer of contaminated feces to the urethra. Three nonthermal processing technologies used to improve the safety and shelf-life of both human and pet foods include high pressure processing (HPP, ionizing (gamma radiation (GR, and ultraviolet light (UV-C. Multi-isolate cocktails of UPEC were inoculated into ground chicken which was then treated with HPP (4 oC, 0-25 min at 300, 400 or 500 MPa. HPP D10, the processing conditions needed to inactivate 1 log of UPEC, was 30.6, 8.37, and 4.43 min at 300, 400, and 500 MPa, respectively. When the UPEC was inoculated into ground chicken and gamma irradiated (4 and -20 oC the GR D10 were 0.28 and 0.36 kGy, respectively. The UV-C D10 of UPEC in chicken suspended in exudate and placed on stainless steel and plastic food contact surfaces ranged from 11.4 to 12.9 mJ/cm2. UV-C inactivated ca. 0.6 log of UPEC on chicken breast meat. These results indicate that existing nonthermal processing technologies such as HPP, GR, and UV-C can significantly reduce UPEC levels in poultry meat or exudate and provide safer poultry products for at-risk consumers.

  16. Arsenic Species in Chicken Breast: Temporal Variations of Metabolites, Elimination Kinetics, and Residual Concentrations

    Science.gov (United States)

    Liu, Qingqing; Peng, Hanyong; Lu, Xiufen; Zuidhof, Martin J.; Li, Xing-Fang; Le, X. Chris

    2016-01-01

    Background: Chicken meat has the highest per capita consumption among all meat types in North America. The practice of feeding 3-nitro-4-hydroxyphenylarsonic acid (Roxarsone, Rox) to chickens lasted for more than 60 years. However, the fate of Rox and arsenic metabolites remaining in chicken are poorly understood. Objectives: We aimed to determine the elimination of Rox and metabolites from chickens and quantify the remaining arsenic species in chicken meat, providing necessary information for meaningful exposure assessment. Methods: We have conducted a 35-day feeding experiment involving 1,600 chickens, of which half were control and the other half were fed a Rox-supplemented diet for the first 28 days and then a Rox-free diet for the final 7 days. We quantified the concentrations of individual arsenic species in the breast meat of 229 chickens. Results: Rox, arsenobetaine, arsenite, monomethylarsonic acid, dimethylarsinic acid, and a new arsenic metabolite, were detected in breast meat from chickens fed Rox. The concentrations of arsenic species, except arsenobetaine, were significantly higher in the Rox-fed than in the control chickens. The half-lives of elimination of these arsenic species were 0.4–1 day. Seven days after termination of Rox feeding, the concentrations of arsenite (3.1 μg/kg), Rox (0.4 μg/kg), and a new arsenic metabolite (0.8 μg/kg) were significantly higher in the Rox-fed chickens than in the control. Conclusion: Feeding of Rox to chickens increased the concentrations of five arsenic species in breast meat. Although most arsenic species were excreted rapidly when the feeding of Rox stopped, arsenic species remaining in the Rox-fed chickens were higher than the background levels. Citation: Liu Q, Peng H, Lu X, Zuidhof MJ, Li XF, Le XC. 2016. Arsenic species in chicken breast: temporal variations of metabolites, elimination kinetics, and residual concentrations. Environ Health Perspect 124:1174–1181; http://dx.doi.org/10.1289/ehp

  17. Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate

    Science.gov (United States)

    Tabe, Kanae; Kim, Yun-Jung; Ohnuma, Shun; Ogoshi, Hiro; Suzuki, Atsushi; Nishiumi, Tadayuki

    2013-06-01

    Chicken breast is not preferred in Japan because it is not juicy. In this study, the effect of combined high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the texture and palatability of chicken breast was investigated. The sample used was broiler chicken breast. Meat samples were soaked in.0-.4 M NaHCO3 solution and then pressurized at 100-400 MPa. After pressurization, the samples were heated for 30 min at 80°C and cooled down in ice-cold water. High pressure and NaHCO3 treatment of broiler chicken breast resulted in increased water content, and decreased weight reduction and rupture stress. Moreover, meat exposed to 200 MPa pressurization and.3 M NaHCO3 treatment was judged tender, juicy and of good taste by sensory evaluation. The combination of high pressure and NaHCO3 treatment can be effectively used for broiler chicken breast production.

  18. Effects of crossbreeding on slaughter traits and breast muscle chemical composition in chinese chickens

    Directory of Open Access Journals (Sweden)

    Ai-xia Huang

    2011-12-01

    Full Text Available We investigated the effects of crossbreeding on slaughter traits and the chemical composition of chicken breast muscle. Trials were conducted using 120 broilers from four lines: Xiao-Shan chicken (XS, Xian-Ju chicken (XJ, Xiao-Shan chicken♂♂ × Xian-Ju chicken♀♀ (Zhenan 1, ZNY1 and Xiao-Shan chicken♂♂ × (Guang-Xi Yellow chicken♂♂×Xian-Ju chicken♀♀ ♀♀ (Zhenan 2, ZNY2. The birds were slaughtered at 120 days of age and the slaughter traits were measured. Breast muscles were sampled to determine chemical composition. The slaughter traits of hybrid chickens were improved. Both hybrid strains had higher intramuscular fat (IMF and inosine-5'-monophosphate (inosinic acid, IMP. Concentrations of monounsaturated fatty acids (MUFA in breast muscles from the two hybrids were significantly higher than in the other two breeds (p < 0.05. The concentration of polyunsaturated fatty acids (PUFA in the breast muscles of the two hybrids was significantly lower than in the other two breeds (p < 0.05. ZNY2 had significantly lower (p < 0.05 concentrations of myristic acid (C14:0. The breast muscle of ZNY1 had significantly higher palmitic acid (C16:0 concentrations than XS, XJ, or ZNY2 (p < 0.05. The concentrations of oleic acid (C18:1 and eicosapentaenoic acid (C20:5n-3, EPA in breast muscle from the two hybrid lines were significantly higher than the other two breeds (p < 0.05. Breast muscles from XS and XJ chickens contained significantly higher docosahexenoic acid (C22:6n-3, DHA than the two hybrid lines (p < 0.05. The XS and XJ chickens had lower n-6/n-3 ratios than the two hybrids (p < 0.05. Breast muscles from ZNY1 and ZNY2 contained higher concentrations of essential amino acids (p < 0.05, total amino acids (p < 0.05, and some individual amino acids (p < 0.05. In conclusion, crossbreeding improved the slaughter traits of chickens and increased intramuscular fat and inosinic acid content in breast muscle. The fatty acid and amino acid

  19. Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

    Directory of Open Access Journals (Sweden)

    Marwan Al-Hijazeen

    2016-06-01

    Full Text Available The objective of this study was to determine the effect of tannic acid (TA on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1 control (none added, (2 2.5 ppm TA, (3 5 ppm TA, (4 10 ppm TA, and (5 5 ppm butylated hydroxyanisole (BHA were added to boneless, skinless ground chicken breast meat, and used for both raw and cooked meat studies. For the raw meat study, the ground chicken breast meat was packaged in oxygen-permeable bags and stored at 4 °C for 7 days. For the cooked study, raw ground meat samples were vacuum-packaged in oxygen-impermeable vacuum bags, cooked in-bag to the internal temperature of 75 °C, re-packaged in oxygen-permeable bags, and then stored. Both raw and cooked meats were analyzed for lipid and protein oxidation, color, and volatiles (cooked meat only at 0, 3, and 7 days of storage. Raw meats with 10 ppm of TA added had significantly (p ≤ 0.05 lower lipid and protein oxidation than other treatments during storage. In addition, TA at 10 ppm level maintained the highest color a*- and L*-values during storage. Cooked chicken breast meat with 5 and 10 ppm TA added produced significantly (p ≤ 0.05 lower amounts of off-odor volatiles than other treatments. Among the volatile compounds, the amount of hexanal increased rapidly during storage for cooked meat. However, meats with 5 and 10 ppm TA added showed the lowest amount of hexanal and other aldehydes related to lipid oxidation, indicating a strong antioxidant effect of TA in cooked chicken breast meat. Furthermore, the differences in aldehydes among the treatments were bigger in cooked than in raw meat, indicating that the antioxidant effect of TA in cooked meat was greater than that in raw meat. Therefore, TA at >5 ppm can be used as a good natural preservative in cooked chicken meat to maintain its quality during storage.

  20. Meat Quality of Chicken Breast Subjected to Different Thawing Methods

    Directory of Open Access Journals (Sweden)

    MR Oliveira

    2015-06-01

    Full Text Available Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature. After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis, water activity (aw, and shear force. Samples were also histologically evaluated by light microscopy. The results indicated that, despite being submitted to fast freezing, thawing affected (p <0.05 most of the physicochemical and structural properties of the meat, except for aw. Thawing in cold water (packed in low-density polyethylene bags and placed in cold water at approximately 10 °C for 2 hours and 15 minutes presented the best results due to lesser damage to the cell structure, as shown by the lower drip loss, higher moisture content, and greater tenderness of the samples compared to those thawed using the other methods. Histological examination showed that muscle fiber structural features and organization were maintained. Thawing at low temperatures seems to cause less damage to the meat structure and allows maintaining of its properties. It was concluded that the meat quality is not related only with the freezing method, but also with the method and conditions used in thawing.

  1. Effect of freezing on electrical properties and quality of thawed chicken breast meat

    Science.gov (United States)

    Wei, Ran; Wang, Peng; Han, Minyi; Chen, Tianhao; Xu, Xinglian; Zhou, Guanghong

    2017-01-01

    Objective The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at −18°C for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (pmeat. Conclusion Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices. PMID:27554358

  2. Effect of deboning time and cold storage on water-holding capacity of chicken breast meat

    Science.gov (United States)

    Water-holding capacity (WHC) is a very important qualitative characteristic of meat and directly affects the yield of further processed meat and consumer acceptance of bagged pre-packaged fresh meat. Boneless skinless chicken breast meat for further processing and consumer usage is commonly deboned...

  3. Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging

    Science.gov (United States)

    Visible and near-infrared (VNIR) hyperspectral imaging (400–900 nm) was used to evaluate pH of fresh chicken breast fillets (pectoralis major muscle) from the bone (dorsal) side of individual fillets. After the principal component analysis (PCA), a band threshold method was applied to the first prin...

  4. Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast

    Science.gov (United States)

    The heat resistance of a cocktail of five Salmonella strains and five L. monocytogenes strains was determined in teriyaki-marinated chicken breasts. Inoculated meat, packaged in bags, were completely immersed in a circulating water bath and cooked to a final temperature of 55, 57.5 or 60C in one h...

  5. New approaches towards discrimination of fresh/chilled and frozen/thawed chicken breasts by HADH activity determination

    NARCIS (Netherlands)

    Boerrigter-Eenling, Rita; Alewijn, Martin; Weesepoel, Yannick; Ruth, van Saskia

    2017-01-01

    Fresh/chilled chicken breasts retail at a higher price than their frozen/thawed counterparts. Verification of the fresh/thawed status of chicken meat is determined by measuring β-hydroxyacyl-Coenzyme A-hydrogenase (HADH) activity present in meat intra-cellular liquids spectrophotometrically. Howe

  6. Efficiency of fatty acid accumulation into breast muscles of chickens ...

    African Journals Online (AJOL)

    SAM

    2014-04-02

    Apr 2, 2014 ... of fatty acids (FA), especially saturated- (SFA), mono- (MUFA) and ... containing other chemical form of selenium compounds and other vegetable oils induce changes in the ... human health, mainly in the prevention of cardiovascular .... intake was calculated per kg body weight gain of chickens; mortality.

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

    OpenAIRE

    Jlali, Maamer; Gigaud, V.; Metayer-Coustard, Sonia; Sellier, Nadine; Tesseraud, Sophie; Le Bihan-Duval, Elisabeth; Berri, Cecile

    2012-01-01

    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 reduc...

  8. Identification of quantitative trait loci for body temperature, body weight, breast yield, and digestibility in an advanced intercross line of chickens under heat stress

    National Research Council Canada - National Science Library

    Van Goor, Angelica; Bolek, Kevin J; Ashwell, Chris M; Persia, Mike E; Rothschild, Max F; Schmidt, Carl J; Lamont, Susan J

    2015-01-01

    ...), breast yield, and digestibility measured during heat stress. Identifying genes associated with a favorable response during high ambient temperature can facilitate genetic selection of heat-resilient chickens...

  9. Stability at comminution chopping temperatures of model chicken breast muscle emulsions.

    Science.gov (United States)

    Perchonok, M H; Regenstein, J M

    1986-01-01

    Mixtures of vegetable oil and protein solutions extracted from chicken breast muscle were heated to 10°C, 20°C and 30°C before or after the Omni-mixer step of timed emulsification. Emulsion stability (ES) was determined by placing the extracted cream layer between layers of filter paper and polyester mesh and measuring the weight loss after 96 h at 0-1°C. All natural actomyosin and exhaustively washed chicken breast muscle emulsions lost no more than 50% of their original weight after heating and were defined as being stable. Even excessive chopping temperatures (30°C) failed to effect timed emulsification or ES. This study suggests that any instability of finished commercial sausage-type products is not due to changes in the protein caused by excessively high chopping temperatures generated during comminution.

  10. Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems.

    Science.gov (United States)

    Min, Byungrok; Cordray, Joseph C; Ahn, Dong Uk

    2011-09-15

    The antioxidant effects of meat fractions from chicken breast and beef loin were compared. Five meat fractions - homogenate (H), precipitate (P), supernatant (S), high-molecular-weight (HMW) and low-molecular-weight (LMW) fractions - were prepared from chicken breast or beef loin. Each of the fractions were added to a phospholipid liposome model system containing catalysts (metmyoglobin, ferrous and ferric ion) or iron chelating agents to determine the effects of each fraction on the development of lipid oxidation during incubation at 37°C for 120min. All fractions from chicken breast showed stronger antioxidant effects against iron-catalyzed lipid oxidation than those from beef loin. Iron chelating capacity of water-soluble LMW and water-insoluble (P) fractions from both meats were responsible for their high antioxidant capacities. High concentration of myoglobin, which served as a source of various catalysts, was partially responsible for the high susceptibility of beef loin to lipid oxidation. Storage-stable ferric ion reducing capacity (FRC) was detected in all fractions from both meats, and was a rate-limiting factor for lipid oxidation in the presence of free ionic iron. Higher antioxidant capacity and lower myoglobin content in chicken breast were primarily responsible for its higher oxidative stability than beef loin. DTPA-unchelatable compounds, such as ferrylmyoglobin and/or hematin were the major catalysts for lipid oxidation in beef loin, but free ionic iron and storage-stable FRC also played important roles during prolonged storage. Copyright © 2011 Elsevier Ltd. All rights reserved.

  11. Microbiological quality of fresh chicken breast meat after rosemary essential oil treatment and vacuum packaging

    Directory of Open Access Journals (Sweden)

    Jana Petrová

    2013-05-01

    Full Text Available The objective of the present research was to develop vacuum packaging incorporated with Rosmarinus officinalis L. essential oil treatment of fresh chicken breast meat. For this purpose, fresh chicken’s meat breast samples were divided into three groups. First group was kept as a control group with air packaging, others one was with vacuum packaging of samples and last one group was treated with rosemary essential oil. All fresh chickens’ breast meat samples were stored at 4°C and microbiological evaluation was conducted at intervals of 0, 4, 8, 12 and 16 days post-storage for lactic acid bacteria and Pseudomonas aeroginosa counts. Rosmarinus officinalis L. essential oil 2%, significantly reduced lactic acid bacteria and Pseudomonas aeroginosa counts in the fresh chickens breast meat samples. The results indicated that 2% essential oil improved the microbiological quality and prolonged the shelf-life of the fresh chicken’s breast meat to sixteen days of retail displayed at 4°C. The results obtained in this study point to the necessity of continuing investigations to determine the dose of rosemary preparations that would inhibit the growth of microflora being the most frequent cause of raw materials and products spoilage.

  12. Whey protein solution coating for fat-uptake reduction in deep-fried chicken breast strips.

    Science.gov (United States)

    Dragich, Ann M; Krochta, John M

    2010-01-01

    This study investigated the use of whey protein, as an additional coating, in combination with basic, well-described predust, batter, and breading ingredients, for fat-uptake reduction in fried chicken. Chicken breasts were cut into strips (1 x 5 x 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis). A WF-batter-WF treatment with no DWPI solution dip was included as a control. Coated chicken strips were deep-fried at 160 degrees C for 5 min. A Soxhlet-type extraction was performed to determine the fat content of the meat fraction of fried samples, the coating fraction of fried samples, raw chicken, and raw coating ingredients. The WF-batter-WF-10% DWPI solution had significantly lower fat uptake than the WF-batter-WF control, by 30.67% (dry basis). This article describes applied research involving fat reduction in coated deep-fried chicken. The methods used in this article were intended to achieve maximized fat reduction while maintaining a simple procedure applicable to actual food processing lines.

  13. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    Science.gov (United States)

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (psous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

  14. Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast.

    Science.gov (United States)

    Karyotis, Dimitrios; Skandamis, Panagiotis N; Juneja, Vijay K

    2017-10-01

    The heat resistance of a cocktail of five Salmonella strains and five L. monocytogenes strains was determined in teriyaki-marinated chicken breasts. Inoculated meat, packaged in bags, were completely immersed in a circulating water bath and cooked to a final temperature of 55, 57.5 or 60°C in 1h, and then held for predetermined times. The surviving Salmonella and L. monocytogenes cells were enumerated by surface plating on XLD agar and Palcam agar, respectively. D-values, determined by linear regression, of Salmonella in chicken breast ranged from 47.65min at 55°C to 7.48min at 60°C; the values for L. monocytogenes ranged from 54.81min at 55°C to 10.39min at 60°C. Marination rendered the pathogen more sensitive to the lethal effect of heat. The results of this study will assist the food industry in ensuring microbiological safety of sous-vide processed marinated chicken breasts. Published by Elsevier Ltd.

  15. Dielectric properties of uncooked chicken breast muscles from ten to one thousand eight hundred megahertz.

    Science.gov (United States)

    Zhuang, H; Nelson, S O; Trabelsi, S; Savage, E M

    2007-11-01

    The dielectric properties, consisting of the dielectric constant (epsilon') and loss factor (epsilon''), were measured with an open-ended coaxial-line probe and impedance analyzer for uncooked broiler breast muscle pectoralis major and pectoralis minor, deboned at 2- and 24-h postmortem, over the frequency range from 10 to 1,800 MHz at temperatures ranging from 5 to 85 degrees C. The dielectric property profiles of chicken breast muscle are dependent upon the radio-wave and microwave frequencies and temperature. Increasing frequency from 10 to 1,800 MHz results in decreasing values of the dielectric constant and loss factor regardless of temperature in this range, chicken breast muscle type, or deboning time. However, the response to temperature varies with the frequency, muscle type, and deboning time. There are no differences in the dielectric constant and loss factor values at frequencies of 26 or 1,800 MHz between samples deboned at 2- and at 24-h postmortem. However, the muscle type significantly affects the average values of the dielectric constant and loss factor, with pectoralis minor having significantly higher average values. Both the deboning time and muscle type significantly affect the average values of the loss tangent (tan delta = dielectric loss factor/dielectric constant) at 26 and 1,800 MHz, with pectoralis minor having higher values than pectoralis major and 2-h samples having higher values than 24-h samples. Our quality measurements also show there are significant differences in chicken meat quality characteristics, including color, pH, drip loss, water holding capacity, and texture (Warner-Bratzler shear force value) between the different muscle types and between different deboning times in the same test. These results suggest that there is a probable potential for using dielectric property measurements to assess the quality of chicken meat.

  16. Predicting bacterial growth in raw, salted, and cooked chicken breast fillets during storage.

    Science.gov (United States)

    Galarz, Liane Aldrighi; Fonseca, Gustavo Graciano; Prentice, Carlos

    2016-09-01

    Growth curves were evaluated for aerobic mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Staphylococcus spp., grown in raw, salted, and cooked chicken breast at 2, 4, 7, 10, 15, and 20 ℃, respectively, using the modified Gompertz and modified logistic models. Shelf life was determined based on microbiological counts and sensory analysis. Temperature increase reduced the shelf life, which varied from 10 to 26 days at 2 ℃, from nine to 21 days at 4 ℃, from six to 12 days at 7 ℃, from four to eight days at 10 ℃, from two to four days at 15 ℃, and from one to two days at 20 ℃. In most cases, cooked chicken breast showed the highest microbial count, followed by raw breast and lastly salted breast. The data obtained here were useful for the generation of mathematical models and parameters. The models presented high correlation and can be used for predictive purposes in the poultry meat supply chain.

  17. Effects of packaging systems on the natural microflora and acceptability of chicken breast meat.

    Science.gov (United States)

    Charles, N; Williams, S K; Rodrick, G E

    2006-10-01

    The effect of 3 packaging systems on the spoilage microflora, objective color, and sensory characteristics of fresh commercial broiler chicken breast meat was investigated. Fresh skinless and boneless chicken broiler breasts were purchased from a local poultry processing plant and packaged in either (1) a conventional Styrofoam tray with polyvinyl chloride overwrap and absorbent pad, (2) a Styrofoam tray with polyvinyl chloride overwrap minus absorbent pad, or (3) a Fresh-R-Pax (FRP) container equipped with an absorbent liner-gel system. All packages were heat sealed and stored at 1.2 +/- 1 degrees C for 8 d. At each sampling period (0, 2, 4, 6, and 8 d), packages from each treatment were analyzed for Pseudomonas spp., psychrotrophic organisms, objective color, and sensory characteristics. In general, Pseudomonas spp. and psychrotrophic counts increased as storage time increased for all packaging systems. Color and overall appearance were similar (P >0.05) for all packaging systems. Although not significant, the off-odor scores for breast meat packaged in FRP were higher (P >0.05) after 6 and 8 d when compared with the breast meat packaged in a Styrofoam tray with polyvinyl chloride overwrap with or without an absorbent pad. Although the absorbent pad did not control microbial growth, it maintained aesthetic appeal by absorbing all visible moisture released from the meat during storage.

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

    Science.gov (United States)

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

    2016-01-01

    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. 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* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P  0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P  0.05). These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

  19. Application of VNIR hyperspectral imaging for non-destructive prediction of pH, color, and drip loss of chicken breast fillets

    Science.gov (United States)

    Non-destructive and rapid prediction of quality attributes of chicken breast fillets using visible and near-infrared (VNIR) hyperspectral imaging (400-1000 nm) was carried out in this work. All hyperspectral images were acquired for bone (dorsal) side of chicken breast. A forward principal component...

  20. Effects of probiotics feeding on meat quality of chicken breast during postmortem storage.

    Science.gov (United States)

    Kim, H W; Yan, F F; Hu, J Y; Cheng, H W; Kim, Y H B

    2016-06-01

    This study evaluated the effects of dietary probiotic supplement and postmortem storage on meat quality of chicken breast during retail display. A total of 35 birds were randomly obtained from 3 feeding groups (control without probiotic supplement, 250 ppm Sporulin, and 500 ppm PoultryStar). The probiotic supplement had no influence on feed conversion ratio and body weight gain, as well as body weight at 29 and 44 d (P > 0.05). After slaughter, each side of the breast muscles (M. Pectoralis major) was assigned to either one d or 5 d of postmortem storage. Probiotic supplement had no influence on the rate of pH decline of chicken breast muscles during the initial 6 h postmortem (P > 0.05). No interactions between probiotic supplement and postmortem storage on meat quality were found (P > 0.05). Postmortem storage decreased drip loss from 25.30 to 18.05% (P Probiotics-fed chicken groups, particularly PoultryStar treatment, had a higher myofibrillar fragmentation index than the control group (P probiotic treatments. Decreases in color and lipid stabilities of breast muscles were found during display (P probiotic supplement (P > 0.05). Our result suggests that probiotic supplement had no adverse impacts on proteolysis and oxidative changes during 5 d postmortem display storage. Published by Oxford University Press on behalf of Poultry Science Association 2016. This work is written by (a) US Government employee(s) and is in the public domain in the US.

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

    Directory of Open Access Journals (Sweden)

    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.

  2. The effect of iodine in production of broiler chickens and selected quality indicators of breast muscles

    Directory of Open Access Journals (Sweden)

    Marieta Semivanová

    2013-07-01

    Full Text Available Due to the different effects on the human health it is necessary to avoid excessive or insufficient consumption of iodine. Iodine deficiency weakens the synthesis of the thyroid hormones, causes hypothyroidism and can lead to various developmental and functional disturbances known as the disorders from iodine deficiency. The latest literary knowledge about the use of iodine in the broiler chickens identifies the concentration of iodine 5 mg per kg feed as safe for a given group of the animals. Working Group on Additives and Products or Substances used in Animal Feed of  Panel on Additives and Products or Substances used in Animal Feed notes that the maximum authorized limit of iodine in the feed of the broiler chickens 10 mg per kg does not represent a health risk. The aim of our research was an observation and assessment of the effect of feed mixtures with iodized oil on production quality of the line hybrid chickens Cobb 500 and selected indicators of breast muscle. For comparison, a control group consists of the chickens, which were fed the feed mixtures without iodized oil. Dietary iodine in the form of potassium iodide was applied to sunflower oil. The mixture was heated at 70 °C with continuous stirring until dissolution of potassium iodide. The content of iodine in iodine suplement was 0.04  mg per g per 1 kg of feed mixture of starter, growth and the finisher was used 5 g of iodine supplement. The oil mixture was mixed into kibbled grain of corn and carefully homogenized with other components of  the feed mixtures. To meet the aim of research, we realized an experiment, where body weight of the chickens was observed at the end of the experiment, the breast muscle weight and chemical analysis was made from selected indicators of breast muscle. A body weight of broiler chickens at the beginning and the end of the experiment and a breast muscle weight were observed by weighing on the Kern ECB 20K20 type scale with an accuracy of d = 0

  3. Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation.

    Science.gov (United States)

    Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Hun; Jeong, Tae-Jun; Jeon, Ki-Hong; Kim, Young-Boong; Kim, Cheon-Jei

    2015-04-01

    We examined the combined effects of prerigor and postrigor batter mixtures on protein gelation. The postrigor batter was prepared with 2% salt, whereas the prerigor meat at 5 min postmortem was used to prepare postrigor batters at different salt levels. For 5 treatments, prerigor batters were mixed with postrigor batter that had 2% salt (control) as follows: T1: ground presalted (1%) hot-boned breast with 1% salt for 50% total batch; T2: ground presalted (2%) hot-boned breast for 50% total batch; T3: ground presalted (3%) hot-boned breast for 30% total batch that was mixed with cold-boned batter for 50% total batch; T4: ground presalted (4%) hot-boned breast for 25% total batch that was mixed with cold-boned batter for 50% total batch; and T5: ground presalted (5%) hot-boned breast for 20% total batch that was mixed with cold-boned batter for 50% total batch. Treatments with both presalted prerigor and postrigor muscle showed less cooking loss and lower emulsion stability than the control, except T5. The protein solubility and apparent viscosity of the control was the lowest. Thus, presalted hot-boned muscle combined with cold-boned muscle positively affected physicochemical properties. © 2015 Poultry Science Association Inc.

  4. Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave.

    Science.gov (United States)

    Rababah, T M; Ereifej, K I; Al-Mahasneh, M A; Al-Rababah, M A

    2006-01-01

    This study evaluated effects of vacuum-infused fresh chicken breast meats with grape seed extracts, green tea extracts, or tertiary butyl hydroquinone on pH, texture, color, and thiobarbituric reactive substances after cooking using a microwave or conventional electric oven for 12 d storage at 5 degrees C. Thiobarbituric reactive substances values of uncooked (raw) chicken breast meats for 0 to 12 d of storage ranged from 1.12 to 3.5 mg of malonaldehyde/100 g of chicken. During 0 to 12 d of storage, thiobarbituric reactive substances values ranged from 2.50 to 7.80 and from 2.4 to 7.35 mg of malonaldehyde/100 g of chicken breast meat cooked by microwave and conventional electric oven, respectively. Meats cooked by microwave had higher redness and lower lightness values than those cooked by conventional electric oven. Also, meats cooked by microwave had higher maximum shear force, working of shear, hardness, springiness, cohesiveness, and chewiness values than meats cooked by conventional electric oven. Tertiary butyl hydroquinone was the most effective in raw and cooked meats in reducing lipid oxidation, followed by grape seed and green tea extracts. Plant extracts are effective in preventing undesirable changes in chemical properties in chicken breast meat caused by microwave and conventional electric oven cooking.

  5. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat.

    Science.gov (United States)

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-07-01

    Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

  6. The influence of the season and market class of broiler chickens on breast meat quality traits.

    Science.gov (United States)

    Bianchi, M; Petracci, M; Sirri, F; Folegatti, E; Franchini, A; Meluzzi, A

    2007-05-01

    The influence of the season and market class of broiler chickens on breast meat quality traits was determined on a total of 18 flocks reared and processed under commercial conditions. According to the Italian poultry production system the following classes of birds were considered: light size (1.2 kg of carcass weight; n = 90) and medium size (1.8 kg of carcass weight; n = 90), represented by females slaughtered at 40 and 52 d old, respectively, whereas heavy size were 57-d-old male broilers (2.4 kg of carcass weight; n = 90). After slaughter, 15 carcasses per flock (n = 270) were randomly collected during winter (n = 135) and summer (n = 135) seasons and used at 24 h postmortem to determine breast (pectoralis major) meat color (lightness, redness, and yellowness), pH, drip and cook loss, as well as Allo-Kramer (AK) shear values. Furthermore, pectoralis minor muscles were used to determine lipid, protein, moisture, and ash content. Finally, because the flocks included white- and yellow-skinned broilers, the color of the carcass skin was measured to assess the relationship between skin and raw breast meat color. With regard to the season, breast meat from birds slaughtered during summer exhibited a paler and less red color, lower pH, higher drip and cook losses, lower AK-shear, and a higher content of moisture and a lower content of protein and ash. In respect to medium and heavy birds, light broilers produced breast meat with higher values of redness, lower pH and cook loss, higher AK-shear values, and a higher content of moisture and ash. Finally, a positive correlation (r = +0.92; P < or = 0.001) between skin and breast meat yellowness was found. These results indicate that during summer, broiler breast meat undergoes a depression of its functionality and quality. Moreover, the market class of birds also determined some differences in breast meat quality attributes.

  7. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage

    OpenAIRE

    Seo, Hyun-Woo; Kang, Geun-Ho; Cho, Soo-Hyun; Ba, Hoa Van; Seong, Pil-Nam

    2015-01-01

    This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture...

  8. Enhanced polyunsaturated fatty acids production in Mortierella alpina by SSF and the enrichment in chicken breasts

    Directory of Open Access Journals (Sweden)

    Shengli Yang

    2016-10-01

    Full Text Available Background: Distiller's dried grains with solubles (DDGS and soybean meal were used as the substrates for the production of polyunsaturated fatty acids (PUFA in solid-state fermentation (SSF by Mortierella alpine. These fermented products were fed to laying hens. PUFA enrichment from chicken breasts was studied. Methods: The maximum productivity of PUFA was achieved under optimized process condition, including 1% w/w yeast extract as additive, an incubation period of 5 days at 12°C, 10% v/w inoculum level, 75% moisture content, and pH 6.0. The hens were then fed with ration containing soybean DDGS, rapeseed oil, soybean oil, and peanut oil. The control group was fed with basal ration. Results: Under the optimal condition, M. alpine produced total fatty acids (TFA of 182.34 mg/g dry substrate. It has better mycelial growth when soybean meal was added to DDGS (SDDGS. PUFA in fermentation product increased with higher soybean meal content. The addition of 70% soybean meal to DDGS substrate yielded 175.16 mg of TFA, including 2.49 mg eicosapentaenoic acid (EPA and 5.26 mg docosahexaenoic acid (DHA. The ratios of ω-6/ω-3 found in chicken breasts fat were all lower than that found in control by 36.98, 31.51, 18.15, and 12.63% for SDDGS, rapeseed oil, soybean oil, and peanut oil, respectively. Conclusions: This study identified an optimized SSF process to maximize PUFA productivity by M. alpine as the strain. This PUFA-enriched feed increased the PUFA contents as well as the proportions of ω-6 and ω-3 in chicken breasts and liver.

  9. Assessing heat treatment of chicken breast cuts by impedance spectroscopy.

    Science.gov (United States)

    Schmidt, Franciny C; Fuentes, Ana; Masot, Rafael; Alcañiz, Miguel; Laurindo, João B; Barat, José M

    2017-03-01

    The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90 ℃) until core temperature of the meat reached the water bath temperature. In the second approach, temperature was 80 ℃ and the samples were cooked for different times (from 5 to 55 min). Impedance was measured once samples had cooled. The examined processing parameters were the maximum temperature reached in thermal centre of the samples, weight loss, moisture and the integral of the temperature profile during the cooking-cooling process. The correlation between the processing parameters and impedance was studied by partial least square regressions. The models were able to predict the studied parameters. Our results are essential for developing a new system to control the technological, sensory and safety aspects of cooked meat products on the whole meat processing line.

  10. 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 < 0.01), intramuscular fat (2.15 vs. 0.98%; P < 0.01), and collagen (1.36 vs. 1.22%; P < 0.01), and lower content of protein (18.7 vs. 22.8%; P < 0.01) and ash (1.14 vs. 1.34%; P < 0.01), in comparison with normal fillets. There was a great decline in myofibrillar (14.0 vs. 8.7%; P < 0.01) and sarcoplasmic (3.2 vs. 2.6%; P < 0.01) content and solubility as well as an increase in cooking loss (33.7 vs. 27.4%; P < 0.05) due to white striping defects. Moreover, gel electrophoresis showed that the concentration of 3 myofibrillar proteins corresponding to actin (42 kDa); LC1, slow-twitch light chain myosin (27.5 kDa); and LC3, fast-twitch light chain myosin (16 kDa), and almost all sarcoplasmic proteins were lower than normal. In conclusion, the findings of this study revealed that 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

  11. 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

    2016-06-01

    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

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

    Science.gov (United States)

    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 muscle glycogen (P muscle glycogen content observed in LL receiving the low-CP diet compared with the high-CP diet occurred concomitantly with greater phosphorylation amount for the α-catalytic subunit of adenosine monophosphate-activated protein kinase and glycogen synthase. This was consistent with the reduced muscle glycogen content observed in LL fed the low-CP diet because adenosine monophosphate-activated protein kinase inhibits glycogen synthesis through its action on glycogen synthase. Our results demonstrated that nutrition is an effective means of modulating breast meat properties in the 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.

  13. Antimicrobial effect of turmeric (Curcuma longa on chicken breast meat contamination

    Directory of Open Access Journals (Sweden)

    TC Lourenço

    2013-06-01

    Full Text Available The aim of this study was to evaluate the efficacy of turmeric (Curcuma longa, also known in Brazil as saffron, on the reduction of Staphylococcus aureus and Escherichia coli counts in chicken meat. Forty breast meat samples were divided in two groups (A and B. In group A, 10³-10(4E. coli (ATCC 25922 cells were inoculated and group B samples were inoculated with 10(4-10(5S. aureus (ATCC 9801 cells, after which each group was divided in three samples. The first sample was analyzed immediately after inoculation. The second sample (control group was stored at 4 ºC for 48 hours and turmeric at 1% (w/w was added to the third sample, which was homogenized and then stored under the same conditions as the second sample. E. coli and S. aureus were enumerated in all samples. Mean bacterial counts determined for the control samples and for the samples with turmeric addition after 48h of storage were 1.83 x 10(4 CFU g-1 and 1.80 x 10(4 CFU g-1 for S. aureus, and 9.36 x 10³ CFU g-1 and 7.25 x 10³ CFU g-1 for E. coli, respectively. The results showed that there was no significant reduction in bacterial counts with the addition of 1% turmeric to chicken breast meat.

  14. Effect of Diets with Different Energy and Protein Levels on Breast Muscle Characteristics at Broiler Chickens

    Directory of Open Access Journals (Sweden)

    Adela Marcu

    2013-05-01

    Full Text Available Normal 0 false false false EN-US X-NONE X-NONE In this paper was studied the effect of dietary energy and protein levels on breast muscle characteristics at broiler chickens, which were sacrificed at 42 days old. The genetic material was represented by broiler chickens that belonged to the „Ross-308” hybrid, with three groups (LC-control group, L1 and L2 experimental groups. In the growth periods (starter, growing and finishing have received compound feed ad libitum, with different energy and protein levels (LC-was conforming to recommendations of Aviagen Company; L1-higher with 10%; L2-lower with 10%. After evisceration, from each group were sampled breasts from 10 carcasses (five per sex and were determined: muscle mass, meat:bones ratio, chemical composition of meat, pH value (after evisceration up to 24 h of refrigeration and the thickness of myocytes in the superficial pectoral muscle. For these characteristics, highest values were obtained at L1 group, and the lowest values were at L2 group. At the L1 group, high levels of dietary proteins and energy has significantly influenced: muscle mass, meat:bones ratio, chemical composition of meat (water, proteins and lipids, pH value and the thickness of myocytes in the superficial pectoral muscle, as compared with LC and L2.

  15. Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat.

    Science.gov (United States)

    Petrou, S; Tsiraki, M; Giatrakou, V; Savvaidis, I N

    2012-06-01

    The present study examined the effect of natural antimicrobials: chitosan, oregano and their combination, on the shelf-life of modified atmosphere packaged chicken breast meat stored at 4°C. Treatments examined in the present study were the following: M (control samples stored under modified atmosphere packaging), M-O (samples treated with oregano oil 0.25% v/w, stored under MAP), M-CH (samples treated with chitosan 1.5% w/v, stored under MAP) and M-CH-O (treated with chitosan 1.5% w/v and oregano oil 0.25% v/w, stored under MAP). Treatment, M-CH-O, significantly affected mesophilic Total Plate Counts (TPC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Pseudomonas spp., and yeasts-moulds during the storage period. Lipid oxidation (as determined by MDA values) of control and treated chicken samples was in general low and below 0.5 mg MDA/kg, showing no oxidative rancidity during the storage period. Addition of chitosan to the chicken samples produced higher (Poregano oil singly, and/or chitosan, by approximately 6 (M-O) and >15 (M-CH and M-CH-O) days. Interestingly, chitosan (M-CH) or chitosan-oregano (M-CH-O) treated chicken samples were sensorially acceptable during the entire refrigerated storage period of 21 days. It is noteworthy that the presence of chitosan in M-CH and M-CH-O samples did not negatively influence the taste of chicken samples, with M-CH samples receiving a higher score (compared to M-CH-O), probably as a result of a distinct and "spicy" lemon taste of chitosan, that was well received by the panelists. Based primarily on sensory data (taste attribute) M-CH and M-O treatments extended the shelf-life of chicken fillets by 6 days, while M-CH-O treatment resulted in a product with a shelf-life of 14 days, maintaining acceptable sensory characteristics.

  16. Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle

    Science.gov (United States)

    The objective of this study was to determine the effects of probiotic supplementation and fast freezing on quality attributes and oxidation stability of frozen/thawed chicken breast meat. Broilers were fed with a basal diet or the basal diet plus 250 ppm Sporulin (three strains of Bacillus subtilis)...

  17. Prediction of quality attributes of chicken breast fillets by using Vis/NIR spectroscopy combined with factor analysis method

    Science.gov (United States)

    Visible/near-infrared (Vis/NIR) spectroscopy with wavelength range between 400 and 2500 nm combined with factor analysis method was tested to predict quality attributes of chicken breast fillets. Quality attributes, including color (L*, a*, b*), pH, and drip loss were analyzed using factor analysis ...

  18. Number of Salmonella on Chicken Breast Filet at Retail Level and Its Implications for Public Health Risk

    NARCIS (Netherlands)

    Straver, J.M.; Janssen, A.F.W.; Linnemann, A.R.; Boekel, van T.; Beumer, R.R.; Zwietering, M.H.

    2007-01-01

    This study aimed to characterize the number of Salmonella on chicken breast filet at the retail level and to evaluate if this number affects the risk of salmonellosis. From October to December 2005, 220 chilled raw filets (without skin) were collected from five local retail outlets in The Netherland

  19. Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage.

    Science.gov (United States)

    Bai, Wen Kai; Zhang, Fei Jing; He, Tian Jin; Su, Peng Wei; Ying, Xiong Zhi; Zhang, Li Li; Wang, Tian

    2016-01-01

    This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a significant improvement (P chicken breast meat as compared to the CON group. These results indicate that dietary BS fmbj in broiler diets can protect breast meat against the storage-induced oxidative stress by improving their free radical scavenging capacity and antioxidant activity during 8 days of storage at 4°C.

  20. Chicken Toast

    Institute of Scientific and Technical Information of China (English)

    1998-01-01

    Ingredients: 200 grams chicken breast; 50 grams sliced bread; 5 grams vegetable oil; one egg; minced ginger root and scallions; 25 grams Shredded radish; vinegar; sugar; salt and pepper to taste. Method: First chop the chicken and mix it with the vegetable oil, a beaten egg, ginger, scallions, Salt

  1. Predicted optimum ambient temperatures for broiler chickens to dissipate metabolic heat do not affect performance or improve breast muscle quality.

    Science.gov (United States)

    Zahoor, I; Mitchell, M A; Hall, S; Beard, P M; Gous, R M; De Koning, D J; Hocking, P M

    2016-01-01

    An experiment was conducted to test the hypothesis that muscle damage in fast-growing broiler chickens is associated with an ambient temperature that does not permit the birds to lose metabolic heat resulting in physiological heat stress and a reduction in meat quality. The experiment was performed in 4 climate chambers and was repeated in 2 trials using a total of 200 male broiler chickens. Two treatments compared the recommended temperature profile and a cool regimen. The cool regimen was defined by a theoretical model that determined the environmental temperature that would enable heat generated by the bird to be lost to the environment. There were no differences in growth rate or feed intake between the two treatments. Breast muscles from birds on the recommended temperature regimen were lighter, less red and more yellow than those from the cool temperature regimen. There were no differences in moisture loss or shear strength but stiffness was greater in breast muscle from birds housed in the cool compared to the recommended regimen. Histopathological changes in the breast muscle were similar in both treatments and were characterised by mild to severe myofibre degeneration and necrosis with regeneration, fibrosis and adipocyte infiltration. There was no difference in plasma creatine kinase activity, a measure of muscle cell damage, between the two treatments consistent with the absence of differences in muscle pathology. It was concluded that breast muscle damage in fast-growing broiler chickens was not the result of an inability to lose metabolic heat at recommended ambient temperatures. The results suggest that muscle cell damage and breast meat quality concerns in modern broiler chickens are related to genetic selection for muscle yields and that genetic selection to address breast muscle integrity in a balanced breeding programme is imperative.

  2. Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts.

    Science.gov (United States)

    Park, Na Yoon; Hong, Soo Hyeon; Yoon, Ki Sun

    2014-03-01

    Marination using various ingredients has been widely used to improve microbial safety and quality of chicken products at retail markets. The objective of this study was to investigate the effects of commercial marinade seasoning and cultured sugar/vinegar blend on Campylobacter jejuni and Salmonella Typhimurium populations during refrigerated storage. In addition, their effects on the texture of precooked chicken breasts during frozen and refrigerated storage was investigated. Chicken breasts inoculated with 4.5 to 5.0 log cfu/g of C. jejuni and Salmonella Typhimurium were treated with 3% cultured sugar/vinegar blend with and without 0.6% polish rub seasoning containing 32% herb content. Breasts were then vacuum-packaged and stored at 4 and 10°C. Survival and growth curves were fitted to the Baranyi equation to determine survival and growth kinetics of C. jejuni and Salmonella Typhimurium. In addition, the vacuum-packaged precooked chicken breasts with different marination treatments were subjected to 3 freeze-thaw cycles and shear force was measured. At 4°C, the populations of C. jejuni and Salmonella Typhimurium decreased, regardless of treatment group during storage. The greatest survival for C. jejuni was observed in untreated chicken breasts. At 10°C, the growth of Salmonella Typhimurium was completely prevented in precooked chicken breasts treated with 3% cultured sugar/vinegar blend, regardless of the presence of 0.6% seasoning. The 3% cultured sugar/vinegar blend also improved the tenderness of frozen chicken breasts and refrigerated, ready-to-eat chicken breast. Therefore, a natural blend of cultured sugar and vinegar can be used as antimicrobial and texture-modifying agents for poultry meat and poultry products.

  3. Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter.

    Science.gov (United States)

    Li, Ke; Kang, Zhuang-Li; Zou, Yu-Feng; Xu, Xing-Lian; Zhou, Guang-Hong

    2015-05-01

    The effect of ultrasound treatments (40 kHz, 300 W) for different times (10, 20, 30 and 40 min) combined with different salt contents (1.0 %, 1.5 % and 2.0 %) on gel properties and water holding capacity (WHC) of chicken breast meat batter were investigated. Results showed salt level significantly (p  0.05) on texture, cooking loss or WHC. However, longer ultrasound (40 min) treatment resulted in a decrease in hardness, G' value and WHC. Microstructural analysis revealed that gels treated with ultrasound for 20 min had a compact structure whereas those treated for 40 min contained more protein aggregations and more cavities. Low-field nuclear magnetic resonance (LF-NMR) indicated that ultrasound treatment for 20 min lowered the values of spin-spin relaxation time (T2) and increased the proportion of myofibillar water. Overall, high power ultrasound technology is a promising process which can improve the gelation properties and thereby allowing for a partial reduction in the salt levels in chicken meat gels.

  4. Effect of gamma irradiation on the B vitamins of pork chops and chicken breasts

    Energy Technology Data Exchange (ETDEWEB)

    Fox, J.B. Jr.; Thayer, D.W.; Jenkins, R.K.; Phillips, J.G.; Ackerman, S.A.; Beecher, G.R.; Holden, J.M.; Morrow, F.D.; Quirbach, D.M.

    1989-04-01

    A study was made of the effect of low-dose gamma irradiation on the content of thiamine (B/sub 1/), riboflavin (B/sub 2/), niacin, pyridoxine (B/sub 6/) and cobalamin (B/sub 12/) in pork chops, and thiamine, riboflavin and niacin in chicken breasts. Over the range of dose and temperature studied (0.49-6.65 kGy from -20 to 20/sup 0/C) it was possible to derive a mathematical expression for predicting losses. A calculation was made of the effect of the loss of thiamine, riboflavin and niacin due to irradiation on overall loss of these vitamins in the American diet. Losses of riboflavin and niacin were of the order of a fraction of a per cent. The calculated loss at 1.0kGy of thiamine in cooked pork was only 1.5%. There were initial increases with radiation doses up to 2-4 kGy in measured concentrations of riboflavin and niacin in pork and chicken. Increases were highly significant, and of concern to the study of radiation effects and the chemical method of determination of these vitamins.

  5. Effect of EU electrical stunning conditions on breast meat quality of broiler chickens.

    Science.gov (United States)

    Sirri, F; Petracci, M; Zampiga, M; Meluzzi, A

    2017-04-24

    Electrical stunning is still the main stunning method used worldwide in commercial poultry plants. The stunning procedures in water bath stunners affect both bird welfare and meat quality attributes. The European Union (EU) Council Regulation 1099/2009 on the protection of the animal at the time of killing established the minimum current flow through an individual bird at a specified frequency to assure an effective stun that must last until the bird's death. The aim of this study was to compare the effect of the application of different stunning current flows on the prevalence of hemorrhages (classified as 1 = no lesion, 2 = moderate, and 3 = severe lesion) and some quality traits (pHu, color, drip and cooking losses, and shear force) of chicken breast meat. A total of 12 flocks of broiler chickens, each equally divided into light, medium, and heavy sizes, was submitted either to the stunning condition usually adopted before the entry into force of the current EU regulation (90 mA/bird, 400 Hz) (OLD) or to that enforced by it (150 mA/bird, 400 Hz) (NEW). Overall, the prevalence of severe hemorrhages dramatically increased in the NEW group in comparison with the OLD one (55 vs. 27%; P < 0.001) and particularly in heavy-sized birds (72 vs. 25%; P < 0.001). In general, meat quality attributes were not affected by the stunning conditions with the exception of drip loss that resulted lower in NEW than OLD birds (1.01 vs. 1.27; P < 0.001). In conclusion, the adoption of a higher current flow, as suggested by the EU regulation to protect animals at the time of killing, increases the prevalence of breast hemorrhages while maintaining meat quality traits with a possible beneficial effect on water holding capacity of fresh meat. © 2017 Poultry Science Association Inc.

  6. Quality evaluation of functional chicken nuggets incorporated with ground carrot and mashed sweet potato.

    Science.gov (United States)

    Bhosale, S S; Biswas, A K; Sahoo, J; Chatli, M K; Sharma, D K; Sikka, S S

    2011-06-01

    This study was envisaged to evaluate the effect of ground raw carrot (0%, 5%, 10% and 15%) and mashed sweet potato (0%, 5%, 10% and 15%) as functional ingredients on the quality of chicken meat nuggets. The products were evaluated for physicochemical quality, proximate composition, nutritive value, sensory quality as well as color and texture profile analyses. Additions of either raw carrot or mashed sweet potato represent an improvement in the nutritional value and have some beneficial effects due to the presence of dietary fibers and β-carotene. They were also found to be effective in sustaining the desired cooking yield and emulsion stability. Treated samples showed lower (p > 0.05) protein, fat and ash contents but higher (p < 0.05) moisture content than control. There were differences among the nugget samples with respect to sensory qualities, and control samples as well as samples with 10% added carrot/sweet potato had higher overall acceptability scores. Hunter color values (L*, a* and b* values) were higher (p < 0.05) for both the formulated products, while their textural parameters were nearly unchanged. In conclusion, carrot and sweet potato at 10% added level have greater potential as good source of dietary fibers and β-carotene and may find their way in meat industry.

  7. Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage

    Science.gov (United States)

    Baltić, T.; Ćirić, J.; Velebit, B.; Petronijević, R.; Lakićević, B.; Đorđević, V.; Janković, V.

    2017-09-01

    Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades,which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4±1°C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (pchicken were significantly higher (pchicken marinated with sodium citrate was established (pchicken marinated with sodium tripolyphosphate.

  8. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.

    Science.gov (United States)

    Seo, Hyun-Woo; Kang, Geun-Ho; Cho, Soo-Hyun; Ba, Hoa Van; Seong, Pil-Nam

    2015-01-01

    This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture and fat contents, but lower protein content than the treatments (psausages in the T2 and T5 had decreased pH values after 3 wk storage (psausage in the control had higher VBN (volatile basic nitrogen) value than the treatments during the 1 wk storage (preplacer, that it also improves the physicochemical and texture properties of pork sausages.

  9. Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage.

    Science.gov (United States)

    Kim, Ji-Han; Hong, Go-Eun; Lim, Ki-Won; Park, Woojoon; Lee, Chi-Ho

    2015-01-01

    Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (psous vide chicken breast at 2% and 5% citric acid concentrations.

  10. Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling.

    Science.gov (United States)

    Jahan, Kishowar; Paterson, Alistair; Spickett, Corinne M

    2006-01-01

    Consumers expect organic, free-range and corn-fed chicken to be nutritionally wholesome and have premium flavour characters. Interrelationships between flavour, fatty acids and antioxidants of retailed breasts were explored using simple correlations and chemometrics. Saturated fatty acid C16:0, and n-6 polyunsaturated C20:4 and C22:4 contents were correlated with lipid oxidation products (thiobarbituric acid reactive substances) and in partial least-squares regression (PLS1) with 32 high-resonance gas chromatography (flame ionization) flavour components (r2>0.90), and also linked (r2>0.80) to antioxidants (alpha-tocopherol, glutathione and catalase). A further 10 high-resonance gas chromatography nitrogen phosphorus detector flavour components were correlated (r2>0.85) with C18:3(n-3) content. Chicken character was correlated with C18:3(n-3), and C18:3(n-6) inversely with oily, off-flavour and lipid oxidation. Sweet, fruity and oily aromas were linked in PLS1 with 13 specific fatty acids (r2>0.6), and bland taste with total summed (six) fatty acid fractions (r2>0.81). Specific antioxidants were correlated with sweet, fruity and chicken aromas, and alpha-tocopherol inversely with lipid oxidation. PLS2 confirmed relationships between fatty acid composition, antioxidants and the subsets of 32 and 10 flavour components. Clear relationships were thus observed between lipid and antioxidant compositions and flavour in chicken breast meat.

  11. Differences in textural properties of cooked caponized and broiler chicken breast meat.

    Science.gov (United States)

    U-Chupaj, J; Malila, Y; Gamonpilas, C; Kijroongrojana, K; Petracci, M; Benjakul, S; Visessanguan, W

    2017-07-01

    This study was aimed at evaluating textural properties of cooked chicken breast meats obtained from 3 production systems (conventional raising, feed modification, and caponization) and determining the relationship between instrumental parameters and sensory attributes associated with the texture of capon meat. Texture of cooked breast meats was determined using 3 instrumental methods: Warner-Bratzler Shear (WBS), texture profile analysis (TPA), and uniaxial compression (UC), and sensory analysis by trained panelists. The results indicated that cooked caponized meat showed the lowest values of WBS force, shear energy, hardness, Young's modulus of UC, and the 2 sensory attributes (firmness and number of chews) (P < 0.05). In contrast, springiness and juiciness were the highest in the caponized meat (P < 0.05), suggesting that capon meat was more tender and juicier than the others. Feed-modified chicken samples showed intermediate textural characteristics between the samples of capon and conventionally raised broiler. Pearson's correlation revealed that WBS force, shear energy, Young's modulus of UC, gumminess, and springiness were strongly correlated with 3 sensory attributes (firmness, number of chews, and juiciness). Partial least squares regression (PLSR) demonstrated that 72% of all sensory attributes for the first 2 PLSR components were explained by 36% of the instrumental parameters and the production systems. Loading and score plot illustrated that conventional raising contributed to a high degree of firmness and number of chews, and positively correlated with shear energy, WBS force, gumminess, hardness, and Young's modulus. Contrarily, caponization was negatively correlated with those sensory attributes. The univariate analysis indicated that firmness and number of chews were positively correlated with all instrumental parameters, except springiness. Juiciness was positively correlated with springiness but negatively correlated with the others. The study

  12. Designing of Ground Truth Annotated DBT-TU-JU Breast Thermogram Database towards Early Abnormality Prediction.

    Science.gov (United States)

    Bhowmik, Mrinal Kanti; Gogoi, Usha Rani; Majumdar, Gautam; Bhattacharjee, Debotosh; Datta, Dhritiman; Ghosh, Anjan Kumar

    2017-08-17

    The advancement of research in a specific area of clinical diagnosis crucially depends on the availability and quality of the radiology and other test related databases accompanied by ground truth and additional necessary medical findings. The paper describes the creation of the Department of Biotechnology-Tripura University-Jadavpur University (DBT-TU-JU) breast thermogram database. The objective of creating the DBT-TU-JU database is to provide a breast thermogram database that is annotated with the ground truth images of the suspicious regions. Along with the result of breast thermography, the database comprises of the results of other breast imaging methodologies. A standard breast thermogram acquisition protocol suite comprising of several critical factors has been designed for the collection of breast thermograms. Currently, the DBT-TU-JU database contains 1100 breast thermograms of 100 subjects. Due to the necessity of evaluating any breast abnormality detection system, this study emphasizes the generation of the ground truth images of the hotspot areas, whose presence in a breast thermogram signifies the presence of breast abnormality. With the generated ground truth images, we compared the results of six state-of-the-art image segmentation methods using five supervised evaluation metrics to identify the proficient segmentation methods for hotspot extraction. Based on the evaluation results, the Fractional-Order Darwinian particle swarm optimization, Region growing, Mean shift and Fuzzy c-means clustering are found to be more efficient in comparison to k-means clustering and Threshold based segmentation methods.

  13. Selective photothermal interaction using near-infrared laser and laser-absorbing dye in gel phantom and chicken breast tissue

    Science.gov (United States)

    Cowan, Thomas M.; Liu, Guangyu; Simmons, Sarah; Real, Jeremy; Lucroy, Michael D.; Bartels, Kenneth E.; Nordquist, Robert E.; Chen, Wei R.

    2002-06-01

    Photothermal interaction of an 805-nm diode laser with an absorptive dye, indocyanine green (ICG), has been shown to be an efficacious therapy for metastatic breast tumors in a rat model when combined with immunoadjuvant. When ICG solution was injected into the target tissue, selective tissue destruction can be achieved. To study the selective photothermal interaction, temperature change in irradiated tissue was achieved. To study the selective photothermal interaction, temperature change in irradiated tissue was studied using chicken breast tissue and phantom composed of gelatin and intralipid. ICG solution was mixed with gel phantom to simulate dye-enhanced target tissue. The target gel was then embedded in chicken breast tissue. The temperature change of irradiated chicken and gel phantom was measured by needle temperature probes at different tissue depths and radii from the center of the laser beam to construct a two-dimensional array of temperature change in a cylindrical coordinate system. It was shown that it is possible to selectively raise the temperature of deep target tissue while not substantially heating nontargeted tissue. A Nd:YAG laser was also used to irradiate the tissue-gel system and the photothermal results were compared with that using the 805-nm laser.

  14. Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.

    Science.gov (United States)

    Mudalal, S; Lorenzi, M; Soglia, F; Cavani, C; Petracci, M

    2015-04-01

    One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white striping and wooden breast abnormalities. In two replications, 192 fillets were divided into the following four classes: normal (n=48; absence of any visual defects), white striping (n=48, presence of white striations), wooden breast (n=48; diffusely presence of hardened areas) and white striping/wooden breast (n=48; fillets affected by both abnormalities). Morphology, raw meat texture and technological properties were assessed in both unprocessed (pH, colour, drip loss, cooking loss and cooked meat shear force) and marinated meat (marinade uptake, purge loss, cooking loss and cooked meat shear force). Fillets affected by white striping, wooden breast or both abnormalities exhibited higher breast weights compared with normal fillets (305.5, 298.7, 318.3 and 244.7 g, respectively; P<0.001). Wooden breast, either alone or in combination with white striping, was associated with a significant (P<0.001) increase of fillet thickness in the caudal area and raw meat hardness compared with both normal and the white striping abnormality, for which there was no difference. Overall, the occurrence of the individual and combined white striping and wooden breast abnormalities resulted in substantial reduction in the quality of breast meat, although these abnormalities are associated with distinct characteristics. Wooden breast fillets showed lower marinade uptake and higher cooking losses than white-striped fillets for both unprocessed and marinated meats. On the other hand, white-striped fillets showed a moderate decline in marinade and cooking yield. Fillets affected by both abnormalities

  15. Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFreshTM.

    Science.gov (United States)

    Sukumaran, Anuraj T; Nannapaneni, Rama; Kiess, Aaron; Sharma, Chander Shekhar

    2016-03-01

    The present study evaluated the efficacy of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella on chicken breast fillets, as a surface and dip application. The effectiveness of phage in combination with modified atmosphere packaging (MAP) and the ability of phage preparation in reducing Salmonella on chicken breast fillets at room temperature was also evaluated. Chicken breast fillets inoculated with a cocktail of Salmonella Typhimurium, S. Heidelberg, and S. Enteritidis were treated with bacteriophage (10(9) PFU/mL) as either a dip or surface treatment. The dip-treated samples were stored at 4°C aerobically and the surface-treated samples were stored under aerobic and MAP conditions (95% CO2/5% O2) at 4°C for 7 d. Immersion of Salmonella-inoculated chicken breast fillets in bacteriophage solution reduced Salmonella (P chicken breast fillets when the samples were surface treated with phage and stored under MAP conditions. The Salmonella counts were reduced by 1.2, 1.1, and 1.2 log CFU/g on d 0, 1, and 7 of storage, respectively. Bacteriophage surface application on chicken breast fillets stored at room temperature reduced the Salmonella counts by 0.8, 0.9, and 0.4 log CFU/g after 0, 4, and 8 h, respectively, compared to the untreated positive control. These findings indicate that lytic phage preparation was effective in reducing Salmonella on chicken breast fillets stored under aerobic and modified atmosphere conditions.

  16. Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.

    Science.gov (United States)

    Li, K; Zhao, Y Y; Kang, Z L; Wang, P; Han, M Y; Xu, X L; Zhou, G H

    2015-01-01

    The objectives of this study were to evaluate protein thermal stability, water-protein interaction, microstructure, and protein conformation between PSE-like and normal chicken breast meat batters. Sixty pale, soft, and exudative (PSE)-like (L*>53, pH24 h<5.7) and 60 normal (46chicken breast meats were selected from 3 different occasions in a major Chinese commercial plant. Two different meat batters were formulated to 14% meat protein and 2% salt, and they were analyzed for the protein changes and the microstructure using differential scanning calorimetry, low-field (LF)-NMR, SEM, and Raman spectroscopy. PSE-like meat batter had lower gel strength, water-holding capacity, and salt-soluble protein extraction (P<0.05). Heated PSE-like meat batter formed an aggregated gel matrix, while normal meat batter produced a compact gel network with fine, cross-linked strands by many protein filaments. LF-NMR revealed an increase in the water mobility in heated PSE-like meat batter with an increasing amount of loosely bound water (P<0.05). No significant changes were observed in the electrophoretic patterns of salt-soluble protein extracts by SDS-PAGE. However, differential scanning calorimetry showed that PSE-like meat had greater myosin and sarcoplasmic proteins/collagen denaturation (P<0.05). In PSE-like meat, actin denaturation was particular evident after salt addition (P<0.05) using differential scanning calorimetry. Moreover, Raman spectroscopy indicated that PSE-like meat batter had less unfolded α-helix and β-sheet structure formation, reduced exposure of hydrophobic and tyrosine residues (P<0.05), and changes in the microenvironment of aliphatic residues and tryptophan, which affected salt-soluble protein extraction, gel properties, and water-holding capacity. In conclusion, the inferior functional properties of PSE-like meat were attributed to not only myosin denaturation, but also actin denaturation after salt addition and different

  17. Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

    Directory of Open Access Journals (Sweden)

    Samira Pirola Santos Mantilla

    2011-06-01

    Full Text Available This work investigated the effects of different packaging methods (air and vacuum combined with irradiation (0.0, 2.0 and 3.0 kGy on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacteria, coliforms and Listeria spp. were most sensitive to gamma radiation. All the fillets acquired more attractive coloration and better overall impression with irradiation. The combined use of vacuum packaging and irradiation (3.0 kGy reduced the microbial populations without causing change in pH and yielded a significant shelf-life extension of refrigerated fillets, besides improving its appearance.

  18. Migration of Salmonella serotypes Heidelberg and Enteritidis in previously frozen chicken breast meat.

    Science.gov (United States)

    Tozzo, Kamila; Neto, Américo F G; Spercoski, Katherinne M; Ronnau, Milton; Soares, Vanessa M; Bersot, Luciano S

    2018-02-01

    Salmonella spp. have been shown to migrate to the internal regions of meat cuts. Storage conditions and the presence of proteolytic microbiota can influence this process. Our study assessed the impact of storage time, temperature, and the presence of proteolytic psychrotrophic bacteria on migration. Samples of previously frozen chicken breast with skin and bone were then sterilized using gamma ray irradiation and a cobalt-60 source (11 KGy) and them were inoculated with cultures of S. Enteritidis, S. Enteritidis and psychrotrophs, S. Heidelberg, or S. Heidelberg and psychrotrophs. Inoculated samples were stored for 6, 12, 24, 48, or 168 h at 2, 7, or -30 °C. After treatment, samples were divided into similar-sized segments and bacterial counts were determined in different regions (A - superface, B - intermediate region, and C - internal region). S. Heidelberg and S. Enteritidis both demonstrated successful internal migration for each time, temperature, and bacterial combination (p migration proceeded for 24 h, but slowed at 48 h (p internal migration (p migrate into the internal regions of meat cuts in a short period of time, even at low temperatures. The presence of proteolytic psychrotrophs inhibits the migration of S. Enteritidis. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Effect of colibacillosis or coccidiosis on expression of breast cancer resistance protein in small intestine and liver of chickens.

    Science.gov (United States)

    Su, L; Dong, L; Bughio, S; Guo, M; Wang, L

    2014-02-01

    Breast cancer resistance protein (BCRP, ABCG2) is a member of ABC (ATP-binding cassette) transporter superfamily that occurs in a variety of tissues including liver and small intestine of animals. As BCRP is involved in drug absorption, distribution, and elimination, modulation of its expression may affect the clinical efficacy of drugs. However, little is known about the effects of coccidiosis or colibacillosis infection on the levels of BCRP expression in chickens. Here, we studied the effect of infection with Escherichia coli (E. coli) or Eimeriida mixture (E. necatrix and E. tenella) on the expression levels of ABCG2 mRNA and BCRP in the different segments of small intestine and liver in chickens. Expression of ABCG2 mRNA or BCRP was detected in the entire small intestine and liver of healthy chickens, and the expression levels in liver and ileum were significantly higher than duodenum and jejunum. Infection with E. coli or Eimeriida mixture resulted in significant decrease in ABCG2 mRNA and BCRP expression in liver, ileum, and jejunum, but not in duodenum, in comparison with noninfection control. The results indicate that coccidiosis or colibacillosis infection inhibits BCRP expression in chickens, which may consequently influence drug distribution and therapeutic efficacy. © 2013 John Wiley & Sons Ltd.

  20. Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids.

    Science.gov (United States)

    Petracci, M; Sirri, F; Mazzoni, M; Meluzzi, A

    2013-09-01

    A trial was conducted to compare muscle traits and meat quality characteristics of the pectoralis muscle in 2 chicken commercial hybrids having standard (SBY) and high breast yield (HBY), respectively. A total of 2,124 one-day-old male chicks, equally divided into 2 experimental groups represented by strains (SBY and HBY), were grown using homogenous conditions and fed the same standard diets until reaching live weight of 4.2 kg at 53 and 55 d for the SBY and HBY groups, respectively. Thirty-six birds per each genotype were randomly selected, and their pectoralis major muscles were used to assess meat quality properties (color attributes, pH, drip loss, cook loss, Allo-Kramer shear values after cooking, moisture, proteins, total lipids, and ashes) as well as histological traits (cross-sectional area, frequency of abnormal fibers, and intramuscular fat infiltration). As expected, HBY genotype had higher breast yield (31.0 vs. 30.0%; P ≤ 0.05). Histological evaluations showed that HBY pectoralis muscles had higher cross-sectional fiber area coupled with a dramatically higher (P ≤ 0.001) incidence of abnormal fibers and more abundant infiltration of intramuscular fat. Moreover, histopathological anomalous features such as central nuclei, proliferation of endomysial and perimysial collagen, inflammatory infiltrate, and necrosis of the fibers were also observed. As for meat quality, SBY hybrid showed lower ultimate pH values (5.97 vs. 6.07; P ≤ 0.01), whereas overall color parameters were not affected by genotype. Breast meat from the HBY genotype also exhibited significantly lower ability to retain liquid during refrigerated storage (drip loss, 2.46 vs. 2.06%; P ≤ 0.05) and cooking (26.2 vs. 21.1%; P ≤ 0.05) as well as higher shear-force values (2.59 vs. 2.11 kg/g; P ≤ 0.001). Finally, with regard to chemical composition, significant differences (P ≤ 0.05) were detected in protein (22.8 vs. 23.5%) and lipid (1.65 vs. 1.82%) contents, which were

  1. Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy

    Science.gov (United States)

    Veiseth-Kent, Eva; Høst, Vibeke; Løvland, Atle

    2017-01-01

    The main objective of this work was to develop a method for rapid and non-destructive detection and grading of wooden breast (WB) syndrome in chicken breast fillets. Near-infrared (NIR) spectroscopy was chosen as detection method, and an industrial NIR scanner was applied and tested for large scale on-line detection of the syndrome. Two approaches were evaluated for discrimination of WB fillets: 1) Linear discriminant analysis based on NIR spectra only, and 2) a regression model for protein was made based on NIR spectra and the estimated concentrations of protein were used for discrimination. A sample set of 197 fillets was used for training and calibration. A test set was recorded under industrial conditions and contained spectra from 79 fillets. The classification methods obtained 99.5–100% correct classification of the calibration set and 100% correct classification of the test set. The NIR scanner was then installed in a commercial chicken processing plant and could detect incidence rates of WB in large batches of fillets. Examples of incidence are shown for three broiler flocks where a high number of fillets (9063, 6330 and 10483) were effectively measured. Prevalence of WB of 0.1%, 6.6% and 8.5% were estimated for these flocks based on the complete sample volumes. Such an on-line system can be used to alleviate the challenges WB represents to the poultry meat industry. It enables automatic quality sorting of chicken fillets to different product categories. Manual laborious grading can be avoided. Incidences of WB from different farms and flocks can be tracked and information can be used to understand and point out main causes for WB in the chicken production. This knowledge can be used to improve the production procedures and reduce today’s extensive occurrence of WB. PMID:28278170

  2. Fatty acids profile of breast and thigh muscles of broiler chickens fed diets with propolis and probiotics

    Directory of Open Access Journals (Sweden)

    Lenka TREMBECKÁ

    2016-12-01

    Full Text Available The aim of the study was to assess the effect of supplying propolis extract separately and propolis extract together with probiotics based on Lactobacillus fermentum on fatty acids (FA composition of the most valuable parts of chicken carcass. Diets enriched with 400 mg propolis extract per 1 kg of feed mixture and 400 mg propolis extract per 1 kg of feed mixture plus 3.3 g probiotic preparation added to drinking water (E1 and E2 groups, respectively were given to broiler chickens throughout a 42-d growth period. After slaughter, the FA profiles of breast and thigh samples were determined. Both supplemented diets decreased the total amount of saturated FA (SFA, mainly because of the myristic (C14:0 and stearic (C18:0 acid contents in both breast and thigh muscles. However, a significant decrease (P ≤ 0.05 in SFA was confirmed only in thigh muscle. Supplementation with propolis together with probiotics (E2 significantly increased (P ≤ 0.05 monounsaturated FA (MUFA contents in breast muscle. Particularly oleic acid (C18:1 cis contributed to an overall increase in MUFA. A rise (P ≤ 0.05 in polyunsaturated FA (PUFA in breast muscle was, however, associated with the dietary supplementation of propolis extract separately (E1. A similar trend (P  0.05 for MUFA and PUFA levels was also observed in thigh muscle. Of all PUFAs detected in breast and thigh muscles, linoleic acid (C18:2 cis was found at the highest levels. Its levels varied from 11.34 to 12.02 g*100 g-1 and from 11.05 to 11.82 g*100 g-1 in breast and thigh muscles, respectively. The highest level (P ≤ 0.05 of linoleic acid was observed in group E1. Comparing breast with thigh muscle, the breast was demonstrated to contain more SFA and PUFA, but less MUFA proportions. Although the n-3 PUFA:n-6 PUFA ratio was similar among the treatments in both breast and thigh muscles, n-6 PUFA:n-3 PUFA ratio has been showed to be a significantly lower (P ≤ 0.05 in thigh muscle, with the lowest

  3. Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage.

    Science.gov (United States)

    Kim, Hyun-Wook; Kim, Ji-Han; Yan, Feifei; Cheng, Heng-Wei; Brad Kim, Yuan H

    2017-05-11

    The present study aimed to evaluate the effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg during display storage. Two hundred and forty, 1-day-old male chicks (5 birds per pen) were subjected to four treatments in a 2 (thermoneutral condition at 21 °C and cyclic heat stress at 32-21-32 °C for 10 h day(-1) ) × 2 (regular diet with 0 or 0.25 g kg(-1) Bacillus subtilis) factorial design. Chickens were harvested at day 46, and pairs of whole legs were collected at 1 day postmortem. The chicken legs were deboned, ground, tray-packaged with oxygen-permeable film, and displayed for 3 days. Heat stress and probiotic supplementation had no impact on pH, water-holding capacity, color, protein functionality, lipid lipolysis and lipid/protein oxidation stability (P > 0.05). Display storage increased the pH and lipid oxidation of ground chicken legs (P heat stress and probiotic supplementation had no practical adverse impact on protein functionality and oxidative stability of ground chicken leg meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  4. Decontamination of unpackaged and vacuum-packaged boneless chicken breast with pulsed ultraviolet light.

    Science.gov (United States)

    Keklik, N M; Demirci, A; Puri, V M

    2010-03-01

    The effectiveness of pulsed UV light on the microbial load of boneless chicken breast was investigated. Unpackaged and vacuum-packaged samples inoculated with an antibiotic-resistant strain of Salmonella Typhimurium on the top surfaces were treated with pulsed UV light for 5, 15, 30, 45, and 60 s at 5, 8, and 13 cm distance from the quartz window in the pulsed UV light chamber. The log(10) reductions of Salmonella (cfu/cm(2)) on unpackaged samples varied from 1.2 to 2.4 after a 5-s treatment at 13 cm and a 60-s treatment at 5 cm, respectively. The log(10) reductions on vacuum-packaged samples varied from 0.8 to 2.4 after the 5-s treatment at 13 cm and the 60-s treatment at 5 cm, respectively. The optimum treatment conditions were determined to be 5 cm-15 s for unpackaged samples and 5 cm-30 s for vacuum-packaged samples, both of which resulted in about 2 log(10) reduction (approximately 99%). The total energy and temperatures of samples increased with longer treatment time and shorter distance from the quartz window in the pulsed UV light chamber. The changes in chemical quality and color of samples were determined after mild (at 13 cm for 5 s), moderate (at 8 cm for 30 s), and extreme (at 5 cm for 60 s) treatments. Neither malonaldehyde contents nor color parameters changed significantly (P > 0.05) after mild and moderate treatments. Mechanical properties of the packaging material were analyzed before and after pulsed UV light treatments. The elastic modulus at both along-machine and perpendicular-to-machine direction and yield strength at perpendicular-to-machine direction changed significantly (P light has a potential to be used for decontamination of unpackaged and vacuum-packaged poultry.

  5. Functional identification of an exon 1 substitution in the myostatin gene and its expression in breast and leg muscle of the Bian chicken.

    Science.gov (United States)

    Zhang, G X; Zhang, T; Wei, Y; Ding, F X; Zhang, L; Wang, J Y

    2015-01-01

    1. The objective of this study was to verify the functional effects of the c.234G>A substitution in the myostatin (MSTN) gene and ascertain the mechanism by which the variant affects growth traits in the Bian chicken. 2. The c.234G>A substitution was detected by PCR-RFLP analysis in the 7th-generation Bian chickens and three genotypes (AA, AG and GG) were identified. Results showed that the substitution was significantly associated with all studied growth traits, except first-d-weight, in female Bian chickens. 3. Based on these results, the substitution was used in gene-assisted selection for growth traits and thus fast-growth (AA genotype) and slow-growth (GG genotype) lines were successfully established. Significant differences in growth traits were detected between the fast-growth and slow-growth lines from 6 to 16 weeks of age. Furthermore, all slaughter traits, except leg muscle rate, were significantly different between the fast-growth and slow-growth lines. 4. Expression analysis showed that the relative expression level of MSTN in chickens with GG and AG genotypes were significantly higher than that in chickens with an AA genotype, both in breast and leg muscle. Chickens in the slow-growth line had significantly higher relative expression level of MSTN compared to chickens in the fast-growth line, both in breast and leg muscle. 5. The results suggest that the c.234G>A substitution in the myostatin (MSTN) gene negatively regulates the expression of MSTN in the Bian chicken and that it may be used in marker-assisted selection to accelerate the chicken breeding process.

  6. Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage

    Science.gov (United States)

    The objective of this study was to evaluate effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage. Two hundred and forty 1-day-old male chicks (5 bird per pen) were randomly subjected to four treatments...

  7. Neural network model for thermal inactivation of Salmonella Typhimurium to elimination in ground chicken: Acquisition of data by whole sample enrichment, miniature most-probable-number method

    Science.gov (United States)

    Predictive models are valuable tools for assessing food safety. Existing thermal inactivation models for Salmonella and ground chicken do not provide predictions above 71 degrees C, which is below the recommended final cooked temperature of 73.9 degrees C. They also do not predict when all Salmone...

  8. Feeding conditions and breed affect the level of DNA methylation of the mitochondrial uncoupling protein 3 gene in chicken breast muscle.

    Science.gov (United States)

    Gao, G L; Wang, H W; Zhao, X Z; Li, Qin; Li, J; Li, Q R; Wang, Q G

    2015-04-01

    To investigate the effects of feed condition and breed on the level of DNA methylation for the uncoupling protein 3 (UCP3) gene, which is an important candidate gene for regulating intramuscular fat (IMF) content in chicken breast muscle, breast muscle of Daninghe (DNH) and Qingjiaoma (QJM) chickens under scatter-feed and captivity-feed conditions was analyzed. Using RNA sequencing, 47 and 113 candidate genes were determined to be related to feed conditions and breed, respectively, and 7 differentially expressed genes were confirmed by real-time quantitative PCR, including UCP3. The mRNA levels of UCP3 were significantly different between the 2 feed conditions. The DNA region from bp +1700 to +2459 of the UCP3 gene was studied using the bisulfite sequencing method and contained 46 methylation sites and 3 CpG islands. The results showed that the methylation level of this UCP3 region was lower in DNH chickens (0.77% to 0.88%, P = 0.012) and QJM chickens (0.88% to 0.91%, P = 0.20) under scatter-feed conditions than under captivity-feed conditions. The mean methylation level of UCP3 in DNH chickens was lower than that in QJM chickens under scatter-feed conditions (DNH to QJM, 0.77% to 0.88%, P = 0.007), which suggests that breed affects the mean methylation level of UCP3 under scatter-feed conditions. In summary, our findings suggest that feed condition and breed affect the methylation of UCP3 in chicken breast muscle.

  9. QuEChERS-HPLC-DAD method for sulphonamides in chicken breast

    Directory of Open Access Journals (Sweden)

    Simone Caetani Machado

    2013-03-01

    Full Text Available The development of a QuEChERS-HPLC-DAD method using a Lichrospher 60 RP-Select B column (250 x 4.6 mm x 5 µm at 40ºC, mobile phase constituted by phosphate buffer:acetonitrile (75:25, v/v at a initial flow rate of 0.5 mL min-1, increased by 1.2 mL min-1 and at 265 nm is presented for simultaneous determination of sulphadiazine, sulphametoxipiridazine and sulphamethoxazole in chicken breast samples. QuEchERS is inexpensive, fast and easy, and the extraction of the analytes of the matrix was successfully employed. In addition, the method presented linearity, in the range of 25, 50, 100, 150, 175, and 200 µg kg-1, precision, selectivity and sensitivity. The intraday precision (RSD % for QuEChERS method was between 3.6-10.8 (SDZ, 6.9-14.1 (SPZ and 1.9-10.9 (SMX and interday precision (RSD% was between 1.5-9.7, 1.7-4.1 and 2.1-10.2, respectively. Results of accuracy (bias were in the range of -8.6 to +11.9 %. Therefore, the validated method is clearly useful for the practical residue monitoring of the drugs evaluated in chicken samples, as all the values were within the acceptable criteria used for food safety. Of 6 samples analyzed, none of them showed contamination of the sulphonamides studied at detectable levels.O desenvolvimento de um método QuEChERS-HPLC-DAD usando uma coluna Lichrospher RP-60 Select B (250 x 4,6 mm x 5 µm a 40 ºC, fase móvel constituída por tampão de fosfato: acetonitrila (75:25, v/v a uma vazão inicial de 0,5 mL min-1, aumentando 1,2 mL min-1 e a 265 nm é apresentado para a determinação simultânea de sulfadiazina, sulfametoxipiridazina e sulfametoxazol em amostras de peito de frango. O QuEChERS é barato, rápido e fácil, e a extração dos analitos da matriz foi empregada com sucesso. Além disso, o método apresentou linearidade, na faixa de 25, 50, 100, 150, 175 e 200 µg kg-1, precisão, seletividade e sensibilidade. A precisão intradia (RSD % para o método QuEChERS foi entre 3,6-10,8 (SDZ, 6,9-14,1 (SPZ

  10. Welfare of broiler chickens

    Directory of Open Access Journals (Sweden)

    Federico Sirri

    2010-01-01

    Full Text Available Broiler chickens have been selected for their rapid growth rate as well as for high carcass yields, with particular regard to the breast, and reared in intensive systems at high stocking density ranging from 30 to 40 kg live weight/m2. These conditions lead to a worsening of the welfare status of birds. In Europe a specific directive for the protection of broiler chickens has been recently approved whereas in Italy there is not yet any regulation. The EU directive lays down minimum rules for the protection of chickens kept for meat production and gives indications on management practices with particular focus on stocking density, light regimen and air quality, training and guidance for people dealing with chickens, as well as monitoring plans for holding and slaughterhouse. In this review the rearing factors influencing the welfare conditions of birds are described and detailed information on the effects of stocking density, light regimen, litter characteristic and air quality (ammonia, carbon dioxide, humidity, dust are provided. Moreover, the main health implications of poor welfare conditions of the birds, such as contact dermatitis, metabolic, skeletal and muscular disorders are considered. The behavioural repertoire, including scratching, dust bathing, ground pecking, wing flapping, locomotor activity, along with factors that might impair these aspects, are discussed. Lastly, farm animal welfare assessment through physiological and behavioural indicators is described with particular emphasis on the “Unitary Welfare Index,” a tool that considers a wide range of indicators, including productive traits, in order to audit and compare the welfare status of chickens kept in different farms.

  11. The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens.

    Science.gov (United States)

    Petracci, M; Fletcher, D L; Northcutt, J K

    2001-05-01

    The effects of antemortem holding temperatures on live shrink, processing yields, and breast meat quality of broiler chickens were evaluated. A total of 462 broilers was reared to 45 d of age using conventional husbandry practices, removed from feed and water, and cooped 12 h prior to slaughter. During the 12-h feed withdrawal and holding time, the birds were held at 25, 29.5, or 34 C. Birds were individually weighed at cooping, prior to slaughter, and during processing to determine live shrink and processed carcass yields. The breast meat was removed at 2 or 24 h postmortem and was used to determine hot and cold boned meat pH, R-value, sarcomere length, meat color (lightness, redness, and yellowness), cooked yield, and shear value. The birds held at 34 C showed the significantly greatest live shrink, 5.7%, compared to those held at 29.5 or 25 C with 3.9 and 3.2% shrink, respectively. Birds held at 34 C exhibited significantly lower processed carcass yields based on initial catch weight, but when calculated using postshrink weights, there were no significant differences between treatment groups. For breast meat harvested at 2 h postmortem, the birds held at 25 C had higher R-values, redness, and yellowness values and lower cooked meat yield and shear values. For breast meat harvested at 24 h postmortem, the birds held at 25 C had higher pH, R-values, and redness. These results support earlier reports that holding conditions may dramatically effect live bird shrink and apparent yields (based on calculation denominator) but have relatively little effect on subsequent breast meat quality, regardless of postmortem deboning time.

  12. Optimization of the RNA extraction method for transcriptome studies of Salmonella inoculated on commercial raw chicken breast samples

    Directory of Open Access Journals (Sweden)

    Muthaiyan Arunachalam

    2011-03-01

    Full Text Available Abstract Background There has been increased interest in the study of molecular survival mechanisms expressed by foodborne pathogens present on food surfaces. Determining genomic responses of these pathogens to antimicrobials is of particular interest since this helps to understand antimicrobial effects at the molecular level. Assessment of bacterial gene expression by transcriptomic analysis in response to these antimicrobials would aid prediction of the phenotypic behavior of the bacteria in the presence of antimicrobials. However, before transcriptional profiling approaches can be implemented routinely, it is important to develop an optimal method to consistently recover pathogens from the food surface and ensure optimal quality RNA so that the corresponding gene expression analysis represents the current response of the organism. Another consideration is to confirm that there is no interference from the "background" food or meat matrix that could mask the bacterial response. Findings Our study involved developing a food model system using chicken breast meat inoculated with mid-log Salmonella cells. First, we tested the optimum number of Salmonella cells required on the poultry meat in order to extract high quality RNA. This was analyzed by inoculating 10-fold dilutions of Salmonella on the chicken samples followed by RNA extraction. Secondly, we tested the effect of two different bacterial cell recovery solutions namely 0.1% peptone water and RNAprotect (Qiagen Inc. on the RNA yield and purity. In addition, we compared the efficiency of sonication and bead beater methods to break the cells for RNA extraction. To check chicken nucleic acid interference on downstream Salmonella microarray experiments both chicken and Salmonella cDNA labeled with different fluorescent dyes were mixed together and hybridized on a single Salmonella array. Results of this experiment did not show any cross-hybridization signal from the chicken nucleic acids. In

  13. The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast.

    Science.gov (United States)

    Pavelková, Adriana; Kačániová, Miroslava; Horská, Elena; Rovná, Katarína; Hleba, Lukáš; Petrová, Jana

    2014-10-01

    The effect of ethylenediaminetetraacetate (EDTA), oregano (Origanum vulgare) and thyme (Thymus vulgaris) oils, on the chicken breast fillets was examined in this study. The chicken breast fillets were stored under vacuum packaging (VP), at 4 ± 0.5 °C for a period of 18 days. There were used the following treatments of chicken breast fillets: Air-packaged (AC, control samples), vacuum-packaged (VPC, control samples), VP with EDTA solution 1.50% w/w (VPEC, control samples), VP with oregano oil 0.20% v/w (VP + O) and VP with thyme oil 0.20% v/w, (VP + T). The quality assessment for vacuum packaging of the product in accordance with the terms above and EDTA treatment, oregano and thyme oil was established by microbiological analyzes. The microbiological properties as the total viable counts on Plate Count Agar, after incubation for 2 days at 37 °C and coliform bacteria on Violet Red Bile Glucose agar incubated at 37 °C for 24 h, lactobacilli on Rogosa and Sharpe agar after incubation 48-78 h at 37 °C in an aerobic atmosphere supplemented with carbon dioxide (5% CO2) and Pseudomonas aeruginosa on Pseudomonas Isolation agar (PIA, Oxoid, UK) after incubation at 48 h at 35 °C were monitored. The using of oregano, thyme oil and EDTA with combination of vacuum packaging has significant effects to reduction of all followed groups of microorganisms compared with control group without vacuum packaging and untreated control group. The natural preservatives can be used as alternatives to chemical additives which could extend the meat and meat products shelf life. The knowledge about them can have an important economic feedback by reducing losses attributed to spoilage and by allowing the products to reach distant and new markets. This study shows how using of natural antimicrobials can extend the shelf-life of the meat product.

  14. Follicle-stimulating hormone increases the intramuscular fat content and expression of lipid biosynthesis genes in chicken breast muscle

    Institute of Scientific and Technical Information of China (English)

    Xiao-yan CUI; Ying-ying LI; Ran-ran LIU; Gui-ping ZHAO; Mai-qing ZHENG; Qing-he LI; Jie WEN

    2016-01-01

    Intramuscular fat (IMF) is a crucial factor in the quality of chicken meat. The genetic basis underlying it is complex. Folicle-stimulating hormone (FSH), wel-known as an effector in reproductive tissues, was recently discov-ered to stimulate abdominal fat accumulation in chicken. The effect of FSH on IMF accumulation and the underlying molecular regulatory mechanisms controling both IMF and abdominal fat deposition in vivo are largely unknown. In this study, two groups of chickens were treated with chicken FSH or a placebo. The lipid content of breast muscle, abdominal fat volume, and serum concentrations of FSH were examined. Related genes implicated in breast muscle and abdominal fat accumulation were also investigated. Compared to the control group, the triglyceride (TG) content of breast muscle and the percentage of abdominal fat in FSH-treated chickens were significantly increased by 64.9% and 56.5% (P<0.01), respectively. The FSH content in the serum of FSH-treated chickens was 2.1 times than that of control chickens (P<0.01). Results from quantitative real-time polymerase chain reaction (qRT-PCR) assays showed that relative expression levels of fatty acid synthase (FAS), lipoprotein lipase (LPL), diacylglycerol acyltransferase 2 (DGAT2), adipocyte fatty acid binding protein (A-FABP), and peroxisome proliferator-activated receptorγ (PPARγ) were significantly upregulated in breast muscle folowing FSH treatment (P<0.01). Treatment with FSH also signifi-cantly increased relative expression levels ofFAS, LPL, DGAT2, A-FABP, andPPARγ in abdominal fat tissue (P<0.05). The results of principal component analysis (PCA) for gene expression (breast muscle and abdominal fat) showed that the control and FSH treatment groups were well separated, which indicated the reliability of the data. This study demonstrates that FSH plays an important role in IMF accumulation in female chickens, which likely involves the regulation of biosynthesis genes related to lipid

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

    Directory of Open Access Journals (Sweden)

    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.

  16. Arcobacter: comparison of isolation methods, diversity, and potential pathogenic factors in commercially retailed chicken breast meat from Costa Rica.

    Science.gov (United States)

    Fallas-Padilla, Karolina L; Rodríguez-Rodríguez, Carlos E; Fernández Jaramillo, Heriberto; Arias Echandi, María Laura

    2014-06-01

    Arcobacter species have been recognized as potential food- and waterborne pathogens. The lack of standardized isolation methods and the relatively scarce knowledge about their prevalence and distribution as emerging pathogens are due to the limitations in their detection and identification. This study aimed to determine the presence and the identification of Arcobacter in chicken breast samples commercially retailed in San José, Costa Rica, as well as to describe the adherence and invasive potential of the strains to human cells (HEp-2). Fifty chicken breast samples were collected from retail markets in the metropolitan area of the country. Six different isolation methodologies were applied for the isolation of Arcobacter. Isolation strategies consisted of combinations of enrichments in de Boer or Houf selective broths and subsequent isolation in blood agar (directly or with a previous passive membrane filtration step) or Arcobacter selective agar. Suspicious colonies were identified with a genus-specific PCR, whereas species-level identification was achieved with a multiplex PCR. The overall isolation frequency of Arcobacter was 56%. From the isolation strategies, the combination of enrichment in Houf selective broth followed by filtration on blood agar showed the best performance, with a sensitivity of 89% and a specificity of 84%. A total of 46 isolates were confirmed as Arcobacter with the genus-specific PCR, from which 27 (59%) corresponded to Arcobacter butzleri, 9 (19%) to Arcobacter cryaerophilus, and 10 (22%) were not identified with this multiplex PCR. Regarding the potential pathogenicity, 75% of the isolates presented adherence to HEp-2 cells, while only 22% were invasive to that cell line. All invasive strains were A. butzleri or nonidentified strains. The results show the presence of potentially pathogenic Arcobacter in poultry and recognize the importance it should receive as a potential foodborne pathogen from public health authorities.

  17. Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat

    Directory of Open Access Journals (Sweden)

    Sandriane Pizato

    2014-04-01

    Full Text Available The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C for 15-17 days and the sample’s chemical composition and initial pH was determined. Color, texture and microbiology were analyzed to determine the shelf-life of the cooked chicken breast meat. Salmonella spp. and Escherichia coli were not detected. The highest values of Chroma a* were observed at 312 and 360 hours, exhibiting an intense red color resulting from meat deterioration. Chroma b* failed to show any significant difference between the first and last day of storage. Lightness (L* was decreased with storage time and revealed a darker color caused by microbial spoilage. Texture decreased from 2.93 to 1.12 kgf. It may be concluded that shelf-life attended to expectations with regard to texture, color and microbiology of cooked chicken breast meat stored at7°C during 13 days.

  18. Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken.

    Science.gov (United States)

    Balamurugan, S; Ahmed, Rafath; Chibeu, Andrew; Gao, Anli; Koutchma, Tatiana; Strange, Phil

    2016-02-01

    National and international health agencies have recommended a significant reduction in daily intake of sodium by reducing the amount of NaCl in foods, specifically processed meats. However, sodium reduction could increase the risk of survival and growth of spoilage and pathogenic microorganisms on these products. Therefore, alternate processing technologies to improve safety of sodium reduced foods are necessary. This study examined the effects of three different salt types and concentrations on high-pressure inactivation of Listeria monocytogenes in pre-blended ground chicken formulations. Ground chicken formulated with three salt types (NaCl, KCl, CaCl2), at three concentrations (0, 1.5, 2.5%) and inoculated with a four strain cocktail of L. monocytogenes (10(8) CFU g(-1)) were subjected to four pressure treatments (0, 100, 300, 600 MPa) and two durations (60, 180 s) in an experiment with factorial design. Surviving cells were enumerated by plating on Oxford agar and analysed by factorial ANOVA. Pressure treatments at 100 or 300 MPa did not significantly (P=0.19-050) reduce L. monocytogenes populations. Neither salt type nor concentration had a significant effect on L. monocytogenes populations at these pressure levels. At 600 MPa, salt types, concentrations and duration of pressure treatment all had a significant effect on L. monocytogenes populations. Formulations with increasing concentrations of NaCl or KCl showed significantly lower reduction in L. monocytogenes, while increase in CaCl2 concentration resulted in a significantly higher L. monocytogenes reduction. For instance, increase in NaCl concentration from 0 to 1.5 or 2.5% resulted in a log reduction of 6.16, 2.49 and 1.29, respectively, when exposed to 600 MPa for 60s. In the case of CaCl2, increase from 0 to 1.5 or 2.5% resulted in a log reduction of 6.16, 7.28 and 7.47, respectively. These results demonstrate that high-pressure processing is a viable process to improve microbial safety of sodium

  19. Rapid detection of Salmonella in raw chicken breast using real-time PCR combined with immunomagnetic separation and whole genome amplification.

    Science.gov (United States)

    Hyeon, Ji-Yeon; Deng, Xiangyu

    2017-05-01

    We presented the first attempt to combine immunomagnetic separation (IMS), whole genome amplification by multiple displacement amplification (MDA) and real-time PCR for detecting a bacterial pathogen in a food sample. This method was effective in enabling real-time PCR detection of low levels of Salmonella enterica Serotype Enteritidis (SE) (∼10 CFU/g) in raw chicken breast without culture enrichment. In addition, it was able to detect refrigeration-stressed SE cells at lower concentrations (∼0.1 CFU/g) in raw chicken breast after a 4-h culture enrichment, shortening the detection process from days to hours and displaying no statistical difference in detection rate in comparison with a culture-based detection method. By substantially improving performance in SE detection over conventional real-time PCR, we demonstrated the potential of IMS-MDA real-time PCR as a rapid, sensitive and affordable method for detecting Salmonella in food.

  20. Effect of Different Levels of Mushroom Waste (Agaricus bisporus with or without Probiotic on Growth Performance, Carcass Characteristics, and Breast Meat Quality in Broiler Chickens

    Directory of Open Access Journals (Sweden)

    Mazaheri A

    2014-12-01

    Full Text Available The aim of this study was to investigate the effect of mushroom waste and probiotic levels on growth performance, carcass characteristics, and meat quality in broiler chickens. A 2 × 3 factorial arrangement with two levels of probiotic supplementation (0 and recommended rate and three levels of mushroom waste inclusion (0%, 3%, and 6% was used in a completely randomized design using male broiler chickens (Ross 308 strain. Different levels of mushroom waste and probiotic had no significant effect on body weight gain and feed conversion ratio in broiler chickens. Neither different levels of mushroom waste nor probiotic independently had any significant effect on carcass characteristics. However, the use of mushroom waste and probiotics significantly reduced the malondialdehyde content in chicken breast meat 30 days after storage (P. Breast meat pH value was significantly reduced by supplementation with probiotic 1 and 30 days after storage (P. In conclusion, under the conditions of this experiment, inclusion of mushroom waste, particularly at 6% level, numerically improved growth performance and was effective in preventing meat oxidation.

  1. Chicken Porridge with Sea Cucumber

    Institute of Scientific and Technical Information of China (English)

    1994-01-01

    Main ingredients: 50 grams of chicken breast, 200 grams of gray sea cucumbers Supplementary ingredients: 100 grams of water chestnut, the whites of four eggs, MSG, salt, wine, meat soup, starch, sugar, scallions, ginger, soy sauce Directions: Chop up the chicken breast and water chestnut into small

  2. Thermal manipulation of the embryo modifies the physiology and body composition of broiler chickens reared in floor pens without affecting breast meat processing quality.

    Science.gov (United States)

    Loyau, T; Berri, C; Bedrani, L; Métayer-Coustard, S; Praud, C; Duclos, M J; Tesseraud, S; Rideau, N; Everaert, N; Yahav, S; Mignon-Grasteau, S; Collin, A

    2013-08-01

    Selection in broiler chickens has increased muscle mass without similar development of the cardiovascular and respiratory systems, resulting in limited ability to sustain high ambient temperatures. The aim of this study was to determine the long-lasting effects of heat manipulation of the embryo on the physiology, body temperature (Tb), growth rate and meat processing quality of broiler chickens reared in floor pens. Broiler chicken eggs were incubated in control conditions (37.8°C, 56% relative humidity; RH) or exposed to thermal manipulation (TM; 12 h/d, 39.5°C, 65% RH) from d 7 to 16 of embryogenesis. This study was planned in a pedigree design to identify possible heritable characters for further selection of broiler chickens to improve thermotolerance. Thermal manipulation did not affect hatchability but resulted in lower Tb at hatching and until d 28 post-hatch, with associated changes in plasma thyroid hormone concentrations. At d 34, chickens were exposed to a moderate heat challenge (5 h, 32°C). Greater O2 saturation and reduced CO2 partial pressure were observed (P 0.17). In conclusion, TM of the embryo modified the physiology of broilers in the long term as a possible adaptation for heat tolerance, without affecting breast meat quality. This study highlights the value of 2 new heritable characters involved in thermoregulation for further broiler selection.

  3. The influence of MAP condition and active compounds on the radiosensitization of Escherichia coli and Salmonella typhi present in chicken breast

    Energy Technology Data Exchange (ETDEWEB)

    Lacroix, M. E-mail: monique.lacroix@inrs-iaf.uquebec.ca; Chiasson, F

    2004-10-01

    The efficiency of carvacrol, thymol, trans-cinnamaldehyde (Tc) and tetrasodium pyrophosphate (Tp) on the radiosensitization of Escherichia coli and Salmonella typhi in chicken breast was determined. Chicken breast were dipped in a bath of working cultures of E. coli or S. typhi (5x10{sup 7} CFU/ml). Active compounds were added at the concentration corresponding to ((1)/(30)) of the minimal inhibitory concentration. Samples were packed under air and gamma irradiation was done at doses from 0.1 to 0.7 kGy. The efficiencies of the active compounds against E. coli were 32%, 10%, 3% and 0% for thymol, Tp and carvacrol, respectively. For S. typhi, the efficiencies in the chicken breast were 47%, 19%, 17% and 11% for Tc, Tp, carvacrol and thymol, respectively. Without active compounds, D{sub 10} values were 0.145 kGy for E. coli and 0.64 kGy for S. typhi as compared to 0.098 kGy for E. coli and 0.341 kGy for S. typhi in presence of Tc. Under modified atmospheric packaging condition and in presence of Tc, D{sub 10} values were reduced to 0.046 for E. coli and to 0.110 for S. typhi.

  4. The influence of MAP condition and active compounds on the radiosensitization of Escherichia coli and Salmonella typhi present in chicken breast

    Science.gov (United States)

    Lacroix, M.; Chiasson, F.

    2004-09-01

    The efficiency of carvacrol, thymol, trans-cinnamaldehyde (Tc) and tetrasodium pyrophosphate (Tp) on the radiosensitization of Escherichia coli and Salmonella typhi in chicken breast was determined. Chicken breast were dipped in a bath of working cultures of E. coli or S. typhi (5×10 7 CFU/ml). Active compounds were added at the concentration corresponding to {1}/{30} of the minimal inhibitory concentration. Samples were packed under air and gamma irradiation was done at doses from 0.1 to 0.7 kGy. The efficiencies of the active compounds against E. coli were 32%, 10%, 3% and 0% for thymol, Tp and carvacrol, respectively. For S. typhi, the efficiencies in the chicken breast were 47%, 19%, 17% and 11% for Tc, Tp, carvacrol and thymol, respectively. Without active compounds, D10 values were 0.145 kGy for E. coli and 0.64 kGy for S. typhi as compared to 0.098 kGy for E. coli and 0.341 kGy for S. typhi in presence of Tc. Under modified atmospheric packaging condition and in presence of Tc, D10 values were reduced to 0.046 for E. coli and to 0.110 for S. typhi.

  5. Efficient role of BacTN635 on the safety properties, sensory attributes, and texture profile of raw minced meat beef and chicken breast.

    Science.gov (United States)

    Smaoui, S; Elleuch, L; Ben Salah, R; Najah, S; Chakchouk-Mtibaa, A; Sellem, I; Besbes, S; Mellouli, L

    2014-01-01

    Bacteriocin BacTN635, produced by Lactobacillus plantarum sp. TN635, was purified and characterised in previous work. In this study we report the biotechnological application of this bacteriocin as a biopreservative during storage at 4°C of raw minced meat beef and chicken breast. Overall, the results obtained showed that the addition of the semi-purified BacTN635 at 500 or 1000 AU g(-1) in raw minced meat beef and chicken breast can delay the proliferation of spoilage microorganisms, suppress the growth of the pathogenic microorganism Listeria monocytogenes, improve sensory quality, texture attributes, and extend the shelf-life of these two meat products during refrigerated storage. BacTN635 at 1000 AU g(-1) could extend the shelf-life, and the meat showed good sensory characteristics. Therefore, treatment with semi-purified BacTN635 can be used as a safe method for preservation of raw minced meat beef and chicken breast.

  6. Effects of combined electron-beam irradiation and sous-vide treatments on microbiological and other qualities of chicken breast meat

    Energy Technology Data Exchange (ETDEWEB)

    Shamsuzzaman, K.; Lucht, L.; Chuaqui-Offermanns, N

    1994-07-01

    The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 10{sup 6} CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1{sup o}C), and stored at 8{sup o}C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8{sup o}C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments. (author)

  7. Neural Network Model for Survival and Growth of Salmonella enterica Serotype 8,20:-:z6 in Ground Chicken Thigh Meat during Cold Storage: Extrapolation to Other Serotypes.

    Science.gov (United States)

    Oscar, T P

    2015-10-01

    Mathematical models that predict the behavior of human bacterial pathogens in food are valuable tools for assessing and managing this risk to public health. A study was undertaken to develop a model for predicting the behavior of Salmonella enterica serotype 8,20:-:z6 in chicken meat during cold storage and to determine how well the model would predict the behavior of other serotypes of Salmonella stored under the same conditions. To develop the model, ground chicken thigh meat (0.75 cm(3)) was inoculated with 1.7 log Salmonella 8,20:-:z6 and then stored for 0 to 8 -8 to 16°C. An automated miniaturized most-probable-number (MPN) method was developed and used for the enumeration of Salmonella. Commercial software (Excel and the add-in program NeuralTools) was used to develop a multilayer feedforward neural network model with one hidden layer of two nodes. The performance of the model was evaluated using the acceptable prediction zone (APZ) method. The number of Salmonella in ground chicken thigh meat stayed the same (P > 0.05) during 8 days of storage at -8 to 8°C but increased (P < 0.05) during storage at 9°C (+0.6 log) to 16°C (+5.1 log). The proportion of residual values (observed minus predicted values) in an APZ (pAPZ) from -1 log (fail-safe) to 0.5 log (fail-dangerous) was 0.939 for the data (n = 426 log MPN values) used in the development of the model. The model had a pAPZ of 0.944 or 0.954 when it was extrapolated to test data (n = 108 log MPN per serotype) for other serotypes (S. enterica serotype Typhimurium var 5-, Kentucky, Typhimurium, and Thompson) of Salmonella in ground chicken thigh meat stored for 0 to 8 days at -4, 4, 12, or 16°C under the same experimental conditions. A pAPZ of ≥0.7 indicates that a model provides predictions with acceptable bias and accuracy. Thus, the results indicated that the model provided valid predictions of the survival and growth of Salmonella 8,20:-:z6 in ground chicken thigh meat stored for 0 to 8 days at -8 to

  8. Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality.

    Science.gov (United States)

    Soglia, F; Mudalal, S; Babini, E; Di Nunzio, M; Mazzoni, M; Sirri, F; Cavani, C; Petracci, M

    2016-03-01

    Only a few years ago, the poultry industry began to face a recent abnormality in breast meat, known as wooden breast, which frequently overlaps with white striping. This study aimed to assess the impact of wooden breast abnormality on quality traits of meat. For this purpose, 32 normal (NRM), 32 wooden (WB), and 32 wooden and white-striped (WB/WS) Pectoralis major muscles were selected from the same flock of heavy broilers (males, Ross 708, weighing around 3.7 kg) in the deboning area of a commercial processing plant at 3 h postmortem and used to assess histology, proximate (moisture, protein, fat, ash, and collagen) and mineral composition (Mg, K, P, Na and Ca), sarcoplasmic and myofibrillar protein patterns, and technological traits of breast meat. Compared to the normal group, WB/WS fillets showed more severe histological lesions characterized by fiber degeneration, fibrosis, and lipidosis, coupled with a significantly harder texture. With regard to proximate and mineral composition, abnormal samples exhibited significantly (P < 0.001) higher moisture, fat, and collagen contents coupled with lower (P < 0.001) amounts of protein and ash. Furthermore, increased calcium (131 vs. 84 mg kg(-1); P < 0.05) and sodium (741 vs. 393 mg kg(-1); P < 0.001) levels were found in WB/WS meat samples. The SDS-PAGE analysis revealed a significantly lower amount of calcium-ATPase (SERCA, 114 kDa), responsible for the translocation of Ca ions across the membrane, in normal breasts compared to abnormal ones. As for meat quality traits, fillets affected by wooden abnormality exhibited significantly (P < 0.001) higher ultimate pH and lower water-holding/water-binding capacity. In particular, compared to normal, abnormal samples showed reduced marinade uptake coupled with increased drip loss and cooking losses as well. In conclusion, this study revealed that meat affected by wooden breast or both wooden breast and white striping abnormalities exhibit poorer nutritional value, harder

  9. Effects of chromium-enriched bacillus subtilis KT260179 supplementation on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality.

    Science.gov (United States)

    Yang, Jiajun; Qian, Kun; Zhang, Wei; Xu, Yayuan; Wu, Yijing

    2016-11-08

    Both chromium (Cr) and probiotic bacillus own the virtues of regulating animal metabolism and meat quality. Purpose of this study was to evaluate the efficiency of supplemental Cr and bacillus in the form of chromium-enriched Bacillus subtilis KT260179 (CEBS) on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality. Six hundred of 1-day-old Chinese Huainan Partridge chickens were divided into four groups randomly: Control, inorganic Cr, Bacillus subtilis, and CEBS. The feed duration was 56 days. After 28 days of treatment, broiler feed CEBS or normal B. subtilis had higher body weights than control broiler, and after 56 days, chickens given either CEBS or B. subtilis had greater body weights than control broiler or those given inorganic Cr. Plasma total cholesterol, triglycerides, and low density lipoprotein cholesterol levels declined significantly in the CEBS group compared with the control, whereas plasma high density lipoprotein cholesterol levels increased significantly. The concentration of Cr in blood and breast muscle increased after CEBS and inorganic Cr supplementation. B. subtilis and CEBS supplementation caused a significant increase in the numbers of Lactobacillus and Bifidobacterium in the caecum, while the numbers of Escherichia coli and Salmonella decreased significantly compared to the control. Feed adding CEBS increased the lightness, redness, and yellowness of breast meat, improved the water-holding capacity, decreased the shear force and cooking loss. In all, CEBS supplementation promoted body growth, improved plasma lipid parameters, increased tissue Cr concentrations, altered cecal bacterial composition and improved breast meat quality.

  10. The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver.

    Science.gov (United States)

    Shimamura, Yuko; Shinke, Momoka; Hiraishi, Miki; Tsuchiya, Yusuke; Masuda, Shuichi

    2016-05-01

    The sterilization effect of a combination treatment with alkaline electrolyzed water (AlEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breasts and beef liver was evaluated. Samples (1, 5, and 10 g) were inoculated with Salmonella Enteritidis NBRC3313, Escherichia coli ATCC 10798, Staphylococcus aureus FDA209P, and S. aureus C-29 [staphylococcal enterotoxin A (SEA) productive strain] and subjected to a dipping combination treatment (4°C and 25°C for 3 min) with AlEW and StAEW. Combination treatment with AlEW and StAEW significantly reduced the bacteria, and reduction of more than 1 log colony-forming units (CFU)/g was achieved. Furthermore, this combination treatment significantly decreased the SEA gene expression level in samples. Some quality variables of the meat samples such as pH, lipid oxidation, color, amino-acid content, texture, and sensory characteristics showed no significant differences between the combination treatment with AlEW and StAEW and the untreated control.

  11. Effects of feeding metabolite combinations from lactobacillus plantarum on plasma and breast meat lipids in Broiler Chickens

    Directory of Open Access Journals (Sweden)

    TC Loh

    2013-12-01

    Full Text Available The effects of feeding different doses of metabolite combination of L. plantarum RS5, RI11, RG14 and RG11 strains (Com3456 on cholesterol reduction in plasma and breast meat in broiler chickens and the possible mechanism was studied. A total of 504 male Ross broilers were grouped into 7 treatments and offered with different diets: (i standard corn-soybean based diet (-ve control; (ii standard cornsoybean based diet + neomycin and oxytetracycline (+ve control; (iii standard corn-soybean based diet + 0.1% metabolite combination of L. plantarum RS5, RI11, RG14 and RG11 strains (Com3456; (iv standard corn-soybean based diet + 0.2% of Com3456; (v standard cornsoybean based diet + 0.3% of Com3456 (vi standard corn-soybean based diet + 0.4% of Com3456 and (vii standard corn-soybean based diet + 0.5% of Com3456. The metabolite combinations supplemented in the diet of broilers reduced protein, cholesterol esters concentration in very low-density lipoprotein particles. The present of organic acids and proteinaceous compound in the metabolite combinations as found in previous study also increased lactic acid bacteria count in small intestine digesta and improved bile salts deconjugation ability of lactic acid bacteria.

  12. Broiler chicken thigh and breast muscle responses to cold stress during simulated transport before slaughter.

    Science.gov (United States)

    Dadgar, S; Crowe, T G; Classen, H L; Watts, J M; Shand, P J

    2012-06-01

    The effect of acute cold exposure was assessed on broiler physiology, breast and thigh muscle metabolites, and meat quality. In total, 160 male birds at ages of 5 and 6 wk were exposed to temperatures of -9 to -15°C (cold stressed) and +20°C (control) in a simulated transport chamber for 3 h before slaughter followed by 0 or 2 h of lairage. Bird physiology parameters, including core body temperature, live shrink, blood glucose, and muscle temperature, were assessed. Core body temperature was monitored every minute using i-Button data loggers, and live shrink and blood glucose were assessed. Total glucose and lactate concentrations at 30 h postmortem, as well as ultimate pH (pH(u)), color, and water-holding attributes were evaluated on pectoralis major muscle of breast and iliotibialis muscle of thigh. Birds were grouped based on their microclimate temperature to control and cold-stressed groups (0 to -8, -8 to -11, and -11 to -14°C). Significant (P muscle temperatures were observed at simulated transport temperatures below 0°C. In addition, higher (P muscle was almost depleted of glycogen reserve compared with a significant but small reduction in breast muscle glycogen when exposure temperature was below -8°C. Similarly, much greater effects were observed on thigh pH(u) and quality attributes compared with breast. In addition, 84% incidence of the dark, firm, dry quality defect was observed in thigh meat (pH(u) > 6.4, L* 6.1, L* muscle was affected more severely than breast muscle by exposure to cold temperatures before slaughter.

  13. Feeling like me again: a grounded theory of the role of breast reconstruction surgery in self-image.

    Science.gov (United States)

    McKean, L N; Newman, E F; Adair, P

    2013-07-01

    The present study aimed to develop a theoretical understanding of the role of breast reconstruction in women's self-image. Semi-structured interviews were conducted with 10 women from breast cancer support groups who had undergone breast reconstruction surgery. A grounded theory methodology was used to explore their experiences. The study generated a model of 'breast cancer, breast reconstruction and self-image', with a core category entitled 'feeling like me again' and two principal categories of 'normal appearance' and 'normal life'. A further two main categories, 'moving on' and 'image of sick person' were generated. The results indicated a role of breast reconstruction in several aspects of self-image including the restoration of pre-surgery persona, which further promoted adjustment.

  14. Modeling the Inactivation of Intestinal Pathogenic Escherichia coli O157:H7 and Uropathogenic E. coli in Ground Chicken by High Pressure Processing and Thymol.

    Science.gov (United States)

    Chien, Shih-Yung; Sheen, Shiowshuh; Sommers, Christopher H; Sheen, Lee-Yan

    2016-01-01

    Disease causing Escherichia coli commonly found in meat and poultry include intestinal pathogenic E. coli (iPEC) as well as extraintestinal types such as the Uropathogenic E. coli (UPEC). In this study we compared the resistance of iPEC (O157:H7) to UPEC in chicken meat using High Pressure Processing (HPP) in with (the hurdle concept) and without thymol essential oil as a sensitizer. UPEC was found slightly more resistant than E. coli O157:H7 (iPEC O157:H7) at 450 and 500 MPa. A central composite experimental design was used to evaluate the effect of pressure (300-400 MPa), thymol concentration (100-200 ppm), and pressure-holding time (10-20 min) on the inactivation of iPEC O157:H7 and UPEC in ground chicken. The hurdle approach reduced the high pressure levels and thymol doses imposed on the food matrices and potentially decreased food quality damaged after treatment. The quadratic equations were developed to predict the impact (lethality) on iPEC O157:H7 (R (2) = 0.94) and UPEC (R (2) = 0.98), as well as dimensionless non-linear models [Pr > F (<0.0001)]. Both linear and non-linear models were validated with data obtained from separated experiment points. All models may predict the inactivation/lethality within the same order of accuracy. However, the dimensionless non-linear models showed potential applications with parameters outside the central composite design ranges. The results provide useful information of both iPEC O157:H7 and UPEC in regard to how they may survive HPP in the presence or absence of thymol. The models may further assist regulatory agencies and food industry to assess the potential risk of iPEC O157:H7 and UPEC in ground chicken.

  15. The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration.

    Science.gov (United States)

    Rodriguez, M B R; Junior, C A Conte; Carneiro, C S; Franco, R M; Mano, S B

    2014-01-01

    The objective of the present study was to determine the shelf life of ready-to-eat cooked chicken breast fillets (shredded) stored in atmospheres that were modified with different concentrations of CO2 and to establish a relationship between the concentration of this gas and bacterial growth. The samples were divided into 7 groups with different packaging conditions: aerobiosis, vacuum, and 10, 30, 50, 70, and 90% CO2 (with the remaining volume filled with N2). All of the samples were stored at 4 ± 2°C for 28 d. During this period, pH tests and counts of aerobic heterotrophic mesophyll bacteria (AHMB), aerobic heterotrophic psychotropic bacteria (AHPB), Enterobacteriaceae, and lactic acid bacteria (LAB) were performed, and the gas compositions of the packaging atmospheres were verified. The pH of the aerobic packages increased during storage. However, the other treatments resulted in the opposite trend, with the CO2 concentration decreasing over the first 24 h and then remaining constant until the end of experiment. A gradual increase in the AHMB, AHPB, Enterobacteriaceae, and LAB counts was observed during storage; this increase was faster in the meat that was packed under aerobiosis conditions than in the other treatments. The treatments with a CO2 concentration above 10% exhibited lower Enterobacteriaceae growth, whereas LAB growth was discrete in all of the treatments, independent of the CO2 concentration. The shelf life of the samples packed with 90% CO2 was 28 d. Based on the AHMB and AHPB counts, the shelf life was 3 times longer than for the samples packed under aerobiosis conditions (9 d). The increased package CO2 concentration caused a reduction in the growth rate of the examined bacteria (r = 0.99), and treatment with 90% CO2 appears promising as a method with which to increase the product's shelf life.

  16. Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat.

    Science.gov (United States)

    Avila-Ramos, F; Pro-Martínez, A; Sosa-Montes, E; Cuca-García, J M; Becerril-Pérez, C M; Figueroa-Velasco, J L; Narciso-Gaytán, C

    2012-02-01

    The antioxidant effect of oregano essential oil and vitamin E was evaluated in cooked chicken breast meat. In total, 480 broilers were randomly assigned to 6 treatments and 4 replications. Broilers were raised with a corn-soybean meal diet including either crude soybean oil or acidulated soybean oil soapstock, each supplemented with vitamin E at 10 or 100 mg or oregano essential oil at 100 mg/kg of feed. At 42 d, broilers were slaughtered and their breast meat was prepared into strips (1.5 × 10 cm) or patties (150 g). Fatty acid composition of the muscle was determined. For lipid oxidation stability, both meat strips and patties were cooked to an internal temperature of 74°C and malonaldehyde contents were assessed during 0, 3, 6, and 9 d of storage at 4°C. Each storage day had 4 replications per treatment. The meat lipid oxidative stability was estimated by content of malonaldehyde values. Results showed that feed consumption, weight gain, and feed conversion were not affected by the dietary oils or antioxidants, except for the mortality in acidulated soybean oil soapstock with the 10-mg vitamin E treatment. The fatty acid composition of the meat was similar between the 2 diets given the same antioxidant supplement. The oxidation stability of meat lipids in both types of meats showed a significant (P oregano essential oil, and then the 100-mg vitamin E treatment at 9 d of storage, whereas the value of oregano essential oil in the acidulated soybean oil soapstock diet was the highest, followed by the 10-mg vitamin E, and then the 100-mg vitamin E treatment during the 9 d of storage. In conclusion, the dietary oils and antioxidants used can be included in broiler diets without negative effects on their productivity. The antioxidant effect of vitamin E was higher with a higher supplementation level, regardless of the oil treatment, whereas the antioxidant effect of oregano essential oil was better in crude soybean oil than in the acidulated soybean oil soapstock

  17. Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

    Science.gov (United States)

    The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major) . chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O2:CO2:N2 = 65:30:5) and stored at 4' after exposed to an in-pa...

  18. Transcriptome analysis of post-hatch breast muscle in legacy and modern broiler chickens reveals enrichment of several regulators of myogenic growth.

    Science.gov (United States)

    Davis, Richard V N; Lamont, Susan J; Rothschild, Max F; Persia, Michael E; Ashwell, Chris M; Schmidt, Carl J

    2015-01-01

    Agriculture provides excellent model systems for understanding how selective pressure, as applied by humans, can affect the genomes of plants and animals. One such system is modern poultry breeding in which intensive genetic selection has been applied for meat production in the domesticated chicken. As a result, modern meat-type chickens (broilers) exhibit enhanced growth, especially of the skeletal muscle, relative to their legacy counterparts. Comparative studies of modern and legacy broiler chickens provide an opportunity to identify genes and pathways affected by this human-directed evolution. This study used RNA-seq to compare the transcriptomes of a modern and a legacy broiler line to identify differentially enriched genes in the breast muscle at days 6 and 21 post-hatch. Among the 15,945 genes analyzed, 10,841 were expressed at greater than 0.1 RPKM. At day 6 post-hatch 189 genes, including several regulators of myogenic growth and development, were differentially enriched between the two lines. The transcriptional profiles between lines at day 21 post-hatch identify 193 genes differentially enriched and still include genes associated with myogenic growth. This study identified differentially enriched genes that regulate myogenic growth and differentiation between the modern and legacy broiler lines. Specifically, differences in the ratios of several positive (IGF1, IGF1R, WFIKKN2) and negative (MSTN, ACE) myogenic growth regulators may help explain the differences underlying the enhanced growth characteristics of the modern broilers.

  19. Transcriptome analysis of post-hatch breast muscle in legacy and modern broiler chickens reveals enrichment of several regulators of myogenic growth.

    Directory of Open Access Journals (Sweden)

    Richard V N Davis

    Full Text Available Agriculture provides excellent model systems for understanding how selective pressure, as applied by humans, can affect the genomes of plants and animals. One such system is modern poultry breeding in which intensive genetic selection has been applied for meat production in the domesticated chicken. As a result, modern meat-type chickens (broilers exhibit enhanced growth, especially of the skeletal muscle, relative to their legacy counterparts. Comparative studies of modern and legacy broiler chickens provide an opportunity to identify genes and pathways affected by this human-directed evolution. This study used RNA-seq to compare the transcriptomes of a modern and a legacy broiler line to identify differentially enriched genes in the breast muscle at days 6 and 21 post-hatch. Among the 15,945 genes analyzed, 10,841 were expressed at greater than 0.1 RPKM. At day 6 post-hatch 189 genes, including several regulators of myogenic growth and development, were differentially enriched between the two lines. The transcriptional profiles between lines at day 21 post-hatch identify 193 genes differentially enriched and still include genes associated with myogenic growth. This study identified differentially enriched genes that regulate myogenic growth and differentiation between the modern and legacy broiler lines. Specifically, differences in the ratios of several positive (IGF1, IGF1R, WFIKKN2 and negative (MSTN, ACE myogenic growth regulators may help explain the differences underlying the enhanced growth characteristics of the modern broilers.

  20. Pepper and Sesame Chicken

    Institute of Scientific and Technical Information of China (English)

    1994-01-01

    Ingredients: 250 grams of chicken breast, 50 grams of water chestnut, thick pieces of white bread or steamed bun. Supplementary Ingredients: Sesame, lard, MSG, salt, whites of three eggs, starch. Directions: Chop up the chicken breast into mash, cut the water chestnuts into small pieces and put them in a bowl. Mix in the supplementary ingredients. Spread the mixed mash onto the bread pieces and roll them in sesame. Heat 250 grams of oil. When hot, put in the pieces one by one. When the pieces turn

  1. Development of a predictive model for the growth kinetics of aerobic microbial population on pomegranate marinated chicken breast fillets under isothermal and dynamic temperature conditions.

    Science.gov (United States)

    Lytou, Anastasia; Panagou, Efstathios Z; Nychas, George-John E

    2016-05-01

    The aim of this study was the development of a model to describe the growth kinetics of aerobic microbial population of chicken breast fillets marinated in pomegranate juice under isothermal and dynamic temperature conditions. Moreover, the effect of pomegranate juice on the extension of the shelf life of the product was investigated. Samples (10 g) of chicken breast fillets were immersed in marinades containing pomegranate juice for 3 h at 4 °C following storage under aerobic conditions at 4, 10, and 15 °C for 10 days. Total Viable Counts (TVC), Pseudomonas spp and lactic acid bacteria (LAB) were enumerated, in parallel with sensory assessment (odor and overall appearance) of marinated and non-marinated samples. The Baranyi model was fitted to the growth data of TVC to calculate the maximum specific growth rate (μmax) that was further modeled as a function of temperature using a square root-type model. The validation of the model was conducted under dynamic temperature conditions based on two fluctuating temperature scenarios with periodic changes from 6 to 13 °C. The shelf life was determined both mathematically and with sensory assessment and its temperature dependence was modeled by an Arrhenius type equation. Results showed that the μmax of TVC of marinated samples was significantly lower compared to control samples regardless temperature, while under dynamic temperature conditions the model satisfactorily predicted the growth of TVC in both control and marinated samples. The shelf-life of marinated samples was significantly extended compared to the control (5 days extension at 4 °C). The calculated activation energies (Ea), 82 and 52 kJ/mol for control and marinated samples, respectively, indicated higher temperature dependence of the shelf life of control samples compared to marinated ones. The present results indicated that pomegranate juice could be used as an alternative ingredient in marinades to prolong the shelf life of chicken.

  2. Control of Salmonella on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized Oriental mustard extract plus EDTA.

    Science.gov (United States)

    Olaimat, Amin N; Holley, Richard A

    2015-06-01

    Control of Salmonella in poultry is a public health concern as salmonellosis is one of the most common foodborne diseases worldwide. This study aimed to screen the ability of 5 Salmonella serovars to degrade the mustard glucosinolate, sinigrin (by bacterial myrosinase) in Mueller-Hinton broth at 25 °C for 21 d and to reduce Salmonella on fresh chicken breasts by developing an edible 0.2% (w/v) κ-carrageenan/2% (w/v) chitosan-based coating containing Oriental mustard extract, allyl isothiocyanate (AITC), EDTA or their combinations. Individual Salmonella serovars degraded 50.2%-55.9% of the sinigrin present in 21 d. κ-Carrageenan/chitosan-based coatings containing 250 mg Oriental mustard extract/g or 50 μl AITC/g reduced the numbers of Salmonella on chicken breasts 2.3 log10 CFU/g at 21 d at 4 °C. However, when either mustard extract or AITC was combined with 15 mg/g EDTA in κ-carrageenan/chitosan-based coatings, Salmonella numbers were reduced 2.3 log10 CFU/g at 5 d and 3.0 log10 CFU/g at 21 d. Moreover, these treatments reduced numbers of lactic acid bacteria and aerobic bacteria by 2.5-3.3 log10 CFU/g at 21 d. κ-Carrageenan/chitosan coatings containing either 50 μl AITC/g or 250 mg Oriental mustard extract/g plus 15 mg EDTA/g have the potential to reduce Salmonella on raw chicken.

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

    Directory of Open Access Journals (Sweden)

    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.

  4. Reclaiming life on one's own terms: a grounded theory study of the process of breast cancer survivorship.

    Science.gov (United States)

    Sherman, Deborah Witt; Rosedale, Mary; Haber, Judith

    2012-05-01

    To develop a substantive theory of the process of breast cancer survivorship. Grounded theory. A LISTSERV announcement posted on the SHARE Web site and purposeful recruitment of women known to be diagnosed and treated for breast cancer. 15 women diagnosed with early-stage breast cancer. Constant comparative analysis. Breast cancer survivorship. The core variable identified was Reclaiming Life on One's Own Terms. The perceptions and experiences of the participants revealed overall that the diagnosis of breast cancer was a turning point in life and the stimulus for change. That was followed by the recognition of breast cancer as now being a part of life, leading to the necessity of learning to live with breast cancer, and finally, creating a new life after breast cancer. Participants revealed that breast cancer survivorship is a process marked and shaped by time, the perception of support, and coming to terms with the trauma of a cancer diagnosis and the aftermath of treatment. The process of survivorship continues by assuming an active role in self-healing, gaining a new perspective and reconciling paradoxes, creating a new mindset and moving to a new normal, developing a new way of being in the world on one's own terms, and experiencing growth through adversity beyond survivorship. The process of survivorship for women with breast cancer is an evolutionary journey with short- and long-term challenges. This study shows the development of an empirically testable theory of survivorship that describes and predicts women's experiences following breast cancer treatment from the initial phase of recovery and beyond. The theory also informs interventions that not only reduce negative outcomes, but promote ongoing healing, adjustment, and resilience over time.

  5. Effect of addition of pollen and propolis to feeding mixtures during the production of broiler chickens ROSS 308 to the colour of thigh and breast muscle and pH determination

    Directory of Open Access Journals (Sweden)

    Hana Šulcerová

    2011-01-01

    Full Text Available The aim of this study was to verify influence of pollen and propolis added to the feeding mixture in the diet of broiler chickens Ross 308 to colour breast and thigh muscles in relation to pH values. A total of 198 units 1 day-old Ross 308 hybrid combinations divided into 6 groups according to the feeding mixtures were investigated on meat quality characteristics changes. Muscle colour of breasts and thighs was measured and compared with pH in three times, pH1, pH2 and pHult. Feeding with various additions to feeding mixtures for chicken showed small impact of low content (200 or 300 mg.kg−1 propolis to meat quality characteristics. Higher effect on breast quality was found in group with 400 mg.kg−1 pollen addition to feed, there was faster and deeper postmortal process level found, although without negative impact on meat quality. Meat colour and muscle pH of chicken in this experiment was pale and had low ultimate pH. In these parameters were found correlation. Chicken meat of this experimental animals was paler and had the lowest ultimate pH, altough in group with higher addition it wasn’t confirmed. Raw meat breast pH was significantly lower than thigh muscles in all measurement time. Various feeding especially pollen had significant impact on breast colour which was paler although without negative displays attended of pH decline. Significant relationships are between breast and thigh L*a*b* values and pH1 respectively.

  6. Identification of quantitative trait loci for body temperature, body weight, breast yield, and digestibility in an advanced intercross line of chickens under heat stress.

    Science.gov (United States)

    Van Goor, Angelica; Bolek, Kevin J; Ashwell, Chris M; Persia, Mike E; Rothschild, Max F; Schmidt, Carl J; Lamont, Susan J

    2015-12-17

    Losses in poultry production due to heat stress have considerable negative economic consequences. Previous studies in poultry have elucidated a genetic influence on response to heat. Using a unique chicken genetic resource, we identified genomic regions associated with body temperature (BT), body weight (BW), breast yield, and digestibility measured during heat stress. Identifying genes associated with a favorable response during high ambient temperature can facilitate genetic selection of heat-resilient chickens. Generations F18 and F19 of a broiler (heat-susceptible) × Fayoumi (heat-resistant) advanced intercross line (AIL) were used to fine-map quantitative trait loci (QTL). Six hundred and thirty-one birds were exposed to daily heat cycles from 22 to 28 days of age, and phenotypes were measured before heat treatment, on the 1st day and after 1 week of heat treatment. BT was measured at these three phases and BW at pre-heat treatment and after 1 week of heat treatment. Breast muscle yield was calculated as the percentage of BW at day 28. Ileal feed digestibility was assayed from digesta collected from the ileum at day 28. Four hundred and sixty-eight AIL were genotyped using the 600 K Affymetrix chicken SNP (single nucleotide polymorphism) array. Trait heritabilities were estimated using an animal model. A genome-wide association study (GWAS) for these traits and changes in BT and BW was conducted using Bayesian analyses. Candidate genes were identified within 200-kb regions around SNPs with significant association signals. Heritabilities were low to moderate (0.03 to 0.35). We identified QTL for BT on Gallus gallus chromosome (GGA)14, 15, 26, and 27; BW on GGA1 to 8, 10, 14, and 21; dry matter digestibility on GGA19, 20 and 21; and QTL of very large effect for breast muscle yield on GGA1, 15, and 22 with a single 1-Mb window on GGA1 explaining more than 15% of the genetic variation. This is the first study to estimate heritabilities and perform GWAS using this

  7. Effect of different curing processing on quality of chicken breast meat%不同腌制工艺对鸡胸肉品质的影响

    Institute of Scientific and Technical Information of China (English)

    程榆茗; 符绍辉; 于福满; 张效荣

    2014-01-01

    Objective In order to select suitable production, safety and efficient meat curing process for enterprise. Methods Three methods of curing atmospheric pressure technology were used on chicken breast meat respectively, such as high pressure (150 MPa), vacuum technology (-86 kPa) and normal pressure. Then the relevant quality indexes of chicken breast under these three curing processing were compared. Results By vacuum curing (-86 kPa), chicken breast water retention, volatile base nitrogen, peroxide value, the salt soluble protein and the content of nitrite indicators were optimal compared to those of the other groups. Conclusion Vacuum curing technology improved curing efficiency and the quality of curing food relative to normal pres-sure. Its also more safety, more convenient than high-pressure curing technology.%目的:为了选择适合企业生产实际和安全高效的肉品腌制工艺。方法本文以鸡胸肉为原料,分别以高压技术(150 MPa)、真空技术(-86 kPa)以及常压技术三种不同的腌制方法,对比研究了三种腌制工艺中鸡胸肉相关的品质指标特性。结果真空腌制(-86 kPa)条件下鸡胸肉的保水性、挥发性盐基氮、过氧化物值、盐溶蛋白以及亚硝酸含量等指标相对其他组为最优。结论真空腌制技术相对于常压技术,提高了腌制效率以及改善腌制品品质,较高压腌制技术也更安全,操作更方便。

  8. Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss.

    Science.gov (United States)

    Kılıç, B; Simşek, A; Claus, J R; Atılgan, E

    2014-05-01

    Effects of encapsulated sodium tripolyphosphate (STP), sodium hexametaphosphate (HMP) and sodium pyrophosphate (SPP) on lipid oxidation in uncooked (0, 2, 24h) and cooked (0, 1, 7 d) ground chicken and beef during storage were determined. Ten phosphate treatments included a control (no phosphate), three unencapsulated (u) at 0.5% and three encapsulated (e) phosphates (0.5%) each at a low (e-low) and high (e-high) coating level. Two heating rates (slow, fast) were investigated. Cooking loss (CL), pH, color, orthophosphate (OP), TBARS and lipid hydroperoxides (LPO) were determined. A fast heating and uSTP resulted in lower CL (pphosphate incorporation, slow heating and storage (pphosphates and increased coating level reduced OP (pphosphates and the greater coating level had no effect on the pH in cooked samples. Not increased coating level but encapsulated phosphates decreased lipid oxidation in cooked samples (p<0.05).

  9. Effect of supplemental fermented Ginkgo biloba leaves at different levels on growth performance, meat quality, and antioxidant status of breast and thigh muscles in broiler chickens.

    Science.gov (United States)

    Niu, Y; Wan, X L; Zhang, X H; Zhao, L G; He, J T; Zhang, J F; Zhang, L L; Wang, T

    2017-04-01

    The present study was conducted to investigate the influence of dietary supplementation with different levels of fermented Ginkgo biloba leaves (FGBL) on growth performance, slaughter performance, meat quality, antioxidant enzyme capacity, and free radical scavenging activities of muscles in broiler chickens. A total of 648 one-d-old broiler chickens were randomly allocated into six dietary treatments, including control group (CON group: basal diet), FGBL1, FGBL2, FGBL3, FGBL4, and FGBL5 groups (basal diet containing 1.5, 2.5, 3.5, 4.5, and 5.5 g/kg FGBL, respectively). Body weight gain and feed intake were recorded at 1, 21, and 42 d. At 42 d, 2 birds from each replicate were slaughtered. The results indicated that 3.5 g/kg FGBL diet significantly increased (P muscle, cooking loss in thigh muscle and lower 24 h and 48 h drip loss in both breast and thigh muscles than those of other groups. Furthermore, birds in the FGBL3 and FGBL4 groups increased (P muscles, and the scavenging activities of 2,2΄-azino-bis (3-ethylbenzothiazoline-6-sulfonic) acid radical, OH•, and O2•- in thigh muscle, decreased (P muscle, as compared to the CON group. In conclusion, FGBL had the potential to improve the growth performance, meat quality and antioxidant status of broiler chickens. The optimal dose in the present study of FGBL in broiler diets was from 3.5 to 4.5 g/kg. © 2016 Poultry Science Association Inc.

  10. New approaches towards discrimination of fresh/chilled and frozen/thawed chicken breasts by HADH activity determination: Customized slope fitting and chemometrics.

    Science.gov (United States)

    Boerrigter-Eenling, Rita; Alewijn, Martin; Weesepoel, Yannick; van Ruth, Saskia

    2017-04-01

    Fresh/chilled chicken breasts retail at a higher price than their frozen/thawed counterparts. Verification of the fresh/thawed status of chicken meat is determined by measuring β-hydroxyacyl-Coenzyme A-hydrogenase (HADH) activity present in meat intra-cellular liquids spectrophotometrically. However, considerable numbers of reference samples are required for the current arithmetic method, adding to laboratory costs. Therefore, two alternative mathematical approaches which do not require such reference samples were developed and evaluated: curve fitting and multivariate classification. The approaches were developed using 55 fresh/thawed fillet samples. The performance of the methods was examined by an independent validation set which consisted of 16 samples. Finally, the approach was tested in practice in a market study. With the exception of two minor false classifications, both newly proposed methods performed equally well as the classical method. All three methods were able to identify two apparent fraudulent cases in the market study. Therefore, the experiments showed that the costs of HADH measurements can be reduced by adapting alternative mathematics. Copyright © 2016 Elsevier Ltd. All rights reserved.

  11. Qualidade microbiologica da carne de frango irradiada em embalagem convencional e a vácuo Microbiological evaluation of chicken breast meat irradiated in conventional and vacuum package

    Directory of Open Access Journals (Sweden)

    A.L. Oliveira

    2009-10-01

    Full Text Available Foram avaliados os efeitos da radiação gama nas doses de 1,5 e 3,0kGy, em peitos de frango embalados em embalagem convencional e a vácuo. As amostras embaladas foram submetidas à irradiação e estocadas sob refrigeração (4ºC por 30 dias. A radiação mostrou-se eficiente na redução de mesófilos aeróbios estritos e facultativos viáveis, coliformes totais e termotolerantes, com destaque para Salmonella spp. Os bolores e leveduras mostraram-se bastante resistentes à radiação. Os resultados sugerem que a dose de 3,0kGy pode ser utilizada no controle da microbiota do peito de frango armazenado sob refrigeração, sendo uma alternativa para o aumento da vida de prateleira por até 10 dias, ao garantir a segurança do consumidor pela eliminação de possíveis patógenos.The effects of gamma radiation doses of 1.5 and 3.0kGy on chicken breasts packed under conventional or vacuum atmosphere were evaluated. The packed samples were subjected to irradiation and stored under refrigeration (4°C for 30 days. The radiation was efficient in reducing strict and facultative aerobic mesophiles, total and fecal coliforms, and mainly Salmonella spp. The molds and yeasts were very resistant to radiation. The results suggest that gamma radiation at 3.0kGy can be used to control the microbiota in chicken breast stored under refrigeration, as an alternative to extend the shelf-life for more than ten days and ensure the food safety by eliminating potential pathogens.

  12. Evaluation of the treatment of both sides of raw chicken breasts with an atmospheric pressure plasma jet for the inactivation of Escherichia coli.

    Science.gov (United States)

    Yong, Hae In; Kim, Hyun-Joo; Park, Sanghoo; Choe, Wonho; Oh, Mi Wha; Jo, Cheorun

    2014-08-01

    Atmospheric pressure plasma (APP) is an emerging nonthermal microbial inactivation technique. In this study, agar and raw chicken breast were inoculated with Escherichia coli and treated with an APP jet based on cold arc plasma. The aim of this study was to investigate the optimum conditions for the plasma treatment of an APP jet in order to maximize the efficiency of E. coli inactivation. The combination of N2+O2 (10 standard cubic centimeters per minute) and a longer treatment time (10 min) resulted in the highest inactivation of E. coli on agar plates with an optimum treatment distance of 20 mm. The samples in dry and wet conditions showed similar reductions in E. coli count when one side of the samples was treated at a given treatment time. Treating both sides-2.5 min on each side-resulted in a higher growth inhibition of E. coli than treatment of a single side only for 5 min. However, there was no significant difference between one-side treated samples (10 min) and both-sides treated samples (5+5 min). When the concentration of E. coli in the chicken breast sample was 10(4) colony-forming units (CFU)/g, the reduction rate of the E. coli was the highest, followed by 10(5), 10(6), and 10(7) CFU/g; however, no difference was found between 10(3) and 10(4) CFU/g. In conclusion, various treatment conditions may affect the inactivation efficiency of E. coli. In the present study, the optimum condition was determined as the treatment distance of 20 mm and longer treatment time (10 min) with the addition of oxygen to the nitrogen gas flow. Furthermore, the cell concentration of sample was an important parameter for the efficacy of the inactivation process.

  13. Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens.

    Science.gov (United States)

    Trocino, A; Piccirillo, A; Birolo, M; Radaelli, G; Bertotto, D; Filiou, E; Petracci, M; Xiccato, G

    2015-12-01

    Due to their importance for the control of meat quality in broiler chickens, the present study aimed at identifying the factors associated with the occurrence of myopathies and characterizing the meat properties when affected by myopathies. To this aim, a total of 768 broiler chickens were reared until slaughter (46 d) to evaluate the effect of genotype, gender, and feeding regime (ad libitum vs. restricted rate, 80% from 13 to 21 d of age) on performance and meat quality. Standard broilers were heavier (3,270 vs. 3,139 g; P<0.001) and showed lower feed conversion (1.56 vs. 1.61; P<0.001) than the high-yield broilers. Males showed higher final live weight (3,492 vs. 2,845 g) and lower feed conversion (1.54 vs. 1.63) than females (P<0.001). Feed restriction decreased final live weight (3,194 vs. 3,142 g; P<0.01) and feed conversion (1.60 vs. 1.57; P<0.01) compared to ad libitum feeding. At gross examination, feed restriction tended to increase white-striped breasts (69.5 vs. 79.5%; P<0.10), whereas females showed less wooden breasts than males (8.0 vs. 16.3%; P<0.05). White-striped fillets had higher pHu (5.87 vs. 5.83), and lower a* (-0.81 vs. -0.59) and b* color indexes (13.7 vs. 14.5) (P<0.05), whereas wooden breast fillets exhibited higher cooking losses (25.6 vs. 22.1%) and AK-shear force (4.23 vs. 2.84 kg/g) compared with normal fillets (P<0.001). At histological examination, 3.1% of pectoralis major were normal, 26.6% mildly degenerated, 45.3% moderately degenerated, and 25.0% severely degenerated. In conclusion, genotype had a moderate effect on growth without modifying myopathy occurrence. In contrast, gender and feed restriction affected performance, meat quality, and breast abnormalities. © 2015 Poultry Science Association Inc.

  14. Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog. and Copaiba (Copaifera Langsdorffii Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability

    Directory of Open Access Journals (Sweden)

    CB de Lima

    2015-12-01

    Full Text Available ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog. and copaiba (Copaifera langsdorffii to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP or sucupira (SUC resin oils at three different concentrations (500, 900, and 1300 ppm plus a negative control diet (CONT. At 37 days of age, 10 birds per treatment were selected according to the average weight of the experimental unit and slaughtered to collect breast and thigh meat, which was stored at 4°C for 24 hours to evaluate pH, color (L*, a*, b*, cooking weight loss (CWL, and shear force (SF. Raw meat was vacuum packed and stored frozen until lipid peroxidation analysis. Meat samples were pooled to prepare pre-cooked meatballs (30 ± 0.5g, stored under refrigeration (eight days, and analyzed every two days for TBARS concentration. Results were analyzed using the PROC GLM and MIXED procedures (SAS statistical software. Plant oils increased (p<0.05 breast meat humidity (HU and crude protein (CP levels and reduced (p<0.05 total lipid (TLC and ash (AS levels when compared with the CONT treatment. Plant oils increased (p<0.05 thigh meat HU when compared with the CONT. High COP dietary levels reduced (p<0.05 breast meat CWL, and increased (p<0.05 thigh meat L* values when compared to CONT, except for SUC500 and SUC900. The dietary inclusion of plant oil resins showed a pro-oxidant effect (p<0.01 on breast meat when compared with the CONT. Low SUC dietary supplementation levels significantly reduced (p<0.01 the concentration of secondary oxidation products in thigh meat.

  15. Disinfection of fresh chicken breast fillets with in-package atmospheric cold plasma: effect of treatment voltage and time

    Science.gov (United States)

    Effects of treatment voltage and time of in-package atmospheric cold plasma (ACP) were studied on ozone formation, microbiological quality, surface color, and pH of fresh chicken fillets. Samples were sealed in food trays in air, treated with a dielectric-barrier-discharge (DBD) ACP system, and stor...

  16. Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking

    DEFF Research Database (Denmark)

    de Jong, Aarieke E I; van Asselt, Esther D; Zwietering, Marcel H;

    2012-01-01

    cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis) due to consumption of chicken fillet as a function...

  17. Causes for improvement in nutritive value of broiler chicken diets with whole wheat instead of ground wheat.

    Science.gov (United States)

    Svihus, B; Juvik, E; Hetland, H; Krogdahl, A

    2004-02-01

    1. Two experiments were conducted with broiler chicks to compare nutritive values of ground and whole wheat diets containing titanium oxide as indigestible marker. 2. In Experiment 1, a wheat and soy isolate based cold-pelleted diet, in which all the wheat was ground in a hammer mill to pass through a 3 mm sieve, was compared with a diet in which about half (375 g/kg) of the ground wheat was taken out of the diet and supplied as whole wheat mixed into the diet after pelleting. 3. In Experiment 2, a diet based on ground wheat and soy isolate which was pelleted after preconditioning (final temperature 81 degrees C) was compared with a diet in which 500 g of the ground wheat was replaced by whole wheat mixed into the diet before pelleting. 4. In Experiment 1, replacement of ground wheat with whole wheat increased apparent metabolisable energy (AME) content and starch digestibility measured at ileal as well as faecal level, while weight gain and feed conversion efficiency (FCE) were not affected. Jejunal chyme showed increased amylase activity and bile salt concentration. 5. In Experiment 2, replacement of ground wheat with whole wheat increased dry matter content as well as bile content of gizzard, and stimulated an increase in gizzard as well as pancreas weight. Jejunal amylase and bile concentrations were not significantly affected and neither were growth, FCE or AME. 6. Results from this experiment indicate that the improved feed value sometimes observed with whole wheat may be associated with modulation of digestive processes resulting in increased pancreas and liver secretions.

  18. Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets.

    Science.gov (United States)

    Wang, Jiamei; Zhuang, Hong; Hinton, Arthur; Zhang, Jianhao

    2016-12-01

    The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major). Chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O2:CO2:N2 = 65:30:5) and stored at 4 °C after exposed to an in-package cold plasma (80 kV for 180 s) treatment. Populations of mesophiles, psychrophiles, and pseudomonas spp. were measured as indicators for microbiological shelf life and CIELAB L(∗) values as an indicator for raw meat appearance. Results show that regardless of microbial type, there were no significant differences in microbial counts between the control and CP treated chicken fillets packed in air. However, in the MA packages, microbial counts were consistently lower than the non-treated control during refrigerated storage. Regardless of CP treatment, the microbial counts on the samples packed in air were much higher than in MA. They were more than 6 logs cfu/g in air compared to fewer than 4 logs cfu/g in MA after 7 d storage and fewer than 6 logs cfu/g after 14 d storage. Regardless of CP treatment and gas composition in package, there were no significant differences in the surface L(∗) value between the fillets pre-treatment and those after storage at 4 °C. These results demonstrate that the effects of in-package CP treatments on microbiological shelf life of fresh chicken fillets depend upon headspace composition in packages. When fresh chicken fillets are packed in air, CP treatment has no effect on microbiological shelf life. MA packages with high O2 and CO2 significantly extend shelf life and CP treatment with MA can at least double shelf life of fresh chicken meat (more than 14 days). Regardless of headspace composition, in-package CP does not have negative effects on chicken meat appearance. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Effect of corn oil on the digestibility and economic viability of broiler chicken feed, and on the bromatological composition of breast meat

    Directory of Open Access Journals (Sweden)

    Marcella Machado Antunes

    2016-02-01

    Full Text Available The objective of this study was to evaluate the digestibility, economic efficiency, and composition of breast muscle in broiler chickens fed with a diet containing corn oil as an alternative replacement to soybean oil. We evaluated feed digestibility, crude protein (CP, ethereal extract (EE, apparent metabolizable energy (AME, and apparent metabolizable energy corrected for nitrogen balance (AMEn during two periods (17-21 and 31-35 days of age. An analysis of breast composition, feed cost (Yi, economic efficiency index (EEI, and cost index (CI for live weight of the animal and carcass between the two oil sources was also carried out. The design was completely randomized in a 2×2 factorial design with two ingredients (soybean oil and corn oil and two periods (17-21 and 31-35 days. Digestibility tests were performed with four replicates per treatment and two birds per pen, and tests of breast muscle composition were made with six replicates. There was an interaction between diet and age for digestibility of CP (P < 0.05, which was higher (P < 0.05 at 17-21 days using soybean oil. The digestibility of the feed was higher (P < 0.05 at 31-35 days compared to 17-21 days. The digestibility of EE was not affected (P > 0.05 by treatment or age. The use of corn oil resulted in higher (P < 0.05 AME in 17-21 day olds, and higher AME and AMEn in 31-35 day olds; there was no difference (P > 0.05 in AMEn among 17-21 day olds. In breast composition, there were no differences (P > 0.05 in deposition of EE. For CP level and dry matter (DM, corn oil showed better values, while for breast moisture, soybean oil resulted in higher levels of moisture compared to corn oil (P < 0.05. The economic viability analysis favored soybean oil. Our results suggested that corn oil can replace soybean oil in diets formulated with sorghum, since it has higher apparent metabolizable energy and resulted in better breast composition. 

  20. Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat.

    Science.gov (United States)

    Fouladkhah, Aliyar; Geornaras, Ifigenia; Nychas, George-John; Sofos, John N

    2013-02-01

    This study evaluated growth of Listeria monocytogenes inoculated on cooked chicken meat with different marinades and survival of the pathogen as affected by microwave oven reheating. During aerobic storage at 7 °C, on days 0, 1, 2, 4, and 7, samples were reheated by microwave oven (1100 W) for 45 or 90 s and analyzed microbiologically. L. monocytogenes counts on nonmarinated (control) samples increased (P Microwave oven reheating reduced L. monocytogenes counts by 1.9 to 4.1 (45 s) and >2.4 to 5.0 (90 s) log CFU/g. With similar trends across different marinates, the high levels of L. monocytogenes survivors found after microwave reheating, especially after storage for more than 2 d, indicate that length of storage and reheating time need to be considered for safe consumption of leftover cooked chicken.

  1. Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast.

    Science.gov (United States)

    Sammel, L M; Claus, J R

    2007-12-01

    Calcium chloride (250, 500ppm) was examined for its ability to reduce the pink color defect induced by sodium nitrite (10ppm) and nicotinamide (1.0%) in cooked ground turkey in the presence and absence of sodium tripolyphosphate (0.25, 0.5%) and sodium citrate (0.5, 1.0%). The ability of tricalcium phosphate (0.1-0.5%) to reduce pink cooked color also was evaluated in ground turkey and both calcium chloride and tricalcium phosphate were tested for their effects on pink cooked color in whole breast muscle. The combination of calcium chloride and sodium tripolyphosphate, not calcium chloride alone, was necessary for a reduction in pink cooked color induced by nicotinamide. Subsequently, in the presence of phosphate, both calcium chloride and sodium citrate reduced pink cooked color and were most effective in combination. Tricalcium phosphate also was capable of reducing pink cooked color in ground turkey, however substituting tricalcium phosphate for sodium tripolyphosphate resulted in lower pH and cooking yields. Neither calcium chloride nor tricalcium phosphate was capable of reducing pink cooked color in whole turkey breast. Currently, a combination of sodium tripolyphosphate, calcium chloride, and sodium citrate represents the most suitable means for reducing or preventing the pink color defect in uncured ground turkey.

  2. Chicken and Fish Maw Gruel

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    Mince the chicken breast, add egg white and chicken broth, and cook until the mixture thickens.Slice the soaked fish maw, and cleanse in lukewarm water. Slice the cooked ham and then shred. Put green soya beans in a wok and scald. Rinse in cold water to retain the original color.Heat some lard in a wok, add spring onion sections, stir-fry until their fragrance exudes, and remove the onion. Add chicken broth, salt, the Shaoxing wine, spring onion and ginger mixture, and fish maw slices. Bring to the boil, turn down the heat

  3. N-3 fatty acid intake altered fat content and fatty acid distribution in chicken breast muscle, but did not influence mRNA expression of lipid-related enzymes.

    Science.gov (United States)

    Haug, Anna; Nyquist, Nicole F; Thomassen, Magny; Høstmark, Arne T; Ostbye, Tone-Kari Knutsdatter

    2014-06-03

    The conversions of the n-3 and n-6 fatty acid of plant origin to the C20 and C22 very long chain fatty acids (LCPUFAs) is regulated by several cellular enzymes such as elongases and desaturases. Sixty-five male one-day old chickens (Ross 308) were randomly divided into four groups and given one of four diets; with or without linseed oil (LO), (the diets contained equal amounts of fat) and with low or high selenium (Se). Final body weight, amount of Se and fat in breast muscle, fatty acid profile, and gene expression for fatty acid desaturases (Fads1, Fads2, Fads9), HMG-CoA reductase, Acyl-CoA oxidase (Acox), carnitine palmitoyl transferase1 (Cpt1), superoxide dismutase (Sod) and glutathione peroxidase4 (Gpx4) were analyzed in all animals, and Gpx activity in whole blood was determined. mRNA expression of elongases and desaturases in chicken breast muscle was not affected by feed rich in C18:3n-3. The highly positive correlation between amount of fat in breast muscle and the product/precursor indices of monounsaturated fatty acid synthesis, and the negative correlation between muscle fat and indices of LCPUFA synthesis should be further studied. mRNA expression in chicken breast muscle of elongases and desaturases was not affected by feed rich in C18:3n-3. The highly positive correlation between amount of fat in breast muscle and the product/precursor indices of monounsaturated fatty acid synthesis, and the negative correlation between muscle fat and indices of LCPUFA synthesis should be further studied.

  4. BHA对调理鸡柳贮藏过程中抗氧化效果的研究%Antioxidant Effects of BHA on Prepared Chicken Breast Strips during Cold Storage

    Institute of Scientific and Technical Information of China (English)

    王丽; 黎庆涛; 牛德宝

    2012-01-01

    Butylated hydroxyanisole (BHA) with different concentrations was added to chicken breast strips. The chicken breast strips were stored at -18℃ and their peroxide value, acid value and thiobarbituric acid were measured to evaluate the antioxidation effects of BHA. The results showed that with the extension of storage time, acid value of the chicken breast strips firstly decreased and then increased, while TBA value continuously increased. No obvious trend in the peroxide value changes was found, which went up and down during storage. Significant decrease in the peroxide value (except for the sample stored for 45 days) and TBA value of the chicken breast strips were found with the increase of BHA concentration, However, little effect of BHA on the acid value of the strips were found. The best concentration of BHA was determined as 0.15g/kg, with which the best antioxidant effect on the chicken bresast strips can be reached.%本文通过在鸡柳中添加不同浓度的叔丁基羟基茴香醚(BHA),并在-18℃条件下进行贮藏,研究了BHA对鸡柳酸价、过氧化值和硫代巴比妥酸值变化的影响.结果显示:随着贮藏时间延长,酸价先降低后升高,过氧化值呈现升降交替现象,而TBA值持续升高.添加BHA能显著降低鸡柳的过氧化值(45 d时除外)和TBA值,并随着浓度的升高而呈现效果增强趋势,而BHA对酸价没有明显影响.BH对鸡柳脂肪氧化具有抑制作用,添加浓度为0.15 g/k时,其抗氧化效果较理想.

  5. Prevalence and characterization of cefotaxime and ciprofloxacin co-resistant Escherichia coli isolates in retail chicken carcasses and Ground Pork, China.

    Science.gov (United States)

    Xu, Xiao; Cui, Shenghui; Zhang, Fenglan; Luo, Yanping; Gu, Yihai; Yang, Baowei; Li, Fengqin; Chen, Qian; Zhou, Gang; Wang, Yeru; Pang, Lu; Lin, Lan

    2014-02-01

    Retail meat products could serve as an important medium for the transfer of multidrug resistant isolates from food-producing animals to the community. In this study, the prevalence and characteristics of cefotaxime and ciprofloxacin co-resistant Escherichia coli isolates were investigated in retail chicken and ground pork samples from four provinces of China. The isolates were subjected to phylogenetic group typing and antimicrobial susceptibility testing. All isolates were further characterized by pulsed-field gel electrophoresis to determine the genetic relatedness. These isolates were also screened for beta-lactamase genes, quinolone resistance determinants by PCR, and followed by DNA sequence analysis. Cefotaxime and ciprofloxacin co-resistant E. coli isolates with diverse genetic origins were recovered in 31.9% (106/332) of retail meat samples. E. coli isolates of phylogenetic group A were dominant (59.4%, 63/106), and all isolates showed multidrug resistant profiles. The dominant resistant profiles were AMP-CAZ-CTX-CIP-CHL-GEN-SXT-TET (n=43) and AMP-CAZ-CTX-CIP-CHL-SXT-TET (n=43). Point mutations in quinolone resistance determination regions of topoisomerases were identified in all the isolates, and most of the isolates accumulated three (n=78) or four (n=21) point mutations. Plasmid-mediated quinolone-resistant determinants were identified in 68 isolates, including oqxAB (n=66), qnrS1 (n=7), qnrS2 (n=4), and aac(6')-Ib-cr (n=9). Eight subtypes of bla(CTX-M) were identified in 103 E. coli isolates, and blaCTX-M-55 (n=90) was dominant. This study highlights that retail meat could serve as an important reservoir of cefotaxime and ciprofloxacin co-resistant E. coli isolates. It is necessary to evaluate their contribution in the community and hospital infections.

  6. The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival

    Directory of Open Access Journals (Sweden)

    Alexandre Oba

    2009-11-01

    Full Text Available The aim of this work was to evaluate the influence of time of broiler chicken transportation and lairage prior to slaughtering on the occurrence of PSE (Pale, Soft, Exudative meat and Death On Arrival (DOA under non-commercial conditions in the Brazilian summer. Male birds (n=250 from a commercial line were subjected to different periods of journey (30, 90, and 180 min and lairage (0, 90, and 180 min before slaughtering. The occurrence of PSE was higher in broilers subjected to shorter journeys and lairage periods, whereas DOA was more pronounced upon longer periods of transport and lairage. The DOA occurrence percentage was much higher in comparison to commercially available figures, confirming that broiler chickens are very sensitive to both transport and lairage maneuvers.O objetivo desse trabalho foi avaliar a influência do tempo de transporte e período de descanso antes do abate dos frangos na ocorrência das carnes PSE (Pale, Soft, Exudative: Pálido, Amolecido e Exsudativo e DOA (Dead On Arrival: Morte Na Chegada nas condições não comerciais durante o verão brasileiro. Frangos machos (n=250 de uma linhagem comercial foram submetidos a diferentes periodos de jornada (30, 90 e 180 min e descanso (0, 90 e 180 min antes do abate. A ocorrência do PSE foi maior em frangos submetidos tanto em tempos para as viagens curtas como para o de descanso enquanto que DOA foi mais pronunciada em condições de jornadas longas e maior periodo de descanso. A porcentagem da ocorrência do DOA foi maior ao se comparar com os resultados obtidas por empresas comerciais confirmando que os frangos são sensiveis às condições das viagens e de descanso a que são submetidos.

  7. Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens.

    Science.gov (United States)

    Petracci, M; Mudalal, S; Bonfiglio, A; Cavani, C

    2013-06-01

    The aims of this study were to evaluate the incidence of white striping (WS) under commercial conditions and assess its effect on some quality traits in broiler breast fillets. In the first experiment, occurrence of WS (absence = normal; presence classified in 2 levels as moderate or severe) was assessed in a major commercial processing plant on 28,000 breast fillets (pectoralis major muscles) chosen at random from 56 flocks of broilers processed at 45 to 54 d of age. In the second experiment, 153 fillets were selected based on WS degree (normal, moderate, or severe) and used to assess ultimate pH, color, drip loss, cook loss, and Allo-Kramer-shear force on raw meat as well to determine marinade uptake, purge loss, cook loss, total yield, and Allo-Kramer-shear force after tumbling with a 15% (wt/wt) solution containing sodium tripolyphosphate (2.3%) and sodium chloride (7.6%). The total incidence of white striped breast fillets was 12.0% (8.9 and 3.1% in moderate and severe degree, respectively). Considering the effect of genotype, high-breast yield hybrids exhibited a higher overall incidence of WS compared with standard breast yield birds (15.2 vs. 10.0%; P ≤ 0.001). Severe fillets showed higher pH than moderate and normal groups (5.95 vs. 5.88 and 5.86; P ≤ 0.05). Fillets with severe and moderate WS also exhibited lower marinade uptake compared with normal fillets (7.92 vs. 10.97 vs. 12.67%; P ≤ 0.05). Moreover, cook losses increased as the degree of WS increased from normal to severe groups in both raw (21.27 vs. 23.20 vs. 26.74%; P ≤ 0.05) and marinated meat (14.59 and 14.84 vs. 15.93%; P ≤ 0.05). Finally, nonmarinated fillets with severe striping had lower Allo-Kramer-shear force compared with moderate and normal ones (3.69 vs. 4.41 and 4.91 kg/g; P ≤ 0.05). In conclusion, this study revealed the importance achieved by WS defects in the production of broiler meat as well as its very negative impact on water holding and binding capacity of breast

  8. Effect of antibiotic, Lacto-lase and probiotic addition in chicken feed on protein and fat content of chicken meat

    Science.gov (United States)

    Azhar, Noor Amiza; Abdullah, Aminah

    2015-09-01

    This research was conducted to investigate the effect of chicken feed additives (antibiotic, Lacto-lase® and probiotic) on protein and fat content of chicken meat. Chicken fed with control diet (corn-soy based diet) served as a control. The treated diets were added with zinc bacitracin (antibiotic), different amount of Lacto-lase® (a mixture of probiotic and enzyme) and probiotic. Chicken were slaughtered at the age of 43-48 days. Each chicken was divided into thigh, breast, drumstick, drumette and wing. Protein content in chicken meat was determined by using macro-Kjeldahl method meanwhile Soxhlet method was used to analyse fat content. The result of the study showed that the protein content of chicken breast was significantly higher (p≤0.05) while thigh had the lowest protein content (p≤0.05). Antibiotic fed chicken was found to have the highest protein content among the treated chickens but there was no significant different with 2g/kg Lacto-lase® fed chicken (p>0.05). All thighs were significantly higher (p≤0.05) in fat content except for drumette of control chicken while breast contained the lowest fat content compared to other chicken parts studied. The control chicken meat contained significantly higher (p≤0.05) amount of fat compared to the other treated chickens. Chicken fed with 2g/kg Lacto-lase® had the lowest (p≤0.05) fat content. The result of this study indicated that the addition of Lacto-lase® as a replacement of antibiotic in chicken feed will not affect the content of protein and fat of chicken meat.

  9. 不同包装材料对冷鲜鸡胸肉品质的影响%Effects of Different Packaging Method on Chicken Breast Qualities

    Institute of Scientific and Technical Information of China (English)

    闫文杰; 李兴民

    2016-01-01

    In order to explore the technology of prolonging cooled chicken shelf life,Changes of sensory index、drip loss、Aw、TVBN value、total bacterial count and globulin precipitation of chilled chicken breast at 0-4 ℃were detected after samples were treated with pallet package、PE aseptic bag and high-temperature retort bag vacuum package . The results showed that changes of above indexes of PE aseptic bag and high-temperature re-tort bag vacuum package were better significantly than pallet package. the effect of high-temperature retort bag vacuum was most significant,in ninth days,organoleptic state was secondary fresh meat,drip loss was 5.58%, Aw was 0.987,TVBN value was 11.9 mg/100 g,total bacterial count was less than 106 cfu/g,globulin precipita-tion was minimum.%以冷鲜鸡胸肉为原料,采用托盘包装、PE无菌袋和高温蒸煮袋真空包装处理后,测定样品在0~4℃贮藏过程中感官指标、汁液流失率、Aw、TVBN值、菌落总数和球蛋白沉淀的变化。结果表明:鸡胸肉经PE无菌袋和高温蒸煮袋真空包装处理后,上述指标的变化显著好于托盘包装处理。高温蒸煮袋真空包装处理对抑制鸡胸肉品质下降的效果最显著,在第9天,感官状态显示依然为二级鲜肉,汁液流失率为5.58%,Aw为0.987,TVBN值为11.9 mg/100 g,菌落总数小于106 cfu/g,球蛋白沉淀最小。

  10. 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…

  11. 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…

  12. Detection of a Cis [corrected] eQTL controlling BCMO1 gene expression leads to the identification of a QTG for chicken breast meat color.

    Directory of Open Access Journals (Sweden)

    Elisabeth Le Bihan-Duval

    Full Text Available Classical quantitative trait loci (QTL analysis and gene expression QTL (eQTL were combined to identify the causal gene (or QTG underlying a highly significant QTL controlling the variation of breast meat color in a F2 cross between divergent high-growth (HG and low-growth (LG chicken lines. Within this meat quality QTL, BCMO1 (Accession number GenBank: AJ271386, encoding the β-carotene 15, 15'-monooxygenase, a key enzyme in the conversion of β-carotene into colorless retinal, was a good functional candidate. Analysis of the abundance of BCMO1 mRNA in breast muscle of the HG x LG F2 population allowed for the identification of a strong cis eQTL. Moreover, reevaluation of the color QTL taking BCMO1 mRNA levels as a covariate indicated that BCMO1 mRNA levels entirely explained the variations in meat color. Two fully-linked single nucleotide polymorphisms (SNP located within the proximal promoter of BCMO1 gene were identified. Haplotype substitution resulted in a marked difference in BCMO1 promoter activity in vitro. The association study in the F2 population revealed a three-fold difference in BCMO1 expression leading to a difference of 1 standard deviation in yellow color between the homozygous birds at this haplotype. This difference in meat yellow color was fully consistent with the difference in carotenoid content (i.e. lutein and zeaxanthin evidenced between the two alternative haplotypes. A significant association between the haplotype, the level of BCMO1 expression and the yellow color of the meat was also recovered in an unrelated commercial broiler population. The mutation could be of economic importance for poultry production by making possible a gene-assisted selection for color, a determining aspect of meat quality. Moreover, this natural genetic diversity constitutes a new model for the study of β-carotene metabolism which may act upon diverse biological processes as precursor of the vitamin A.

  13. Modeling the inactivation of Escherichia coli 0157:H7 and uropathogenic E.coli in ground chicken by high pressure processing and thymol

    Science.gov (United States)

    Disease causing Escherichia coli commonly found in meat and poultry include intestinal pathogenic E. coli (iPEC) as well as extraintestinal types such as the Uropathogenic E. coli (UPEC). In this study we compare the resistance of iPEC (O157:H7) to UPEC in chicken meat using High Pressure Processing...

  14. Neural network model for survival and growth of Salmonella 8,20:-:z6 in ground chicken thigh meat during cold storage: extrapolation to other serotypes

    Science.gov (United States)

    Mathematical models that predict behavior of human bacterial pathogens in food are valuable tools for assessing and managing this risk to public health. A study was undertaken to develop a model for predicting behavior of Salmonella 8,20:-:z6 in chicken meat during cold storage and to determine how...

  15. Changes in thermo-tolerance and survival under simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 in chicken breast meat after exposure to sequential stresses.

    Science.gov (United States)

    Melo, Adma Nadja Ferreira de; Souza, Geany Targino de; Schaffner, Donald; Oliveira, Tereza C Moreira de; Maciel, Janeeyre Ferreira; Souza, Evandro Leite de; Magnani, Marciane

    2017-03-29

    This study assessed changes in thermo-tolerance and capability to survive to simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 inoculated in chicken breast meat following exposure to stresses (cold, acid and osmotic) commonly imposed during food processing. The effects of the stress imposed by exposure to oregano (Origanum vulgare L.) essential oil (OVEO) on thermo-tolerance were also assessed. After exposure to cold stress (5°C for 5h) in chicken breast meat the test strains were sequentially exposed to the different stressing substances (lactic acid, NaCl or OVEO) at sub-lethal amounts, which were defined considering previously determined minimum inhibitory concentrations, and finally to thermal treatment (55°C for 30min). Resistant cells from distinct sequential treatments were exposed to simulated gastrointestinal conditions. The exposure to cold stress did not result in increased tolerance to acid stress (lactic acid: 5 and 2.5μL/g) for both strains. Cells of S. Typhimurium PT4 and S. Enteritidis PT4 previously exposed to acid stress showed higher (pthermo-tolerance in both strains. The cells that survived the sequential stress exposure (resistant) showed higher tolerance (pthermo-tolerance and enhance the survival under gastrointestinal conditions of S. Enteritidis PT4 and S. Typhimurium PT4.

  16. Dip application of phosphates and marinade mix on shelf life of vacuum-packaged chicken breast fillets.

    Science.gov (United States)

    Buses, Hannah; Thompson, Leslie

    2003-09-01

    The effects of the dip application of a marinade on the shelf life of refrigerated raw vacuum-packaged broiler breast fillets simulating a retail product were evaluated over a 28-day period (at 0, 7, 14, 21, and 28 days) through enumeration of aerobic and anaerobic bacteria and total coliforms. Treatment effectively extended shelf life by ca. 14 days (with shelf lives of 28 and 14 days for dipped and control samples, respectively). Coliform growth was inhibited by the treatment, as indicated by counts of 1.6 and 7.4 log CFU/g for dipped and control fillets, respectively, on day 28. Initial coliform counts were similar for both types of fillets on day 0, averaging 2.0 log CFU/g. The data obtained in this study suggest that the dip application of a phosphate-spice marinade prior to the vacuum packaging of raw poultry may be an effective means of extending the shelf life and possibly improving the safety of raw poultry while providing value-added convenience and flavor.

  17. 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...

  18. Correlation between acid, TBA, peroxide and iodine values, catalase and glutathione peroxidase activities of chicken, cattle and camel meat during refrigerated storage

    Directory of Open Access Journals (Sweden)

    Hamid Reza Gheisari

    2011-08-01

    Full Text Available The aim of this study was correlation determination between fat putrefaction indices and antioxidative enzymes in chicken, cattle and camel meat during refrigerated storage. Longissimus dorsi muscle of three Iranian dromedary one humped camel and three Holstein cattle and breast muscle of three broiler breeder chicken were obtained from the carcasses 3 days postmortem. The samples were ground and stored at 4 °C for 0, 2, or 4 days. Peroxide, TBA, acid and iodine values, catalase and glutathione peroxidase (GSH-Px activities of the muscles were performed in each storage time. Catalase and GSH-Px activities were much higher in camel than in chicken and cattle and higher in cattle than in chicken. TBA value was lower in chicken than in camel. Camel had higher acid value than cattle. Chicken showed the highest and camel had the lowest iodine values. Catalase and GSH-Px activities and iodine values were quite stable during refrigerated storage. Acid values increased significantly over storage days in cattle. During the 4-day storage period, TBA and peroxide values increased. GSH-Px activity showed negative correlation with acid and TBA values in chicken and cattle. Acid value (for chicken and cattle and peroxide value (for 3 animal species showed positive correlation with TBA content. Iodine value had positive correlation with catalase activity in cattle and negative correlation with peroxide and TBA values in camel. In conclusion, our results indicate that peroxide and TBA values can be used as lipid quality indices in chicken, cattle and camel meat during 4 day storage in refrigerator. [Vet. World 2011; 4(4.000: 153-157

  19. Apparent total tract energy and macronutrient digestibility of one- to three-day-old, adult ground, extruded, and canned chicken-based diets in domestic cats (Felis silvestris catus).

    Science.gov (United States)

    Kerr, K R; Morris, C L; Burke, S L; Swanson, K S

    2014-08-01

    There has been a recent increase in the popularity of feeding unconventional diets, including whole prey diets, to domestic cats (Felis silvestris catus). Data are needed that allow animal caretakers to choose and formulate diets that meet the nutritional requirements of their cats. Our objective was to evaluate the effects of feeding 1- to 3-d-old whole chicks (WHO), ground adult chicken product (GRO), a chicken-based canned diet (CAN), and a chicken-based extruded diet (EXT) on apparent total tract energy and macronutrient digestibility, N balance, and blood metabolites of domestic cats (n = 11). Macronutrient, energy, and moisture concentrations of diets varied greatly (e.g., CP: 35 to 72% DM); however, cats fed all diets maintained BW and N balance. In general, cats fed WHO had lower nutrient digestibility than those fed CAN and EXT. Cats fed GRO had greater nutrient digestibility than cats fed commercial diets. For example, apparent OM and GE digestibility coefficients were greater (P ≤ 0.05) for cats fed CAN (86 and 88%, respectively), EXT (88 and 88%), and GRO (94 and 95%) compared with those fed WHO (83 and 83%) and greater (P ≤ 0.05) for cats fed GRO compared with those fed CAN and EXT. Many blood metabolites were modified by diet, but most remained within reference ranges for domestic cats. Serum cholesterol was elevated above the reference range for all treatments and greater (P ≤ 0.05) for cats fed WHO compared with those fed CAN, EXT, and GRO. Serum creatinine concentrations were above the reference range for all treatments and greater (P ≤ 0.05) for cats fed GRO compared with those fed CAN or WHO. These data indicate that the whole prey tested herein maintained short-term health and are adequately digestible for use in companion animal diets. Research is needed to determine the global and long-term health implications of feeding whole or ground diets to domestic cats, which may be different in terms of macronutrient, energy, and moisture

  20. Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods

    Science.gov (United States)

    The objective of this research is to determine the thermal inactivation kinetics of Listeria monocytogenes in chicken breast meat using both isothermal and dynamic conditions. A four-strain cocktail of L. monocytogenes was inoculated to chicken breast meat. Isothermal studies were performed by sub...

  1. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

    OpenAIRE

    Thanaa Shehab

    2016-01-01

    Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some con...

  2. Stir-Fried Chicken Breasts

    Institute of Scientific and Technical Information of China (English)

    1995-01-01

    Stir-FriedChickenBreasts(XiaoJianZiji)350gramstenderchickenbreasts100gramsbambooshoots150gramsvegetableoil10gramssoysauce10gr...

  3. Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat.

    Science.gov (United States)

    Zhao, X; Xing, T; Chen, X; Han, M-Y; Li, X; Xu, X-L; Zhou, G-H

    2016-11-11

    Pale, soft, exudative (PSE)-like chicken breast is considered deteriorated raw material in the poultry meat industry that has inferior processing ability. The chemical and gelation properties of PSE-like chicken breast meat paste were studied. These pastes were prepared by the pH adjustment method and protein isolation using the isoelectric solubilization/precipitation (ISP) process from PSE-like chicken meat. The ISP-isolated samples were solubilized at pH 11.0 and recovered at pH 5.5 and 6.2. The ultimate pH of the ISP-isolated protein and meat paste was adjusted to 6.2 and 7.0. The ultimate pH in this article referred to the final pH of the extracted protein and meat paste. Higher reactive sulfhydryl content and surface hydrophobicity were found in the precipitation at pH 6.2 than at pH 5.5. However, various ultimate pH values showed no significant influence on the surface hydrophobicity. The hardness of gel, as measured by textural profile analysis, was improved using 6.2 as the precipitation pH compared with pH 5.5. The viscoelastic modulus (G(')) of gel pastes prior to the thermal gelation was higher with ISP treatment. However, lower G(') was seen after thermal gelation compared with the control. Dynamic rheological measurement demonstrated a different gel-forming mechanism for protein precipitated at pH values of 5.5 and 6.2 compared with the meat paste. The cooking loss showed that the recovered protein failed to form a gel with good water-retention capacity unless the ultimate pH was adjusted to 7.0. Gels made from protein extracted by the ISP method had higher yellowness and lower redness values, probably due to protein denaturation. Precipitation at pH 6.2 formed a harder gel with lower water-retention ability than that at pH 5.5, and this result was possibly due to higher surface hydrophobicity and S-S bridge formation. Overall, network characteristics of ISP-treated protein gels were strongly dependent on precipitation pH and ultimate pH.

  4. Extraintestinal Pathogenic and Antimicrobial-Resistant Escherichia coli, Including Sequence Type 131 (ST131), from Retail Chicken Breasts in the United States in 2013.

    Science.gov (United States)

    Johnson, James R; Porter, Stephen B; Johnston, Brian; Thuras, Paul; Clock, Sarah; Crupain, Michael; Rangan, Urvashi

    2017-03-15

    Chicken meat products are hypothesized to be vehicles for transmitting antimicrobial-resistant and extraintestinal pathogenic Escherichia coli (ExPEC) to consumers. To reassess this hypothesis in the current era of heightened concerns about antimicrobial use in food animals, we analyzed 175 chicken-source E. coli isolates from a 2013 Consumer Reports national survey. Isolates were screened by PCR for ExPEC-defining virulence genes. The 25 ExPEC isolates (12% of 175) and a 2:1 randomly selected set of 50 non-ExPEC isolates were assessed for their phylogenetic/clonal backgrounds and virulence genotypes for comparison with their resistance profiles and the claims on the retail packaging label ("organic," "no antibiotics," and "natural"). Compared with the findings for non-ExPEC isolates, the group of ExPEC isolates had a higher prevalence of phylogroup B2 isolates (44% versus 4%; P retail chicken products in the United States, suggesting a potential public health threat.IMPORTANCE We found that among Escherichia coli isolates from retail chicken meat products purchased across the United States in 2013 (many of these isolates being extensively antibiotic resistant), a minority had genetic profiles suggesting an ability to cause extraintestinal infections in humans, such as urinary tract infection, implying a risk of foodborne disease. Although isolates from products labeled "organic" were less extensively antibiotic resistant than other isolates, they did not appear to be less virulent. These findings suggest that retail chicken products in the United States, even if they are labeled "organic," pose a potential health threat to consumers because they are contaminated with extensively antibiotic-resistant and, presumably, virulent E. coli isolates.

  5. My Chicken Adventure

    Institute of Scientific and Technical Information of China (English)

    DOROTHY; TECKLENBURG

    2006-01-01

    I am suffering from chicken envy. I'm determined to cook a chicken like the golden brown ones you buy in any Washington grocery store, those beautiful roasted chickens done on a revolving spit. Those chickens you take for granted because you can just waltz in at 6 p.m. and buy one for dinner.

  6. 不同冻藏温度和时间对鸡胸肉食用品质的影响%Effect of different frozen storage temperature and time on the eating quality of chicken breast meat

    Institute of Scientific and Technical Information of China (English)

    牛力; 陈景宜; 黄明; 徐幸莲; 周光宏

    2012-01-01

    通过测定解冻汁液流失率、肉色、蛋白质溶解度、肌球蛋白Ca2+-ATPase活力、TBARS值的变化规律,研究冻藏温度(-35、-25和-15℃)和冻藏时间(0、30、60、90、120、150和180 d)对鸡胸肉食用品质的影响.结果表明:随着冻藏温度升高、冻藏时间延长,鸡胸肉解冻汁液流失率、b*值(黄度值)、TBARS值逐渐升高,L*值(亮度值)、肌原纤维蛋白溶解度、总蛋白溶解度、肌球蛋白Ca2+-ATPse活力逐渐降低(P<0.05);a*值(红度值)在冻藏前30d显著升高,之后逐渐降低,且冻藏温度越高,a*值越低(P<0.05);冻藏温度对肌浆蛋白溶解度无显著影响,但随着冻藏时间的延长,肌浆蛋白溶解度逐渐降低(P<0.05).结论:鸡胸肉食用品质在冻藏过程中逐渐降低,且冻藏温度越高,品质下降越快.%The effects of frozen storage temperature ( -35, -25 and -15 ℃ ) and time(0,30,60,90,120,150 and 180 d) on the eating quality of chicken breast meat were investigated by measuring the changes of thawing loss rate, color , protein solubility, myosin Ca2+-ATPase activity and TBARS value. As frozen storage temperature and time increased, thawing loss rate,6* value(yellowness value) ,and TBARS value of chicken breast meat increased,but L* value( lightness value) , total and myofibrillar protein solubilities, and Ca2+-ATPase activity decreased(P<0.05). A marked increase in a* value( redness value)was observed up to 30 days,followed by continuous decrease up to 180 days of storage(P<0. 05). The a* value decreased with increasing frozen storage temperature as well(P<0.05). Frozen storage temperature had no significant effect on the solubility of sarrcoplasmic proteins,but the sarcoplasmic protein solubility decreased as frozen storage time increased( P<0. 05 ). This confirmed that the eating quality of chicken breast meat deteriorated gradually during frozen storage and that higher temperature resulted in lower eating quality.

  7. Including values in evidence-based policy making for breast screening: An empirically grounded tool to assist expert decision makers.

    Science.gov (United States)

    Parker, Lisa

    2017-07-01

    Values are an important part of evidence-based decision making for health policy: they guide the type of evidence that is collected, how it is interpreted, and how important the conclusions are considered to be. Experts in breast screening (including clinicians, researchers, consumer advocates and senior administrators) hold differing values in relation to what is important in breast screening policy and practice, and committees may find it difficult to incorporate the complexity and variety of values into policy decisions. The decision making tool provided here is intended to assist with this process. The tool is modified from more general frameworks that are intended to assist with ethical decision making in public health, and informed by data drawn from previous empirical studies on values amongst Australian breast screening experts. It provides a structured format for breast screening committees to consider and discuss the values of themselves and others, suggests relevant topics for further inquiry and highlights areas of need for future research into the values of the public. It enables committees to publicly explain and justify their decisions with reference to values, improving transparency and accountability. It is intended to act alongside practices that seek to accommodate the values of individual women in the informed decision making process for personal decision making about participation in breast screening. Copyright © 2017 Elsevier B.V. All rights reserved.

  8. Tissue-Specific Expression of the Chicken Calpain2 Gene

    Directory of Open Access Journals (Sweden)

    Zeng-Rong Zhang

    2010-01-01

    Full Text Available We quantified chicken calpain 2 (CAPN2 expression in two Chinese chicken breeds (mountainous black-bone chicken breed [MB] and a commercial meat type chicken breed [S01] to discern the tissue and ontogenic expression pattern and its effect on muscle metabolism. Real-time quantitative PCR assay was developed for accurate measurement of the CAPN2 mRNA expression in various tissues from chickens of different ages (0, 2, 4, 6, 8, 10, and 12 weeks. Results showed that the breast muscle and leg muscle tissues had the highest expression of CAPN2 compared to the other tissues from the same individual (P<.05. Overall, the CAPN2 mRNA level exhibited a “rise” developmental change in all tissues. The S01 chicken had a higher expression of the CAPN2 mRNA in all tissues than the MB chicken. Our results suggest that chicken CAPN2 expression may be related to chicken breeds and tissues.

  9. Combined effect of divergent selection for breast muscle ultimate pH and dietary amino acids on chicken performance, physical activity and meat quality.

    Science.gov (United States)

    Alnahhas, N; Berri, C; Chabault-Dhuit, M; Bourin, M; Arnould, C; Le Bihan-Duval, E

    2017-02-01

    Responses to changes in dietary Lys and other essential amino acid (AA) concentrations were evaluated in 480 male and female broilers originating from two lines divergently selected for high (pHu+) or low (pHu-) ultimate pH (pHu) of breast muscle. The two genetic lines were fed with two grower isoenergetic diets differing in both true digestible Lys (control=10.2 g/kg and experimental=7.0 g/kg) and amounts of other essential AA calculated in relation to Lys, which were sufficient for the control diet or in excess for the experimental diet. There were six repetitions per treatment. Birds were weighed individually at days 0, 21, 28 and 43. Feed consumption was recorded per pen and feed conversion was calculated over the growing period. The physical activity and walking ability of broilers were recorded during the whole rearing period. Breast and leg yield, and abdominal fat percentage were measured at 43 days of age, as were pHu, color, drip and cooking loss, Warner-Bratzler shear force, and curing-cooking yield of the breast Pectoralis major and pHu of the thigh Sartorius muscle. Divergent selection greatly affected most breast meat quality traits without significantly changing growth rate or feed efficiency. When subjected to a variation in dietary intake of AA, birds from the two genotypes responded in a similar way in terms of animal's growth, feed efficiency, body composition and meat quality traits. Although line and diet did not affect physical or feeding activities of the broilers, a significant effect of line-by-diet interaction was observed on gait score. Contrary to the pHu- birds, the walking ability of pHu+ birds was impaired when fed the control diet that favored growth and breast muscle development and limited storage of carbohydrate in muscle.

  10. Myostatin mRNA expression and its association with body weight and carcass traits in Yunnan Wuding chicken.

    Science.gov (United States)

    Liu, L X; Dou, T F; Li, Q H; Rong, H; Tong, H Q; Xu, Z Q; Huang, Y; Gu, D H; Chen, X B; Ge, C R; Jia, J J

    2016-12-02

    Myostatin (MSTN) is expressed in the myotome and developing skeletal muscles, and acts to regulate the number of muscle fibers. Wuding chicken large body, developed muscle, high disease resistance, and tender, delicious meat, and are not selected for fast growth. Broiler chickens (Avian broiler) are selected for fast growth and have a large body size and high muscle mass. Here, 240 one-day-old chickens (120 Wuding chickens and 120 broilers) were examined. Twenty chickens from each breed were sacrificed at days 1, 30, 60, 90, 120, and 150. Breast and leg muscle samples were collected within 20 min of sacrifice to investigate the effects of MSTN gene expression on growth performance and carcass traits. Body weight, carcass traits, and skeletal muscle mass in Wuding chickens were significantly (P chickens at all time points. Breast muscle MSTN mRNA was lower in Wuding chickens than in broilers before day 30 (P chicken than in broilers (P chicken than in broilers at all ages except for day 60 (P chickens than in the fast growing broilers. In contract, leg muscle MSTN mRNA level has a greater effect in broilers than in Wuding chickens. MSTN regulates growth performance and carcass traits in chickens.

  11. 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.

  12. SENSORY EVALUATION OF HUBBARD JV CHICKENS MEAT AFTER PROPOLIS APPLICATION IN THEIR DIET

    National Research Council Canada - National Science Library

    Peter Hascík; Jozef Garlík; Ibrahim Omer Elamin Elimam; Vladimíra Knazovická; Juraj Cubon; Miroslav Krocko

    2014-01-01

      In this experiment, propolis extract was applied in the diet of Hubbard JV broiler chickens and we tested its influence on the sensory quality of breast and thigh muscles prepared by baking at 200...

  13. General regression neural network model for behavior of Salmonella on chicken meat during cold storage

    Science.gov (United States)

    The objective of this study was to investigate and model the behavior of Salmonella on different types of chicken meat during frozen and refrigerated storage. Portions (0.69 to 0.83 g) of chicken meat (breast, skin, or thigh) were inoculated with a single strain (ATCC 700408) of Salmonella Typhimur...

  14. Hand-Ground Nanoscale Zn(II) -Based Coordination Polymers Derived from NSAIDs: Cell Migration Inhibition of Human Breast Cancer Cells.

    Science.gov (United States)

    Paul, Mithun; Sarkar, Koushik; Deb, Jolly; Dastidar, Parthasarathi

    2017-04-27

    Increased levels of intracellular prostaglandin E2 (PGE2 ) have been linked with the unregulated cancer cell migration that often leads to metastasis. Non-steroidal anti-inflammatory drugs (NSAIDs) are known inhibitors of cyclooxygenase (COX) enzymes, which are responsible for the increased PGE2 concentration in inflamed as well as cancer cells. Here, we demonstrate that NSAID-derived Zn(II) -based coordination polymers are able to inhibit cell migration of human breast cancer cells. Various NSAIDs were anchored to a series of 1D Zn(II) coordination polymers through carboxylate-Zn coordination, and these structures were fully characterized by single-crystal X-ray diffraction. Hand grinding in a pestle and mortar resulted in the first reported example of nanoscale coordination polymers that were suitable for biological studies. Two such hand-ground nanoscale coordination polymers NCP1 a and NCP2 a, which contained naproxen (a well-studied NSAID), were successfully internalized by the human breast cancer cells MDA-MB-231, as was evident from cellular imaging by using a fluorescence microscope. They were able to kill the cancer cells (MTT assay) more efficiently than the corresponding mother drug naproxen, and most importantly, they significantly inhibited cancer cell migration thereby displaying anticancer activity. © 2017 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  15. Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration.

    Science.gov (United States)

    Nkukwana, T T; Muchenje, V; Masika, P J; Hoffman, L C; Dzama, K; Descalzo, A M

    2014-01-01

    Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668g/ton Salinomycin and 500g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1-8 of storage at 4°C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P<0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird's DMI improved the FA profile and reduced lipid oxidation in broiler breast meat.

  16. Avaliação microbiológica e sensorial da vida-útil de cortes de peito de frango irradiados Microbiological and sensory evaluation of the shelf-life of irradiated chicken breast meat

    Directory of Open Access Journals (Sweden)

    L. Miyagusku

    2003-12-01

    Full Text Available Caixas de papelão contendo cortes de peito de frango sem pele e sem ossos, previamente acondicionadas em bandejas de polietileno expandido, com aproximadamente 200 gramas por bandeja e recobertas por filme de polietileno, foram submetidas à irradiação com 60Co, utilizando-se equipamento Nordion JS 7500. As amostras foram expostas a doses de 1,5; 3,0 e 7,0kGy, sendo irradiadas na modalidade estática a 0º e 180º em relação ao feixe de irradiação. Para avaliar a homogeneidade das doses de irradiação um conjunto de 18 dosímetros de alanina+parafina por tratamento foi colocado dentro das caixas com as amostras. Outro conjunto de dosímetros foi irradiado na faixa de 1 a 10kGy para elaboração da curva de resposta . Após a irradiação, os peitos de frango foram armazenados a 5±1ºC durante 39 dias, sendo submetidos a análises microbiológicas (contagem total de bactérias aeróbias psicrotróficas, bactérias aeróbias mesófilas, bolores e leveduras, Pseudomonas spp, enterobacteriáceas totais, bactérias lácticas e NMP de E.coli em 10 períodos diferentes ao longo do armazenamento. Os resultados obtidos revelaram um comportamento linear dos dosímetros de alanina+parafina na faixa de 1 a 10kGy de irradiação. Com base nas avaliações microbiológicas as amostras controle tiveram vida-útil de 5 dias, observando-se um ganho na vida-útil de 1,75; 4,40 e 7,0 vezes para as amostras irradiadas com 1,5; 3,0 e 7,0kGy, respectivamente. Constatou-se uma alteração crescente do odor de queimado à medida que se aumentavam as doses de irradiação, indicando a dose de 3kGy como a mais recomendável para se garantir um produto com maior vida-útil e sem alterações sensoriais perceptíveis.Kraft paper boxes containing 10 expanded polystyrene trays with 200g skinless deboned chicken breast each were irradiated with 60Co source of a Nordion JS7500 irradiator. The trays were previously wrapped with polyethylene film. The samples were

  17. Efecto de la Inclusión de Inulina en Salmueras de Marinado sobre Mermas y Calidad Sensorial de Pechugas de Pollo / Effect of Inulin on Marinated Envelope Brines Including Drip and Sensory Quality of Chicken Breasts

    Directory of Open Access Journals (Sweden)

    Segundo Álvaro Muñoz Ohmen

    2014-03-01

    de derivados cárnicos, y el marinado no determinó un comportamiento diferente al control durante el tiempo estudiado. / In order to determine the nature of the fluid and observe the effect on viscosity, were evaluated brines for chicken marinated with 4% solids , comprising salt (2% constant in the brine, soy protein (PV, phosphates and inulin (I, the latter in concentrations ranging from 0 to 2%, resulting in seven treatments, including a control sample without I. All brines showed rheological behavior of a Newtonian fluid. Brines with the highest percentages of vegetable protein had higher viscosity values. Brine 2 with I at 1% was selected as the best by their viscosity (application conditions and protein concentration and phosphates (Legislation, the brine was applied to eighteen chicken breasts, injected at 5, 10, and 15% to evaluate their effect on retention capacity calculated by thawing and cooking losses; was also conducted sensory analysis to observe their effects on the properties of texture, color, aroma, flavor and overall quality. At a higher level of the brine injection, holding capacity also increases, and this trend is maintained after the cooking process. Retention capacity increased to high levels of injection of brine and this tendency is the same after cooking. The ention capacity of treating brine injection 5% with and without I, showed significant differences between 15% with I. Statistical analysis shows that there are significant differences between the treatment to 15% compared to injection levels to 5%, with and without inulin. Sensory analysis of color, flavor and aroma to the chicken breasts in all treatments had better values than those of juiciness and hardness, indicating it may be necessary to influence the activation of meat proteins to improve these properties by varying the formulation. The breasts were analyzed within microbiological parameters established by Colombian law for this type of meat products. The marinade did not

  18. The effects of different sizes of insoluble grit on growth performance and carcass traits in broiler chickens

    Directory of Open Access Journals (Sweden)

    Abbas Ali Rajabiyan Moghaddam

    2016-04-01

    Full Text Available The present study was conducted to investigate the effects of different sizes of insoluble grit on growth performance and carcass traits in broiler chickens. A total of 200 broilers (Ross 308, 10 days old, were randomly allotted to five experimental equal groups with four replicates of 10 chickens (five male and five female and fed with basal diet + ground wheat (without grit; basal diet + whole wheat (without grit and basal diet contain 1.5% grit of diet with sizes of 2, 3 and 4 mm. Growth performance (evaluated through weight gain, feed intake and feed conversion ratio was determined on day 24 and 42. Also, carcass traits (relative weights of carcass, breast, thigh, liver, heart, gizzard and intestine and intestine length were assessed on day 42. Weight gains and feed conversion ratio were significantly improved in broilers added with grit 2 mm compared to the control group (p<0.05, whereas; carcass traits were not significantly altered. These data suggest that grit with size of 2 mm improve growth performance in broiler chickens.

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

    Directory of Open Access Journals (Sweden)

    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.

  20. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

    Directory of Open Access Journals (Sweden)

    Thanaa Shehab

    2016-01-01

    Full Text Available Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh as compared with some conventional methods, i.e. boiling, pressure and roasting

  1. 7 CFR 65.155 - Ground beef.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Ground beef. 65.155 Section 65.155 Agriculture... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS, PEANUTS, AND GINSENG General Provisions Definitions § 65.155 Ground beef. Ground beef has the...

  2. Dietary balanced protein in broiler chickens. 2. An economic analysis

    NARCIS (Netherlands)

    Eits, R.M.; Giesen, G.W.J.; Kwakkel, R.P.; Verstegen, M.W.A.; Hartog, den L.A.

    2005-01-01

    1. An economic model was developed that calculates economic optimal dietary balanced protein (DBP) contents for broiler chickens, based on performance input and prices of meat and feed. 2. Input on broiler responses to DBP content (growth rate, feed conversion, carcase yield and breast meat yield) w

  3. Comparison of sensory descriptive texture attributes of broiler breast fillets with different degree of white striping

    Science.gov (United States)

    The white striping condition in chicken meat, known as the presence of white striated tissue in the muscle of breast or thighs, is currently an emerging concern to the chicken processing industry. This condition, negatively affecting appearance in retail chicken and consumer buying decision, but no...

  4. Oral DNA Vaccine in Chickens

    Directory of Open Access Journals (Sweden)

    Seyed Davoud Jazayeri

    2012-01-01

    Full Text Available Attenuated Salmonella has been used as a carrier for DNA vaccine. However, in vitro and in vivo studies on the bacteria following transfection of plasmid DNA were poorly studied. In this paper, eukaryotic expression plasmids encoding avian influenza virus (AIV subtype H5N1 genes, pcDNA3.1/HA, NA, and NP, were transfected into an attenuated Salmonella enteric typhimurium SV4089. In vitro stability of the transfected plasmids into Salmonella were over 90% after 100 generations. The attenuated Salmonella were able to invade MCF-7 (1.2% and MCF-10A (0.5% human breast cancer cells. Newly hatched specific-pathogen-free (SPF chicks were inoculated once by oral gavage with 109 colony-forming unit (CFU of the attenuated Salmonella. No abnormal clinical signs or deaths were recorded after inoculation. Viable bacteria were detected 3 days after inoculation by plating from spleen, liver, and cecum. Fluorescent in situ hybridization (FISH and polymerase chain reaction (PCR were carried out for confirmation. Salmonella was not detected in blood cultures although serum antibody immune responses to Salmonella O antiserum group D1 factor 1, 9, and 12 antigens were observed in all the inoculated chickens after 7 days up to 35 days. Our results showed that live attenuated S. typhimurium SV4089 harboring pcDNA3.1/HA, NA, and NP may provide a unique alternative as a carrier for DNA oral vaccine in chickens.

  5. Chicken's Genome Decoded

    Institute of Scientific and Technical Information of China (English)

    2005-01-01

    @@ After completing the work on mapping chicken genome sequence and chicken genome variation in early March, 2004, two international research consortiums have made significant progress in reading the maps, shedding new light on the studies into the first bird as well as the first agricultural animal that has its genome sequenced and analyzed in the world.

  6. Transcriptomics Research in Chicken

    NARCIS (Netherlands)

    Yang, D.Y.; Gao, C.; Zhu, L.Q.; Tang, L.G.; Liu, J.; Nie, H.

    2012-01-01

    The chicken (Gallus gallus) is an important model organism in genetics, developmental biology, immunology and evolutionary research. Moreover, besides being an important model organism the chicken is also a very important agricultural species and an important source of food (eggs and meat). The avai

  7. The chicken SLAM family.

    Science.gov (United States)

    Straub, Christian; Viertlboeck, Birgit C; Göbel, Thomas W

    2013-01-01

    The signaling lymphocytic activation molecule (SLAM) family of receptors is critically involved in the immune regulation of lymphocytes but has only been detected in mammals, with one member being present in Xenopus. Here, we describe the identification, cloning, and analysis of the chicken homologues to the mammalian SLAMF1 (CD150), SLAMF2 (CD48), and SLAMF4 (CD244, 2B4). Two additional chicken SLAM genes were identified and designated SLAMF3like and SLAM5like in order to stress that those two receptors have no clear mammalian counterpart but share some features with mammalian SLAMF3 and SLAMF5, respectively. Three of the chicken SLAM genes are located on chromosome 25, whereas two are currently not yet assigned. The mammalian and chicken receptors share a common structure with a V-like domain that lacks conserved cysteine residues and a C2-type Ig domain with four cysteines forming two disulfide bonds. Chicken SLAMF2, like its mammalian counterpart, lacks a transmembrane and cytoplasmic domain and thus represents a glycosyl-phosphatidyl-inositol-anchored protein. The cytoplasmic tails of SLAMF1 and SLAMF4 display two and four conserved immunoreceptor tyrosine-based switch motifs (ITSMs), respectively, whereas both chicken SLAMF3like and SLAMF5like have only a single ITSM. We have also identified the chicken homologues of the SLAM-associated protein family of adaptors (SAP), SAP and EAT-2. Chicken SAP shares about 70 % identity with mammalian SAP, and chicken EAT-2 is homologous to mouse EAT-2, whereas human EAT-2 is much shorter. The characterization of the chicken SLAM family of receptors and the SAP adaptors demonstrates the phylogenetic conservation of this family, in particular, its signaling capacities.

  8. Effect of probiotics on the meat flavour and gut microbiota of chicken.

    Science.gov (United States)

    Wang, Yan; Sun, Jing; Zhong, Hang; Li, Nianzhen; Xu, Hengyong; Zhu, Qing; Liu, Yiping

    2017-07-25

    To date, no report has demonstrated the use of beneficial microbes for contributing to the flavour characteristics and gut microbiota diversity of chicken. Here, we selected six probiotics obtained from our laboratory and supplemented them in six different combinations to 420 newborn male Qingjiaoma chickens under the same controlled living environment (60 birds, no probiotic supplements). The results showed that chicken supplemented with Bacillus species showed beneficial effects in body weight. Acetate is the major fermentation production in the chicken caecum, and chicken supplemented with Pediococcus pentosaceus had the average higher short chain fatty acids (SCFAs) contents. In chicken caecal microflora, the abundance of Bacteroidetes bacteria was positively correlated with the content of propionate, butyrate, and isobutyrate, whereas an increase in acetate content was positively correlated to the abundance of Firmicutes. Compared to chickens without probiotic supplement, chickens supplemented with P. pentosaceus had more characteristic flavour compounds in the sampled breast meat, especially higher concentrations of (E)-2-heptenal, (E,E)-2,4-nonadienal, and certain C6-C9 unsaturated fatty acids. This resulted in a stronger chicken-fatty or fatty odour which directly improved the flavour. These findings suggest that probiotics can improve chicken meat flavour and increase gut microbiota diversity.

  9. 日粮中添加共轭亚油酸对肉仔鸡胸肌和腿肌脂质过氧化状态的影响%Effect of dietary conjugated linoleic acid on the lipid peroxidation of the breast muscle and the thigh muscle of broiler chickens

    Institute of Scientific and Technical Information of China (English)

    刘永祥; 徐秋良; 刘艳丽; 姜东风; 杨建平

    2012-01-01

    【目的】研究日粮中添加共轭亚油酸(Conjugated linoleic acid,CLA)对肉仔鸡胸肌和腿肌脂质过氧化状态的影响及原因。【方法】将96只1日龄AA(Arbor Acre)雄性肉仔鸡用玉米-豆粕日粮饲喂至3周龄,在3周龄末,将其随机分为对照组和CLA组,分别饲喂基础日粮和CLA日粮,每处理8个重复,每重复6只鸡。42日龄时屠宰,剥离胸肌和腿肌,检测其中的脂肪酸组成和脂质过氧化相关指标。【结果】日粮中添加CLA降低了肉仔鸡胸肌和腿肌的丙二醛(MDA)(P〈0.01)和活性氧含量(P〈0.05)。2组肉仔鸡腿肌和胸肌中各种抗氧化酶活性无显著差异(P〉0.05)。与对照组相比,CLA组肉仔鸡胸肌和腿肌的谷胱甘肽含量分别提高了21.89%和21.56%(P〈0.01),γ-谷氨酰半胱氨酸合成酶的活性分别提高了28.57%和25.80%(P〈0.01)。日粮中添加CLA提高了肉仔鸡胸肌和腿肌总CLA(P〈0.01)及饱和脂肪酸(SFA)含量(P〈0.05),极显著降低了单不饱和脂肪酸含量(P〈0.01)。【结论】日粮中添加CLA改变了肉仔鸡胸肌和腿肌脂肪酸的组成,提高了脂质稳定性,同时增加了GSH含量,淬灭了更多的自由基,从而降低了脂质过氧化水平。%[Objective] The present study was conducted to investigate effect of conjugated linoleic acid (CLA) on the lipid peroxidation of the breast muscle and the thigh muscle of broiler chickens and cress- ponding mechanism. [Method] Ninety six 1-day-old male AA (Abor Acre) broiler chickens were suple- mented with the same maize-soyabean meal diet until the end of the third week,and then were randomly al- located into control group and 1.5% CLA supplementation group, suplemented with control diet and CLA suplementation diet respectively, each treatment with elght replicates of 6 chickens. The brolier chickens were excuted at 42 days old,and the breast muscle and the thigh muscle were excised. The fatty

  10. Biologic and genetic characteristics of Toxoplasma gondii isolates in free-range chickens from Nicaragua, Central America

    DEFF Research Database (Denmark)

    Dubey, J.P.; Sundar, N.; Pineda, N.

    2006-01-01

    The prevalence of Toxoplasma gondii in free-ranging chickens is a good indicator of the prevalence of T. gondii oocysts in the soil because chickens feed from the ground. The prevalence of T. gondii in 98 free-range chickens (Gallus domesticus) from Nicragua was determined. Antibodies to T. gondi...

  11. Carcass Physical Features of Malagasy Chicken: Indigenous Race and Starbro Strain

    Directory of Open Access Journals (Sweden)

    Hantanirina I

    2016-12-01

    Full Text Available This study aims to compare anatomies of Madagascar chickens (indigenous race and Starbro strain. With 8,262 individuals of either indigenous races or Starbro strain chickens raised in a suburban environment, the weights of different pieces of cut as well as the live weights before slaughter were determined. Results showed that breast development presents a positive linear relationship with thigh development for Starbro strain chickens (fast growing broiler while the relationship between the two traits is negative for the indigenous races (slow growing chicken. Giblet proportions are similar between these two types of chicken. We found that slaughtering at 1,750g live weight (age 120 to 185 days is profitable for indigenous race chickens (meat yield = 40.16%, breast yield = 18.10%, thigh yield = 20.15% and abdominal fat yield = 1.90%. For the Starbro strain, ideal weight at slaughter is 1,300-1,450 g, corresponding to 49 to 61 days of age (meat yield = 39.63%, breast yield = 17.85%, thigh yield = 20.27% and abdominal fat yield = 1.51%. The physical features of the cuts are similar between indigenous races and Starbro strain chickens.

  12. Implantação de controle estatístico em determinação de nitrogênio total e proteína bruta em peito de frango = Implementation of statistical control in the determination of total nitrogen and crude protein in chicken breast

    Directory of Open Access Journals (Sweden)

    Cleber Antonio Lindino

    2011-01-01

    Full Text Available O objetivo deste trabalho foi aprimorar a qualidade analítica em laboratório de controle físico-químico de alimentos por meio da implantação de controle estatístico de processo em análise de nitrogênio total e proteína bruta de peito de frango. Foi avaliado oteor de proteína em 15 amostras de peito de frango obtidas de um mesmo lote, fornecido por uma empresa de abate e industrialização de frango de corte, localizada na região Oeste do Paraná. Após a confecção do gráfico de controle, semanalmente amostras de peito defrango foram utilizadas para se avaliar o desempenho do analista, materiais, reagentes e equipamentos empregados na análise de proteína. Outros controles utilizados para se garantir a qualidade dessa análise foram calibração da bureta no próprio laboratório, uso de padrão certificado de amostra liofilizada, à base de carne, fornecido pelo SENAI-Chapecó, Estado de Santa Catarina, e participação em Programa de Ensaio de Proficiência (PEP. Otrabalho possibilitou mostrar que o gráfico de controle é apenas uma técnica contida no processo de Gestão da Qualidade e fornece subsídios para a tomada de decisões, visando à melhoria contínua.The objective of this work was to improve analytical quality in a physical-chemical food control laboratory by implementing statistical process control of the process to analyze total nitrogen and crude protein in chicken breast. Protein content was evaluated in 15 samples of chicken breast obtained from the same batch, supplied by a poultry slaughter and industrialization company located in western Paraná. After creating the control graph, weekly samples of chicken breast were used to evaluate the performance of the analyst, material, agents and equipments applied in the protein analysis. Other controls applied to assure the quality of this analysis werecalibration buret calibration in the laboratory, use of the certified standard of lyophilized meat sample, supplied

  13. Effect of mineral-enriched diet and medicinal herbs on Fe, Mn, Zn, and Cu uptake in chicken

    Directory of Open Access Journals (Sweden)

    Stef Ducu

    2012-03-01

    Full Text Available Abstract Background The goal of our study was to evaluate the effects of different medicinal herbs rich in polyphenol (Lemon balm, Sage, St. John's wort and Small-flowered Willowherb used as dietary supplements on bioaccumulation of some essential metals (Fe, Mn, Zn and Cu in different chicken meats (liver, legs and breast. Results In different type of chicken meats (liver, legs and breast from chickens fed with diets enriched in minerals and medicinal herbs, beneficial metals (Fe, Mn, Zn and Cu were analysed by flame atomic absorption spectrometry. Fe is the predominant metal in liver and Zn is the predominant metal in legs and breast chicken meats. The addition of metal salts in the feed influences the accumulations of all metals in the liver, legs and breast chicken meat with specific difference to the type of metal and meat. The greatest influences were observed in legs meat for Fe and Mn. Under the influence of polyphenol-rich medicinal herbs, accumulation of metals in the liver, legs and breast chicken meat presents specific differences for each medicinal herb, to the control group that received a diet supplemented with metal salts only. Great influence on all metal accumulation factors was observed in diet enriched with sage, which had significantly positive effect for all type of chicken meats. Conclusions Under the influence of medicinal herbs rich in different type of polyphenol, accumulation of metals in the liver, legs and breast chicken meat presents significant differences from the group that received a diet supplemented only with metal salts. Each medicinal herb from diet had a specific influence on the accumulation of metals and generally moderate or poor correlations were observed between total phenols and accumulation of metals. This may be due to antagonism between metal ions and presence of other chelating agents (amino acids and protein from feeding diets which can act as competitor for complexation of metals and influence

  14. Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials.

    Science.gov (United States)

    Sukumaran, Anuraj T; Nannapaneni, Rama; Kiess, Aaron; Sharma, Chander Shekhar

    2015-08-17

    The effectiveness of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella in vitro and on chicken breast fillets was examined in combination with lauric arginate (LAE) or cetylpyridinium chloride (CPC). In another experiment, a sequential spray application of this bacteriophage (phage) solution on Salmonella inoculated chicken skin after a 20s dip in chemical antimicrobials (LAE, CPC, peracetic acid, or chlorine) was also examined in reducing Salmonella counts on chicken skin. The application of phage in combination with CPC or LAE reduced S. Typhimurium, S. Heidelberg, and S. Enteritidis up to 5 log units in vitro at 4 °C. On chicken breast fillets, phage in combination with CPC or LAE resulted in significant (pSalmonella ranging from 0.5 to 1.3 log CFU/g as compared to control up to 7 days of refrigerated storage. When phage was applied sequentially with chemical antimicrobials, all the treatments resulted in significant reductions of Salmonella. The application of chlorine (30 ppm) and PAA (400 ppm) followed by phage spray (10(9)PFU/ml) resulted in highest Salmonella reductions of 1.6-1.7 and 2.2-2.5l og CFU/cm(2), respectively. In conclusion, the surface applications of phage in combination with LAE or CPC significantly reduced Salmonella counts on chicken breast fillets. However, higher reductions in Salmonella counts were achieved on chicken skin by the sequential application of chemical antimicrobials followed by phage spray. The sequential application of chlorine, PAA, and phage can provide additional hurdles to reduce Salmonella on fresh poultry carcasses or cut up parts.

  15. Bioactivities of chicken essence.

    Science.gov (United States)

    Li, Y F; He, R R; Tsoi, B; Kurihara, H

    2012-04-01

    The special flavor and health effects of chicken essence are being widely accepted by people. Scientific researches are revealing its truth as a tonic food in traditional health preservation. Chicken essence has been found to possess many bioactivities including relief of stress and fatigue, amelioration of anxiety, promotion of metabolisms and post-partum lactation, improvement on hyperglycemia and hypertension, enhancement of immune, and so on. These activities of chicken essence are suggested to be related with its active components, including proteins, dipeptides (such as carnosine and anserine), polypeptides, minerals, trace elements, and multiple amino acids, and so on. Underlying mechanisms responsible for the bioactivities of chicken essence are mainly related with anti-stress, anti-oxidant, and neural regulation effects. However, the mechanisms are complicated and may be mediated via the combined actions of many active components, more than the action of 1 or 2 components alone. © 2012 Institute of Food Technologists®

  16. Eggcited about Chickens

    Science.gov (United States)

    Jones, Carolyn; Brown, Paul

    2012-01-01

    In this article, the authors describe St Peter's Primary School's and Honiton Primary School's experiences of keeping chickens. The authors also describe the benefits they bring and the reactions of the children. (Contains 5 figures.)

  17. The Chicken Problem.

    Science.gov (United States)

    Reeves, Charles A.

    2000-01-01

    Uses the chicken problem for sixth grade students to scratch the surface of systems of equations using intuitive approaches. Provides students responses to the problem and suggests similar problems for extensions. (ASK)

  18. Limited susceptibility and lack of systemic infection by an H3N2 swine influenza virus in intranasally inoculated chickens.

    Science.gov (United States)

    Thomas, Colleen; Manin, Timofey B; Andriyasov, Artem V; Swayne, David E

    2008-09-01

    Chickens were intranasally inoculated with the swine influenza virus (SIV) A/swine/NC/307408/04 (H3N2) (NC/04 SIV) to determine the infectivity of a North American SIV for chickens, as well as the possibility of chicken meat serving as a transmission vehicle for SIV. White leghorn (WL) layer-type chickens were used for initial pathotyping and infectivity tests, and a more comprehensive intranasal pathogenesis study was done with white Plymouth rock (WPR) broiler-type chickens. None of the NC/04 SIV-inoculated WL or WPR chickens displayed clinical signs. Serologic tests showed that the virus was able to infect both intranasally inoculated WL and WPR chickens, but the antibody titers were low, suggesting inefficient replication. Some of the NC/04 SIV-inoculated WL chickens shed low levels of virus, mostly from the alimentary tract, but viral shedding was not detected in NC/04 SIV-inoculated WPR chickens. The comprehensive pathogenesis study demonstrated that the virus did not cause systemic infections in WPR chickens, and feeding breast and thigh meat from the NC/04 SIV-inoculated WPR to WL chickens did not transmit NC/04 SIV.

  19. Characterization of the expression profile of calpain-3 (CAPN3) gene in chicken.

    Science.gov (United States)

    Zhang, Zeng-Rong; Zhu, Qing; Yao, Yong-Gang; Jiang, Xiao-Song; Du, Hua-Rui; Liu, Yi-Ping

    2012-04-01

    Calpain-3 is a skeletal muscle-specific protease and participates in the regulation of myogenesis. In this study, we quantified the expression of calpain-3 (CAPN3) mRNA in a Chinese local chicken breed (Sichuan Mountainous Black-boned chicken [MB]), to discern the tissue and ontogenic expression pattern. Meanwhile, we compared the CAPN3 mRNA expression pattern in MB chicken at 10 weeks with a commercial meat type chicken line (S01) of the same age to identify the unique expression pattern under different genetic background. A real time quantitative PCR (qRT-PCR) assay was developed for an accurate measurement of its expression in various tissues from chickens at different ages (0, 2, 4, 6, 8, 10, and 12 weeks). Expression of the CAPN3 mRNA was detected in the selected tissues, regardless of age. The breast muscle and leg muscle tissues had a significantly higher expression than the other tissues from the same individual (P chicken had a higher expression of the CAPN3 mRNA in detected tissues than the MB chicken at 10 weeks. The present expression data of chicken CAPN3 gene may provide some information to shed light on the tissue and ontogenic expression pattern during chicken development.

  20. Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach.

    Science.gov (United States)

    Lee, Hee Soo; Kwon, Mirae; Heo, Sunhak; Kim, Min Gon; Kim, Geun-Bae

    2017-01-01

    This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted from spoiled chicken meat. Molecular identification of the isolated psychrotrophic bacteria was carried out using 16S rDNA sequencing and their putrefactive potential was investigated by the growth at low temperature as well as their proteolytic activities in chicken meat. From the Illumina sequencing, a total of 187,671 reads were obtained from 12 chicken samples. Regardless of the type of chicken meat (i.e., whole meat and chicken breast) and storage temperatures (4°C and 10°C), Pseudomonas weihenstephanensis and Pseudomonas congelans were the most prominent bacterial species. Serratia spp. and Acinetobacter spp. were prominent in chicken breast and whole chicken meat, respectively. The 118 isolated strains of psychrotrophic bacteria comprised Pseudomonas spp. (58.48%), Serratia spp. (10.17%), and Morganella spp. (6.78%). All isolates grew well at 10°C and they induced different proteolytic activities depending on the species and strains. Parallel analysis of the next generation sequencing and culture dependent approach provides in-depth information on the biodiversity of the spoilage microbiota in chicken meat. Further study is needed to develop better preservation methods against these spoilage bacteria.

  1. 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.

  2. Using 2-DE for the differentiation of local chicken breeds.

    Science.gov (United States)

    Zanetti, Enrico; Molette, Caroline; Chambon, Christophe; Pinguet, Jeremy; Rémignon, Hervé; Cassandro, Martino

    2011-07-01

    The aim of this study was to apply a proteomic approach for the characterisation of local chicken breeds. The experiment involved a total of 29 males of three local Italian chicken breeds: Pépoi, Padovana and Ermellinata di Rovigo. Sarcoplasmic protein fractions of breast muscle were analysed by 2-DE. Image analysis followed by statistical analysis enabled to differentiate groups of individuals based on the similarities of protein expression. Individuals were distinguished into clusters and groups, corresponding to the breed of origin. Distances among individuals, calculated using data on spot volumes, were used to draw a neighbour-joining tree, showing clear individual and breed grouping. The most relevant spots regarding breed differentiation were detected; 11 were identified by MS revealing preliminary evidences on the mechanisms of the breed differentiation process. The results evidenced the ability of proteomic analyses for the characterisation of chicken breeds. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  3. In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions.

    Science.gov (United States)

    Onuh, John O; Girgih, Abraham T; Aluko, Rotimi E; Aliani, Michel

    2014-05-01

    Chicken thigh and breast skin proteins were hydrolysed using alcalase or a combination of pepsin and pancreatin (PP), each at concentrations of 1-4%. The chicken skin protein hydrolysates (CSPHs) were then fractionated by membrane ultrafiltration into different molecular weight peptides (antioxidant properties. Results showed that the CSPHs had a significantly (pskin hydrolysates had significantly higher DPPH scavenging activity than the chicken thigh skin hydrolysates. DPPH scavenging and metal ion chelation increased significantly (pantioxidant properties decreased as peptide size increased. We conclude that CSPHs and their peptide fractions may be used as ingredients in the formulation of functional foods and nutraceuticals for the control and management of oxidative stress-related diseases.

  4. Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated.

    Science.gov (United States)

    Schindler, Sabrina; Krings, Ulrich; Berger, Ralf G; Orlien, Vibeke

    2010-10-01

    Chicken breast and beef muscle were treated at 400 and 600 MPa for 15 min at 5 degrees C and compared to raw meat and a heated sample (100 degrees C for 15 min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14 days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400 MPa and 600 MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14 days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.

  5. Age-related expression profile of the SLC27A1 gene in chicken tissues.

    Science.gov (United States)

    Wang, Yan; Zhu, Qing; Zhao, Xiao-Ling; Yao, Yong-Gang; Liu, Yi-Ping

    2011-11-01

    The solute carrier family 27 (SLC27, also known as fatty acid transport proteins [FATPs]) plays important biological roles in cells. However, there is no report about the expression profile of SLC27 member in chicken. In this study, we quantified the expression of SLC27A1 (FATP1) mRNA in a mountainous black-boned chicken breed (MB) and a commercial meat type chicken breed (S01), to discern the tissue and age-related specific expression pattern and their potential involvement in fat deposition and muscle fatty acid metabolism. Real-time quantitative PCR assays were developed for accurate measurement of SLC27A1 mRNA levels in different tissues from chicken with different ages (0-12 weeks). Expression of SLC27A1 mRNA was detected in all tissues examined. There was a significantly age-related change of the SLC27A1 mRNAs in heart, breast muscle (BMW), leg muscle (LMW), liver, and abdominal fat (AF) tissues (P chicken had a higher expression of the SLC27A1 mRNA in breast muscle, subcutaneous fat, and heart tissues than the MB chicken. Our results showed that the expression of SLC27A1 mRNA in chicken tissues exhibits specific developmental changes and age-related patterns.

  6. Identification of differentially expressed genes and pathways for intramuscular fat deposition in pectoralis major tissues of fast-and slow-growing chickens

    National Research Council Canada - National Science Library

    Cui, Huan-Xian; Liu, Ran-Ran; Zhao, Gui-Ping; Zheng, Mai-Qing; Chen, Ji-Lan; Wen, Jie

    2012-01-01

    .... In this study, a systematic identification of candidate genes and new pathways related to IMF deposition in chicken breast tissue has been made using gene expression profiles of two distinct breeds: Beijing-you (BJY...

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

    Science.gov (United States)

    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 abdominal fat, and breast muscle (P < 0.05) but decreased fasn expression levels (P < 0.01). Apart from that of lepR, the expression of appetite-regulating genes, such as orexigenic genes, agouti-related peptide (AgRP) and neuropeptide Y (NPY), were upregulated (P < 0.01), whereas the anorexigenic gene proopiomelanocortin (POMC) was downregulated in the hypothalamic tissue of cLEPR-immunized pullets (P < 0.01). Blood concentrations of metabolic molecules, such as glucose, triglycerides, and very-low-density lipoprotein, were significantly decreased in cLEPR-immunized pullets but those of cholesterol, high-density lipoprotein, and low-density lipoprotein increased. These results demonstrate that antibodies to membrane proximal cLEPR ECD enhance cLEPR signal transduction, which stimulates metabolism and reduces fat deposition in chickens.

  8. Chicken NK cell receptors.

    Science.gov (United States)

    Straub, Christian; Neulen, Marie-Luise; Sperling, Beatrice; Windau, Katharina; Zechmann, Maria; Jansen, Christine A; Viertlboeck, Birgit C; Göbel, Thomas W

    2013-11-01

    Natural killer cells are innate immune cells that destroy virally infected or transformed cells. They recognize these altered cells by a plethora of diverse receptors and thereby differ from other lymphocytes that use clonally distributed antigen receptors. To date, several receptor families that play a role in either activating or inhibiting NK cells have been identified in mammals. In the chicken, NK cells have been functionally and morphologically defined, however, a conclusive analysis of receptors involved in NK cell mediated functions has not been available. This is partly due to the low frequencies of NK cells in blood or spleen that has hampered their intensive characterization. Here we will review recent progress regarding the diverse NK cell receptor families, with special emphasis on novel families identified in the chicken genome with potential as chicken NK cell receptors. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Sistema de alimentação de livre escolha com milho em grão ou moído e concentrado proteico para frangos de corte Feed system of free-choice using grounded or whole corn and protein concentrate for broiler chickens

    Directory of Open Access Journals (Sweden)

    Irineo Zanella

    1997-12-01

    concentrate for broiler chickens from l st to 45st day of age. The experiment was arranged as a complelely randomized desing at fatorial squeme (6 x 2, using 6 trials, 2 sex and 3 repetitions with 30 chickens for experimental unity. The trials were: T1 - com grounded + protein concentrais from l st to 45th day, supplied mixed; T2-com grounded + protein concentrate from l st to 45th day, supplied separated in two trugs: T3 - com grounded + protein concentrate suppleid mixed from 1st to 14th, and from 15st to 45th day, grain com + protein concentrate supplied mixed; T4 - com grounded + protein concentrate supplied separated from 1st to 14th day and from 15st to 45th day of age, grain corn + protein concentrate, supplied separated; T5- com grounded + protein concentrate supplied mixed from l st to 21th day and from 22st to 45th day, grain corn + protein concentrate supplied mixed: T6 - corn grounded + protein concentrate supplied separated from 1st to 21th day, and from 22st to 45th day of age, grain corn + protein concentrate supplied mixed. Al the conditions this experiment was conducted, we can conclude that: grain corn can be supplied mixed to broilers chickens with the concentrate from 15th day; the corn grounded didn't show good results of performance on feed program of free choice, the chickens feeded with corn grain showed higher weighl of gizzard and accumulated more abdomimal fat. The use of grain corn, althought considerated showed performance a littte bit worsl, can be considerate satisfactory, been a way to small avian producers.

  10. Presence of Campylobacter spp. in refrigerated chicken cuts

    Directory of Open Access Journals (Sweden)

    Juliane Alves

    2013-12-01

    Full Text Available Campylobacter spp. is a common cause of bacterial food-borne illness. Birds, especially poultry are primary reservoirs of C. jejuni. The aim of this study was to evaluate the occurrence of Campylobacter spp. in chicken cuts purchased in supermarkets of Londrina, Parana. A total of 50 samples of chicken cuts, such as breasts, thighs and drumsticks were analyzed. The confirmation of the presence of Campylobacter spp. was performed by identifying the suspected colonies on the selective medium using the polymerase chain reaction. Of the 50 samples analyzed, 28 (56% were positive for Campylobacter spp. Chicken meat, as observed in this study, is a possible source of Campylobacter transmission to humans. This study alerts for the importance to analyze the occurrence of Campylobacter in chicken meat, due to the significant number of positive samples observed and no available epidemiological data in Brazil. The correct orientation about handling and cooking of chicken meat is also necessary to prevent human infection by Campylobacter spp.

  11. Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen

    Directory of Open Access Journals (Sweden)

    K Pelicia

    2015-06-01

    Full Text Available The objective of this study was to evaluate the effects on gamma radiation levels on the physical and microbiological characteristics of chicken breast meat. A completely randomized experimental design in a 4x2x3 factorial arrangement was adopted. Treatments consisted of four radiation concentrations (0, 2, 4, or 8kGy, two package sealing methods (with or without vacuum, and three storage times (01, 07, or 14 days, with ten replicates each, totaling 240 chicken breast fillets. Packaging and radiation had no influence (p>0.05 on chicken breast meat pH, water retention capacity, or presence of Salmonella spp. Breast fillets not submitted to radiation and vacuum packed presented higher water retention capacity (p<0.05 than those radiated at 4kGy and vacuum packed. Drip loss in fillets radiated at 8kGy and not vacuum packed was higher (p<0.05 than in non-radiated and non-vacuum packed fillets; however, both were not different from the other treatments. Coliform presence increased with storage time in non-radiated samples; however, when these were vacuum-packed, their development was slower. The results of the present experiment suggest that the use of a low radiation dose (2kGy, combined with vacuum packing, may minimize the harmful effects of storage on chicken breast fillets.

  12. SENSORY EVALUATION OF HUBBARD JV CHICKENS MEAT AFTER PROPOLIS APPLICATION IN THEIR DIET

    Directory of Open Access Journals (Sweden)

    Peter Haščík

    2014-02-01

    Full Text Available In this experiment, propolis extract was applied in the diet of Hubbard JV broiler chickens and we tested its influence on the sensory quality of breast and thigh muscles prepared by baking at 200 °C for 60 minutes, followed by final baking for 10-15 minutes. Five groups were created: one control (C and four experimental (I, II, III, IV groups. Each group consisted of 100 chickens. Fattening lasted 42 days. Chickens were fed by ad libitum system. The identical starter feed mixture were administered till the 21st day of age. From the 22nd to 42nd day of age, chickens were fed by growth feed mixture in all groups. Feed mixtures were made without antibiotics and coccidiostats. Propolis extract was added to experimental groups at doses of 150 mg.kg-1 (I, 450 mg.kg-1 (II, 600 mg.kg-1 (III and 800 mg.kg-1 (IV. Breast and thigh muscles of 60 chickens from each group were prepared by baking and were anonymously assessed by six-member committee, which evaluated the smell, taste, juiciness and tenderness of meat in five-point scale. No significant differences (P ≥ 0.05 were found in smell, taste, juiciness and tenderness of breast and thigh muscles between the control and experimental groups. Sensory quality of chicken meat is one of the most important links for its use in food chain. The results of experiment confirmed, that propolis extract in those quantities can be applied in chicken nutrition, because sensory quality of chicken meat has not been worsen after its application.

  13. 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 .

  14. Three-Cup Chicken

    Institute of Scientific and Technical Information of China (English)

    1999-01-01

    Ingredents:500 grams chicken legs,100 grams(about one tea cup)rice wine,50 grams(a small tea cup)sesame oil,50grams refined soy sauce,25 grams white sugar,10grams oyster sauce,chopped scallions,ginger root,garlic,and some hot chili peppers

  15. Twin Flavor Chicken Wings

    Institute of Scientific and Technical Information of China (English)

    1999-01-01

    Ingredients:1000g chicken wings,about,100g Shredded rape-seedleaves,100g black sesame seeds,7g salt,5g sugar,3gMSG,10g cooking wine,5g cassia bark,1000g cookingoil(actual consumption only 100 grams),one egg,anoptional amount of scallion,ginger root,starch and

  16. Immunomodulating Lactobacilli in Chicken

    NARCIS (Netherlands)

    M.E. Koenen (Marjorie)

    2004-01-01

    markdownabstract__Abstract__ The gastro-intestinal (GI) tract of a chicken starts with the beak, followed by the esophagus and crop, proventriculus (glandular stomach), gizzard (muscular stomach), duodenum, ileum, a pair of blind elongated caeca, colon and ending in the cloaca. The GI-tract

  17. Breed-related number and size of muscle fibres and their response to carcass quality in chickens

    Directory of Open Access Journals (Sweden)

    Nunyarat Koomkrong

    2015-11-01

    Full Text Available The present study was aimed to investigate the number and size of muscle fibre and their relation to carcass quality traits in chickens (slow- and fast-growing chicken strains. A total of 40 one-day-old Arbor Acres broiler (fast-growing and 40 Thai native chickens (slow-growing were reared to 45 and 112 days, respectively. The Arbor Acres broilers had heavier live weight, higher breast and thigh percentage than Thai native chickens (P<0.001. In breast muscle, there was no significant difference in total number of fibres and perimysium thickness. Thai native chickens had smaller fibre diameter and fibre area (P<0.01, and thicker endomysium in comparison with Arbor Acres broiler (P<0.001. The difference between the thigh and breast muscle fibre characteristics was not significant (P>0.05. The fibre diameter was positively correlated with live weight (P<0.05 and breast percentage (P<0.01. Endomysium thickness was correlated with live weight and breast percentage (P<0.05. There was no significant difference for the correlation between muscle fibre characteristics and thigh muscle. These results suggest that muscle fibre characteristics might be related to carcass quality.

  18. Breast lift

    Science.gov (United States)

    Mastopexy; Breast lift with reduction; Breast lift with augmentation ... enlargement with implants) when they have a breast lift. ... it for medical reasons. Women usually have breast lifts to lift sagging, loose breasts. Pregnancy, breastfeeding, and ...

  19. Cloning and Expression of SFRP5 in Tibetan Chicken and its Relationship with IMF Deposition.

    Science.gov (United States)

    Li, Qian; Zuo, Lu-Lu; Lin, Ya-Qiu; Xu, Ya-Ou; Zhu, Jiang-Jiang; Liao, Hong-Hai; Lin, Sen; Xiong, Xian-Rong; Wang, Yong

    2016-10-01

    Secreted frizzled related protein 5 (SFRP5), an anti-inflammatory adipokine, is relevant to the adipocyte differentiation. In order to clarify its role in regulating intramuscular fat (IMF) deposition in Tibetan chicken, the full-length sequence of the Tibetan chicken SFRP5 gene was cloned. The relative expression of SFRP5 gene was detected using quantitative RT-PCR in various tissues of 154 days old Tibetan chicken, as well as in breast muscle, thigh muscle, and adipose tissue at different growth stages. The results showed that SFRP5 gene was expressed in all examined tissues but highly enriched in adipose tissue. Temporal expression profile showed that the expression of SFRP5 was gradually decreased in breast muscle, but was fluctuated in thigh muscle and adipose tissue with the growth of Tibetan chicken. Furthermore, correlation analysis demonstrated that the expression of SFRP5 in breast muscle, thigh muscle and adipose tissue was correlated with IMF content at different levels. The results indicated that Tibetan chicken SFRP5 is involved in IMF deposition.

  20. Effect of Serum from Chickens Treated with Clenbuterol on Myosin Accumulation, Beta-Adrenergic Receptor Population, and Cyclic AM Synthesis in Embryonic Chicken Skeletal Muscle Cell Cultures

    Science.gov (United States)

    Young, R. B.; Bridge, K. Y.; Wuethrich, A. J.; Hancock, D. L.; Whitaker, Ann F. (Technical Monitor)

    2001-01-01

    Broiler chickens at 35 days of age were fed 1 ppm clenbuterol for 14 days. This level of dietary clenbuterol led to 5-7% increases in weights of leg and breast muscle tissue. At the end of the 14-day period, serum was prepared from both control and clenbuterol-treated chickens and was then employed as a component of cell culture media at a final concentration of 20% (v/v). Muscle cell cultures were prepared from both the leg and breast muscle groups of twelve-day chick embryos. Treatment groups included control chicken serum to which 10 nM, 50 nM, and 1 micron clenbuterol had been added, as well as cells grown in media containing 10% horse serum. Cultures were subjected to each treatment for 3 days beginning on the seventh day in culture. Neither the percent fusion nor the number of nuclei in myotubes were significantly affected by any of the treatments. The quantity of MHC was not increased by serum from clenbuterol-treated chickens in either breast and leg muscle cultures; however, MHC quantity was 50- 100% higher in cultures grown in control chicken serum to which 10 nM and 50 nM clenbuterol had also been added. The Beta-AR population was 4,000-7,000 Beta-AR per cell in cultures grown in chicken serum, with leg muscle cultures having approximately 25-30% more receptors than breast muscle cultures. Receptor population was not significantly affected by the presence of clenbuterol or by the presence of serum from clenbuterol-treated chickens. In contrast, the Beta-AR population in leg and breast muscle cultures grown in the presence of 10% horse serum was 18,000-20,000 Beta-AR per cell. Basal concentration of cAMP was not significantly affected by any of the treatments. When cultures grown in chicken serum were stimulated for 10 min with 1 micron isoproterenol, limited increases of 12-20% in cAMP concentration above basal levels were observed. However, when cultures grown in the presence of horse serum were stimulated with 1 micron isoproterenol, increases of 600

  1. Differential Expression Levels of Genes Related to Myogenesis During Embryogenesis of Quail and Chicken

    Directory of Open Access Journals (Sweden)

    Qian Ban, Yaowei Liang, Zongsheng Zhao§*, Xiaojun Liu§ and Qingfeng Li

    2013-07-01

    Full Text Available The present study was designed to investigate the expression dynamics of genes during myogenesis in quail and chicken. Real-time PCR was used to detect mRNA expressions of MyoD, MyoG, MLP and MSTN in breast muscle of quail and chicken embryos during the period of embryonic days E7-17. Results showed that expression profiles of each gene displayed similar trend in the experiment period between quail and chicken, however, the expression concentration between the two species differed at the same time detected. MyoD mRNA expression in quail was significantly lower in the early phase of the experiment period (E7-9 (P<0.01 on E7; P<0.05 on both E8 and E9. For MyoG and MLP, the mRNA expressions were both lower in quail than that in chicken during the experiment period. Additionally, the embryonic day when quail reached its peak expression was earlier than that in chicken (MyoG: quail E12 vs. chicken E13; MLP: quail E14 vs. chicken E15, and the peak expression for both in quail was significantly lower than that in chicken (P<0.01 for both. For MSTN, expression in quail was significantly higher in quail than that in chicken at each time detected (P<0.01. It is concluded that differential expression of these genes might or at least partially contributed to the different development of muscle development in quail and chicken.

  2. Effect of marinating chicken meat with lemon, green tea, and turmeric against foodborne bacterial pathogenss

    Science.gov (United States)

    Foodborne diseases affect millions of people each year. To reduce the incidence of bacterial foodborne pathogens more effective treatment methods are needed. In this study we evaluated the effect of marinating chicken breast fillets with extracts of lemon, green tea, and turmeric against Campylob...

  3. Temperature Dependence of the Radio-Frequency Dielectric Properties of Chicken Meat

    Science.gov (United States)

    Dielectric properties of chicken breast meat were measured with an open-ended coaxial-line probe between 200 MHz and 20 GHz at temperature ranging from -20 oC to +25 oC. At a given frequency, the temperature dependence reveals a sharp increase of the dielectric constant and dielectric loss factor a...

  4. THE EFFECT OF BROILER CHICKEN ORIGIN ON CARCASE AND MUSCLE YIELD AND QUALITY

    Directory of Open Access Journals (Sweden)

    EWA GORNOWICZ

    2010-02-01

    Full Text Available The aim of this study was to check the influence of broiler chicken origin on dressing percentage, meat yield and physicochemical traits of breast muscle quality. The comparative study was carried out in the period from 05.01. to 16.02.2007 on three commercial: Cobb 500 (group I, Hybro G+ (group II and Ross 308 (group III meat chicken hybrids. The observed differences in the quality of carcases and meat of the examined commercial meat hybrids were statistically significant (p≤0.05, and indicate that origin of the chickens is the main modifying factor. Meat chicken hybrids, which constitute the basis for commercial production of poultry our country, do not constitute a homogeneous material. Due to the variability over time in the offered sets of commercial meat hybrids should be monitored taking into consideration their meatness traits and basic physicochemical characteristics of meat.

  5. Riemerella Anatipestifer Infection in Chickens

    Directory of Open Access Journals (Sweden)

    J. X. Li*, Y. Tang, J. Y. Gao, C. H. Huang1 and M. J. Ding

    2011-01-01

    Full Text Available Riemerella anatipestifer (RA is the causative agent of septicemic and exudative disease for a variety of bird species. Although RA had been isolated from chickens, whether can bring damages to them is not unrevealed yet. In this study, we report a flock of SanHuang chickens infected by RA with 15% morbidity and less than 8% mortality. The infection is further substantiated by case duplicate. The tested chickens demonstrate typical signs of pericarditis, air sacculitis and perihepatitis that are completely consistent with the field outbreak. The results suggest that RA is pathogenic to SanHuang chickens, which can then be theoretically and practicably incorporated into its infection spectrum.

  6. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.

    Science.gov (United States)

    Tahergorabi, Reza; Sivanandan, Litha; Beamer, Sarah K; Matak, Kristen E; Jaczynski, Jacek

    2012-09-01

    Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken meat processing by-products. The main objective of this study was conversion of dark chicken meat processing by-products to restructured functional food product. An attempt was made to develop functional food product that would resemble respective product made from boneless skinless chicken breast meat. A three-prong strategy to address diet-driven cardiovascular disease (CVD)with a functional food was used in this study. The strategy included addition of three ingredients with well-documented cardiovascular benefits: (i) ω-3 polyunsaturated fatty acid-rich oil (flaxseed-algae, 9:1); (ii) soluble fiber; and (iii) salt substitute. Titanium dioxide, potato starch, polyphosphate, and transglutaminase were also added. The batters were formulated and cooked resulting in heat-set gels. Color (L*a*b*), texture (torsion test, Kramer shear test, and texture profile analysis), thermal denaturation (differential scanning calorimetry), and gelation (dynamic rheology) of chicken drumstick gels and chicken breast gels were determined and compared. Chicken drumstick gels generally had comparable color and texture properties to the gels made from chicken breast meat. The endothermic transition (thermal denaturation) of myosin was more pronounced and gelation properties were better for the drumstick gels. This study demonstrated a feasibility to develop functional food made of muscle proteins recovered with isoelectric solubilization/precipitation from low-value dark chicken meat processing by-products. The functional food developed in this study was enriched with CVD-beneficial nutrients and had comparable instrumental quality attributes to respective products made of chicken breast meat. Although the results of this study point towards the potential for a novel, marketable functional food product, sensory

  7. Mercury retention, a trait of chickens

    Energy Technology Data Exchange (ETDEWEB)

    Miller, V.L.; Bearse, G.E.; Hammermeister, K.E.

    1959-01-01

    Experiments were performed in order to gain further information on the mercury retention of two strains of chickens, the reciprocal crosses of these lines and sex differences in retention. White Leghorns were selected for resistance and susceptibility to the avian leukosis complex. Approximately 6 males and 6 females from each of the strains and reciprocal crosses were injected in the breast muscle with phenylmercury acetate at the rate of 3.0 mg. mercury per kg. body weight. The kidneys were excised and analyzed for total mercury. Results indicate that the first generation cross chicks resembled the parent that retained mercury poorly more closely than they did the one retaining large amounts of mercury. There was no significant differences between sexes in mercury retention. 4 references, 1 table.

  8. Effects of Salt Curing and Storage Condition on Functional Properties of Ground Pre-rigor Chicken Meat%腌制和储藏条件对僵直前鸡肉功能特性的影响

    Institute of Scientific and Technical Information of China (English)

    崔艳; 张瑞红; 俞龙浩

    2013-01-01

    The functional properties of pre-rigor and post-rigor chicken meat was studied.58 broiler chickens were divided into pre-rigor and post-rigor groups. NaCl was immediately added to the pre-rigor group,which was then subdivided into three portions. The portions were subsequently vacuum-packaged and stored chilled at 0 ℃ for 3 days (T1),frozen at -20 ℃ for 3 days(T2),and frozen at-20 ℃for 10 days (T3)respectively. The post-rigor portion (C1)was vacuum-packaged and stored chilled at 0 ℃ for 3 days,after which equal amounts of salt were added. All groups were divided into fatted (C1-2,T1-2,T2-2,T3-2)or non-fatted (C1-1,T1-1,T2-1,T3-1)respectively. The ultimate pH values,water-holding capacities and protein solubility of T1,T2,and T3 were significantly higher than those of C1,regardless of storage condition,while the cooking loss of C1 was higher than that of T1, T2,and T3. Adding fat resulted in increased cooking loss and decreased protein solubility. The springiness,cohesiveness, gumminess,and chewiness of T1-1 were significantly higher than those of C1-1,T2-1,and T3-1;those of T2-2,and significantly higher than C1-2,T1-2,and T3-2.%对僵直前、后鸡肉功能特性进行研究。宰后将58只鸡分成僵直前和僵直后两组,僵直前组的鸡肉在宰后添加NaCl溶液,然后分成3组,分别在0℃的条件下冷冻3 d(T1)、-20℃冷冻3 d(T2)和-20℃冷冻10 d(T3)。僵直后组的肌肉(C1)在0℃条件下放3 d,然后添加同量的食盐。将所有组分分成含脂肪处理组(C1-2,T1-2,T2-2,T3-2)和无脂肪处理组(C1-1, T1-1,T2-1,T3-1)。结果表明,无论在哪种储存条件下,T1、T2和T3的最终pH值、保水性和蛋白溶解度显著高于C1组,但是C1组的蒸煮损失高于T1、T2和T3。加入脂肪致使蒸煮损失有所增加,同时蛋白溶解性有所降低。另外,T1-1的弹性、粘着性、粘性和咀嚼性显著高于C1-1、T2-1和T3-1;T2-2显著高于C1-2、T1

  9. Efeito da linhagem e do nível de lisina da dieta sobre a qualidade da carne do peito de frangos de corte Effect of strain and dietary lysine level on breast meat quality of broiler chickens

    Directory of Open Access Journals (Sweden)

    Ana Cláudia Pavan

    2003-12-01

    Full Text Available O experimento foi conduzido com o objetivo de avaliar o efeito da linhagem e do nível de lisina da dieta sobre o rendimento e a qualidade da carne de peito de frangos de corte. Foram utilizados 2250 pintos não sexados, de três linhagens comerciais, identificadas como A, B e C, distribuídos em delineamento inteiramente casualizado em esquema fatorial 3x3 (linhagens e níveis de lisina, com cinco repetições de 50 aves. As aves receberam ração à vontade, à base de milho e farelo de soja, suplementadas com 1,18; 1,24 e 1,30% de lisina nas rações pré-iniciais (1 a 7 dias; 1,10; 1,16 e 1,22% nas rações iniciais (7 a 21 dias; 1,0; 1,06 e 1,12% nas rações de crescimento (21 a 35 dias e 0,85; 0,91 e 0,97% nas rações de terminação (35 a 42 dias. Foram avaliadas as características de rendimento de peito e carne de peito e as medidas de espessura, largura, comprimento, pH, perda de peso por cozimento e força de cisalhamento da carne de peito. Para o rendimento de peito não foram observadas diferenças significativas, enquanto para rendimento de carne de peito houve efeito significativo da linhagem, em que a linhagem A apresentou o maior rendimento e a linhagem B, o menor. Para as medidas físicas da carne do peito, foram encontradas diferenças significativas entre as linhagens para comprimento de peito, com a linhagem C apresentando o maior resultado. O pH da carne diferiu significativamente para linhagens e níveis de lisina. As linhagens tiveram efeito sobre o rendimento, comprimento e pH da carne de peito, em que a linhagem A apresentou maiores valores para rendimento e pH e a linhagem C para comprimento.The objective of this experiment was to evaluate the effect of broiler strain and dietary lysine level on breast meat yield and quality. Two thousand two hundred and fifty day old straightrun chicks from commercial strains named A, B and C were reared in a factorial 3x3 arrangement (strain and dietary lysine level with five

  10. BACTERIAL DETERIORANTS IN CHICKEN BREAST FILLET PACKAGED IN AIR, VACUUM AND IRRADIATED: BACTERIOLOGICAL GROWTH PARAMETERS AND SHELF-LIFE BACTÉRIAS DETERIORANTES EM FILÉS DE FRANGO EMBALADOS EM AR, VÁCUO E IRRADIADOS: PARÂMETROS BACTERIOLÓGICOS DE DESENVOLVIMENTO E PRAZO COMERCIAL

    Directory of Open Access Journals (Sweden)

    Samira Pirola Santos Mantilla

    2009-10-01

    Full Text Available

    The objective of this research was to evaluate the effect of packaging in 100% air and vacuum, combined with radiation (2 kGy and 3 kGy, on chicken breast fillet shelf-life by evaluation of bacterial deteriorants growth and pH variation parameters. The vacuum packaging increased shelf-life, when compared to commercial packaging in 100% air, both in non-irradiated and irradiated to 3 kGy fillets. The irradiation increased the shelf-life of fillet samples at both doses. The lactic acid bacteria were the organisms that most developed in irradiated samples, showing greater radioresistance, as compared to other microorganisms studied, while the enterobacteria showed greater sensitivity to treatment with ionizing radiation. The vacuum packaging, combined with irradiation, can be used to improve the safety of chicken breast fillets and to extend its shelf-life.

    KEY-WORDS: Deterioration; chicken meat; vacuum packaging; meat radiation.

    O objetivo deste experimento foi avaliar o efeito do uso de embalagens, em 100% ar e a vácuo, combinadas com a radiação gama (2 kGy e 3 kGy, no aumento do prazo de validade comercial de filé de peito de

  11. Ultrasound - Breast

    Science.gov (United States)

    ... Physician Resources Professions Site Index A-Z Ultrasound - Breast Ultrasound imaging of the breast uses sound waves ... the Breast? What is Ultrasound Imaging of the Breast? Ultrasound is safe and painless, and produces pictures ...

  12. Breast pain

    Science.gov (United States)

    Pain - breast; Mastalgia; Mastodynia; Breast tenderness ... There are many possible causes for breast pain. For example, hormone level changes from menstruation or pregnancy often cause breast tenderness. Some swelling and tenderness just before your period ...

  13. Breast Reconstruction

    Science.gov (United States)

    ... rebuild the shape of the breast. Instead of breast reconstruction, you could choose to wear a breast form ... one woman may not be right for another. Breast reconstruction may be done at the same time as ...

  14. 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...

  15. Tissue- and breed-specific expression of the chicken fat mass- and obesity-associated gene (FTO).

    Science.gov (United States)

    Song, C; Song, W T; Shu, J T; Tao, Z Y; Zhu, W Q; Di, C; Li, H F

    2015-09-08

    The fat mass- and obesity-associated gene (FTO) is involved in energy metabolism, but little is known about the chicken FTO gene. The objective of the current study was to detect chicken FTO expression patterns in the hypothalamus, liver, and skeletal muscle during development, and analyze the effects of age and breed on FTO expression. Real-time quantitative polymerase chain reaction results revealed that chicken FTO mRNA was expressed in all of the tissues tested. Chicken FTO exhibited tissue- and breed-specific patterns in the recessive White Plymouth Rock chicken and the Qingyuan partridge chicken. The highest FTO expression level was in the hypothalami of 1-week-old chicks. FTO mRNA was expressed more in the breast muscles and livers of recessive White Plymouth Rock chickens than those of Qingyuan partridge chickens at 1 and 8 weeks of age. These results indicate that FTO probably plays a significant role in energy metabolism at 1 week old, when chicks have undergone metabolic adaptations from yolk dependence to the utilization of exogenous feed.

  16. Detection and identification of Salmonella species in minced beef and chicken meats by using Multiplex PCR in Assiut city

    Directory of Open Access Journals (Sweden)

    Raafat Hassanein

    2011-02-01

    Full Text Available The present study was undertaken to determine the incidence and distribution of Salmonella species in selected meat and chicken products purchased from retail supermarkets in Assiut, Egypt. A total of 75 samples including 25 samples each of minced frozen beef, frozen chicken legs and frozen chicken fillets were collected over a 7-month period between January and July 2009 and examined for the presence of Salmonella species. In addition, 28 children stool cultures were collected from hospitalized children resident in Pediatric University Hospital with diarrhea or fever. Out of the total 75 meat samples examined, Salmonella was detected in 5 (20% of minced frozen beef, 9 (36% of frozen chicken leg and 13 (52% of frozen chicken fillet samples analyzed. Regarding the examined 28 children stool cultures, 3 (10.71 % were found Salmonella positive. Of the total 30 Salmonella positive samples from all examined samples, five selected Salmonella isolates were further identified using multiplex PCR (m-PCR. Two serovars were the dominant serovar identified was Salmonella entrica subsp. entrica serovar Enteritidis (2 chicken leg isolates and 2 chicken breast fillets followed by Salmonella entrica subsp. entrica serovar Kentucky (one minced beef isolate. The public health hazards of Salmonella were discussed and the suggestive measures to protect the consumers and improve the quality of meat and chicken products were given. [Veterinary World 2011; 4(1.000: 5-11

  17. Identification and association of the single nucleotide polymorphisms in calpain3 (CAPN3 gene with carcass traits in chickens

    Directory of Open Access Journals (Sweden)

    Du Hua-Rui

    2009-03-01

    Full Text Available Abstract Background The aim of this study is to screen single nucleotide polymorphisms (SNP of chicken Calpain3 (CAPN3 gene and to analyze the potential association between CAPN3 gene polymorphisms and carcass traits in chickens. We screened CAPN3 single nucleotide polymorphisms (SNP in 307 meat-type quality chicken from 5 commercial pure lines (S01, S02, S03, S05, and D99 and 4 native breeds from Guangdong Province (Huiyang Huxu chicken and Qingyuan Ma chicken and Sichuan Province (Caoke chicken and Shandi Black-bone chicken, China. Results Two SNPs (11818T>A and 12814T>G were detected by single strand conformation polymorphism (SSCP method and were verified by DNA sequencing. Association analysis showed that the 12814T>G genotypes were significantly associated with body weight (BW, carcass weight (CW, breast muscle weight (BMW, and leg muscle weight (LMW. Haplotypes constructed on the two SNPs (H1, TG; H2, TT; H3, AG; and H4, AT were associated with BW, CW (P P Conclusion We speculated that the CAPN3 gene was a major gene affecting chicken muscle growth and carcass traits or it was linked with the major gene(s. Diplotypes H1H2 and H2H2 might be advantageous for carcass traits.

  18. Growth performance and meat quality of broiler chickens supplemented with Rhodopseudomonas palustris in drinking water.

    Science.gov (United States)

    Xu, Q Q; Yan, H; Liu, X L; Lv, L; Yin, C H; Wang, P

    2014-01-01

    1. The effect of the bacterium, Rhodopseudomonas palustris, on the growth performance and meat quality of broiler chickens was investigated. 2. A total of 900-d-old Arbor Acres broilers were allocated to three experimental treatments for 6 weeks. Chicks were administered with R. palustris in drinking water as follows: (i) control group without R. palustris; (ii) treatment 1 (R1) with R. palustris of 8 × 10(9) cells per chick per day in drinking water; (iii) treatment 2 (R2) with R. palustris of 1.6 × 10(10) cells per chick per day in drinking water. 3. The results showed that, compared with that of control, both groups of R. palustris treatment increased daily weight gain and improved feed conversion ratio of broiler chickens significantly during the whole growing period of 6 weeks. 4. Both total and glutamic acid contents of chicken breast fillet in R. palustris treatment R2 were higher, while the fat content was lower, than those of the control group. Furthermore, R. palustris treatments also improved sensory attributes of chicken breast fillet. 5. As a probiotic providing rich nutrients and biological active substances, R. palustris administration in drinking water displayed a growth promoting effect and improved meat quality of broiler chickens.

  19. Verification of specific selection SNPs between broiler and layer chicken in Chinese indigenous chicken breeds.

    Science.gov (United States)

    Lan, D; Hu, Y D; Zhu, Q; Li, D Y; Liu, Y P

    2015-07-28

    The direction of production for indigenous chicken breeds is currently unknown and this knowledge, combined with the development of chicken genome-wide association studies, led us to investigate differences in specific loci between broiler and layer chicken using bioinformatic methods. In addition, we analyzed the distribution of these seven identified loci in four Chinese indigenous chicken breeds, Caoke chicken, Jiuyuan chicken, Sichuan mountain chicken, and Tibetan chicken, using DNA direct sequencing methods, and analyzed the data using bioinformatic methods. Based on the results, we suggest that Caoke chicken could be developed for meat production, while Jiuyuan chicken could be developed for egg production. As Sichuan mountain chicken and Tibetan chicken exhibited large polymorphisms, these breeds could be improved by changing their living environment.

  20. Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment

    OpenAIRE

    Adriana Pavelková; Marek Bobko; Peter Haščík; Miroslava Kačániová; Jana Tkáčová

    2016-01-01

    In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered.  All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was di...

  1. Association of single nucleotide polymorphisms of the insulin gene with chicken early growth and fat deposition.

    Science.gov (United States)

    Qiu, F F; Nie, Q H; Luo, C L; Zhang, D X; Lin, S M; Zhang, X Q

    2006-06-01

    Growth rate, body composition, and fat deposition are important traits in chickens. Insulin plays important roles in hepatic cells, muscle cells, and adipose tissue cells. The purpose of the present study was to analyze association of the insulin (INS) gene with chicken growth and body composition traits. Using a F2 design resource population constructed with the crossing of Chinese native Xinghua chickens and White Recessive Rock chickens, the association of 4 single nucleotide polymorphisms (SNP; A+428G, C+1549T, T+3737C, and A+3971G) of INS gene with 13 growth and body composition traits was studied. The T+3737C genotypes were significantly associated with small intestine length (P = 0.0002), and the A+3971G genotypes were significantly associated with early growth (hatch weight and BW at 28 d of age) (P 0.05). The haplotypes based on the 4 SNP were also significantly associated with early growth (hatch weight and BW at 28 d of age; P < 0.0001) and breast angle (P < 0.0001) but not with small intestine length (P = 0.0505). These results suggested that variation of the insulin gene was significantly associated with chicken early growth but not with fat deposition. In addition, the data from the present study supported the inference that both the one-SNP-at-a-time and the haplotype-based approaches have their own advantages and disadvantages when association analysis of one SNP and haplotypes with chicken complex traits was conducted.

  2. Effect of dietary supplementation of Melissa officinalis and combination of Achillea millefolium and Crataegus oxyacantha on broiler growth performance, fatty acid composition and lipid oxidation of chicken meat

    Directory of Open Access Journals (Sweden)

    Martin Bača

    2011-10-01

    Full Text Available This experimental study investigated the effect of feeding of lemon balm (Melissa officinalis L. and combination of hawthorn (Crataegus oxyacantha L. and yarrow (Achillea millefolium L. on growth performance of chicken, meat composition, fatty acid profile and oxidative stability. Ninety one-day-old commercial broiler chicks (ROSS 308 were divided into 3 groups, and fed 41 days, as follows: control (C with standard diet without antioxidants supplementation; second group (L with standard diet supplemented with ground lemon balm (2% and third group (HY with standard diet supplemented with ground hawthorn (1% and yarrow (1%. Final body weight and total feed intake were not influenced by plant supplementation. However, feed conversion ratio was the lowest (P0.05 by plants supplementation, but the proportions of various carcass parts (breast and leg were higher in L and HY groups. Feeding of plants had no effect on the chemical composition of thigh meat. However, in breast meat fed by HY diet higher content of dry matter and crude protein (P<0.05 was found. In breast (L the proportion of monounsaturated fatty acids was decreased and polyunsaturated fatty acids (PUFA proportion was increased compared with control group (P<0.05. In thigh HY the proportion of saturated fatty acids was increased and PUFA was decreased compared with control. Results of thiobarbituric value method showed that supplementation with lemon balm, and mainly combination of hawthorn and yarrow in the diet significantly influenced reduction of lipid oxidation processes in thigh during chilling storage (4°C, 11 days.

  3. Efeito da impregnação a vácuo na transferência de massa durante o processo de salga de cortes de peito de frango Effect of vacuum impregnation on mass transfer during the salting process of chicken breast cuts

    Directory of Open Access Journals (Sweden)

    Franciny Campos Schmidt

    2008-06-01

    Full Text Available A impregnação a vácuo (IV tem sido estudada como uma alternativa para reduzir o tempo dos processos de salga aplicados a diversos alimentos. Neste trabalho, foi investigada a influência da aplicação de vácuo no processo de salga de cortes de peito de frango. Os cortes foram submersos em soluções com diferentes concentrações de NaCl para a avaliação de dois processos distintos de impregnação de sal: a processo inteiramente a pressão atmosférica (IPA; e b com aplicação de vácuo seguido do restabelecimento da pressão atmosférica (IV. A transferência de massa entre a amostra e a solução salina foi avaliada através das determinações de ganho de água (GA, ganho de sal (GS e ganho de massa total (GM pelas amostras submetidas à IV e à IPA. A comparação entre os processos de IV e IPA, com 6 horas de imersão, indicou que a utilização de um período inicial de vácuo pode incrementar o GA, GS e GM em 78, 25 e 54%, respectivamente. Isso se deve à contribuição sinérgica do mecanismo hidrodinâmico (HDM aos mecanismos osmóticos e difusivos existentes. Deste modo, a IV pode ser considerada como uma alternativa de processo para a salga de cortes de carne de frango. No entanto, deve-se estar atento para que os ganhos de água e sal sejam compatíveis com as exigências legais e tecnológicas.Vacuum impregnation has been studied as an alternative for reducing time in the salting process applied to different kinds of food. In this study, the influence of vacuum application on the salting process of chicken breast cuts was evaluated. The chicken samples were submerged in solutions with different NaCl concentrations and two processes were evaluated: a a process entirely under atmospheric pressure (API; and b a process with vacuum application followed by atmospheric pressure restoration (VI. Mass transfers were characterized by water gain (WG, salt gain (SG, and total weight increment (WI. The comparison between the VI and API

  4. 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...

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

    Directory of Open Access Journals (Sweden)

    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.

  6. Chicken from Farm to Table

    Science.gov (United States)

    ... Chickens are graded according to the USDA Agricultural Marketing Service 's regulations and standards for meatiness, appearance, and ... ahead of time and refrigerated. However, do not mix wet and dry ingredients until just before spooning ...

  7. 线性与非线性多糖对鸡肉肌原纤维蛋白凝胶特性的影响%Effects of Linear and Non-Linear Polysaccharides on the Gel Properties of Chicken Breast Myofibrillar Protein

    Institute of Scientific and Technical Information of China (English)

    肖雄; 史可夫; 吴双双; 姚静; 谢婷婷; 陈从贵

    2015-01-01

    The effects of polysaccharides of different molecular chain types on the properties of chicken breast myofibrillar protein (MP) gels were investigated by addition of linear konjac glucomannan (KGM) and non-linear amylopectin (AP) into MP solution at addition levels 0.15‒0.30 g/100 mL. Water holding capacity (WHC), gel hardness, rheological properties and transverse relaxation time of MP gel samples were measured. Results showed that linear polysaccharide could significantly enhance gel hardness and dramatically improved WHC at addition levels>0.30 g/100 mL (P0.05). Moreover, the AP-induced enhancement of storage modulus G’ and loss modulus G’’ was inferior to that induced by KGM, though the transverse relaxation time of WHC. T22 and T23 values were faintly reduced by both polysaccharides (P>0.05). Consequently, linear polysaccharide was more beneficial to improve the gel properties of chicken breast MP.%将不同质量浓度(0.15~0.30 g/100 mL)的线性魔芋胶(konjac glucomannan,KGM)和非线性支链淀粉(amylopectin,AP)添加到鸡胸肉肌原纤维蛋白(myofibrillar protein,MP)溶液中,通过测定MP凝胶的保水性、凝胶硬度、流变特性和横向弛豫时间变化,研究不同分子链形态多糖对其凝胶特性的影响。结果表明:与未添加多糖的对照组相比,线性多糖能明显增强MP凝胶硬度(P<0.05),且添加量大于0.30 g/100 mL时,凝胶的保水性显著提高(P<0.05);而非线性多糖对持水性和凝胶硬度影响不显著(P>0.05),且其对储能模量(G’)和耗能模量(G’’)的提高作用也不及线性多糖。同时,两种多糖(0.30 g/100 mL)均在一定程度上降低了T22和T23值,但变化不明显(P>0.05)。因此,线性多糖对鸡胸肉肌原纤维蛋白凝胶特性的改善作用大于非线性多糖。

  8. Antimicrobial effect of Salvia officinalis L. against selected group of bacteria isolated from chickens meat

    Directory of Open Access Journals (Sweden)

    Jana Petrová

    2013-10-01

    Full Text Available The effect of Salvia officinalis L. essential oil as well as vacuum packaging in extending the shelf life of fresh chicken’s breast meat stored at 4 °C was investigated. In a preliminary experiment Salvia officinalis L. essential oil  were used at concentrations 2% v/w while vacuum packaging. Microbiological properties of fresh chicken breast meat were monitored over a 16 days period. For this experiment three groups were used. First group was control with air packaging second was with vacuum packaging condition and was treated with essential oil on the surface of fresh chicken breast meat. From the microbiological indicators in this experiment total count of bacteria and coliform bacteria were observed. The total count of bacteria on the meat after killing animals was 2.97 log cfu.g-1 and number of coliform bacteria was 0.33 log cfu.g-1. The total count of bacteria on the chicken breast meat after 4, 8, 12 and 16 days gradually increased. The same number of coliform bacteria in extending self-life gradually increased. The highest number of both groups of microorganisms was in the control group with air condition and lowest number of both bacterial groups was in the group with salvia essential oil treatment.

  9. Associations between Campylobacter levels on chicken skin, underlying muscle, caecum and packaged fillets.

    Science.gov (United States)

    Hansson, I; Nyman, A; Lahti, E; Gustafsson, P; Olsson Engvall, E

    2015-06-01

    A study was performed with the aim to investigate associations between Campylobacter in chicken caecum, carcass skin, underlying breast muscle and packaged breast fillets. Samples were taken from 285 chickens from 57 flocks and analysed according to ISO 10272. Campylobacter spp. were isolated from caecal samples from 41 flocks. From birds of the same 41 flocks Campylobacter could be detected and quantified in 194 (68%) skin samples. Moreover, Campylobacter spp. were enumerated in 13 (5%) underlying muscle samples originating from 9 of the 41 flocks. The mean number of Campylobacter spp. in the 194 skin samples which could be counted was 2.3 log cfu/g and for the 13 underlying muscle samples 1.3 log cfu/g. Campylobacter could only be quantified in those breast muscle samples with a finding in corresponding skin sample. Five packaged chicken fillets were taken from each 25 of the 57 flocks and analysed both quantitatively and qualitatively. In qualitative analysis Campylobacter was detected in 79 (63%) fillets from 16 flocks and quantified in 24 (19%) samples from 11 flocks. The results showed a significant association (P Campylobacter on carcass skin (log cfu/g) and the proportion of Campylobacter positive breast muscle samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Identification of differentially expressed genes and pathways for intramuscular fat deposition in pectoralis major tissues of fast-and slow-growing chickens

    OpenAIRE

    Cui Huan-Xian; Liu Ran-Ran; Zhao Gui-Ping; Zheng Mai-Qing; Chen Ji-Lan; Wen Jie

    2012-01-01

    Abstract Background Intramuscular fat (IMF) is one of the important factors influencing meat quality, however, for chickens, the molecular regulatory mechanisms underlying this trait have not yet been determined. In this study, a systematic identification of candidate genes and new pathways related to IMF deposition in chicken breast tissue has been made using gene expression profiles of two distinct breeds: Beijing-you (BJY), a slow-growing Chinese breed possessing high meat quality and Arbo...

  11. The single nucleotide polymorphisms of the chicken myostatin gene are associated with skeletal muscle and adipose growth

    Institute of Scientific and Technical Information of China (English)

    GU Zhiliang; ZHU Dahai; LI Ning; LI Hui; DENG Xuemei; WU Changxin

    2004-01-01

    Myostatin, a new member of the TGF-β superfamily, is predominantly expressed in skeletal muscle cells and functions as a negative regulator of skeletal muscle growth in animals. Recently, we have reported three single nucleotide polymorphisms (SNPs) in the chicken myostatin gene. Herein, we investigate the association of those SNPs with the production traits in a F2 chicken line derived from Broilers crossing to Silky with the least square analysis. The results show that the BB and AA genotypes are strongly associated with abdominal fat weight (AFW), abdominal fat percentage (AFP), and birth weight (BW) (P < 0.05). Breast muscle percentage (BMP) of the AA type is higher than that of the AB type. The breast muscle weight and breast muscle percentages of F2 individuals have significant difference between CC and DD genotypes (P < 0.05). Breast muscle weight (BMW) of EF birds is higher than that of EE birds (P < 0.05). In this report, we present the first genetic evidence to show that chicken myostatin not only plays an important role in controlling skeletal muscle growth and differentiation, but also may be involved in regulation of adipose growth in chicken.

  12. Dietary balanced protein in broiler chickens. 1. A flexible and practical tool to predict dose-response curves

    NARCIS (Netherlands)

    Eits, R.M.; Kwakkel, R.P.; Verstegen, M.W.A.; Hartog, den L.A.

    2005-01-01

    1. An empirical model of exponential form was developed, different versions of which can be used to predict growth rate, feed conversion and carcase and breast meat yield of broiler chickens as a function of dietary balanced protein ( DBP) content. The model was developed to support decision- making

  13. Enzyme-assisted extraction and liquid chromatography mass spectrometry for the determination of arsenic species in chicken meat.

    Science.gov (United States)

    Liu, Qingqing; Peng, Hanyong; Lu, Xiufen; Le, X Chris

    2015-08-12

    Chicken is the most consumed meat in North America. Concentrations of arsenic in chicken range from μg kg(-1) to mg kg(-1). However, little is known about the speciation of arsenic in chicken meat. The objective of this research was to develop a method enabling determination of arsenic species in chicken breast muscle. We report here enzyme-enhanced extraction of arsenic species from chicken meat, separation using anion exchange chromatography (HPLC), and simultaneous detection with both inductively coupled plasma mass spectrometry (ICPMS) and electrospray ionization tandem mass spectrometry (ESIMS). We compared the extraction of arsenic species using several proteolytic enzymes: bromelain, papain, pepsin, proteinase K, and trypsin. With the use of papain-assisted extraction, 10 arsenic species were extracted and detected, as compared to 8 detectable arsenic species in the water/methanol extract. The overall extraction efficiency was also improved using a combination of ultrasonication and papain digestion, as compared to the conventional water/methanol extraction. Detection limits were in the range of 1.0-1.8 μg arsenic per kg chicken breast meat (dry weight) for seven arsenic species: arsenobetaine (AsB), inorganic arsenite (As(III)), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), inorganic arsenate (As(V)), 3-nitro-4-hydroxyphenylarsonic acid (Roxarsone), and N-acetyl-4-hydroxy-m-arsanilic acid (NAHAA). Analysis of breast meat samples from six chickens receiving feed containing Roxarsone showed the presence of (mean±standard deviation μg kg(-1)) AsB (107±4), As(III) (113±7), As(V) (7±2), MMA (51±5), DMA (64±6), Roxarsone (18±1), and four unidentified arsenic species (approximate concentration 1-10 μg kg(-1)).

  14. Detection of Salmonella species in chicken carcasses using genus specific primer belong to invA gene in Sohag city, Egypt

    Directory of Open Access Journals (Sweden)

    Nahed Mahmoud Abdel-Aziz

    2016-10-01

    Full Text Available Aim: This study aimed to detect Salmonella species found as contaminants in chicken carcass (thigh, breast, wings, liver, and gizzard. Materials and Methods: A total of 75 chicken samples including thigh, breast, wings, liver, and gizzard (15 of each were collected from different markets in Sohag city for detection of Salmonella species by culture methods, biochemical tests, serology, and polymerase chain reaction. Results: The overall incidence of Salmonella contamination of 75 examined samples was found to be 6.6% with the higher percentage of Salmonella being isolated from liver samples (13.3% followed by thigh, wings, gizzard (6.6% while breast show negative result. Conclusion: Results in this study indicate that contamination of chicken carcass with Salmonella needs strict hygienic measures to prevent their transmission to human.

  15. Detection of Salmonella species in chicken carcasses using genus specific primer belong to invA gene in Sohag city, Egypt

    Science.gov (United States)

    Abdel-Aziz, Nahed Mahmoud

    2016-01-01

    Aim: This study aimed to detect Salmonella species found as contaminants in chicken carcass (thigh, breast, wings, liver, and gizzard). Materials and Methods: A total of 75 chicken samples including thigh, breast, wings, liver, and gizzard (15 of each) were collected from different markets in Sohag city for detection of Salmonella species by culture methods, biochemical tests, serology, and polymerase chain reaction. Results: The overall incidence of Salmonella contamination of 75 examined samples was found to be 6.6% with the higher percentage of Salmonella being isolated from liver samples (13.3%) followed by thigh, wings, gizzard (6.6%) while breast show negative result. Conclusion: Results in this study indicate that contamination of chicken carcass with Salmonella needs strict hygienic measures to prevent their transmission to human. PMID:27847423

  16. Paget Disease of the Breast

    Science.gov (United States)

    ... Breast Cancer Breast Cancer Patient Breast Cancer Treatment Male Breast Cancer Treatment Breast Cancer Treatment & Pregnancy Breast Cancer Prevention Breast Cancer Screening Health Professional Breast Cancer Treatment Male ... Treatment Breast Cancer Treatment & Pregnancy Breast Cancer Prevention ...

  17. 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

  18. Breast Implants

    Science.gov (United States)

    ... Medical Procedures Implants and Prosthetics Breast Implants Breast Implants Share Tweet Linkedin Pin it More sharing options Linkedin Pin it Email Print Breast implants are medical devices that are implanted under the ...

  19. Fibroadenoma - breast

    Science.gov (United States)

    Breast lump - fibroadenoma; Breast lump - noncancerous; Breast lump - benign ... The cause of fibroadenomas is not known. There may be a connection to a problem with genes. Fibroadenoma is the most common benign ...

  20. presence of cryptococcus species in domestic chicken

    African Journals Online (AJOL)

    2009-05-25

    May 25, 2009 ... Conclusion: Domestic chicken (Gallus gallus) harbor Pathogenic ... diseases from domestic Chickens for example avian ... emerged as the major cause of death in HIV/AIDS .... The mechanism by which the birds' excreta get.

  1. Preliminary Survey of Ectoparasites Infesting Chickens (Gallus ...

    African Journals Online (AJOL)

    Preliminary Survey of Ectoparasites Infesting Chickens (Gallus domesticus) in. Four Areas of ... were identified with the following prevalences: the shaft louse, Menopon gallinae (8.1%), the chicken ..... Canis lupus familiaris in Mueang district ...

  2. Sequencing and alignment of mitochondrial genomes of Tibetan chicken and two lowland chicken breeds

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Tibetan chicken lives in high-altitude area and has adapted well to hypoxia genetically. Shouguang chicken and Silky chicken are both lowland chicken breeds. In the present study, the complete mito-chondrial genome sequences of the three chicken breeds were all sequenced. The results showed that the mitochondrial DNAs (mtDNAs) of Shouguang chicken and Silky chicken consist of 16784 bp and 16785 bp respectively, and Tibetan chicken mitochondrial genome varies from 16784 bp to 16786 bp. After sequence analysis, 120 mutations, including 4 single nucleotide polymorphisms (SNPs) in tRNA genes, 9 SNPs and 1 insertion in rRNA genes, 38 SNPs and 1 deletion in D-LOOP, 66 SNPs in pro-tein-coding genes, were found. This work will provide clues for the future study on the association between mitochondrial genes and the adaptation to hypoxia.Tibetan chicken, lowland chicken, mitochondrial genome, hypoxia.

  3. Value-added products from chicken feather fiber and protein

    Science.gov (United States)

    Fan, Xiuling

    Worldwide poultry consumption has generated a huge amount of feather "waste" annually. Currently, the feather has a low value-being used for animal feed in the world. The quality of fibrous air filters depend on their main component, fibers. The main physical structure of chicken feathers is barbs which can be used directly as fibers. They have small diameter, which makes them a good choice for air filtration. The main chemical structure of chicken feathers is structural fibrous protein, keratin. Therefore, chicken feathers could potentially be used for protein fiber production. To obtain chicken feather fibers, barbs were stripped from the quills by a stripping device and separated with a blender. Some feather fibers were entangled with polyester staple fibers, and needlepunched to form a nonwoven fabric. Some feather fibers were blended with CelBond(TM) bi-component polyester as binder fibers, and pressed between two hot plates to produce thermobonded nonwovens. Whole chicken feathers were ground into powder and their keratin was reduced in water. The reduced keratin was salt precipitated, dried and dissolved in ionic liquid with/without bleach cotton. The reduced chicken feather keratin ionic liquid solutions were spun into regenerated fibers through dry-jet wet spinning. The needlepunched and thermobonded nonwovens were tested for filtration and other properties. With an increase of areal density and feather fiber composition, the air permeability of the needlepunched nonwovens decreased, and their filtration efficiency and pressure drop both increased. The case can be made that feather fibers gave fabrics better filtration at the same fabric weight, but at the expense of air permeability and pressure drop. The scrim and needlepunching process improved the filtration efficiency. Their strength depended on scrim. The hot-press process was very simple. The thermobonded nonwovens had very high air permeability. In them, there was also an inverse relation between

  4. Grounded theory.

    Science.gov (United States)

    Harris, Tina

    2015-04-29

    Grounded theory is a popular research approach in health care and the social sciences. This article provides a description of grounded theory methodology and its key components, using examples from published studies to demonstrate practical application. It aims to demystify grounded theory for novice nurse researchers, by explaining what it is, when to use it, why they would want to use it and how to use it. It should enable nurse researchers to decide if grounded theory is an appropriate approach for their research, and to determine the quality of any grounded theory research they read.

  5. Physical and Microbiological Qualities of Kampong-Broiler Crossbred Chickens Meat Raised in Different Stocking Densities

    Directory of Open Access Journals (Sweden)

    C. A. Patria

    2016-12-01

    Full Text Available The crossbreeding between broiler and kampong chickens has been performed to develop a kampong-broiler strain chicken. The chicken stocking condition needs more attention as a part of animal welfare. This study was performed to identify the relationship between the stocking density and the stress based on Temperature Humidity Index (THI and the effect of stocking density on meat quality, i.e., physical, microbiological, and organoleptic. Ninety DOCs of Kampong-Broiler (KB were assigned into a completely randomized design with 3 treatments of stocking density  i.e., 8, 10, and 12 birds m-2. Each treatment was replicated 3 times. The experimental chickens were housed in 9 blocks of housing each with 1 x 1 m2 size. Data on physical and microbiology of meat qualities were analyzed with analysis of variance and continued with Duncan’s multiple range test. The organoleptic data were analyzed by using Kruskal-Wallis test. The result showed that the stocking density did not significantly affect the physical and hedonic quality of KB chicken’s breast. The stocking densities significantly affected (P<0.05 the microbiological variables of breast meat. The average value of THI during maintenance reached 28.98±1.25–29.33±1.32oC. The higher the animal density the higher the THI value that correlated to the stress condition. However, high stocking density did not affect the physical and hedonic quality of breast meat,  thus it can be accepted by the consumers. The higher the stocking density the higher the total plate count, Escherichia coli, and Staphylococcus aureus, without the presence of Salmonella sp. The meat quality of KB chickens raised in the stocking density of 10 birds m-2 meets the requirement of SNI 01-3924-2009.

  6. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.

    Science.gov (United States)

    Salmon, C P; Knize, M G; Felton, J S

    1997-05-01

    This study compared heterocyclic aromatic amines in marinated and unmarinated chicken breast meat flame-broiled on a propane grill. Chicken was marinated prior to grilling and the levels of several heterocyclic amines formed during cooking were determined by solid-phase extraction and HPLC. Compared with unmarinated controls, a 92-99% decrease in 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was observed in whole chicken breast marinated with a mixture of brown sugar, olive oil, cider vinegar, garlic, mustard, lemon juice and salt, then grilled for 10, 20, 30 or 40 min. Conversely, 2-amino-3, 8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) increased over 10-fold with marinating, but only at the 30 and 40 min cooking times. Marinating reduced the total detectable heterocyclic amines from 56 to 1.7 ng/g, from 158 to 10 ng/g and from 330 to 44 ng/g for grilling times of 20, 30 and 40 min, respectively. The mutagenic activity of the sample extracts was also measured, using the Ames/Salmonella assay. Mutagenic activity was lower in marinated samples cooked for 10, 20 and 30 min, but higher in the marinated samples cooked for 40 min, compared with unmarinated controls. Although a change in free amino acids, which are heterocyclic amine precursors, might explain the decrease in PhIP and increase in MeIQx, no such change was detected. Marinating chicken in one ingredient at a time showed that sugar was involved in the increased MeIQx, but the reason for the decrease in PhIP was unclear. PhIP decreased in grilled chicken after marinating with several individual ingredients. This work shows that marinating is one method that can significantly reduce PhIP concentration in grilled chicken.

  7. What Is Breast Cancer?

    Science.gov (United States)

    ... Research? Breast Cancer About Breast Cancer What Is Breast Cancer? Breast cancer starts when cells in the breast ... spread, see our section on Cancer Basics . Where breast cancer starts Breast cancers can start from different parts ...

  8. Seroprevalence of Neospora caninum in free-range chickens (Gallus domesticus) from the Americas

    Science.gov (United States)

    Neospora caninum and Toxoplasma gondii are biologically and morphologically similar coccidians with canids as definitive hosts for N.caninum and felids for T. gondii. Feral chickens have been used as indicators of soil contamination with T. gondii oocysts because they feed from ground. In the presen...

  9. 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 .

  10. Effect of dietary phosphorus levels on meat quality and lipid metabolism in broiler chickens.

    Science.gov (United States)

    Li, Xue-Ke; Wang, Jin-Zhi; Wang, Chun-Qing; Zhang, Chun-Hui; Li, Xia; Tang, Chun-Hong; Wei, Xiu-Li

    2016-08-15

    To analyze the influence of dietary phosphorus (P) levels on meat quality and lipid metabolism, a 42-day feeding experiment (P deficient group; normal group; high P level groups of H1 and H2, respectively) using 100 one-day-old broilers was conducted. Results demonstrated that the quality of broiler chicken meat in deficient or high P groups decreased relative to the normal group. High P diets resulted in increased lightness, redness values, shear forces and decreased fatty acid contents and intramuscular fat content in breast meat (pphosphorus levels in breast meat increased significantly (p<0.01). It can be concluded that deficient or higher P levels could affect meat quality and expression of indicators on lipid metabolism of broiler chickens.

  11. Molecular cloning and SNP association analysis of chicken PMCH gene.

    Science.gov (United States)

    Sun, Guirong; Li, Ming; Li, Hong; Tian, Yadong; Chen, Qixin; Bai, Yichun; Kang, Xiangtao

    2013-08-01

    The pre-melanin-concentrating hormone (PMCH) gene is an important gene functionally concerning the regulations of body fat content, feeding behavior and energy balance. In this study, the full-length cDNA of chicken PMCH gene was amplified by SMART RACE method. The single nucleotide polymorphisms (SNPs) in the PMCH gene were screened by comparative sequence analysis. The obtained non-synonymous coding SNPs (ncSNPs) were designed for genotyping firstly. Its effects on growth, carcass characteristics and meat quality traits were investigated employing the F2 resource population of Gushi chicken crossed with Anak broiler by AluI CRS-PCR-RFLP. Our results indicated that the cDNA of chicken PMCH shared 67.25 and 66.47% homology with that of human and bovine PMCH, respectively. The deduced amino acid sequence of chicken PMCH (163 amino acids) were 52.07 and 50.89% identical to those of human and bovine PMCH, respectively. The PMCH protein sequence is predicted to have several functional domains, including pro-MCH, CSP, IL7, XPGI and some low complexity sequence. It has 8 phosphorylation sites and no signal peptide sequence. gga-miR-18a, gga-miR-18b, gga-miR-499 microRNA targeting site was predicted in the 3' untranslated region of chicken PMCH mRNA. In addition, a total of seven SNPs including an ncSNP and a synonymous coding SNP, were identified in the PMCH gene. The ncSNP c.81 A>T was found to be in moderate polymorphic state (polymorphic index=0.365), and the frequencies for genotype AA, AB and BB were 0.3648, 0.4682 and 0.1670, respectively. Significant associations between the locus and shear force of breast and leg were observed. This polymorphic site may serve as a useful target for the marker assisted selection of the growth and meat quality traits in chicken.

  12. Detection of the total viable counts in chicken based on visible/near-infrared spectroscopy

    Science.gov (United States)

    Jiang, Fachao; Long, Yuan; Tang, Xiuying; Zhao, Linlin; Peng, Yankun; Wang, Caiping

    2014-05-01

    The viable counts in chicken have significant effects on food safety. Exceeding standard index can have negative influence to the public. Visible-near infrared spectra have had rapid development in food safety recently. The objective of this study was to detect the total viable counts in chicken breast fillets.36 chicken breast fillets used in the study were stored in a refrigerator at 4°C for 9 days. Each day four samples were taken and Vis/NIR spectra were collected from each sample before detecting their total viable counts by standard method. The original data was processed in four main steps: Savitzky-Golay smoothing method, standard normalized variate (SNV), model calibrating and model validating. Prediction model was established using partial least squares regression (PLSR) method. Several statistical indicators such as root mean squared errors and coefficients were calculated for determination of calibration and validation accuracy respectively. As a result, the Rc, SEC, Rv and SEV, of the best model were obtained to be 0.8854, 0.7455, 0.9070 and 0.6045 respectively, which demonstrate that visible-near infrared spectra is a potential technique to detect the total viable counts(TVC) in chicken and the best wavelengths for the establishment of the calibration model are near 449nm.

  13. GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS AS INFLUENCED BY DIFFERENT VARIETIES OF DESI CHICKENS

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    A.W. Sahota, B. M. Bhatti and L. A. Akhtar

    2003-04-01

    Full Text Available This study was conducted to examine performance and carcass characteristics of different varieties of first generation Desi chickens. The parent Desi chickens were procured from different villages of Mianwali and Bhakkar districts of Punjab, Pakistan and were maintained at Poultry Research Institute, Rawalpindi. Nine hundred day-old chicks (of the first progeny, 300 each of black, dark brown and light brown colour, were obtained from this parent flock. The birds in each variety were divided into 3 equal replicates. They were maintained in 9 separate pens on deep litter under optima.l managemental conditions. The birds were fed ad-libitum a chick starter ration from day-old to 8 weeks and then subsequently a grower mash upto 12 weeks of age. The birds had free access to clean and fresh drinking water. The results showed significant (p<0.0 I variation in dressing percentage, shank and neck length and breast width between different varieties of Desi chickens, whereas, they differed non-significantly in growth rate and keel length. The light brown variety had significantly better dressing percentage, shank length and breast width than other two varieties. whereas neck length in both the brown varieties was significantly better than black Desi chickens. Both the brown varieties differed non-significantly from each other in neck length.

  14. Evolutionary conservation of alternative splicing in chicken

    Science.gov (United States)

    Katyal, S.; Gao, Z.; Liu, R.-Z.; Godbout, R.

    2013-01-01

    Alternative splicing represents a source of great diversity for regulating protein expression and function. It has been estimated that one-third to two-thirds of mammalian genes are alternatively spliced. With the sequencing of the chicken genome and analysis of transcripts expressed in chicken tissues, we are now in a position to address evolutionary conservation of alternative splicing events in chicken and mammals. Here, we compare chicken and mammalian transcript sequences of 41 alternatively-spliced genes and 50 frequently accessed genes. Our results support a high frequency of splicing events in chicken, similar to that observed in mammals. PMID:17675855

  15. Native Darag Chicken Menu Variations: Its Acceptability

    Directory of Open Access Journals (Sweden)

    Dr. Rosario Clarabel C. Contreras

    2014-06-01

    Full Text Available Traditional native chicken delicacies like lechon and adobo are very common dishes in a rural Filipino folks’ dining table. As the family economic standing improves, meat becomes a main item in a family diet, dishes like fried chicken and chicken nuggets have also become part of the family choices of chicken dishes in their meal. Intensification of the production of native Darag chicken would lead to optimization of food technological output for the university which will hopefully be a potential one town-one product (OTOP of the municipality.

  16. Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking.

    Science.gov (United States)

    Jayasena, Dinesh D; Jung, Samooel; Bae, Young Sik; Kim, Sun Hyo; Lee, Soo Kee; Lee, Jun Heon; Jo, Cheorun

    2014-07-01

    This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC were raised under similar standard commercial conditions at a commercial chicken farm. At various ages (10, 11, 12, 13, and 14 wk), breast and leg meats from a total of 10 birds from each age group were obtained. Raw and cooked meat samples were then prepared separately and analyzed for bioactive compounds. The age of the KNC had a significant effect only on the betaine content. The breast meat of KNC had higher amounts of carnosine and anserine but had lower amounts of betaine and carnitine than the leg meat (P bioactive compounds during cooking (P bioactive compounds in KNC meat, which can be useful for selection and breeding programs, and also for popularizing indigenous chicken meat.

  17. Grounded cognition.

    Science.gov (United States)

    Barsalou, Lawrence W

    2008-01-01

    Grounded cognition rejects traditional views that cognition is computation on amodal symbols in a modular system, independent of the brain's modal systems for perception, action, and introspection. Instead, grounded cognition proposes that modal simulations, bodily states, and situated action underlie cognition. Accumulating behavioral and neural evidence supporting this view is reviewed from research on perception, memory, knowledge, language, thought, social cognition, and development. Theories of grounded cognition are also reviewed, as are origins of the area and common misperceptions of it. Theoretical, empirical, and methodological issues are raised whose future treatment is likely to affect the growth and impact of grounded cognition.

  18. Breast Diseases

    Science.gov (United States)

    ... bumps, and discharges (fluids that are not breast milk). If you have a breast lump, pain, discharge or skin irritation, see your health care provider. Minor and serious breast problems have similar symptoms. Although many women fear cancer, most breast problems are not cancer. Some common ...

  19. 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.

  20. Survey of skin pigmentation of yellow-skinned broiler chickens.

    Science.gov (United States)

    Sirri, F; Petracci, M; Bianchi, M; Meluzzi, A

    2010-07-01

    The appearance of whole carcass and skin-on cut-up products is an important attribute that deeply affects the consumer's choice. Skin pigmentation is affected mainly by genetics, concentration and dietary source of pigments, health status of the birds, and scalding-plucking conditions during slaughtering, although other factors might play an important role. Retailers request batches of broiler chicken carcasses characterized by uniform skin pigmentation to be sold as whole carcass or parts. The aim of this study was to evaluate the variability of skin color of yellow-skinned broilers reared under intensive conditions. For the study, a total of 2,300 medium size broiler chickens (2,300 to 2,500 g of live weight) from 23 flocks (100 birds/flock; n = 12 flocks of males and n = 11 flocks of females; n = 12 flocks of Ross 508 and n = 11 flocks of Ross 308) were randomly selected in a single slaughterhouse. The color measurements were carried out on both breast and thigh pterylae as well as on shank skin adopting the L* a* b* system and using a Minolta colorimeter CR 300. The overall range in measured yellowness (b*) was fairly large for all skin color measurement positions. For breast, a mean value of 22.77 (SD = 5.12) was observed, with values ranging from 7.45 to 39.12. Average values of thigh and shank were 20.23 (SD = 5.02; range 1.99 to 37.82) and 53.99 (SD = 8.13; range 24.22 to 78.65), respectively. A higher skin yellowness was observed in females in all body parts as well as in Ross 308. Yellowness values of breast and thigh were significantly correlated (r = 0.85; P < 0.01), suggesting that the color evaluation may be carried out only on one measurement position of the skin.

  1. Comparison of Growth Performance, Carcass Characteristics and Meat Quality of Korean Local Chickens and Silky Fowl

    Directory of Open Access Journals (Sweden)

    Y. K. Choo

    2014-03-01

    Full Text Available This study was conducted to compare growth performance, carcass characteristics and meat quality of 4 breeds of local chicken. A total of 480 1-d-old chicks were distributed to 16 pens, with 4 treatments of breed, 4 replicates and 30 chicks per pen. Three Korean local breeds of white-mini broiler, Hanhyup-3-ho, and Woorimatdag, and a breed of silky fowl were raised under identical rearing and feeding conditions for 31-d, 37-d, 36-d, and 59-d, respectively. The BW and feed consumption on a pen basis were weekly measured for all pens, and ADFI, ADG and gain:feed were calculated for each pen. The ADFI and ADG of 3 breeds of Korean local chicken were greater than those of silky fowl (p<0.05. Within the Korean local breeds, ADFI of white-mini broiler was the highest (p<0.05, and ADG of Hanhyup-3-ho and white-mini broiler was the highest (p<0.05. Gain:feed of silky fowl was less than that of the 3 breeds of Korean local chicken. The carcass and breast yield of white-mini broiler were the greater than those of other breeds (p<0.05. The breast meat color (CIE L*, a*, and b* of 3 breeds of Korean local chicken were higher than that of silky fowl (p<0.05. The breast meat of Hanhyup-3-ho had greater cooking loss (p<0.05, whereas water holding capacity and pH were less than those of other breeds (p<0.05. The color score of 3 breeds of Korean local chicken was higher than that of silky fowl (p<0.05. Woorimatdag had a higher score on tenderness (p<0.05, whereas flavor score was less than that of other breeds (p<0.05. In conclusion, 4 local breeds of chicken have some unique features and seem to have more advantages, and this information can help consumers who prefer healthy and premium chicken meat.

  2. Effect of Serum from Chickens Treated with Clenbuterol on Myosin Accumulation, Beta-Adrenergic Receptor Population, and Cyclic AMP Synthesis in Embryonic Chicken Skeletal Muscle Cell Cultures

    Science.gov (United States)

    Young, Ronald B.; Bridge, Kristin Y.; Wuethrich, Andrew J.; Hancock, Deana L.

    2002-01-01

    Broiler chickens at 35 d of age were fed 1 ppm clenbuterol for 14 d. This level of dietary clenbuterol led to 5-7% increases in the weights of leg and breast muscle tissue. At the end of the 14-d period, serum was prepared from both control and clenbuterol-treated chickens, and was then employed as a component of cell culture media at a final concentration of 20% (v/v). Muscle cell cultures were prepared from both the leg and the breast muscle groups of 12-d chick embryos. Treatment groups included control chicken serum to which 10 nM, 50 nM, and 1 uM clenbuterol had been added, as well as cells grown in media containing 10% horse serum. Cultures were subjected to each treatment for 3 d, beginning on the seventh d in culture. Neither the percent fusion nor the number of nuclei in myotubes was significantly affected by any of the treatments. The quantity of myosin heavy chains (MHCs) was not increased by serum from clenbuterol-treated chickens in either breast or leg muscle cultures; however, the MHC quantity was 50-150% higher in cultures grown in control chicken serum to which 10 and 50 nM clenbuterol had also been added. The B-adrenergic receptor (betaAR) population was 4000-7000 betaARs per cell in cultures grown in chicken serum with leg muscle cultures having approximately 25-30% more receptors than breast muscle Culture. Receptor population was not significantly affected by the presence of clenbuterol or by the presence of serum from clenbuterol-treated chickens. In contrast, the betaAR Population in leg and breast muscle cultures grown in the presence of 10% horse serum was 16,000-18,000 betaARs per cell. Basal concentration of cyclic adenosine 3':5'monophosphate (cAMP) was not significantly affected by the treatments. When cultures grown in chicken serum were stimulated for 10 min with 1 uM isoproterenol, limited increases of 12-20% in cAMP Concentration above the. basal levels were observed. However, when cultures grown in the presence of horse serum were

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

    Directory of Open Access Journals (Sweden)

    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.

  4. Chicken Soup for the Portfolio.

    Science.gov (United States)

    Dwyer, Edward J.

    The popular "Chicken Soup for the Soul" series of books demonstrates the tremendous desire of people in all walks of life to tell their stories. A professor of reading/language arts methods for students in a program leading to teacher certification reads to his classes every day from a wide variety of materials, including stories from…

  5. Visuospatial selective attention in chickens.

    Science.gov (United States)

    Sridharan, Devarajan; Ramamurthy, Deepa L; Schwarz, Jason S; Knudsen, Eric I

    2014-05-13

    Voluntary control of attention promotes intelligent, adaptive behaviors by enabling the selective processing of information that is most relevant for making decisions. Despite extensive research on attention in primates, the capacity for selective attention in nonprimate species has never been quantified. Here we demonstrate selective attention in chickens by applying protocols that have been used to characterize visual spatial attention in primates. Chickens were trained to localize and report the vertical position of a target in the presence of task-relevant distracters. A spatial cue, the location of which varied across individual trials, indicated the horizontal, but not vertical, position of the upcoming target. Spatial cueing improved localization performance: accuracy (d') increased and reaction times decreased in a space-specific manner. Distracters severely impaired perceptual performance, and this impairment was greatly reduced by spatial cueing. Signal detection analysis with an "indecision" model demonstrated that spatial cueing significantly increased choice certainty in localizing targets. By contrast, error-aversion certainty (certainty of not making an error) remained essentially constant across cueing protocols, target contrasts, and individuals. The results show that chickens shift spatial attention rapidly and dynamically, following principles of stimulus selection that closely parallel those documented in primates. The findings suggest that the mechanisms that control attention have been conserved through evolution, and establish chickens--a highly visual species that is easily trained and amenable to cutting-edge experimental technologies--as an attractive model for linking behavior to neural mechanisms of selective attention.

  6. The Chicken and Egg Project

    Science.gov (United States)

    Alkon, Ivette

    2004-01-01

    This article describes a project on chickens and eggs undertaken by 5-year-old children in a bilingual school in Mexico City. It describes the three phases of the project and includes photographs and other documentation of the children's work.

  7. Serotonin and Aggressiveness in Chickens

    Science.gov (United States)

    Serotonin (5-HT) regulates aggressive behavior in animals. This study examined if 5-HT regulation of aggressiveness is gene-dependent. Chickens from two divergently selected lines KGB and MBB (Kind Gentle Birds and Mean Bad Birds displaying low and high aggressiveness, respectively) and DXL (Dekalb ...

  8. Embryonic Development: Chicken and Zebrafish

    Directory of Open Access Journals (Sweden)

    Veerle M. Darras

    2011-01-01

    Full Text Available Chicken and zebrafish are two model species regularly used to study the role of thyroid hormones in vertebrate development. Similar to mammals, chickens have one thyroid hormone receptor α (TRα and one TRβ gene, giving rise to three TR isoforms: TRα, TRβ2, and TRβ0, the latter with a very short amino-terminal domain. Zebrafish also have one TRβ gene, providing two TRβ1 variants. The zebrafish TRα gene has been duplicated, and at least three TRα isoforms are expressed: TRαA1-2 and TRαB are very similar, while TRαA1 has a longer carboxy-terminal ligand-binding domain. All these TR isoforms appear to be functional, ligand-binding receptors. As in other vertebrates, the different chicken and zebrafish TR isoforms have a divergent spatiotemporal expression pattern, suggesting that they also have distinct functions. Several isoforms are expressed from the very first stages of embryonic development and early chicken and zebrafish embryos respond to thyroid hormone treatment with changes in gene expression. Future studies in knockdown and mutant animals should allow us to link the different TR isoforms to specific processes in embryonic development.

  9. THE INFLUENCE OF BEE PRODUCTS IN COMBINATION WITH PROBIOTIC IN CHICKEN DIET ON OXIDATIVE STABILITY OF CHICKEN MEAT

    Directory of Open Access Journals (Sweden)

    Marek Bobko

    2016-06-01

    Full Text Available In the experiment, the effect of the addition bee pollen extract in combination of with probiotic and propolis extract in combination with probiotic in diet of chicken broilers Ross 308 on oxidative stability of breast and thigh muscles during 7 days storage by chilling was investigated. In the experiment were included 120 pieces of one day-old chicks, which were divided into 3 groups (control, E1 and E2. Feed mixtures and drinking water were given to chickens by ad libitum system until the age of 42 days. Bee pollen extract in amount of 400 mg.kg-1 added to feed mixtures plus 3.3 g probiotic preparation (Lactobacillus fermentum added to drinking water (E1, propolis extract in amount of 400 mg.kg-1 added to feed mixtures plus 3.3 g probiotic preparation (Lactobacillus fermentum added to drinking water (E2. During whole period of chilled storage (7 days were higher values of MDA determined in control group (C compared with experimental groups (E1 and E2. The higher average MDA values determined in breast muscle was in samples of control group (0.128 mg.kg-1 compared with experimental groups E1 (P0.05 and E2 (P≤0.05 (0.127 and 0.119 mg.kg-1, respectively after 7-day of chilled storage. The higher average MDA values (P0.05 were also determined in thigh muscles in control group (0.141 mg.kg-1 compared with experimental groups E1 (0.139 mg.kg-1 and E2 (0.128 mg.kg-1 after 7-day of chilled storage. Higher amount of MDA in thigh muscle compared to breast muscle is due to by higher amount of fat occurred in thigh muscle.

  10. Comparison of meat quality characteristics and oxidative stability between conventional and free-range chickens.

    Science.gov (United States)

    Funaro, A; Cardenia, V; Petracci, M; Rimini, S; Rodriguez-Estrada, M T; Cavani, C

    2014-06-01

    The aim of this research was to evaluate quality traits and oxidative stability of meat products from free-range (FR) and conventionally (C) raised chickens as they actually reach consumers in the Italian retail market. Free-range female and male chickens (n = 1,500 + 1,500), medium growing ISA strain, were raised under commercial conditions for 56 (1.8 kg of live weight) and 70 d (3.1 kg of live weight), respectively; C female and male birds (n = 5,000 + 5,000) were a fast growing hybrid (Ross 708) and were separately raised for 39 (1.9 kg of live weight) and 50 d (3.1 kg of live weight), respectively. A total of 96 chickens (equally divided by production system and sex) were slaughtered in 2 separate sessions to obtain the main 2 commercial categories (rotisserie and cut-up, respectively). After slaughtering, 12 carcasses of each treatment group were randomly selected and used to assess quality properties, chemical composition, and oxidation stability of breast and leg meat. The C birds had dramatic higher carcass and breast meat yield, whereas FR had higher wing and leg yields. The FR birds exhibited higher water holding capacity in both breast and leg meat. Although shear force did not differ in breast meat, legs from FR birds were tougher. Fatty acid composition of FR breast and thigh meat of both categories were characterized by a higher polyunsaturated fatty acid n-6-/n-3 ratio. In general, a low lipid oxidation level (peroxide value < 1.3 mEq O2/kg of lipid and TBA reactive substances < 0.2 mg malondialdehyde/kg of sample) was found in breast and legs, regardless of the commercial category. However, the C system significantly increased peroxide value in rotisserie thigh meat, whereas FR led to a significantly higher TBA reactive substances in breast meat. Our results demonstrated that free range can modify the properties of chicken meat and also highlighted the importance of the bird genetic background to select nutritional strategies to improve meat

  11. Comparison of the effects of human and chicken ghrelin on chicken ovarian hormone release.

    Science.gov (United States)

    Sirotkin, Alexander V; Harrath, Abdel Halim; Grossmann, Roland

    2016-11-01

    The aim of the present experiments was to examine the species-specific and cell-specific effects of ghrelin on chicken ovarian hormone release. For this purpose, we compared the effects of chicken and human ghrelin on the release of estradiol (E), testosterone (T), progesterone (P) and arginine-vasotocin (AVT) by cultured fragments of chicken ovarian follicles and on the release of T and AVT by cultured ovarian granulosa cells. In cultured chicken ovarian fragments, both human and chicken ghrelin promoted E release. T output was stimulated by chicken ghrelin but not by human ghrelin. No effect of either human or chicken ghrelin on P release was observed. Human ghrelin promoted but chicken ghrelin suppressed AVT release by chicken ovarian fragments. In cultured ovarian granulosa cells, human ghrelin inhibited while chicken ghrelin stimulated T release. Both human and chicken ghrelin suppressed AVT output by chicken granulosa cells. These data confirm the involvement of ghrelin in the control of ovarian secretory activity and demonstrate that the effect of ghrelin is species-specific. The similarity of avian ghrelin on avian ovarian granulosa cells and ovarian fragments (containing both granulosa and theca cells) suggests that ghrelin can influence chicken ovarian hormones primarily by acting on granulosa cells.

  12. Native Chicken Production in Indonesia: A Review

    Directory of Open Access Journals (Sweden)

    C. Hidayat

    2015-02-01

    Full Text Available Indonesia is a country rich in native chicken genetic resources. There are 31 native chicken breed in Indonesia. Native chicken farming was developed for decades. In early period of 1907’s, mostly farmers reared their native chicken by traditional system (about 80%. In 1980s until now, the number of native chicken farmers which rear native chicken by semi intensive and intensive system have been increasing. These rearing system changing have significantly increased the native chicken productivity. The major constraints for the development of native chicken i.e. low growth rate, risks of high mortality, low egg production. Many research results stated that improving in breeding, feeding and management aspect will increase native chicken production. The information and data contained in this paper is the result of study literature for scientific papers, either in the form of journals, books, or proceedings, and livestock statistics books. This paper is made to support the development of native chickens in Indonesia.

  13. Influence of partial and complete caponization on chicken meat quality.

    Science.gov (United States)

    Sirri, F; Bianchi, M; Petracci, M; Meluzzi, A

    2009-07-01

    Caponization is a surgical technique adopted to alter the sexual maturation of male chickens with the aim of improving the quality characteristics of carcass and meat. Under commercial conditions within each flock, about 10% of the birds usually result with incomplete caponization and are called slips. A trial was conducted to compare quality traits of breast and thigh meat from capons (n = 12), slips (n = 12), and cocks (unoperated birds; n = 12) (Hubbard x Golden Comet) reared together and processed at 180 d old under commercial conditions. Capons exhibited the highest (P < 0.01) values of breast and thigh meat lightness and yellowness as well as the lowest values of redness (P < 0.01) compared with cocks and slips. These variations in meat color were related to a lower concentration of heme pigments in both breast and thigh meat from capons. Capons and slips presented lower Allo-Kramer shear values of cooked breast meat (P < 0.05) in comparison with cocks. As for chemical composition, capons showed a higher content of total lipid, cholesterol, and ash both in breast and thigh meat. Total saturated, monounsaturated, and polyunsaturated fatty acids were not strongly affected by caponization. However, capons exhibited a significantly higher (P < 0.01) content of linoleic and linolenic acids as well as a lower content of arachidonic, eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids in respect to slips and cocks. Overall, this study indicated that caponization can affect the main meat quality traits with special regards to appearance (color), texture, and composition. Finally, it was found that slips present intermediate meat quality characteristics between capons and cocks.

  14. Polymorphisms in the Perilipin Gene May Affect Carcass Traits of Chinese Meat-type Chickens

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    Lu Zhang

    2015-06-01

    Full Text Available Improved meat quality and greater muscle yield are highly sought after in high-quality chicken breeding programs. Past studies indicated that polymorphisms of the Perilipin gene (PLIN1 are highly associated with adiposity in mammals and are potential molecular markers for improving meat quality and carcass traits in chickens. In the present study, we screened single nucleotide polymorphisms (SNPs in all exons of the PLIN1 gene with a direct sequencing method in six populations with different genetic backgrounds (total 240 individuals. We evaluated the association between the polymorphisms and carcass and meat quality traits. We identified three SNPs, located on the 5′ flanking region and exon 1 of PLIN1 on chromosome 10 (rs315831750, rs313726543, and rs80724063, respectively. Eight main haplotypes were constructed based on these SNPs. We calculated the allelic and genotypic frequencies, and genetic diversity parameters of the three SNPs. The polymorphism information content (PIC ranged from 0.2768 to 0.3750, which reflected an intermediate genetic diversity for all chickens. The CC, CT, and TT genotypes influenced the percentage of breast muscle (PBM, percentage of leg muscle (PLM and percentage of abdominal fat at rs315831750 (p<0.05. Diplotypes (haplotype pairs affected the percentage of eviscerated weight (PEW and PBM (p<0.05. Compared with chickens carrying other diplotypes, H3H7 had the greatest PEW and H2H2 had the greatest PBM, and those with diplotype H7H7 had the smallest PEW and PBM. We conclude that PLIN1 gene polymorphisms may affect broiler carcass and breast muscle yields, and diplotypes H3H7 and H2H2 could be positive molecular markers to enhance PEW and PBM in chickens.

  15. A Genome-Wide mRNA Screen and Functional Analysis Reveal FOXO3 as a Candidate Gene for Chicken Growth.

    Science.gov (United States)

    Chen, Biao; Xu, Jiguo; He, Xiaomei; Xu, Haiping; Li, Guihuan; Du, Hongli; Nie, Qinghua; Zhang, Xiquan

    2015-01-01

    Chicken growth performance provides direct economic benefits to the poultry industry. However, the underlying genetic mechanisms are unclear. The objective of this study was to identify candidate genes associated with chicken growth and investigate their potential mechanisms. We used RNA-Seq to study the breast muscle transcriptome in high and low tails of Recessive White Rock (WRRh, WRRl) and Xinghua chickens (XHh, XHl). A total of 60, 23, 153 and 359 differentially expressed genes were detected in WRRh vs. WRRl, XHh vs. XHl, WRRh vs. XHh and WRRl vs. XHl, respectively. GO, KEGG pathway and gene network analyses showed that CEBPB, FBXO32, FOXO3 and MYOD1 played key roles in growth. The functions of FBXO32 and FOXO3 were validated. FBXO32 was predominantly expressed in leg muscle, heart and breast muscle. After decreased FBXO32 expression, growth-related genes such as PDK4, IGF2R and IGF2BP3 were significantly down-regulated (P chickens with normal body weight (P chicken growth. Our observations provide new clues to understand the molecular basis of chicken growth.

  16. A Genome-Wide mRNA Screen and Functional Analysis Reveal FOXO3 as a Candidate Gene for Chicken Growth

    Science.gov (United States)

    Chen, Biao; Xu, Jiguo; He, Xiaomei; Xu, Haiping; Li, Guihuan; Du, Hongli; Nie, Qinghua; Zhang, Xiquan

    2015-01-01

    Chicken growth performance provides direct economic benefits to the poultry industry. However, the underlying genetic mechanisms are unclear. The objective of this study was to identify candidate genes associated with chicken growth and investigate their potential mechanisms. We used RNA-Seq to study the breast muscle transcriptome in high and low tails of Recessive White Rock (WRRh, WRRl) and Xinghua chickens (XHh, XHl). A total of 60, 23, 153 and 359 differentially expressed genes were detected in WRRh vs. WRRl, XHh vs. XHl, WRRh vs. XHh and WRRl vs. XHl, respectively. GO, KEGG pathway and gene network analyses showed that CEBPB, FBXO32, FOXO3 and MYOD1 played key roles in growth. The functions of FBXO32 and FOXO3 were validated. FBXO32 was predominantly expressed in leg muscle, heart and breast muscle. After decreased FBXO32 expression, growth-related genes such as PDK4, IGF2R and IGF2BP3 were significantly down-regulated (P chickens with normal body weight (P chicken growth. Our observations provide new clues to understand the molecular basis of chicken growth. PMID:26366565

  17. Sequencing and alignment of mitochondrial genomes of Tibetan chicken and two lowland chicken breeds

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Tibetan chicken lives in high-altitude area and has adapted well to hypoxia genetically. Shouguang chicken and Silky chicken are both lowland chicken breeds. In the present study, the complete mitochondrial genome sequences of the three chicken breeds were all sequenced. The results showed that the mitochondrial DNAs (mtDNAs) of Shouguang chicken and Silky chicken consist of 16784 bp and 16785 bp respectively, and Tibetan chicken mitochondrial genome varies from 16784 bp to 16786 bp. After sequence analysis, 120 mutations, including 4 single nucleotide polymorphisms (SNPs) in tRNA genes, 9 SNPs and 1 insertion in rRNA genes, 38 SNPs and 1 deletion in D-LOOP, 66 SNPs in protein-coding genes, were found. This work will provide clues for the future study on the association between mitochondrial genes and the adaptation to hypoxia.

  18. Slaughter performance and meat quality of three Italian chicken breeds

    Directory of Open Access Journals (Sweden)

    Gian Maria Chiericato

    2010-01-01

    Full Text Available A trial was carried out to study the slaughter performance and the meat quality of three Italian dual-purpose chicken breeds: Ermellinata di Rovigo (ER, Robusta lionata (RL and Robusta maculata (RM. Females were studied from June to October from 47 days of life until slaughtered age, at 138 (I age and 168 (II age days of age. Each genotype had access to outdoor and indoor spaces. RL and RM birds showed a higher final body weight, and provided heavier carcass and commercial cuts than ER (P<0.01, at both ages. The dressing-out percentage of RL and RM females was more favourable than ER ones, in particular at II age (P<0.01. Differences in carcass conformation were observed at II age: the ER carcass showed a higher (P<0.01 proportion of leg and wing. The RM carcass had a higher (P<0.01 proportion of breast. The thigh meat/ bone ratio was higher in RL at I age (P<0.01 and II (P<0.05 age. Significant differences in breast colour were observed among the breeds; ER thigh showed the highest (P<0.05 a* value. At II age, lipids were lower (P<0.01 in ER breast; thigh lipids were similar among the groups. Slaughtering at I age seem to be more advantageous for the ER breed since it is more precocious.

  19. Genomic characterization of recent chicken anemia virus isolates in China

    Science.gov (United States)

    Chicken infectious anemiavirus (CIAV) causes diseases in young chickens, which include increased pathogenicity of secondary infectious agents, generalized lymphoid depletion, and immune-repression. In the present study, we have identified 22 CIAV strains isolated from several commercial chicken farm...

  20. Ground Wars

    DEFF Research Database (Denmark)

    Nielsen, Rasmus Kleis

    Political campaigns today are won or lost in the so-called ground war--the strategic deployment of teams of staffers, volunteers, and paid part-timers who work the phones and canvass block by block, house by house, voter by voter. Ground Wars provides an in-depth ethnographic portrait of two...... infrastructures that utilize large databases with detailed individual-level information for targeting voters, and armies of dedicated volunteers and paid part-timers. Nielsen challenges the notion that political communication in America must be tightly scripted, controlled, and conducted by a select coterie...... of professionals. Yet he also quashes the romantic idea that canvassing is a purer form of grassroots politics. In today's political ground wars, Nielsen demonstrates, even the most ordinary-seeming volunteer knocking at your door is backed up by high-tech targeting technologies and party expertise. Ground Wars...

  1. Sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition

    Directory of Open Access Journals (Sweden)

    Martin Mellen

    2014-02-01

    Full Text Available The objective of the experiment was to verify the effect of different feed additives in nutrition of Cobb 500 broiler chickens  on the sensory quality of breast and thigh muscle modified by baking at temperature 200 ºC for 60 minutes. The experiment included 250 one-day-old Cobb 500 hybrid chickens, which were divided into 5 groups (n=50: control (I and experimental groups (E1 with Agolin Poultry at doses of 100 mg.kg-1, E2 with Agolin Tannin Plus at doses of 500 mg.kg-1, E3 with Biostrong 510+FortiBac at doses of 1000 mg.kg-1 and E4 with Agolin Acid at doses of 1000 mg.kg-1. The chickens were fed during 42 days of age by ad libitum system with feed mixtures: BR1 starter feed mixture (until the of 10th day of age, BR2 growth feed mixture (from 11th to 20th day of age, BR3 growth feed mixture (from 21st to 35th days of age and BR4 final feed mixture (from 36th to 42nd days of age. Feed mixtures were produced with coccidiostats in powder form. Panellists evaluate aroma, juiciness, taste and tenderness on 5 point hedonic scale where 1 (the worst and 5 (the best were the extremes of each characteristic. Significant differences were found between control and experimental group E3 in juiciness and tenderness of breast muscles and between control and experimental group E2 in smell of thigh muscles. Sensory evaluation of breast and thigh muscles in Cobb 500 chickens after application of different feed additives indicated that these additives have not worsened the quality of meat. The highest sensory score was obtained in experimental group E4 (with addition of Agolin Acid at the dose of 1000 mg.kg-1. Normal 0 21 false false false CS JA X-NONE

  2. Chicken meat nutritional value when feeding red palm oil, palm oil or rendered animal fat in combinations with linseed oil, rapeseed oil and two levels of selenium.

    Science.gov (United States)

    Nyquist, Nicole F; Rødbotten, Rune; Thomassen, Magny; Haug, Anna

    2013-05-09

    Chicken meat nutritional value with regard to fatty acid composition and selenium content depends on the choice of dietary oil and selenium level used in the chickens' feed. The objective of this study was to investigate the effect of replacing commonly used rendered animal fat as a dietary source of saturated fatty acids and soybean oil as a source of unsaturated fatty acids, with palm oil and red palm oil in combinations with rapeseed oil, linseed oil and two levels of selenium enriched yeast on chicken breast meat nutritional value. The study also wished to see whether red palm oil had a cholesterol lowering effect on chicken plasma.204 male, newly hatched broiler chickens were randomly divided into twelve dietary treatment groups, and individually fed one out of six dietary fat combinations combined with either low (0.1 mg Se /kg feed) or high (1 mg Se/kg feed) dietary selenium levels. Linseed oil, independent of accompanying dietary fat source, lead to increased levels of the n-3 EPA, DPA and DHA and reduced levels of the n-6 arachidonic acid (AA). The ratio between AA/EPA was reduced from 19/1 in the soybean oil dietary groups to 1.7/1 in the linseed oil dietary groups. Dietary red palm oil reduced total chicken plasma cholesterol levels. There were no differences between the dietary groups with regard to measured meat antioxidant capacity or sensory evaluation. Chicken meat selenium levels were clearly influenced by dietary selenium levels, but were not influenced by feed fatty acid composition. High dietary selenium level lead to marginally increased n-3 EPA and higher meat fat % in breast muscle but did not influence the other LC PUFA levels. Chicken breast meat nutritional value from the soybean oil and low selenium dietary groups may be regarded as less beneficial compared to the breast meat from the linseed oil and high selenium dietary groups. Replacing rendered animal fat with palm oil and red palm oil had no negative effects on chicken muscle

  3. Breast Gangrene

    Directory of Open Access Journals (Sweden)

    Husasin Irfan

    2011-08-01

    Full Text Available Abstract Background Breast gangrene is rare in surgical practice. Gangrene of breast can be idiopathic or secondary to some causative factor. Antibiotics and debridement are used for management. Acute inflammatory infiltrate, severe necrosis of breast tissue, necrotizing arteritis, and venous thrombosis is observed on histopathology. The aim of was to study patients who had breast gangrene. Methods A prospective study of 10 patients who had breast gangrene over a period of 6 years were analyzed Results All the patients in the study group were female. Total of 10 patients were encountered who had breast gangrene. Six patients presented with breast gangrene on the right breast whereas four had on left breast. Out of 10 patients, three had breast abscess after teeth bite followed by gangrene, one had iatrogenic trauma by needle aspiration of erythematous area of breast under septic conditions. Four had history of application of belladonna on cutaneous breast abscess and had then gangrene. All were lactating female. Amongst the rest two were elderly, one of which was a diabetic who had gangrene of breast and had no application of belladonna. All except one had debridement under cover of broad spectrum antibiotics. Three patients had grafting to cover the raw area. Conclusion Breast gangrene occurs rarely. Etiology is variable and mutifactorial. Teeth bite while lactation and the iatrogenic trauma by needle aspiration of breast abscess under unsterlised conditions could be causative. Uncontrolled diabetes can be one more causative factor for the breast gangrene. Belladonna application as a topical agent could be inciting factor. Sometimes gangrene of breast can be idiopathic. Treatment is antibiotics and debridement.

  4. Effect of sex on slaughter performance and meat quality of Ermellinata di Rovigo chickens

    Directory of Open Access Journals (Sweden)

    Gian Maria Chiericato

    2010-01-01

    Full Text Available In this trial male and female chickens belonging to a dual-purpose Italian breed, Ermellinata di Rovigo (ER, were reared under a free-range production system (June-October from 47 days of life until slaughter age, at 138 (I age and 168 (II age days of age. At both ages, the final body weight, the dressing-out percentage and the ready-tocook carcass weight were higher (P<0.01 in males. At II age the female carcass showed higher (P<0.01 proportion of breast and lower (P<0.01 proportion of leg. At both ages, the redness index (a* of breast and thigh were lower (P<0.01 in females, whereas the yellowness index (b* showed the opposite trend; the females showed higher lipids in breast meat (P<0.05, thigh meat (P<0.01 and skin (P<0.01. The breast tenderness did not change. The results indicate that the ER birds have a different live body weight, slaughter performance and meat quality according to sex, both at I and II age. At 168 days, under the studied environmental conditions, the chickens were in prepubertal period and the sex affected the dressing-out percentage, meat colour and skin lipids in particular.

  5. Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials.

    Science.gov (United States)

    Moschonas, Galatios; Geornaras, Ifigenia; Stopforth, Jarret D; Woerner, Dale R; Belk, Keith E; Smith, Gary C; Sofos, John N

    2015-12-01

    Not-ready-to-eat breaded chicken products formulated with antimicrobial ingredients were tested for the effect of sample dimensions, surface browning method and final internal sample temperature on inoculated Salmonella populations. Fresh chicken breast meat portions (5 × 5 × 5 cm), inoculated with Salmonella (7-strain mixture; 5 log CFU/g), were mixed with (5% v/w total moisture enhancement) (i) distilled water (control), (ii) caprylic acid (CAA; 0.0625%) and carvacrol (CAR; 0.075%), (iii) CAA (0.25%) and ε-polylysine (POL; 0.5%), (iv) CAR (0.15%) and POL (0.5%), or (v) CAA (0.0625%), CAR (0.075%) and POL (0.5%). Sodium chloride (1.2%) and sodium tripolyphosphate (0.3%) were added to all treatments. The mixtures were then ground and formed into 9 × 5 × 3 cm (150 g) or 9 × 2.5 × 2 cm (50 g) portions. The products were breaded, browned in (i) an oven (208 °C, 15 min) or (ii) deep fryer (190 °C, 15 s), packaged, and stored at -20 °C (8 d). Overall, maximum internal temperatures of 62.4 ± 4.0 °C (9 × 2.5 × 2 cm) and 46.0 ± 3.0 °C (9 × 5 × 3 cm) were reached in oven-browned samples, and 35.0 ± 1.1 °C (9 × 2.5 × 2 cm) and 31.7 ± 2.6 °C (9 × 5 × 3 cm) in fryer-browned samples. Irrespective of formulation treatment, total (after frozen storage) reductions of Salmonella were greater (P Salmonella reductions (0.6 to 2.8 log CFU/g) in fryer-browned samples. All antimicrobial treatments reduced Salmonella to undetectable levels (Salmonella contamination.

  6. 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...

  7. OXIDATIVE STABILITY OF CHICKEN MEAT AFTER APPLICATION PHYTOGENIC ADDITIVES IN THEIR DIET

    Directory of Open Access Journals (Sweden)

    Marek Bobko

    2015-02-01

    Full Text Available The aim of the study was to evaluate the oxidative stability (TBARS method of breast and thigh muscle after application of feed mixtures enriched by phytogenic additives. The experiment started with 250 pieces one-day-old chicks of Cobb 500 hybrid combination. They were divided into one control (C and four experimental groups (1st EG, 2nd EG, 3rd EG, 4th EG. Each group included 50 chicks. In experimental groups, feed additives were applied as followed: 100 mg kg-1 Agolin Poultry (in the 1st EG, 500 mg kg-1 Agolin Tannin Plus (in the 2nd EG, 1000 mg kg-1 Biostrong 510 + FortiBac (in the 3rd EG and 1000 mg kg-1 Agolin Acid (in the 4th EG. We recorded positive influence on chicken meat oxidative stability in all experimental groups with application of plant feed additives. Experimental broiler chickens were fed during 42 days by ad libitum. Chicken meat samples of breast and thigh muscle were analyzed in the 1st, 3rd, 5th and 7th day of storage in cold conditions at 4 °C. Obtained results showed that applied phytogenic additives had positive influence on oxidative stability of breast and thigh muscles. At the end of cold store (in 7th day, we found higher malondialdehyde (MDA values and lower oxidative stability (P<0.05 of breast muscle in control group (0.157 mg kg-1 compared to experimental groups (from 0.124 mg kg-1 in the 3rd EG to 0.133 mg kg-1 in the 1st EG. In the thigh muscle, we found similar tendency of oxidative changes as in the breast muscle. At the end of cold store (in the 7th day, MDA average values of thigh muscle were higher (P<0.05 in control group (0.179 mg kg-1 compared to experimental groups (from 0.136 mg kg-1 in the 4th EG to 0.141 mg kg-1 in the 1st EG. Significant differences (P<0.05 between the control and experimental groups were found from the 5th day of storage in thigh muscle in contrast to breast muscle. Obtained results indicate positive influence of phytogenic additives applied in chicken nutrition, namely on

  8. Breast; Sein

    Energy Technology Data Exchange (ETDEWEB)

    Bourgier, C.; Garbay, J.R.; Pichenot, C.; Uzan, C.; Delaloge, S.; Andre, F.; Spielmann, M.; Arriagada, R.; Lefkopoulos, D.; Marsigli, H.; Bondiau, P.Y.; Courdi, A.; Lallemand, M.; Peyrotte, I.; Chapellier, C.; Ferrero, J.M.; Chiovati, P.; Baldissera, A.; Frezza, G.; Vicenzi, L.; Palombarini, M.; Martelli, O.; Degli Esposti, C.; Donini, E.; Romagna CDR, E.; Romagna CDF, E.; Benmensour, M.; Bouchbika, Z.; Benchakroun, N.; Jouhadi, H.; Tawfiq, N.; Sahraoui, S.; Benider, A.; Gilliot, O.; Achard, J.L.; Auvray, H.; Toledano, I.; Bourry, N.; Kwiatkowski, F.; Verrelle, P.; Lapeyre, M.; Tebra Mrad, S.; Braham, I.; Chaouache, K.; Bouaouin, N.; Ghorbel, L.; Siala, W.; Sallemi, T.; Guermazi, M.; Frikha, M.; Daou, J.; El Omrani, A.; Chekrine, T.; Mangoni, M.; Castaing, M.; Folino, E.; Livi, L.; Dunant, A.; Mathieu, M.C.; Bitib, G.P.; Arriagada, R.; Marsigli, H

    2007-11-15

    Nine articles treat the question of breast cancer. Three-dimensional conformal accelerated partial breast irradiation: dosimetric feasibility study; test of dose escalation neo-adjuvant radiotherapy focused by Cyberknife in breast cancer; Three dimensional conformal partial irradiation with the technique by the Irma protocol ( dummy run multi centers of the Emilie Romagne area Italy); Contribution of the neo-adjuvant chemotherapy in the treatment of locally evolved cancers of the uterine cervix; Post operative radiotherapy of breast cancers (N0, pN) after neo-adjuvant chemotherapy. Radiotherapy of one or two mammary glands and ganglions areas,The breast cancer at man; breast conservative treatment; breast cancers without histological ganglions invasion; the breast cancer at 70 years old and more women; borderline mammary phyllod tumors and malignant. (N.C.)

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

    Directory of Open Access Journals (Sweden)

    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.

  10. Genome-wide association study identified a narrow chromosome 1 region associated with chicken growth traits.

    Directory of Open Access Journals (Sweden)

    Liang Xie

    Full Text Available Chicken growth traits are important economic traits in broilers. A large number of studies are available on finding genetic factors affecting chicken growth. However, most of these studies identified chromosome regions containing putative quantitative trait loci and finding causal mutations is still a challenge. In this genome-wide association study (GWAS, we identified a narrow 1.5 Mb region (173.5-175 Mb of chicken (Gallus gallus chromosome (GGA 1 to be strongly associated with chicken growth using 47,678 SNPs and 489 F2 chickens. The growth traits included aggregate body weight (BW at 0-90 d of age measured weekly, biweekly average daily gains (ADG derived from weekly body weight, and breast muscle weight (BMW, leg muscle weight (LMW and wing weight (WW at 90 d of age. Five SNPs in the 1.5 Mb KPNA3-FOXO1A region at GGA1 had the highest significant effects for all growth traits in this study, including a SNP at 8.9 Kb upstream of FOXO1A for BW at 22-48 d and 70 d, a SNP at 1.9 Kb downstream of FOXO1A for WW, a SNP at 20.9 Kb downstream of ENSGALG00000022732 for ADG at 29-42 d, a SNP in INTS6 for BW at 90 d, and a SNP in KPNA3 for BMW and LMW. The 1.5 Mb KPNA3-FOXO1A region contained two microRNA genes that could bind to messenger ribonucleic acid (mRNA of IGF1, FOXO1A and KPNA3. It was further indicated that the 1.5 Mb GGA1 region had the strongest effects on chicken growth during 22-42 d.

  11. Phosphorylation of chicken growth hormone

    Energy Technology Data Exchange (ETDEWEB)

    Aramburo, C.; Montiel, J.L. (Universidad Nacional Autonoma de Mexico (Mexico)); Donoghue, D.; Scanes, C.G. (Rutgers Univ., New Brunswick, NJ (USA)); Berghman, L.R. (Laboratory for Neuroendocrinology and Immunological Biotechnology, Louvain (Belgium))

    1990-01-01

    The possibility that chicken growth hormone (cGH) can be phosphorylated has been examined. Both native and biosynthetic cGH were phosphorylated by cAMP-dependent protein kinase (and {gamma}-{sup 32}P-ATP). The extent of phosphorylation was however less than that observed with ovine prolactin. Under the conditions employed, glycosylated cGH was not phosphorylated. Chicken anterior pituitary cells in primary culture were incubated in the presence of {sup 32}P-phosphate. Radioactive phosphate was incorporated in vitro into the fraction immunoprecipitable with antisera against cGH. Incorporation was increased with cell number and time of incubation. The presence of GH releasing factor (GRF) increased the release of {sup 32}P-phosphate labeled immunoprecipitable GH into the incubation media but not content of immunoprecipitable GH in the cells. The molecular weight of the phosphorylated immunoreactive cGH in the cells corresponded to cGH dimer.

  12. Chicken Porridge with Sea Cucumber

    Institute of Scientific and Technical Information of China (English)

    1994-01-01

    Chicken Porridge with Sea Cucumber is a dish created according to a well-known story about Jia Chang, who raised cocks during the Tang Dynasty. Cockfighting was popular among commonfolk during the Tang Dynasty. Emperor Xuanzong selected 5,000 cocks in Chang’an, and 500 children to feed them and train them to fight. Jia Chang was one of the children. Sent to the

  13. Breast Cancer

    Science.gov (United States)

    Breast cancer affects one in eight women during their lives. No one knows why some women get breast cancer, but there are many risk factors. Risks that ... who have family members with breast or ovarian cancer may wish to be tested for the genes. ...

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

    Science.gov (United States)

    Wang, Yong; He, Jianzhong; Yang, Wenxuan; Muhantay, Gemenggul; Chen, Ying; Xing, Jinming; Liu, Jianzhu

    2015-10-01

    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.

  15. MARKET CHOICES FOR BROILER CHICKEN MEAT IN THE OPINION

    Directory of Open Access Journals (Sweden)

    Anna Augustyńska-Prejsnar

    2014-09-01

    Full Text Available Recently there has, been growing a increase in consumption of poultry meat in Poland. The most important material for slaughter poultry are broilers. Among factors that influence rising demand for poultry meat are: low price, availability of raw materials and promotional campaigns of safe nutrition. Its nutritional and sensory value makes it a choice product. University students are a specific group that has aroused the interest of nutritionists. The students’ lifestyle is characterised by high active social life and intense responsibilities, which ought to be augmented with a carefully chosen diet. The youth do not only have significant impact on the family purchasing decisions but display a strong purchasing power due to financial resources at their disposal and would in the future become mature and rational consumers. The article lists factors that determine purchasing needs, reasons for choice of markets and the consumption frequency of broiler meat. The feeling of lack of other products coupled with current sales promotions were, in the opinion of the students surveyed, often responsible for the decision to purchase of broiler chicken meat. Low price and the ease of preparation were also key reasons for the choice of this meat product. Responding students noted that skinless chicken breast fillet was most commonly consumed.

  16. Assessment of Broiler Chicken Welfare in Southern Brazil

    Directory of Open Access Journals (Sweden)

    JF Federici

    2016-03-01

    Full Text Available Abstract Scientific literature on broiler chicken welfare in Brazilian industrial systems is scarce. This study aimed at assessing broiler chicken welfare on industrial farms in the State of Rio Grande do Sul, Southern Brazil, using the Welfare Quality(r assessment protocol for poultry, to provide directly applicable scientific information. Results are presented as criteria scores ranging from 0 to 100, with higher scores indicating better welfare; and percentages of prevalence. The scores classified as excellent (above 80 were absence of prolonged thirst, absence of prolonged hunger, litter quality, breast blister and touch test. Enhanced scores (between 55 and 80 were comfort around resting, plumage cleanliness and dust sheet test. Acceptable scores (between 20 and 55 were thermal comfort, stocking density, absence of injuries, footpad dermatitis and hock burn; and unacceptable scores (below 20 were lameness and qualitative behavioral assessment. The median percentage of mortality and culled birds were 5.2% and 0.6%, respectively. This study provides useful information to select priorities of action on assessed farms and may contribute for setting up legal standards and guiding decisions related to animal welfare issues in Brazil.

  17. Prediction of chicken quality attributes by near infrared spectroscopy.

    Science.gov (United States)

    Barbin, Douglas Fernandes; Kaminishikawahara, Cintia Midori; Soares, Adriana Lourenco; Mizubuti, Ivone Yurika; Grespan, Moises; Shimokomaki, Massami; Hirooka, Elisa Yoko

    2015-02-01

    In the present study, near-infrared (NIR) reflectance was tested as a potential technique to predict quality attributes of chicken breast (Pectoralis major). Spectra in the wavelengths between 400 and 2500nm were analysed using principal component analysis (PCA) and quality attributes were predicted using partial least-squares regression (PLSR). PCA performed on NIR dataset revealed the influence of muscle reflectance (L(∗)) influencing the spectra. PCA was not successful to completely discriminate between pale, soft and exudative (PSE) and pale-only muscles. High-quality PLSR were obtained for L(∗) and pH models predicted individually (R(2)CV of 0.91 and 0.81, and SECV of 1.99 and 0.07, respectively). Water-holding capacity was the most challenging attribute to determine (R(2)CV of 0.70 and SECV of 2.40%). Sample mincing and different spectra pre-treatments were not necessary to maximise the predictive performance of models. Results suggest that NIR spectroscopy can become useful tool for quality assessment of chicken meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. Correlation analysis of relationships between polymorphisms of high quality chicken myogenin gene and slaughter and meat quality traits

    Institute of Scientific and Technical Information of China (English)

    Qiong WANG; Chaowu YANG; Yiping LIU; Xiaosong JIANG; Huarui DU; Mohan QIU; Qing ZHU

    2008-01-01

    In this study, PCR-SSCP technique was de-signed to investigate the effect of the myogenin (MyoG) gene on quality of chicken meat (developed by Sichuan Dahen Poultry Breeding Company using local breeds). Four muta-tions at base position in the promoter region were detected among individuals in each line, i.e. T/C in locus A, and T/A, T/C and A/G in locus B. Least squares analysis showed that there was a significant difference between genotype and breast muscle percentage and some carcass traits (P0.05) was detected in the other traits. It was concluded that the MyoG gene is the major gene affecting the muscle fiber traits of chicken or it links with the candidate gene, and the mutation can be used as the molecular genetic marker to select the chickens for meat quality traits.

  19. 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...

  20. Reduction of radiocaesium transfer to broiler chicken meat by a clinoptilolite modified with hexacyanoferrate

    Energy Technology Data Exchange (ETDEWEB)

    Poeschl, M.; Balas, J. [Mendel Univ. of Agriculture and Forestry, Brno (Czech Republic). Dept. of Nuclear Methods

    1999-07-01

    The effect of RADEKONT (a natural clinoptilolite modified by hexacyanoferrate) on {sup 137}Cs uptake into meat was tested in experiments with broiler chickens. Three experiments determined the influence of RADEKONT on radiocaesium transfer after single or repeated applications of artificially contaminated feed mixture and one experiment investigated the effect of RADEKONT when feeding a mixture containing wheat contaminated by the Chernobyl fallout. Independent of the effect of RADEKONT, the uptake of radiocaesium was faster in leg meat than in breast meat. Reduction factors ({sup 137}Cs transfer without the RADEKONT additive compared with those observed after supplementation of the additive into the feed mixture) of 1.1-1.3 and 1.2-2.3, respectively, were achieved after single and repeated administrations of artificially contaminated feed. No significant differences in reduction between breast and leg meat were observed. RADEKONT was more effective when the chickens were fed with Chernobyl-contaminated wheat (reduction factors of up to 3.7) than an artificial {sup 137}Cs source. RADEKONT as a supplement during the decontamination period decreased the biological half-life of {sup 137}C to less than 1 day. The timing of the application of RADEKONT might be important in determining its effectiveness, especially in young, rapidly growing chickens. (orig.)

  1. The genetic basis of pectoralis major myopathies in modern broiler chicken lines.

    Science.gov (United States)

    Bailey, Richard A; Watson, Kellie A; Bilgili, S F; Avendano, Santiago

    2015-12-01

    This is the first report providing estimates of the genetic basis of breast muscle myopathies (BMM) and their relationship with growth and yield in broiler chickens. In addition, this paper addresses the hypothesis that genetic selection for increase breast yield has contributed to the onset of BMM. Data were analyzed from ongoing recording of BMM within the Aviagen breeding program. This study focused on three BMM: deep pectoral myopathy (DPM; binary trait), white striping (WS; 4 categories) and wooden breast (WB; 3 categories). Data from two purebred commercial broiler lines (A and B) were utilized providing greater than 40,000 meat quality records per line. The difference in selection history between these two lines has resulted in contrasting breast yield (BY): 29% for Line A and 21% for Line B. Data were analyzed to estimate genetic parameters using a multivariate animal model including six traits: body weight (BW), processing body weight (PW), BY, DPM, WB, and WS, in addition to the appropriate fixed effects and permanent environmental effect of the dam. Results indicate similar patterns of heritability and genetic correlations for the two lines. Heritabilities (h2) of BW, PW and BY ranged from 0.271-0.418; for DPM and WB h2<0.1; and for WS h2≤0.338. Genetic correlations between the BMM and BW, PW, or BY were ≤0.132 in Line A and ≤0.248 in Line B. This paper demonstrates the polygenic nature of these traits and the low genetic relationships with BW, PW, and BY, which facilitates genetic improvement across all traits in a balanced breeding program. It also highlights the importance of understanding the environmental and/or management factors that contribute greater than 65% of the variance in the incidence of white striping of breast muscle and more than 90% of the variance of the incidence of wooden breast and deep pectoral myopathy in broiler chickens.

  2. 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

  3. 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

  4. Zoonotic chicken toxoplasmosis in some Egyptians governorates.

    Science.gov (United States)

    Barakat, Ashraf Mohamed; Salem, Lobna Mohamed Ali; El-Newishy, Adel M Abdel-Aziz; Shaapan, Raafat Mohamed; El-Mahllawy, Ehab Kotb

    2012-09-01

    Toxoplasmosis is one of the most common diseases prevalent in the world, caused by a coccidian parasite Toxoplasma gondii which infects humans, animals and birds. Poultry consider reliable human source of food in addition it is considered an intermediate host in transmission of the disease to humans. Trails of isolation of local T. gondii chicken strain through bioassay of the suspected infected chicken tissues in mice was carried out and the isolated strain was confirmed as being T. gondii using Polymerase Chain Reaction (PCR). Seroprevalence of antibodies against T. gondii in chicken sera in six Egyptian governorates were conducted by enzyme linked immune-sorbent assay (ELISA) using the isolated chicken strain antigen. Moreover, comparison between the prevalence rates in different regions of the Egyptian governorates were been estimated. Isolation of local T. gondii chicken strain was accomplished from chicken tissues and confirmed by PCR technique. The total prevalence rate was 68.8% comprised of 59.5, 82.3, 67.1, 62.2, 75 and 50% in El Sharkia, El Gharbia, Kafr El sheikh, Cairo, Quena and Sohag governorates, respectively. The prevalence rates were higher among Free Range (FR) (69.5%) than commercial farm Chickens (C) (68.5%); while, the prevalence rate was less in Upper Egypt than Lower Egypt governorates and Cairo. This study is the first was used antigen from locally isolated T. gondii chicken strain for the diagnosis of chicken toxoplasmosis. The higher seroprevalence particularly in free range chickens (house-reared) refers to the public health importance of chickens as source of zoonotic toxoplasmosis to human.

  5. Chicken leukemia inhibitory factor maintains chicken embryonic stem cells in the undifferentiated state.

    Science.gov (United States)

    Horiuchi, Hiroyuki; Tategaki, Airo; Yamashita, Yusuke; Hisamatsu, Hikaru; Ogawa, Mari; Noguchi, Takashi; Aosasa, Masayoshi; Kawashima, Tsuyoshi; Akita, Sachiko; Nishimichi, Norihisa; Mitsui, Naoko; Furusawa, Shuichi; Matsuda, Haruo

    2004-06-04

    Mouse embryonic stem (ES) cells can be maintained in an undifferentiated state in the presence of leukemia inhibitory factor (LIF), a member of the interleukin-6 cytokine family. In other mammals, this is not possible with LIF alone. Chicken ES-like cells (blastodermal cells) have only been cultured with mouse LIF because chicken LIF was not available. However the culture system is imperfect and chicken ES-like cells equivalent to mouse ES cells were not observed. In the present study, we cloned the cDNA-encoding chicken LIF using mRNA subtraction and RACE methodology. The chicken LIF cDNA encodes a protein with approximately 40% sequence identity to mouse LIF. It has 211 amino acids including a putative N-terminal signal peptide of 24 residues. Chicken blastodermal cells were cultured in the presence of bacterially expressed chicken LIF or mouse LIF. The expression of alkaline phosphatase and embryonal carcinoma cell monoclonal antibody-1 and stage-specific embryonic antigen-1 and the activation of STAT3 were examined, all of which are indices of the undifferentiated state. Exposure in the blastodermal cells to recombinant chicken LIF but not to mouse LIF maintained the expression of these various markers. After 9 days of incubation, the blastodermal cells formed cystic embryoid bodies in the presence of mouse LIF but not in the presence of recombinant chicken LIF. We conclude that chicken LIF is able to maintain chicken ES cell cultures in the undifferentiated state.

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

    Directory of Open Access Journals (Sweden)

    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.

  7. Dietary mannanase-hydrolyzed copra meal improves growth and increases muscle weights in growing broiler chickens.

    Science.gov (United States)

    Ibuki, Masahisa; Yoshimoto, Yu; Inui, Mariko; Fukui, Kensuke; Yonemoto, Hiroko; Saneyasu, Takaoki; Honda, Kazuhisa; Kamisoyama, Hiroshi

    2014-05-01

    The utilization of copra meal as a feed ingredient is limited because it contains a high level of mannan. However, recent findings indicate that the effect of copra meal on growth performance in broiler chickens can be improved by the supplementation of mannanase in the diet. In the present study, we examined the effect of mannanase-hydrolyzed copra meal (MCM) on growth performance and muscle protein metabolism in growing broiler chickens (Gallus gallus domesticus). Forty 8-day-old male broiler chicks were assigned to two groups (four birds in each pen, five replicates) and fed either a commercial diet (as a control diet) or a diet containing MCM at 0.2% until 22 days of age. Dietary MCM significantly increased the weights of body, breast muscle, and thighs in chickens, whereas the weights of abdominal adipose tissue and liver were not affected. Cumulative feed intake was significantly increased by MCM. Dietary MCM significantly decreased plasma 3-methylhistidine level. The messenger RNA and protein levels of muscle protein metabolism-related factors were not altered by MCM. These findings suggest that the growth-promoting effect of MCM is related to the suppression of muscle proteolysis in growing broiler chickens.

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

    Directory of Open Access Journals (Sweden)

    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.

  9. Biologic and genetic characteristics of Toxoplasma gondii isolates in free-range chickens from Nicaragua, Central America.

    Science.gov (United States)

    Dubey, J P; Sundar, N; Pineda, N; Kyvsgaard, N C; Luna, L A; Rimbaud, E; Oliveira, J B; Kwok, O C H; Qi, Y; Su, C

    2006-11-30

    The prevalence of Toxoplasma gondii in free-ranging chickens is a good indicator of the prevalence of T. gondii oocysts in the soil because chickens feed from the ground. The prevalence of T. gondii in 98 free-range chickens (Gallus domesticus) from Nicragua was determined. Antibodies to T. gondii were assayed by the modified agglutination test (MAT), and found in 84 (85.7%) of 98 chickens with titers of 1:5 in 10, 1:10 in eight, 1:20 in seven, 1:40 in nine, 1:80 in 11, 1:160 in one, 1:200 in 27, 1:400 in six, 1:800 four, and 1:3200 in one bird. Hearts and brains of 32 chickens with titers of 1:10 or less were pooled and fed to three T. gondii-free cats. Hearts and brains of 66 chickens with titers of 1:20 or higher were bioassayed in mice. Feces of cats were examined for oocysts. The cat fed tissues from eight chickens with titers of 1:10 shed T. gondii oocysts. The two cats fed tissues of 24 chickens with titers of 1:5 or less did not shed oocysts. T. gondii was isolated by bioassay in mice from 47 chickens with MAT titers of 1:20 or higher. All infected mice from six isolates died of toxoplasmosis. Overall, 41 of 170 (24.1%) mice that became infected after inoculation with chicken tissues died of toxoplasmosis. Genotyping of these 48 isolates (47 from mice and 1 from pooled tissues) using polymorphisms at the loci SAG1, SAG2, SAG3, BTUB and GRA6 revealed eight genotypes. Six isolates had Type I alleles, three isolate had Type II alleles and six isolates had Type III alleles at all loci. Four isolates had mixed infections. Two isolates have a unique allele at SAG1 locus and combination of I and III alleles at other loci. The rest 27 isolates contained the combination of Type I and III alleles and were divided into four genotypes. More than one genotypes were often isolated in chickens from the same household, indicating multiple genotypes were circulating in the same environment. This may explain the high frequency of mixed infections observed. High rate of mixed

  10. Use of smart photochromic indicator for dynamic monitoring of the shelf life of chilled chicken based products.

    Science.gov (United States)

    Brizio, Ana Paula Dutra Resem; Prentice, Carlos

    2014-03-01

    This study evaluated the applicability of a photochromic time temperature indicator (TTI) to monitor the time-temperature history and shelf life of chilled boneless chicken breast. The results showed that the smart indicator showed good reproducibility during the discoloring process in all the conditions investigated. The response was not only visibly interpretable but also well adaptable to measurement using appropriate equipment. For an activation configuration of 4 s of ultraviolet light (UV) per label, the TTI's rate of discoloration was similar to the quality loss of the meat samples analyzed. Thus, the photochromic label (4 s UV/label) attached to the samples set out to be a dynamic shelf-life label, assuring consumers the final point of quality of chilled boneless chicken breast in an easy and precise form, providing a reliable tool to monitor the supply chain of this product.

  11. Classification of broiler breast fillets according to storage and to freeze-thaw treatment using near infrared spectroscopy and multivariate analysis

    Science.gov (United States)

    Visible/near-infrared (NIR) spectroscopy has shown potential for successfully classifying broiler breast fillets according to their texture properties. Freshness and shelf life are also important quality characteristics of boneless skinless chicken breast products in the marketplace. This study deal...

  12. Dietary sodium butyrate alleviates the oxidative stress induced by corticosterone exposure and improves meat quality in broiler chickens.

    Science.gov (United States)

    Zhang, W H; Gao, F; Zhu, Q F; Li, C; Jiang, Y; Dai, S F; Zhou, G H

    2011-11-01

    The present study was to investigate the effects of dietary microencapsulated sodium butyrate (SB) and acute pre-slaughter stress, mimicked by subcutaneous corticosterone (CORT) administration, on BW, carcass characteristics, muscle antioxidant status, and meat quality of broiler chickens. A total of 120 1-d-old broiler chickens were fed a control diet (without SB) or a 0.4-g microencapsulated SB/kg diet. On 42 d, half of the birds from each treatment were given 1 single subcutaneous injection of CORT (4 mg/kg of BW in corn oil) to mimic acute stress, whereas the other half were injected with the same amount of corn oil (sham control). Three hours later, BW loss was determined and breast meat samples were collected. The results showed that the BW of the CORT-challenged groups lost much more than the sham control group (P stress (P chickens (P stress treatment on fatty acid composition was insignificant (P > 0.05). In addition, diet and stress did not significantly influence carcass characteristics and the chemical composition of breast meat (P > 0.05). These results suggest that microencapsulated SB was favorable for chickens in the presence of stress, which may be partially ascribed to the ability of SB to decrease catabolism and oxidative injury of tissues.

  13. Classification of chicken breasts with different freezing-thawing cycles by impedance properties and artificial neural networks%基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法

    Institute of Scientific and Technical Information of China (English)

    李伟明; 王鹏; 陈天浩; 徐幸莲; 周光宏

    2014-01-01

    为了探究利用肉的介电特性检测冷冻肉品质的可能性,研究了新鲜鸡胸肉和不同冻融次数的鸡胸肉的品质以及阻抗的幅值和相位角变化状况。在0.05~200 kHz频率范围内,选择了16个不同的频率点进行阻抗特性分析。试验结果表明:鸡胸肉阻抗的幅值会随着频率上升而下降,相位角则相反。冷鲜肉与冷冻肉高频段相位角相差一个数量级,低频段阻抗的幅值差异也极显著(P<0.01)。多次冻融处理后,解冻损失、丙二醛含量上升显著(P<0.05),pH值变化不明显(P>0.05)。反复冻融后低频段阻抗幅值降低(P<0.05),大于50 kHz时,相位角有增大的趋势(P<0.05),这与正常1次冻结-解冻肉的相位角变化趋势相反。利用径向基函数(radial basis function, RBF)神经网络提取阻抗和幅值信息建立判别模型可以对不同冻融次数的肉进行较为准确的分类。研究结果表明,阻抗测量作为一种冷冻肉快速无损检测方法具有很大的发展潜力。%Electric impedance properties of biological tissue closely relate with their tissue structure. A few published investigations have shown that electric impedance has a rapid detection capability to meat quality. To explore the impedance detection ability for frozen-thawed meat, electric impedance magnitude and phase properties of unfrozen and frozen-thawed chicken breasts subjected to different thawing times were studied. The maximum freezing-thawing circle was three times. Sixteen different frequencies from 50 Hz to 200 kHz and quality parameters like thawing loss, cooking loss, pH value, and TBARS (Thiobarbituric acid reactive substances) of 20 samples of each group were investigated. The impedance of the samples was measured by an LCR electronic bridge at the voltage of 3 V. Copper needle electrodes with a length up to 15 mm and a distance of 15 mm between two electrodes were used. The

  14. Enteric parvovirus infections of chickens and turkeys

    Science.gov (United States)

    Chicken and turkey parvoviruses are members of the Parvovirus family. Comparative sequence analysis of their genome structure revealed that they should form a new genus within the vertebrate Parvovirinae subfamily. The first chicken and turkey parvoviruses were identified by electron microscopy duri...

  15. 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...

  16. Autoimmune hemolytic anemia secondary to chicken pox

    Directory of Open Access Journals (Sweden)

    Abraham M Ittyachen

    2013-01-01

    Full Text Available Autoimmune hemolytic anemia (AIHA is a rare complication of chicken pox. It is described mainly in children. Even in children it is a rare complication and the long-term prognosis remains to be elucidated. Herein we report an adult, a 23-year-old male who developed AIHA secondary to chicken pox.

  17. ISOLATION OF CHICKEN FOLLICULAR DENDRITIC CELLS

    Science.gov (United States)

    The aim of the present study was to isolate chicken follicular dendritic cells (FDC). A combination of methods involving panning, iodixanol density gradient centrifugation, and magnetic cell separation technology made it possible to obtain functional FDC from the cecal tonsils from chickens, which h...

  18. Breast augmentation surgery

    Science.gov (United States)

    ... on the underside of your breast, in the natural skin fold. The surgeon places the implant through this ... lift Breast pain Breast reconstruction - implants Breast reconstruction - natural tissue Breast ... wound care - open Review Date 2/10/2015 Updated by: ...

  19. Breast cancer screening

    Science.gov (United States)

    Mammogram - breast cancer screening; Breast exam - breast cancer screening; MRI - breast cancer screening ... performed to screen women to detect early breast cancer when it is more likely to be cured. ...

  20. Breast Reconstruction Alternatives

    Science.gov (United States)

    ... Breast Reconstruction Surgery Breast Cancer Breast Reconstruction Surgery Breast Reconstruction Alternatives Some women who have had a ... chest. What if I choose not to get breast reconstruction? Some women decide not to have any ...

  1. Surgery for Breast Cancer

    Science.gov (United States)

    ... Pregnancy Breast Cancer Breast Cancer Treatment Surgery for Breast Cancer Surgery is a common treatment for breast cancer, ... Relieve symptoms of advanced cancer Surgery to remove breast cancer There are two main types of surgery to ...

  2. Breast Reconstruction with Implants

    Science.gov (United States)

    Breast reconstruction with implants Overview By Mayo Clinic Staff Breast reconstruction is a surgical procedure that restores shape to ... treat or prevent breast cancer. One type of breast reconstruction uses breast implants — silicone devices filled with silicone ...

  3. Breast Cancer Overview

    Science.gov (United States)

    ... Cancer > Breast Cancer > Breast Cancer: Overview Request Permissions Breast Cancer: Overview Approved by the Cancer.Net Editorial Board , ... bean-shaped organs that help fight infection. About breast cancer Cancer begins when healthy cells in the breast ...

  4. 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...... of the chicken processing line model....

  5. Effect of Probiotic Strain Enterococcus faecium M74 Supplementation on the Carcass Parameters of Different Hybrid Combination Chickens

    Directory of Open Access Journals (Sweden)

    Ján Weis

    2011-05-01

    Full Text Available The aim of the present study was to evaluate the effect of addition of Enterococcus faecium M74 in drinking water on performance and carcass characteristics of broiler chickens. Totally 120 chickens (60 of hybrid Hybro, 60 of Ross 308 were divided to two groups. Experimental chickens of Hybro (n=30 and Ross 308 (n=30 received a probiotic preparation in drinking water from day 1 to day 42 with concentration of 2x109 CFU of Enterococcus faecium M 74 in 1 g of nutrient medium with dextrose. The control group of Hybro (n=30 and Ross 308 (n=30 received water in same total amount as experimental group without any additives. The feeding period lasted 42 days. In case of Hybro, we showed higher effect of Enterococcus faecium M74 supplementation on slaughter weight (1807.51 vs. 1929.08 g; P0.05 in comparison with Ross 308 (2126.63 vs. 2199.31g; P>0.05. Differences in percentage of valuable parts (thigh and breast and carcass yield of Hybro and Ross 308 were not statistically significant (P>0.05 by addition of probiotic On the end of fattening, Ross 308 broiler chickens fed diet with probiotic strain Enterococcus faecium had significantly less (P<0.05 abdominal fat than those fed without the probiotic. In Hybro broiler chickens we recorded not significant difference between groups (P>0.05.

  6. Public Health Risk of Arsenic Species in Chicken Tissues from Live Poultry Markets of Guangdong Province, China.

    Science.gov (United States)

    Hu, Yuanan; Zhang, Wenfeng; Cheng, Hefa; Tao, Shu

    2017-03-03

    Arsenic-based feed additives, such as roxarsone (ROX), are still legally and widely used in food animal production in many countries. This study was conducted to systematically characterize the content and speciation of arsenic in chicken tissues from live poultry markets and in commercial chicken feeds in Guangdong, a major poultry production and consumption province in China, and to assess the corresponding public health risk. The total arsenic contents in the commercial feeds could be modeled as a mixture of two log-normal distributions (geometric means: 0.66 and 17.5 mg/kg), and inorganic arsenic occurred at high levels (0.19-9.7 mg/kg) in those with ROX detected. In general, chicken livers had much higher contents of total arsenic compared to the muscle tissues (breast and drumstick), and chicken muscle from the urban markets contained arsenic at much higher levels than that from the rural markets. The incremental lifetime cancer risk (bladder and lung cancer) from dietary exposure to arsenic contained in chicken meat products on local markets was above the serious or priority level (10(-4)) for 70% and 30% of the adult populations in Guangzhou and Lianzhou, respectively. These findings indicate the significant need to phase out the use of arsenic-based feed additives in China.

  7. Correlation Analysis on Single Nucleotide Polymorphism of CAPN1 Gene and Meat Quality and Carcass Traits in Chickens

    Institute of Scientific and Technical Information of China (English)

    ZHANG Zeng-rong; ZHU Qing; LIU Yi-ping

    2007-01-01

    The selection of meat quality has received considerable focus in chicken breeding. This study was aimed at investigating the effect of CAPN1 gene on meat quality traits in chicken populations. Primer pairs for 3'UTR in CAPN1 were designed from database of chicken genomic sequence. Polymorphisms were detected using PCR-SSCP and DNA sequencing. A mutation at position 9 950 nt (G/A, locus A) was found among individuals in each population. The allele and genotype frequencies significantly differed among eight lines with higher frequencies of allele A2 and genotype A1A2 (P<0.01). The least square analysis showed that there was significant difference (P<0.05) in muscle fiber density and some carcass traits among genotypes and that the breast muscle fiber density (BFD) of birds of A1A1 genotype was significantly higher (P<0.05) than that of birds of A2A2 genotype. It was concluded that the CAPN1 gene was the major gene affecting the muscle fiber traits of chicken or was linked with the major gene. These results were useful for studying the molecular mechanism that influences meat traits and were used as the base of molecular-assisted selection to meat quality traits. So, this site may be a potential marker affecting the muscle traits of chickens.

  8. Insulin-like growth factor 2 as a candidate gene influencing growth and carcass traits and its bialleleic expression in chicken

    Institute of Scientific and Technical Information of China (English)

    WANG; Genyu; YAN; Bingxue; DENG; Xuemei; LI; Changlü; HU; X

    2005-01-01

    We have identified DNA polymorphisms in the gene of insulin-like growth factor 2 by PCR-SSCP in a resource population, which was generated by Silky reciprocally crossing to Broilers. A C→G mutation was detected in the exon 2 (at position 71) by sequencing. This single nucleotide polymorphism (SNP) was found to be associated with production traits. Chicken with BB genotype showed more chest angle width but less 3 week body weight and glandular stomach weight than chicken with AA genotype (P<0.05); while the heterozygote (AB genotype) chicken had more abdominal fat weight, eviscerated yield with giblet than AA homozygote chicken. Further analysis showed that there were different genetic effects on some traits between heterozygote AB (paternal allele given first) and heterozygote BA: chickens with genotype BA had more birth weight and breast weight but less abdominal fat weight than chickens with genotype AB (P<0.05), which could be hypothetically contributed by genome imprinting. Therefore, Silky chickens were selected for production of heterozygotes to confirm whether IGF2 locus was imprinting. Progeny from heterozygote × homozygote reciprocal cross was assayed for expression after the genotype was determined. The transcription of IGF2 was detected by RT-PCR-SSCP. IGF2 gene was expressed bialleleically in 1-day-old neonatal liver and 90-day-old liver, kidney, heart, and muscle of both heterozygote AB and BA chickens. Therefore, IGF2 was not an imprinting gene in chicken. The different genetic effects between the heterozygote AB and BA remain to be elucidated.

  9. Molecular Cloning of Myostatin Partial cDNA of Beijing Duck and Its Expression in Breast Muscle

    Institute of Scientific and Technical Information of China (English)

    WANG Yong-sheng; HOU Shui-sheng; HUANG Wei; KANG Jun-mei

    2006-01-01

    In this experiment, 500 bp cDNA of myostatin gene was cloned from a Beijing duck's breast. The duck myostatin gene was found to have 98, 96, 95, 88, and 87% sequence similarity at the cDNA level with domestic goose, chicken, domestic pigeon, human, and pig, respectively. The predicted amino acid sequence has an overall similarity with a comparable region of turkey 99%, domestic goose 98%, and chicken 99%. Conserved domains of deduced amino acids showed that it belonged to the TGF-beta family. Myostatin expression in breast muscle was higher at 28, 35, and 42 days than at 7, 14, and 21 days. The pattern of myostatin expression was closely parallel to the trend of breast muscle growth, suggesting that myostatin might play an important role in breast muscle development. It was possible to postulate that myostatin may be a major determinant of muscle mass in breast muscle, as shown in other species.

  10. Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage.

    Science.gov (United States)

    Lázaro, C A; Conte-Júnior, C A; Monteiro, M L G; Canto, A C V S; Costa-Lima, B R C; Mano, S B; Franco, R M

    2014-09-01

    Radiation from UV-C has been demonstrated as a potential surface decontamination method in addition to several advantages over regular sanitation methods. However, UV-C radiation possibly affects the physicochemical properties of meat products. To determine the optimum exposure time for bacterial reduction, 39 chicken breasts, inoculated with a pool of Salmonella spp., were submitted to 3 levels of UV-C intensities (0.62, 1.13, and 1.95 mW/cm²) for up to 120 s. After the optimum exposure time of 90 s was determined, changes in the biogenic amines, total aerobic mesophilic bacteria, Enterobacteriaceae, lipid oxidation, pH, and instrumental color were evaluated in 84 chicken breasts that were irradiated (0.62, 1.13, and 1.95 mW/cm²) and stored at 4°C for 9 d. The groups treated with UV-C radiation exhibited an increase in tyramine, cadaverine, and putrescine contents (P meat without negatively affecting the physical and chemical parameters of chicken breast meat. Nonetheless, the increases on the biogenic amines content should be considered as an effect of the UV processing and not as an indicator of bacterial growth.

  11. "Chickens Are a Lot Smarter than I Originally Thought": Changes in Student Attitudes to Chickens Following a Chicken Training Class.

    Science.gov (United States)

    Hazel, Susan J; O'Dwyer, Lisel; Ryan, Terry

    2015-01-01

    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.

  12. Dried plum products as a substitute for phosphate in chicken marinade.

    Science.gov (United States)

    Jarvis, Nathan; Clement, Ashley R; O'Bryan, Corliss A; Babu, Dinesh; Crandall, Philip G; Owens, Casey M; Meullenet, Jean-Francois; Ricke, Steven C

    2012-06-01

    In order to address the growing demand for more natural poultry products, alkaline phosphates commonly used in chicken breast meat marinades were replaced with plum ingredients and evaluated. For initial sensory evaluation, 200 consumers of chicken were served a small portion of the chicken breast on a plate and were asked to evaluate the product for overall impression, flavor, and texture on a 9-point hedonic scale with 1 = "dislike extremely" and 9 = "like extremely." Also, a 5-point just-about-right (JAR) scale was used on questions about tenderness, juiciness, overall flavor, and saltiness. Both hedonic and JAR demonstrated that the marinades of plum concentrate and the blend of plum fiber and powder were not distinguishable from the control (P > 0.05). Using two different percentages of fiber/powder blend, two different percentages of concentrate, sodium tripolyphosphate (STPP), and no marinade, measurements were made for marinade per cent pickup, thaw loss, and cook loss. Plum concentrate at 1.1% was most similar to STPP in marinade per cent pickup, thaw loss, drip loss, and cook loss. These results show that plum ingredients can potentially be used as a substitute in standard phosphate marinades. Consumers are increasingly demanding more natural foods with less artificial additives. This research presents the results of experiments using dried plum ingredients as a substitute for phosphates commonly used in marinades for chicken. Results indicate that dried plum ingredients may be a suitable substitute for phosphates in marinades. Journal of Food Science © 2012 Institute of Food Technologists® No claim to original US government works.

  13. 78 FR 49283 - Chicken Ranch Rancheria-Chicken Ranch Liquor Licensing Ordinance, Ordinance No. 12-10-03

    Science.gov (United States)

    2013-08-13

    ... Bureau of Indian Affairs Chicken Ranch Rancheria--Chicken Ranch Liquor Licensing Ordinance, Ordinance No... the Chicken Ranch Liquor Licensing Ordinance, Ordinance No. 12-10-03. The Ordinance regulates and controls the possession, sale and consumption of liquor within the Indian Country of the Chicken Ranch...

  14. Determination of Adsorption of Diesel onto a Poultry Waste: Chicken Feather

    Directory of Open Access Journals (Sweden)

    *Kelle, H. I

    2015-06-01

    in describing the experimental data. This indicates that, one molecule of diesel is adsorbed on a layer of ground chicken feather/synthetic and there is no interaction between the adsorbed molecules of diesel. The constants of Langmuir isotherm; maximum adsorption capacity (qm and intensity of adsorption/affinity constant (b for chicken feather are 11.49g/g and 1.00 while for the standard they are 10.20g/g and 1.00 respectively. The b and qm values indicates that both sorbents have same affinity for diesel however, chicken feather has a larger surface area than standard and therefore adsorbs more diesel than standard. The favourable nature of the adsorption process of both sorbents was confirmed from the values of dimensionless separation factor equilibrium parameter KR . The KR values for both sorbents are 0.0022. The value shows that the adsorption process is favourable. About 10.00g/g and 8.00g/g of the adsorbed diesel can be recovered from ground chicken feather and conventional synthetic sorbent, while, 1g/g and 2 g/g of the adsorbed diesel can be retained respectively. This make chicken feather a better sorbent when diesel recovery is required. To determine the mopping profile of diesel on water by chicken feather and synthetic sorbent, the experiment was repeated with mixture of diesel on water. The amount of water adsorbed together with diesel on water was negligible; 0.08dm3 adsorbed onto synthetic and 0.05 dm3 adsorbed onto chicken feather, which means that both sorbents can be used to mop diesel spill on land and water. The result of the study shows that chicken feather adsorbed more diesel per unit mass than the conventional synthetic sorbent used as standard in this study. Chicken feather is an efficient natural sorbent that can be used to mop diesel spill on land and water, and it is efficient for diesel recovery.

  15. Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat.

    Science.gov (United States)

    Narciso-Gaytán, C; Shin, D; Sams, A R; Bailey, C A; Miller, R K; Smith, S B; Leyva-Ovalle, O R; Sánchez-Plata, M X

    2010-04-01

    There is an increasing demand in precooked chicken meat products for restaurants and catering services. Because cooked chicken meat develops lipid oxidation relatively fast, sous vide chicken meat was studied to assess its shelf-life. Six hundred Cobb x Ross broilers were fed for 6 wk with a basal corn-soybean meal diet including soybean, palm kernel, or animal-vegetable oil, each supplemented with 33 or 200 mg/kg of dl-alpha-tocopheryl acetate. Broilers were randomly assigned into 6 treatments and 4 repetitions with 25 birds each. Boneless breast or thigh muscle pieces were dissected into 5 x 5 x 5 cm cubes, vacuum-packed, cooked in water bath (until 74 degrees C internal temperature), chilled, and stored at 4 degrees C for 1, 5, 10, 25, and 40 d. For each storage day, each pouch contained 3 pieces of meat, either breast or thigh. Thiobarbituric acid reactive substances analysis, to quantify malonaldehyde (MDA) values, was conducted to estimate the lipid oxidation development. Nonheme iron values of cooked meat were analyzed. Fatty acid methyl esters analysis was performed in chicken muscle to determine its fatty acid composition. There was no interaction between dietary fat and vitamin E level in all of the variables studied except in nonheme iron. Dietary fat significantly influenced the fatty acid composition of the muscle (P sous vide chicken meat has a prolonged shelf-life, which is enhanced by dietary supranutritional supplementation of vitamin E.

  16. Influence of increasing slaughter age of chickens on meat quality, welfare, and technical and economic results.

    Science.gov (United States)

    Baéza, E; Arnould, C; Jlali, M; Chartrin, P; Gigaud, V; Mercerand, F; Durand, C; Méteau, K; Le Bihan-Duval, E; Berri, C

    2012-06-01

    Because of the increasing demand for raw cuts and processed products, there is a trend to producing very heavy broilers. Breeds that are used for such kinds of production have been intensively selected for growth rate and breast meat yield, and birds are reared for a longer period than standard broilers. This study was to evaluate the effects of increasing slaughter age on technical and economic factors, including production efficiency and environmental costs, bird welfare, and breast meat quality in a modern heavy broiler line. Five groups of 300 male Ross 708 chickens were reared until slaughter ages of 35, 42, 49, 56, or 63 d. Increasing age at slaughter from 35 to 63 d resulted in a 7.4-fold increase (P economic profit evaluated through the net gain reached a maximum at 42 d. The moisture and ammonium content of litter increased (P < 0.05 and P < 0.01, respectively) rapidly during rearing concomitantly with increased (P < 0.05) occurrence and severity of contact dermatitis and decreased (P < 0.05) walking ability and activity of birds. Thermal comfort also decreased (P < 0.05) greatly as early as 42 d of age. Changes in carcass quality occurred mainly between 35 and 56 d of age, with a progressive increase (P < 0.001) in breast and leg yield, whereas body fatness was barely affected by age. Major changes in breast meat traits were observed between 35 and 49 d of age, with an increase in muscle pH at 15 min (P < 0.01) and 24 h (P < 0.001) postmortem and reduced (P < 0.001) lightness and drip loss. The protein and lipid content of raw breast meat also increased (P < 0.05 and P < 0.01, respectively) with age. Taking into account the main aspects of sustainability, we could recommend slaughtering chickens of heavy line at 42 d of age.

  17. Effect of Replacing Beef Fat with Chicken Skin on Some Properties of Model System Chicken Emulsions

    Directory of Open Access Journals (Sweden)

    Aslı Zungur

    2015-12-01

    Full Text Available Model system chicken emulsions were prepared by replacing 5, 10, 15 and 20 % beef fat with chicken skin. Moisture, protein, fat, ash and pH were determined in raw and heat processed emulsions. Emulsion samples were evaluated for cooking characteristics, TBA values and colour parameters (L*, a*, b*. Addition of chicken skin decreased fat content and increased moisture and protein content of emulsion samples. Chicken skin replacement significantly increased water holding capacity and cooking yield and decreased fluid release. Increasing chicken skin in formulation increased a* and b* values of emulsion samples. Therefore, adding of chicken skin instead of beef fat is useful in improving technological quality and producing low fat formulation.

  18. Altered development and protein metabolism in skeletal muscles of broiler chickens (Gallus gallus domesticus) by corticosterone.

    Science.gov (United States)

    Dong, H; Lin, H; Jiao, H C; Song, Z G; Zhao, J P; Jiang, K J

    2007-05-01

    Two trials were conducted to investigate the effect of corticosterone (CORT) on protein metabolism and the amino acid composition in muscle tissues of broiler chickens (Gallus gallus domesticus). In Trial 1, two groups of 30 broiler chickens were subjected to control or CORT treatment (30 mg/kg diet) from 28 to 39 days of age. In Trial 2, three groups of chickens of 28 days of age were randomly subjected to one of the following treatments for 7 days: CORT (30 mg/kg diet), pair-fed (maintaining the same feed intake as CORT treatment) and control treatments. The body mass gain and feed efficiency was significantly decreased by CORT treatment, while the food intake was decreased. The breast and thigh masses (% body mass) were significantly suppressed by CORT treatment, while the abdominal fat and liver masses (%) were obviously increased. The plasma levels of glucose, urate and total amino acid were significantly elevated by CORT treatment. The capacity for protein synthesis, estimated by RNA:protein ratio, were significantly suppressed by CORT in M. pectoralis major and M. biceps femoris. The 3-methylhistidine concentrations were significantly increased in both M. pectoralis major and M. biceps femoris of CORT chickens, compared to control but not the pair-fed chickens. The amino acid composition of M. pectoralis major and M. biceps femoris was not significantly affected by CORT treatment. In conclusion, the arrested growth in skeletal muscles induced by CORT administration has tissue specificity. The CORT treatment retards the growth of skeletal muscle by suppressed protein synthesis and augmented protein catabolism.

  19. Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films.

    Science.gov (United States)

    Higueras, Laura; López-Carballo, Gracia; Hernández-Muñoz, Pilar; Catalá, Ramón; Gavara, Rafael

    2014-10-01

    Chitosan/cyclodextrin films (CS:CD) incorporating carvacrol were obtained by casting, and conditioned at 23°C and 75% relative humidity prior to being immersed in liquid carvacrol until they reached sorption equilibrium. In a previous work, the in vitro antimicrobial activity of these films was studied. In this work, active films were used to inhibit microbial growth in packaged chicken breast fillets. Samples of CS:CD films loaded with carvacrol, of different sizes and thus with different quantities of antimicrobial agent, were stuck to the aluminium lid used to seal PP/EVOH/PP cups containing 25g of chicken fillets. These samples were stored for 9days at 4°C. The packages were hermetically sealed and it was confirmed that they provided an infinite barrier to carvacrol. The partition of the antimicrobial agent within the food/packaging system was analysed. The antimicrobial devices rapidly released a large percentage of the agent load, amounts that were gained by the adhesive coating of the lid and especially by the chicken fillets. The latter were the main sorbent phase, with average concentrations ranging between 200 and 5000mg/Kg during the period of storage. The microbiota of the packaged fresh chicken fillets - mesophiles, psychrophiles, Pseudomonas spp., enterobacteria, lactic acid bacteria and yeasts and fungi - were analysed and monitored during storage. A general microbial inhibition was observed, increasing with the size of the active device. Inhibition with a 24cm(2) device ranged from 0.3 log reductions against lactic acid bacteria to 1.8logs against yeasts and fungi. However, the large amount of antimicrobial that was sorbed or that reacted with the fillet caused an unacceptable sensory deterioration. These high sorption values are probably due to a great chemical compatibility between chicken proteins and carvacrol.

  20. CHANGES IN THE QUALITY OF DRESSED CHICKEN OBTAINED FROM DIFFERENT SOURCES DURING FROZEN STORAGE

    Directory of Open Access Journals (Sweden)

    Santosh Kumar HT

    2014-06-01

    Full Text Available This present study examines the preservation quality of dressed chicken procured from different sources of processing during storage at –18±1ºC. Breast portion of the dressed birds obtained from three different sources, viz. market/road side slaughtered chicken (MSC, retail slaughtered chicken (RSC, and scientifically slaughtered chicken (SSC, were cut into chunks, divided into 250 g portions, packed in polyethylene bags, stored at –18±1ºC and evaluated at 30 days intervals for changes in quality attributes. Frozen storage had no marked influence on pH change of the samples. SSC samples had higher extract release volume (15.34±0.08 to 13.45±0.93 ml than MSC (13.00±0.19 to 9.91±0.97 ml and RSC samples (13.65±0.24 to 11.70±1.21ml. There was significant increase (P<0.05 in thiobarbituric acid of all three sample types during storage but values were well below the threshold level of spoilage. SSC samples showed lower tyrosine content throughout frozen storage compared to MSC and RSC samples. A significant decline in microbial load, viz. total viable count, coliform count, psychrophilic count and yeast and moulds count were noticed during frozen storage. Organoleptic attributes, viz. appearance, flavour, texture and overall palatability were not affected due to frozen storage except juiciness in MSC samples which decreased (P<0.05 from 6.53±0.13 to 5.96±0.11 on 90 days of storage. Although the scientifically slaughtered chicken had better quality, all the sample types could be stored at –18±1ºC till 90 days without much deterioration in their quality.

  1. Qualidade da carne de marreco pequim branco (Anas Platyrhynchos platyrhynchos L. 1758 comparado a frango de corte Meat quality in white peking mallard (Anas Platyrhynchos platyrhynchos L. 1758 compared to broiler chicken

    Directory of Open Access Journals (Sweden)

    Peter Bitencourt Faria

    2008-02-01

    Full Text Available O total de 20 carcaças resfriadas (10 Marrecos Pequim Branco e 10 de frangos de corte foi submetido às análises de composição centesimal, colesterol, cor (sistema CIE L*a*b*, perda de peso por cozimento (PPC e força de cisalhamento (FC. A carne de marreco apresenta (PTwenty refrigerated carcasses (10 Peking mallard and 10 broiler chicken were submitted to analyses of chemical composition, cholesterol, colour (CIE L*a*b* system, weight loss by cooking (PPC and shear force (FC. Mallard meat had lower (P<0.05 humidity in both leg and breast (71.77 and 74.53%, respectively when compared with chicken meat (74.73 and 76.07%, respectively. When different cuts were compared, the breast had a higher (P<0.05 humidity and protein content than the leg in both species. Mallard leg and breast had lower (P<0.05 lightness (37.59 and 35.75, respectively and higher red content (18.48 and 20.67, respectively, than the lightness (40.98 and 45.18, respectively and red content (10.02 and 5.52, respectively observed in chicken. The FC was higher (P<0.05 in mallard breast (4.90 kgf than in chicken breast (2.63 kgf. Meat from White Peking mallard is darker and with a stronger red pigment than meat from broiler chicken. Even though it is less tender than meat from broiler chicken, mallard meat still has an acceptable tenderness.

  2. 'Grounded' Politics

    DEFF Research Database (Denmark)

    Schmidt, Garbi

    2012-01-01

    play within one particular neighbourhood: Nørrebro in the Danish capital, Copenhagen. The article introduces the concept of grounded politics to analyse how groups of Muslim immigrants in Nørrebro use the space, relationships and history of the neighbourhood for identity political statements....... The article further describes how national political debates over the Muslim presence in Denmark affect identity political manifestations within Nørrebro. By using Duncan Bell’s concept of mythscape (Bell, 2003), the article shows how some political actors idealize Nørrebro’s past to contest the present...

  3. Effects of α-lipoic acid supplementation on sexual difference of growth performance, heat exposure-induced metabolic response and lipid peroxidation of raw meat in broiler chickens.

    Science.gov (United States)

    Hamano, Y

    2014-01-01

    1. The effects of α-lipoic acid administration on sexual differences in growth performance, heat exposure-induced metabolic response and lipid peroxidation of raw meat in broiler chickens were studied. 2. Two-week-old male and female broiler chicks were divided into two groups each, as a 2 × 2 factorial arrangement. Half the birds were fed on a diet supplemented with α-lipoic acid (100 mg/kg) and half on a control diet. All groups were reared to 6 weeks of age at 25°C and, thereafter, exposed to 33°C for 8 h per day for 3 d. 3. Under thermo-neutral conditions, α-lipoic acid decreased feed consumption and body weight gain of male chickens. However, the feed conversion rate and tissue mass of breast muscle and abdominal fat were unchanged. 4. In plasma metabolites, α-lipoic acid increased the molar ratio of non-esterified fatty acids to free glycerol, regardless of sex and heat exposure. A decrease in β-hydroxybutyrate was observed in the α-lipoic acid-fed male chickens. In the heat-exposed chickens, α-lipoic acid lowered the molar ratio of plasma lactate to pyruvate in relation to the enhanced concentrations of plasma pyruvate. However, no sexual difference was observed. 5. The value of thiobarbituric acid reactive substances in breast meat of heat-stressed chickens that was refrigerated for 3 or 7 d was higher in males than in females. An antioxidative effect of α-lipoic acid was observed in the meat of male chickens. 6. The present study suggests that the α-lipoic acid-inducing fatty acid metabolism and antioxidative effect persisted during the heat stress, even though a sexual difference in the responsiveness was seen in broiler chickens.

  4. Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment

    Directory of Open Access Journals (Sweden)

    Adriana Pavelková

    2016-07-01

    Full Text Available In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered.  All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5: C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis L. oil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis L. essential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4  ±0.5 °C. The value of thiobarbituric acid (TBA expressed as amount of malondialdehyde (MDA in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1 compared to experimental groups A1 (0.060 mg.kg-1, A2 (0.052 mg.kg-1, A3 (0.042 mg.kg-1 and A4 (0.041 mg.kg-1 after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils

  5. Genome-wide association study identifies Loci and candidate genes for body composition and meat quality traits in Beijing-You chickens.

    Directory of Open Access Journals (Sweden)

    Ranran Liu

    Full Text Available Body composition and meat quality traits are important economic traits of chickens. The development of high-throughput genotyping platforms and relevant statistical methods have enabled genome-wide association studies in chickens. In order to identify molecular markers and candidate genes associated with body composition and meat quality traits, genome-wide association studies were conducted using the Illumina 60 K SNP Beadchip to genotype 724 Beijing-You chickens. For each bird, a total of 16 traits were measured, including carcass weight (CW, eviscerated weight (EW, dressing percentage, breast muscle weight (BrW and percentage (BrP, thigh muscle weight and percentage, abdominal fat weight and percentage, dry matter and intramuscular fat contents of breast and thigh muscle, ultimate pH, and shear force of the pectoralis major muscle at 100 d of age. The SNPs that were significantly associated with the phenotypic traits were identified using both simple (GLM and compressed mixed linear (MLM models. For nine of ten body composition traits studied, SNPs showing genome wide significance (P<2.59E-6 have been identified. A consistent region on chicken (Gallus gallus chromosome 4 (GGA4, including seven significant SNPs and four candidate genes (LCORL, LAP3, LDB2, TAPT1, were found to be associated with CW and EW. Another 0.65 Mb region on GGA3 for BrW and BrP was identified. After measuring the mRNA content in beast muscle for five genes located in this region, the changes in GJA1 expression were found to be consistent with that of breast muscle weight across development. It is highly possible that GJA1 is a functional gene for breast muscle development in chickens. For meat quality traits, several SNPs reaching suggestive association were identified and possible candidate genes with their functions were discussed.

  6. Study Added of Waste Chicken Egg Shell in Soils

    Directory of Open Access Journals (Sweden)

    Keng Wong Irwan Lie

    2016-01-01

    Full Text Available Soil is the foundation of structure or construction that will receive the load transfer through to foundation. If the soil has a carrying capacity of small and cannot withstand the load transfer can result in the failure of construction. If the soil has a carrying capacity of small ground it is necessary to stabilize or improve the soil so that an increase in the carrying capacity of the land so that it can be used for construction. One material is commonly used for soil stabilization with the addition of lime. Waste chicken egg shell is waste that is still rarely used, the results of research [1], states that composition egg shell broadly consists of water (1,6% and dry material (98,4%. The total dry ingredients are there, in shell eggs contained mineral elements (95,1% and protein (3,3%. Based on the existing mineral composition, then the egg shells are composed of crystalline CaCO3 (98,43%, MgCO3 (0,84% and Ca3(PO42 (0,75%. This research was done by adding powdered chicken egg shell waste in clay with a composition of 5%, 7,5%, 10% and 14% with physical properties test and soil compaction test.

  7. Breast Cysts

    Science.gov (United States)

    ... cells may be collected to check for cancer (fine-needle aspiration biopsy). No treatment is necessary for simple breast cysts — those that are fluid-filled and don't cause any symptoms — that are confirmed on breast ultrasound or after a fine-needle aspiration. If the lump persists or feels ...

  8. Classification of broiler breast filets according to deboning time using near infrared spectroscopy and multivariate analysis

    Science.gov (United States)

    Chicken breast filets were deboned and NIR spectra were collected after 2, 4, and 24 hours. The deboning was performed on pairs of filets to minimize differences due only to the meat and not the deboning time (i.e. right at 2 hours, left at 24; right at 2, left at 4; right at 4, left at 24 hrs). The...

  9. Population structure of four Thai indigenous chicken breeds.

    Science.gov (United States)

    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

  10. The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors.

    Science.gov (United States)

    Milićević, Dragan; Vranić, Danijela; Mašić, Zoran; Parunović, Nenad; Trbović, Dejana; Nedeljković-Trailović, Jelena; Petrović, Zoran

    2014-03-03

    The objective of the study was to present information about the chemical composition, the fatty acids profile, and cholesterol content of chicken meat in order to investigate the impact of chicken meat consumption on cardiovascular risk in the general population. A total of 48 6-wk-old broiler chickens broilers from two farms in June to November of 2012, and February of 2013, were used in this trial. Total lipid content was determined by extraction of fat by petrol ether (Soxhlet) after acid hydrolysis of samples. Fatty acids were determined by capillary gas chromatography. Cholesterol determination was performed by using HPLC/PDA system. The results indicate that the total free cholesterol content in raw breast and drumstick of chickens was in the range of 37,41-79,9 mg/100 g and 48,35-99,5 mg/100 g, respectively. The main fatty acids identified in all cuts were C18:1c9, C18:2n6, C16:0, C18:0, and C16:1. Decreasing the dietary n-6/n-3 clearly decreased the content in breast and drumstick muscle of C18:2n6, C18:3n3, and C20: 3n6, but increased that of C16:0, C18:0, and C20:2. Also, the major saturated fatty acid (SFA) (C16:0 and C18:0) was significantly differ among the four treatments. Our study shows that dietary fat and fatty acid composition influence the concentrations of total cholesterol content, total fat content, and fatty acid composition in broiler muscle. This information will aid in determining the burden of chicken meat as a cardiovascular risk factors disease and act as a planning tool for public-health Programmes.

  11. Genetic improvement in indigenous chicken of Ethiopia

    NARCIS (Netherlands)

    Woldegiorgiss, W.E.

    2015-01-01

    Abstract Wondmeneh Esatu Woldegiorgiss (2015). Genetic improvement in indigenous chicken of Ethiopia. PhD thesis, Wageningen University, the Netherlands This thesis considered various approaches to study the potential for improvement of village poultry production system using

  12. Prairie chicken lek survey 2012 : performance report

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Performance report for the 2012 spring prairie chicken lek surveys in Kansas state. This survey was initiated in 1963, and is preformed on established survey routes....

  13. Selection of lactobacilli for chicken probiotic adjuncts

    National Research Council Canada - National Science Library

    Garriga; Pascual; Monfort; Hugas

    1998-01-01

    ...: their ability to inhibit all the indicator strains; a high adhesion efficiency to the epithelial cells of chickens and also their resistance to a number of antibiotics, monensin, bile salts and pH 3·0...

  14. Heterologous expression of biologically active chicken granulocyte ...

    African Journals Online (AJOL)

    user

    2012-02-07

    Feb 7, 2012 ... 1College of Animal Science and Technology, Beijing University of ... After being screened by yeast peptone dextrose (YPD) containing high concentrations of Zeocin ... nucleic acid vaccine of the chicken infectious bronchial.

  15. Other Considerations for Pregnancy and Breast Cancer

    Science.gov (United States)

    ... Cancer Patient Breast Cancer Patient Breast Cancer Treatment Male Breast Cancer Treatment Breast Cancer Treatment & Pregnancy Breast Cancer Prevention Breast Cancer Screening Health Professional Breast Cancer Treatment Male ... Treatment Breast Cancer Treatment & Pregnancy Breast Cancer Prevention ...

  16. Effects of chicken anemia virus and infectious bursal disease virus in commercial chickens.

    Science.gov (United States)

    Toro, H; van Santen, V L; Hoerr, F J; Breedlove, C

    2009-03-01

    The effects of chicken anemia virus (CAV) and infectious bursal disease virus (IBDV) coinfection in commercial layer-type and meat-type (broiler) chickens with specific maternal immunity were evaluated. In addition, the broiler progeny used had been vaccinated in ovo against IBDV. Layer chickens were inoculated intramuscularly on day 3 of age with CAV and orally on day 7 of age with an IBDV standard strain (APHIS). Broiler chickens were exposed to CAV and/or an IBDV variant strain (AL2) via the drinking water on days 3 and 14 of age. Following CAV and IBDV inoculation neither mortality nor overt clinical disease was observed in any layer or broiler group. In spite of maternal immunity against both IBDV and CAV, mean hematocrits of all layer groups inoculated with CAV (CAV, CAV + APHIS) were lower than uninfected chickens. IBDV APHIS alone or in combination with CAV did not affect the layer weight gain. However, on day 30 of age and concomitantly with maternal antibody decay, bursa lymphocyte depletion became evident in CAV + APHIS-infected layer chickens. These birds (CAV + APHIS) also seroconverted to IBDV on day 35 of age. CAV persisted at low levels in the layer chickens throughout the experimental period in CAV- and CAV+APHIS-infected chickens. Similarly, infected broiler chickens did not show changes in weight gain. Compared to CAV-infected or uninfected controls, CAV+AL2- and AL2-infected broiler chickens showed significant lymphocyte depletion in the bursa as assessed both by bursal indices and histomorphometry. Broilers also seroconverted to IBDV after day 30 of age confirming that bursal lymphocyte depletion was due to IBDV resuming replication. Thymus histomorphometry revealed significant lymphocyte depletion in all infected broiler groups at 30 days of age, but only in CAV+AL2-infected broiler chickens at 41 days of age, suggesting that IBDV infection delayed repopulation of the thymus.

  17. Production of Biodiesel from Chicken Frying Oil

    OpenAIRE

    Emaad T. Bakir; Abdelrahman B. Fadhil

    2011-01-01

    Chicken fried oil was converted into different biodiesels 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...

  18. Persistence of avian oncoviruses in chicken macrophages.

    Science.gov (United States)

    Gazzolo, L; Moscovici, C; Moscovici, M G

    1979-01-01

    Inoculation of avian oncoviruses into 1- to 2-month old chickens led to a rapid production of antiviral humoral antibodies. Under these conditions it was found that avian leukosis viruses are sequestered in macrophages of peripheral blood, in which they can persist for a long period of time (up to about 3 years). In contrast, avian sarcoma viruses were never found in macrophages from chickens during the progression of sarcomas or after regression of the tumors. PMID:217827

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

    Science.gov (United States)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

  1. Early Holocene chicken domestication in northern China.

    Science.gov (United States)

    Xiang, Hai; Gao, Jianqiang; Yu, Baoquan; Zhou, Hui; Cai, Dawei; Zhang, Youwen; Chen, Xiaoyong; Wang, Xi; Hofreiter, Michael; Zhao, Xingbo

    2014-12-01

    Chickens represent by far the most important poultry species, yet the number, locations, and timings of their domestication have remained controversial for more than a century. Here we report ancient mitochondrial DNA sequences from the earliest archaeological chicken bones from China, dating back to ∼ 10,000 B.P. The results clearly show that all investigated bones, including the oldest from the Nanzhuangtou site, are derived from the genus Gallus, rather than any other related genus, such as Phasianus. Our analyses also suggest that northern China represents one region of the earliest chicken domestication, possibly dating as early as 10,000 y B.P. Similar to the evidence from pig domestication, our results suggest that these early domesticated chickens contributed to the gene pool of modern chicken populations. Moreover, our results support the idea that multiple members of the genus Gallus, specifically Gallus gallus and Gallus sonneratii contributed to the gene pool of the modern domestic chicken. Our results provide further support for the growing evidence of an early mixed agricultural complex in northern China.

  2. Lower Expression of SLC27A1 Enhances Intramuscular Fat Deposition in Chicken via Down-Regulated Fatty Acid Oxidation Mediated by CPT1A

    Science.gov (United States)

    Qiu, Fengfang; Xie, Liang; Ma, Jing-e; Luo, Wen; Zhang, Li; Chao, Zhe; Chen, Shaohao; Nie, Qinghua; Lin, Zhemin; Zhang, Xiquan

    2017-01-01

    Intramuscular fat (IMF) is recognized as the predominant factor affecting meat quality due to its positive correlation with tenderness, juiciness, and flavor. Chicken IMF deposition depends on the balance among lipid synthesis, transport, uptake, and subsequent metabolism, involving a lot of genes and pathways, however, its precise molecular mechanisms remain poorly understood. In the present study, the breast muscle tissue of female Wenchang chickens (WC) (higher IMF content, 1.24 in D120 and 1.62 in D180) and female White Recessive Rock chickens (WRR; lower IMF content, 0.53 in D120 and 0.90 in D180) were subjected to RNA-sequencing (RNA-seq) analysis. Results showed that many genes related to lipid catabolism, such as SLC27A1, LPL, ABCA1, and CPT1A were down-regulated in WC chickens, and these genes were involved in the PPAR signaling pathway and formed an IPA® network related to lipid metabolism. Furthermore, SLC27A1 was more down-regulated in WRR.D180.B than in WRR.D120.B. Decreased cellular triglyceride (TG) and up-regulated CPT1A were observed in the SLC27A1 overexpression QM-7 cells, and increased cellular triglyceride (TG) and down-regulated CPT1A were observed in the SLC27A1 knockdown QM-7 cells. These results suggest that lower lipid catabolism exists in WC chickens but not in WRR chickens, and lower expression of SLC27A1 facilitate IMF deposition in chicken via down-regulated fatty acid oxidation mediated by CPT1A. These findings indicate that reduced lipid catabolism, rather than increased lipid anabolism, contributes to chicken IMF deposition. PMID:28706492

  3. Alkali-aided protein extraction of chicken dark meat: composition and stability to lipid oxidation of the recovered proteins.

    Science.gov (United States)

    Moayedi, V; Omana, D A; Chan, J; Xu, Y; Betti, M

    2010-04-01

    Chicken dark meat has been considered as a major underused commodity due to the increasing demand for further-processed breast meat products. One option to increase the utilization of chicken dark meat is to extract myofibrillar proteins and separate them from fat and pigments to enhance their application for the preparation of further-processed meat products. The objective of the current study was to determine the effect of pH, in the range of 10.5 to 12.0, on the alkaline solubilization process of chicken dark meat. Aspects studied were the effect of the alkali-aided process on protein content, lipid composition, lipid oxidation, and color characteristics of the extracted meat. Each experiment and each assay were done at least in triplicate. Lipid content of the extracted meat showed a 50% reduction compared with the chicken dark meat. Neutral lipids were reduced by 61.51%, whereas polar lipids were not affected by the alkali treatments. There was a higher amount of TBA reactive substances observed in the extracted meat compared with chicken dark meat, indicating that extracted meat was more susceptible to oxidation. Long-chain polyunsaturated fatty acids (22:4n-6, 20:3n-3, 20:5n-3, 22:5n-3, and 22:6n-3), which were detected only in the polar lipids, were responsible for increasing lipid oxidation susceptibility of extracted meat compared with chicken dark meat. Alkali-aided extraction of chicken dark meat lightened the color of the meat. The redness, yellowness, and total heme pigments in extracted meat significantly decreased by 83, 11, and 53%, respectively, compared with chicken dark meat. Even though this process did not remove polar lipids, based on our early findings, the extracted meat had considerable physicochemical and textural properties for product preparation compared with those of raw dark meat. Hence, alkali recovery of protein can be considered a potentially useful method to increase the utilization of dark chicken meat.

  4. Quantifying human health risks from virginiamycin used in chickens.

    Science.gov (United States)

    Cox, Louis A; Popken, Douglas A

    2004-02-01

    countries where regulatory action for VM is being considered. We present a risk simulation model, thoroughly grounded in data, that incorporates recent nosocomial transmission and genetic typing data. The model is used to estimate human QD treatment failures over the next five years with and without continued VM use in chickens. The quantitative estimates and probability distributions were implemented in a Monte Carlo simulation model for a five-year horizon beginning in the first quarter of 2002. In Australia, a Q1-2002 ban of virginiamycin would likely reduce average attributable treatment failures by 0.35 x 10(-3) cases, expected mortalities by 5.8 x 10(-5) deaths, and life years lost by 1.3 x 10(-3) for the entire population over five years. In the United States, where the number of cases of VRE is much higher, a 1Q-2002 ban on VM is predicted to reduce average attributable treatment failures by 1.8 cases in the entire population over five years; expected mortalities by 0.29 cases; and life years lost by 6.3 over a five-year period. The model shows that the theoretical statistical human health benefits of a VM ban range from zero to less than one statistical life saved in both Australia and the United States over the next five years and are rapidly decreasing. Sensitivity analyses indicate that this conclusion is robust to key data gaps and uncertainties, e.g., about the extent of resistance transfer from chickens to people.

  5. Social Cultural Influences on Breast Cancer Views and Breast Health Practices Among Chinese Women in the United Kingdom.

    Science.gov (United States)

    Shang, Chenyu; Beaver, Kinta; Campbell, Malcolm

    2015-01-01

    Incidence rates for breast cancer have increased significantly among Chinese women, accompanied by low utilization of breast screening and delay in symptom presentation. The aims of this study were to explore (1) views on breast cancer and breast health among Chinese women in the United Kingdom and (2) the potential influence of social and cultural context on views and screening behavior. Qualitative interviews were carried out with 22 Chinese women. Pertinent aspects of Grounded Theory methods, including simultaneous data collection and analysis, constant comparison, and memo writing, were used. Four themes emerged: cultural views on breast cancer, information sources and knowledge, breast screening practice, and views on healthcare services. The theme views on breast cancer had 3 subthemes: a fearful disease, taboo, and fatalism. Aspects of traditional Chinese culture had important influences on Chinese women's views on breast cancer. Self-care formed the most significant strategy to promote health and prevent illness. Although the study found high utilization of breast screening when offered, only 6 women reported breast awareness practices. This study found that traditional beliefs were not the sole determinant of breast health behavior. The way in which breast screening services are offered in the United Kingdom may reduce the significance of cultural views and shape individuals' health behavior. Findings indicate that information on breast awareness should be delivered to this group of women in Chinese by health professionals through Chinese mass media.

  6. 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...

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

    Directory of Open Access Journals (Sweden)

    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.

  8. Breast MRI scan

    Science.gov (United States)

    MRI - breast; Magnetic resonance imaging - breast; Breast cancer - MRI; Breast cancer screening - MRI ... radiologist) see some areas more clearly. During the MRI, the person who operates the machine will watch ...

  9. Types of Breast Pumps

    Science.gov (United States)

    ... Devices Consumer Products Breast Pumps Types of Breast Pumps Share Tweet Linkedin Pin it More sharing options ... used for feeding a baby. Types of Breast Pumps There are three basic types of breast pumps: ...

  10. Breast enlargement in males

    Science.gov (United States)

    ... substances can cause breast enlargement: Alcohol Amphetamines Heroin Marijuana Methadone Men who have enlarged breasts may have an increased risk for breast cancer . Breast cancer in men is rare. Signs that ...

  11. Breast Cancer Treatment

    Science.gov (United States)

    ... Breast & Gynecologic Cancers Breast Cancer Screening Research Breast Cancer Treatment (PDQ®)–Patient Version General Information About Breast Cancer ... clinical trials before, during, or after starting their cancer treatment. Some clinical trials only include patients who have ...

  12. Breast Cancer Research Update

    Science.gov (United States)

    ... JavaScript on. Feature: Breast Cancer Breast Cancer Research Update Winter 2017 Table of Contents National Cancer Institute ... Addressing Breast Cancer's Unequal Burden / Breast Cancer Research Update Winter 2017 Issue: Volume 11 Number 4 Page ...

  13. Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

    Directory of Open Access Journals (Sweden)

    Santé-Lhoutellier Véronique

    2008-08-01

    Full Text Available Abstract Background The qualitative properties of the meat are of major importance for poultry breeding, since meat is now widely consumed as cuts or as processed products. The aim of this study was to evaluate the genetic parameters of several breast meat quality traits and their genetic relationships with muscle characteristics in a heavy commercial line of broilers. Results Significant levels of heritability (averaging 0.3 were obtained for breast meat quality traits such as pH at 15 min post-slaughter, ultimate pH (pHu, color assessed by lightness L*, redness a* and yellowness b*, drip loss, thawing-cooking loss and shear-force. The rate of decrease in pH early post-mortem and the final pH of the meat were shown to be key factors of chicken meat quality. In particular, a decrease in the final pH led to paler, more exudative and tougher breast meat. The level of glycogen stored in breast muscle estimated by the Glycolytic Potential (GP at slaughter time was shown to be highly heritable (h2 0.43. There was a very strong negative genetic correlation (rg with ultimate meat pH (rg -0.97, suggesting a common genetic control for GP and pHu. While breast muscle weight was genetically positively correlated with fiber size (rg 0.76, it was negatively correlated with the level of glycogen stored in the muscle (rg -0.58, and as a consequence it was positively correlated with the final pH of the meat (rg 0.84. Conclusion This genetic study confirmed that selection should be useful to improve meat characteristics of meat-type chickens without impairing profitability because no genetic conflict was detected between meat quality and meat quantity. Moreover, the results suggested relevant selection criteria such as ultimate pH, which is strongly related to color, water-holding capacity and texture of the meat in this heavy chicken line.

  14. Automated assessment of bilateral breast volume asymmetry as a breast cancer biomarker during mammographic screening

    Energy Technology Data Exchange (ETDEWEB)

    Williams, Alex C [ORNL; Hitt, Austin N [ORNL; Voisin, Sophie [ORNL; Tourassi, Georgia [ORNL

    2013-01-01

    The biological concept of bilateral symmetry as a marker of developmental stability and good health is well established. Although most individuals deviate slightly from perfect symmetry, humans are essentially considered bilaterally symmetrical. Consequently, increased fluctuating asymmetry of paired structures could be an indicator of disease. There are several published studies linking bilateral breast size asymmetry with increased breast cancer risk. These studies were based on radiologists manual measurements of breast size from mammographic images. We aim to develop a computerized technique to assess fluctuating breast volume asymmetry in screening mammograms and investigate whether it correlates with the presence of breast cancer. Using a large database of screening mammograms with known ground truth we applied automated breast region segmentation and automated breast size measurements in CC and MLO views using three well established methods. All three methods confirmed that indeed patients with breast cancer have statistically significantly higher fluctuating asymmetry of their breast volumes. However, statistically significant difference between patients with cancer and benign lesions was observed only for the MLO views. The study suggests that automated assessment of global bilateral asymmetry could serve as a breast cancer risk biomarker for women undergoing mammographic screening. Such biomarker could be used to alert radiologists or computer-assisted detection (CAD) systems to exercise increased vigilance if higher than normal cancer risk is suspected.

  15. Automated assessment of bilateral breast volume asymmetry as a breast cancer biomarker during mammographic screening

    Science.gov (United States)

    Williams, Alex C.; Hitt, Austin; Voisin, Sophie; Tourassi, Georgia

    2013-03-01

    The biological concept of bilateral symmetry as a marker of developmental stability and good health is well established. Although most individuals deviate slightly from perfect symmetry, humans are essentially considered bilaterally symmetrical. Consequently, increased fluctuating asymmetry of paired structures could be an indicator of disease. There are several published studies linking bilateral breast size asymmetry with increased breast cancer risk. These studies were based on radiologists' manual measurements of breast size from mammographic images. We aim to develop a computerized technique to assess fluctuating breast volume asymmetry in screening mammograms and investigate whether it correlates with the presence of breast cancer. Using a large database of screening mammograms with known ground truth we applied automated breast region segmentation and automated breast size measurements in CC and MLO views using three well established methods. All three methods confirmed that indeed patients with breast cancer have statistically significantly higher fluctuating asymmetry of their breast volumes. However, statistically significant difference between patients with cancer and benign lesions was observed only for the MLO views. The study suggests that automated assessment of global bilateral asymmetry could serve as a breast cancer risk biomarker for women undergoing mammographic screening. Such biomarker could be used to alert radiologists or computer-assisted detection (CAD) systems to exercise increased vigilance if higher than normal cancer risk is suspected.

  16. Metagenomic Analysis of Chicken Gut Microbiota for Improving Metabolism and Health of Chickens - A Review.

    Science.gov (United States)

    Choi, Ki Young; Lee, Tae Kwon; Sul, Woo Jun

    2015-09-01

    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.

  17. Understanding a Breast Cancer Diagnosis

    Science.gov (United States)

    ... Cancer A-Z Breast Cancer Understanding a Breast Cancer Diagnosis If you’ve been diagnosed with breast cancer, ... Prevention Early Detection and Diagnosis Understanding a Breast Cancer Diagnosis Treatment Breast Reconstruction Surgery Living as a Breast ...

  18. Breast Reconstruction with Flap Surgery

    Science.gov (United States)

    Breast reconstruction with flap surgery Overview By Mayo Clinic Staff Breast reconstruction is a surgical procedure that restores shape to ... breast tissue to treat or prevent breast cancer. Breast reconstruction with flap surgery is a type of breast ...

  19. Analysis of the genetic effects of CAPN1 gene polymorphisms on chicken meat tenderness.

    Science.gov (United States)

    Shu, J T; Zhang, M; Shan, Y J; Xu, W J; Chen, K W; Li, H F

    2015-02-13

    The micromolar calcium-activated neutral protease gene (CAPN1) is a physiological candidate gene for meat tenderness. Four previously identified single nucleotide polymorphism (SNP) markers located within the CAPN1 gene were evaluated for their associations with variation in the meat tenderness of a Chinese indigenous chicken breed, a higher meat quality breed (i.e., Qingyuan partridge chicken), and the commercial Recessive White chicken breed. Warner-Bratzler shear force measurements were used to determine tenderness phenotypes for all animals; intramuscular fat (IMF) content and rate of water loss in the breast muscles were also measured. Genotyping was performed by the polymerase chain reaction-ligase detection reaction method. Polymorphisms were identified for all markers, except CAPN1 2546. The frequency of allele T was zero, and allele C was fixed for CAPN1 2546 in the studied populations. The SNP CAPN1 3535 in the CAPN1 gene was significantly associated with tenderness and other meat quality traits, where animals inheriting the AA genotype had smaller shear force values, lower water loss rates, and higher IMF contents. Moreover, H1 (AAA) was the most advantageous haplotype for meat tenderness. The results of this study confirm some previously documented associations. Furthermore, novel associations have been identified that, following validation in other populations, could be incorporated into breeding programs to improve meat quality.

  20. In ovo administration of copper nanoparticles and copper sulfate positively influences chicken performance.

    Science.gov (United States)

    Mroczek-Sosnowska, Natalia; Łukasiewicz, Monika; Wnuk, Agnieszka; Sawosz, Ewa; Niemiec, Jan; Skot, Abdullah; Jaworski, Sławomir; Chwalibog, André

    2016-07-01

    Copper (Cu) is a key trace mineral involved in a variety of physiological processes, and is commonly used in poultry production. However, regardless of the inclusion level the majority of Cu is excreted with poultry faeces. We hypothesise that in ovo administration will allow for better utilisation of Cu during embryo development than when supplied post-natally with feed to growing chickens. Thus, the objective of this study was to evaluate effects of in ovo administration of NanoCu and copper sulfate (CuSO4 ) on broiler chicken performance. The study showed the positive influences of Cu nanoparticles and CuSO4 on broiler chickens performance. Body weight, at the end of the rearing period (day 42) was significantly higher in NanoCu (2206 g) and CuSO4 (2402 g) groups compared to the control group (2000 g). Both treatment groups had significantly lower feed conversion rate and mortality, and higher percentage of breast and leg muscles in the carcass versus control. The in ovo application of Cu colloids may ensure an efficient penetration of Cu into the embryonic tissue with long lasting effects on postnatal growth. The method may provide a successful alternative to using Cu as a feed additive. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  1. Arsenic residue in the products and by-products of chicken and ducks: a possible concern of avian health and environmental hazard to the population in West Bengal, India.

    Science.gov (United States)

    Rana, Tanmoy; Bera, Asit Kumar; Mondal, Dipak Kumar; Das, Subhashree; Bhattacharya, Debasis; Samanta, Srikanta; Pan, Diganta; Das, Subrata Kumar

    2014-07-01

    Arsenicosis caused due to drinking of arsenic contaminated ground water is a major environmental health hazard throughout the world. We evaluated the ecotoxicological effect of arsenic on chicken and duck in an arsenic endemic zone. The concentration of arsenic was higher in chicken and duck feed and their by-products than that in the respective samples of control area. Arsenic concentration in the eggs of both chicken and duck was higher than that in the respective samples of control area. Thus, we concluded that arsenic enters into food chain through the intake of contaminated eggs. Furthermore, adverse health effect of arsenic on avian population is due to the alteration in haematobiochemical indices.

  2. Irradiation dose control of chicken meat processing with alanine/ESR dosimetric system

    Energy Technology Data Exchange (ETDEWEB)

    Miyagusku, L. [Centro de Tecnologia de Carnes, Instituto de Tecnologia de Alimentos. Av. Brasil, 2880 13074-001 Campinas, SP (Brazil); Chen, F. [Departmento de Fisica e Matematica, FFCLRP - Universidade de Sao Paulo, 14040-901, Ribeirao Preto - SP (Brazil); Kuaye, A. [Departamento de Tecnologia de Alimentos, Universidade de Campinas, Campinas - SP (Brazil); Castilho, C.J.C. [Departamento de Agroindustria, ESALQ, Piracicaba - SP (Brazil); Baffa, O. [Departmento de Fisica e Matematica, FFCLRP - Universidade de Sao Paulo, 14040-901, Ribeirao Preto - SP (Brazil)], E-mail: baffa@ffclrp.usp.br

    2007-07-15

    Irradiation of foodstuff is a well-known food preservation technique. In Brazil spices are already irradiated for sanitary and preservation reasons. Chicken meat is an important commodity; Brazil is the second largest world producer and the largest world exporter. The shelf-life of chicken meat is limited by the presence of micro-organisms and enzyme activity and together with other preservation techniques irradiation seems to be an attractive option. In this study the dose delivered to frozen chicken cuts was measured and compared with the prescribed value. Chicken breast cuts were analyzed for 39 days for their microbiological activity, chemical and organoleptic properties. Cylindrical dosimeters were prepared using the weight composition of 80% of DL-alanine (Sigma Co), used without any further treatment except drying, and 20% of paraffin. The dosimeters having 4.7 mm diameter and 12 mm length were inserted in a build-up cap. Dosimeters were placed inside cardboard boxes containing frozen chicken breast cuts, packed in styrofoam trays wrapped with plastic film. The boxes were irradiated in an industrial {sup 60}Co irradiator (Nordion JS 7500) with a dose rate of 4 kGy/h. First derivative ESR signals were obtained in a VARIAN E-4 spectrometer operating at X-band ({nu}{approx}9GHz) and equipped with a rectangular cavity (TE-102, model E-231). The cavity was constantly purged with dry nitrogen and modulated at 100 KHz with 0.5 mT peak to peak. A calibration curve was made for a few dosimeters from the same batch and used to obtain the dose from the ESR signal intensity. A batch of six boxes was irradiated at each experiment with prescribed doses of 1.5, 3.0 and 7.0 kGy. Considering that the larger the radiation dose the greater is the probability of finding a product with its sensorial characteristics altered (odor of burned meat), we conclude that a dose of 3 kGy would be more adequate, taking into account the microbiological and sensorial aspects.

  3. 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

  4. Breast lump

    Science.gov (United States)

    ... a woman are often caused by fibrocystic changes, fibroadenomas, and cysts. Fibrocystic changes are painful, lumpy breasts. ... period, and then improve after your period starts. Fibroadenomas are noncancerous lumps that feel rubbery. They move ...

  5. Breast Reconstruction

    Science.gov (United States)

    ... senos Preguntas Para el Médico Datos Para la Vida Komen El cuidado de sus senos:Consejos útiles ... can help . Cost Federal law requires most insurance plans cover the cost of breast reconstruction. Learn more ...

  6. Breast Augmentation

    Science.gov (United States)

    ... surgery might even improve your body image and self-esteem. If you're looking for perfection, however, you ... www.mayoclinic.org/tests-procedures/breast-augmentation/basics/definition/prc-20021493 . Mayo Clinic Footer Legal Conditions and ...

  7. Breast Lumps

    Science.gov (United States)

    ... You might notice: A distinct lump with definite borders A firm, hard area within your breast A ... MayoClinic.org," "Mayo Clinic Healthy Living," and the triple-shield Mayo Clinic logo are trademarks of Mayo ...

  8. Dense Breasts

    Science.gov (United States)

    ... also appear white on mammography, they can be hidden by or within dense breast tissue. Other imaging ... understanding of the possible charges you will incur. Web page review process: This Web page is reviewed ...

  9. Breast Rash

    Science.gov (United States)

    ... rashes/rash-in-adults. Accessed Dec. 29, 2016. Papadakis MA, et al., eds. Breast disorders. In: Current ... http://www.accessmedicine.com. Accessed Dec. 28, 2016. Papadakis MA, et al., eds. Dermatologic disorders. In: Current ...

  10. 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.

  11. Development of Local Chicken Production Based on Local Feed Ingredients

    Directory of Open Access Journals (Sweden)

    Cecep Hidayat

    2012-06-01

    Full Text Available Development of local chicken production based on local feed ingredient is in line with the vision of Indonesian goverment to fulfill meat and egg national requirement based on local resources. There are two big problem which become stumblingblock in developing local chicken production. The first problem is the difficulty to get day old chick of local chicken. This problem can be solved by integrating breeder institutions belong to goverment with research institution and with local chicken producer association. The second problem is the low performance of local chicken. To improve local chicken performance, it can be done by improving the breed, feed and management. Several research results show that good performance of local chicken were obtained by inclusion of local feed ingredients in the ration. Therefore, development of local chicken production based an local feed resources can be applied.

  12. Acceptability of chicken powder in home prepared complementary ...

    African Journals Online (AJOL)

    Acceptability of chicken powder in home prepared complementary foods for ... on weight basis according to predetermined proportions of the raw ingredients. ... the chicken powder (an animal source quality protein) in their children's diet, if not ...

  13. Potential probiotic of Lactobacillus johnsonii LT171 for chicken ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-11-02

    Nov 2, 2009 ... ISSN 1684–5315 © 2009 Academic Journals. Full Length ... chicken nutrition. Hamidreza ... probiotic properties of L. johnsonii LT171 for chicken nutrition. Hence this ..... resistance to pathogens and performance in animals.

  14. The gait dynamics of the modern broiler chicken: a cautionary tale of selective breeding.

    Science.gov (United States)

    Paxton, Heather; Daley, Monica A; Corr, Sandra A; Hutchinson, John R

    2013-09-01

    One of the most extraordinary results of selective breeding is the modern broiler chicken, whose phenotypic attributes reflect its genetic success. Unfortunately, leg health issues and poor walking ability are prevalent in the broiler population, with the exact aetiopathogenesis unknown. Here we present a biomechanical analysis of the gait dynamics of the modern broiler and its two pureline commercial broiler breeder lines (A and B) in order to clarify how changes in basic morphology are associated with the way these chickens walk. We collected force plate and kinematic data from 25 chickens (market age), over a range of walking speeds, to quantify the three-dimensional dynamics of the centre of mass (CoM) and determine how these birds modulate the force and mechanical work of locomotion. Common features of their gait include extremely slow walking speeds, a wide base of support and large lateral motions of the CoM, which primarily reflect changes to cope with their apparent instability and large body mass. These features allowed the chickens to keep their peak vertical forces low, but resulted in high mediolateral forces, which exceeded fore-aft forces. Gait differences directly related to morphological characteristics also exist. This was particularly evident in Pureline B birds, which have a more crouched limb posture. Mechanical costs of transport were still similar across all lines and were not exceptional when compared with more wild-type ground-running birds. Broiler chickens seem to have an awkward gait, but some aspects of their dynamics show rather surprising similarities to other avian bipeds.

  15. Winter habitat use and survival of lesser prairie-chickens in West Texas

    Science.gov (United States)

    Pirius, Nicholas E.; Boal, Clint W.; Haukos, David A.; Wallace, M.C.

    2013-01-01

    The lesser prairie-chicken (Tympanuchus pallidicinctus) has experienced declines in population and occupied range since the late 1800s and is currently proposed for Federal protection under the Endangered Species Act. Populations and the distribution of lesser prairie-chickens in Texas, USA, are thought to be at or near all-time lows. Currently, there is a paucity of data on the wintering ecology of the species. We measured home range, habitat use, and survival of lesser prairie-chickens during the non-breeding seasons (1 Sep-28 Feb) of 2008-2009, 2009-2010, and 2010-2011 in sand shinnery oak (Quercus havardii) landscapes in the West Texas panhandle region. Home range size did not differ among years or between females (503 ha) andmales (489 ha). Over 97% of locations of both male and female prairie-chickens were within 3.2 km of the lek of capture, and 99.9% were within 3.2 km of an available water source (i.e., livestock water tank). Habitat cover types were not used proportional to occurrence within the home ranges; grassland-dominated areas with co-occurring sand shinnery oak were used more than available, but sand sagebrush (Artemisia filifolia)-dominated areas with grassland and sand sagebrush-dominated areas with bare ground were both used less than available. Survival rates during the first 2 non-breeding seasons (>80%) were among the highest reported for the species. However, survival during the third non-breeding season was only 57%, resulting in a 3-year average of 72%. It does not appear that non-breeding season mortality is a strong limiting factor in lesser prairie-chicken persistence in the study area.

  16. Breast fibromatosis associated with breast implants.

    Science.gov (United States)

    Seo, Yoon Nae; Park, Young Mi; Yoon, Hye Kyoung; Lee, Sun Joo; Choo, Hye Jung; Ryu, Ji Hwa

    2015-09-01

    Fibromatosis refers to an extra-abdominal desmoid tumor or aggressive fibromatosis. Breast fibromatosis can develop in association with the capsule around a breast implant, although reports of cases of fibromatosis associated with breast implants are rare. As the demand for breast augmentation has increased, it is important to understand the diseases associated with breast implants. In the present report, we describe a case of breast fibromatosis that developed adjacent to a breast implant and demonstrated a relatively well-defined border even though it invaded the surrounding structures. We also explore the specific imaging features for diagnosing breast fibromatosis in association with implants by reviewing previous literature.

  17. Liver dominant expression of fatty acid synthase (FAS) gene in two chicken breeds during intramuscular-fat development.

    Science.gov (United States)

    Cui, H X; Zheng, M Q; Liu, R R; Zhao, G P; Chen, J L; Wen, J

    2012-04-01

    Fatty acid synthase (FAS) is a key enzyme of lipogenesis. In this study, the FAS mRNA expression patterns were examined in three fat related tissues (liver, breast and thigh) at different developmental stages in two chicken breeds (Beijing-You, BJY and Arbor Acres broiler, AA). Results of the Real time-qPCR showed that the expression of FAS mRNA level in liver was significantly higher (P chicken breeds. Significant differences of FAS mRNA expression in liver were found between BJY and AA chickens during different developmental stages. After the contents of intramuscular-fat (IMF) and the liver fat were measured, the correlation analysis was performed. In liver, the FAS mRNA level was highly correlated with hepatic fat content (r = 0.891, P breed. The results here can contribute to the knowledge on the developmental expression pattern of FAS mRNA and facilitate the further research on the molecular mechanism underlying IMF deposition in chicken.

  18. Gait in ducks (Anas platyrhynchos and chickens (Gallus gallus – similarities in adaptation to high growth rate

    Directory of Open Access Journals (Sweden)

    B. M. Duggan

    2016-08-01

    Full Text Available Genetic selection for increased growth rate and muscle mass in broiler chickens has been accompanied by mobility issues and poor gait. There are concerns that the Pekin duck, which is on a similar selection trajectory (for production traits to the broiler chicken, may encounter gait problems in the future. In order to understand how gait has been altered by selection, the walking ability of divergent lines of high- and low-growth chickens and ducks was objectively measured using a pressure platform, which recorded various components of their gait. In both species, lines which had been selected for large breast muscle mass moved at a slower velocity and with a greater step width than their lighter conspecifics. These high-growth lines also spent more time supported by two feet in order to improve balance when compared with their lighter, low-growth conspecifics. We demonstrate that chicken and duck lines which have been subjected to intense selection for high growth rates and meat yields have adapted their gait in similar ways. A greater understanding of which components of gait have been altered in selected lines with impaired walking ability may lead to more effective breeding strategies to improve gait in poultry.

  19. The Influence of Nutrition, Sex and Slaughter Age on Characteristics of Pectoralis Major Muscle at Broiler Chickens Ross-308

    Directory of Open Access Journals (Sweden)

    Adela Marcu

    2014-05-01

    Full Text Available In this paper was studied the effect of dietary energy and protein levels on characteristics of pectoralis major (P. major muscle at broiler chickens, which were sacrificed at 35 and 42 days old. The genetic material was represented by broiler chickens that belonged to the „Ross-308” hybrid, with two groups (LC-control group and LE experimental group. During the growth periods (starter, growing and finishing they have received compound feed ad libitum, with different energy and protein levels (LC-conforming to recommendations of Aviagen Company; LE-higher with 10%. After slaughter, from each group were sampled breast muscles (five per sex and for P. major were determined: the weight, pH value, the thickness of myocytes (fiber diameter, cross-sectional area of fibers. At the LE group, high levels of dietary proteins and energy has significantly influenced pH value and the thickness of myocytes in the P. major muscle, as compared with LC. The sex and slaughter age have significantly influenced the fibers diameter from P. major muscle, that were thicker at female chickens, as compared with male chickens and at 42 days age vs. 35 days. Normal 0 21 false false false RO X-NONE X-NONE

  20. Influence of Temperature and Freezing Time on Broiler Chicken Meat Colour

    Directory of Open Access Journals (Sweden)

    Marius Mihai Ciobanu

    2016-02-01

    Full Text Available Due to the fact that meat colour represents an important aspect for sensorial evaluation of any food product,research in the field of poultry meat processing regarding efficient methods for hoarding/storage on long term ofindustrially slaughtered poultry carcasses approaches a continuous finding/optimization of certain solutions foravoiding negative consequences due to oxidation, which could include colour loss and/or its modification.The current study aimed to evaluate the effects of three storage regimes differing by temperature and time(L = -14°C, 30 days; L = -16°C, 60 days; L = -18°C, 90 days on three anatomical cut regions (breast, upper thighand lower thigh, to characterize the colour of broiler chicken meat. Objective description of colour for frozen anddefrosted chicken meat was realised through the CIEL*a*b* Cartesian coordinate system.Overall, the preservation method determines a higher luminosity at samples gathered from L batch chickencarcasses for breast and upper thigh musculature, and L for lower thigh musculature in comparison with thecounterparts from the other experimental batches

  1. 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.

  2. Probiotic and Acetic Acid Effect on Broiler Chickens Performance

    OpenAIRE

    Martin Král; Mária Angelovičová; Ľubica Mrázová; Jana Tkáčová; Martin Kliment

    2011-01-01

    Probiotics and organic acids are widely accepted as an alternative to in-feed antibiotics in poultry production. We carried the experiment with broiler chickens. In experiment we research effect of probiotic and acetic acids on the performance of broiler chickens. A total number of 200 one day old broiler chickens were distributed to two dietary groups. Broiler chickens in control group were fed with standard feed mixture and experimental group 1% vinegar contained 5% acetic acid used in drin...

  3. Identification of differentially expressed genes and pathways for intramuscular fat deposition in pectoralis major tissues of fast-and slow-growing chickens

    Directory of Open Access Journals (Sweden)

    Cui Huan-Xian

    2012-05-01

    Full Text Available Abstract Background Intramuscular fat (IMF is one of the important factors influencing meat quality, however, for chickens, the molecular regulatory mechanisms underlying this trait have not yet been determined. In this study, a systematic identification of candidate genes and new pathways related to IMF deposition in chicken breast tissue has been made using gene expression profiles of two distinct breeds: Beijing-you (BJY, a slow-growing Chinese breed possessing high meat quality and Arbor Acres (AA, a commercial fast-growing broiler line. Results Agilent cDNA microarray analyses were conducted to determine gene expression profiles of breast muscle sampled at different developmental stages of BJY and AA chickens. Relative to d 1 when there is no detectable IMF, breast muscle at d 21, d 42, d 90 and d 120 (only for BJY contained 1310 differentially expressed genes (DEGs in BJY and 1080 DEGs in AA. Of these, 34–70 DEGs related to lipid metabolism or muscle development processes were examined further in each breed based on Gene Ontology (GO analysis. The expression of several DEGs was correlated, positively or negatively, with the changing patterns of lipid content or breast weight across the ages sampled, indicating that those genes may play key roles in these developmental processes. In addition, based on KEGG pathway analysis of DEGs in both BJY and AA chickens, it was found that in addition to pathways affecting lipid metabolism (pathways for MAPK & PPAR signaling, cell junction-related pathways (tight junction, ECM-receptor interaction, focal adhesion, regulation of actin cytoskeleton, which play a prominent role in maintaining the integrity of tissues, could contribute to the IMF deposition. Conclusion The results of this study identified potential candidate genes associated with chicken IMF deposition and imply that IMF deposition in chicken breast muscle is regulated and mediated not only by genes and pathways related to lipid

  4. Research on the Relationship of Ground and Breast Diamters of Fir (Cunninghamia lanceolata)in Natural Forests-A Case Study of Wuyi State Farm in Fujian%杉木天然林林木地径与胸径的关系研究--以福建五一国有林场为例

    Institute of Scientific and Technical Information of China (English)

    王金荣

    2015-01-01

    对福建省五一国有林场杉木天然林地径与胸径进行回归分析,建立了回归模型。结果表明:地径与胸径间存在着密切、显著的线性关系,回归模型的拟合优度和误差均很理想。研究结果为计算杉木材积提供了一个方便可行的方法。%Regression model for ground diameter and diameter at breast height (DBH)of Fir (Cunning-hamia lanceolata)in natural forests in Wuyi State Farm was built and the results showed that there was a close straight regression between the ground diameter and DBH.Goodness of fit and error of the estab-lished regression model were very ideal.This provides a simple and feasible method to estimate volume of single tree.

  5. Toxoplasmosis in sentinel chickens (Gallus domesticus) in New England farms: seroconversion, distribution of tissue cysts in brain, heart, and skeletal muscle by bioassay in mice and cats

    Science.gov (United States)

    Free-range chickens are a good indicator of soil contamination with oocysts because they feed from the ground and they are also an important source of infection for cats that in turn shed oocysts after eating tissues of intermediate hosts. Little is known of the epidemiology of toxoplasmosis in chic...

  6. Influence of genotype and feeding on chemical composition of organic chicken meat

    Directory of Open Access Journals (Sweden)

    Achille Franchini

    2010-01-01

    Full Text Available The aim of this study was to evaluate the effects of different genotypes and of feeding on meat chemical composition, including fatty acid profile, of chickens reared under organic conditions. Twomeat–typefast-growing(FG andmedium-growing(MG, andoneegg-typeslow-growing(SG wo meat–type fast-growing (FG and medium-growing (MG, and one egg-type slow-growing (SG strains were assigned to 2 different diets differing for the protein source: soybean (SB and faba bean (FB in partial substitution of soybean. Genotypemarkedlyaffectedthemeatchemical composition. Genotype markedly affected the meat chemical composition. SG breast and thigh meat showed lower content of lipids (P<0.01 than FG. Thehighestproportions he highest proportions of polyunsaturated fatty acids (PUFA n-6 and n-3 and the lowest proportion of monounsaturated (MUFA (P<0.01, as well as the lowest ratio of PUFA n6/n3 (P<0.01 were found in SG breast and thigh meat. MG showed always intermediate values. Asforfeeding, FBtreatmentproducedonlya As for feeding, FB treatment produced only a slight increment of protein in breast and a decrease of fat and ash in thigh meat. Total PUFA and PUFA n-6 resulted lower in both thigh and breast meat of FB groups compared to SB (P<0.01.

  7. Chicken sperm transcriptome profiling by microarray analysis.

    Science.gov (United States)

    Singh, R P; Shafeeque, C M; Sharma, S K; Singh, R; Mohan, J; Sastry, K V H; Saxena, V K; Azeez, P A

    2016-03-01

    It has been confirmed that mammalian sperm contain thousands of functional RNAs, and some of them have vital roles in fertilization and early embryonic development. Therefore, we attempted to characterize transcriptome of the sperm of fertile chickens using microarray analysis. Spermatozoal RNA was pooled from 10 fertile males and used for RNA preparation. Prior to performing the microarray, RNA quality was assessed using a bioanalyzer, and gDNA and somatic cell RNA contamination was assessed by CD4 and PTPRC gene amplification. The chicken sperm transcriptome was cross-examined by analysing sperm and testes RNA on a 4 × 44K chicken array, and results were verified by RT-PCR. Microarray analysis identified 21,639 predominantly nuclear-encoded transcripts in chicken sperm. The majority (66.55%) of the sperm transcripts were shared with the testes, while surprisingly, 33.45% transcripts were detected (raw signal intensity greater than 50) only in the sperm and not in the testes. The greatest proportion of up-regulated transcripts were responsible for signal transduction (63.20%) followed by embryonic development (56.76%) and cell structure (56.25%). Of the 20 most abundant transcripts, 18 remain uncharacterized, whereas the least abundant genes were mostly associated with the ribosome. These findings lay a foundation for more detailed investigations on sperm RNAs in chickens to identify sperm-based biomarkers for fertility.

  8. Price Transmission Analysis in Iran Chicken Market

    Directory of Open Access Journals (Sweden)

    Seyed Safdar Hosseini

    2012-12-01

    Full Text Available Over the past three decades vertical price transmissionanalysis has been the subject of considerable attention inapplied agricultural economics. It has been argued that theexistence of asymmetric price transmission generates rents formarketing and processing agents. Retail prices allegedly movefaster upwards than downwards in response to farm level pricemovements. This is an important issue for many agriculturalmarkets, including the Iranian chicken market. Chicken is animportant source of nutrition in Iranian society and many ruralhouseholds depend on this commodity market as a source of income.The purpose of this paper is to analyze the extent, if any,of asymmetric price transmission in Iran chicken market usingthe Houck, Error Correction and Threshold models. The analysisis based on weekly chicken price data at farm and retail levelsover the period October 2002 to March 2006. The results oftests on all three models show that price transmission in Iranianchicken market is long-run symmetric, but short-run asymmetric.Increases in the farm price transmit immediately to the retaillevel, while decreases in farm price transmit relatively moreslowly to the retail level. We conjecture the asymmetric pricetransmission in this market is the result of high inflation ratesthat lead the consumers to expect continual price increases anda different adjustment costs in the upwards direction comparedto the downwards direction for the marketing agents and a noncompetitiveslaughtering industry and that looking for ways tomake this sector of the chicken supply chain more competitivewill foster greater price transmission symmetry and lead towelfare gains for both consumers and agricultural producers.

  9. Relationship between chicken cellular immunity and endotoxin levels in dust from chicken housing environments.

    Science.gov (United States)

    Roque, Katharine; Shin, Kyung-Min; Jo, Ji-Hoon; Kim, Hyoung-Ah; Heo, Yong

    2015-01-01

    Hazardous biochemical agents in animal husbandry indoor environments are known to promote the occurrence of various illnesses among workers and animals. The relationship between endotoxin levels in dust collected from chicken farms and various immunological markers was investigated. Peripheral blood was obtained from 20 broiler chickens and 20 laying hens from four different chicken farms in Korea. Concentrations of total or respirable dust in the inside the chicken farm buildings were measured using a polyvinyl chloride membrane filter and mini volume sampler. Endotoxin levels in the dust were determined by the Limulus Amebocyte Lysate Kinetic method. Interferon-γ production by peripheral blood mononuclear cells stimulated with concanavalin A was significantly lower in broilers or layers from the farms with higher endotoxin concentrations than the chickens from the farms with lower endotoxin levels. An opposite pattern was observed for plasma cortisol concentrations with higher cortisol levels found in chickens from the farms with higher endotoxin levels. When peripheral lymphocytes were examined, the percentage of CD3(-)Ia(+) B cells was lower in layers from farms with higher endotoxin levels than those from locations with lower endotoxin levels. Overall, these results suggest a probable negative association between dust endotoxin levels and cell-mediated immunity in chickens.

  10. Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.

    Science.gov (United States)

    Narciso-Gaytán, C; Shin, D; Sams, A R; Keeton, J T; Miller, R K; Smith, S B; Sánchez-Plata, M X

    2011-02-01

    Lipid oxidation is known to occur rather rapidly in cooked chicken meat containing relatively high amounts of polyunsaturated fatty acids. To assess the lipid oxidation stability of sous vide chicken meat enriched with n-3 and conjugated linoleic acid (CLA) fatty acids, 624 Cobb × Ross broilers were raised during a 6-wk feeding period. The birds were fed diets containing CLA (50% cis-9, trans-11 and 50% trans-10, cis-12 isomers), flaxseed oil (FSO), or menhaden fish oil (MFO), each supplemented with 42 or 200 mg/kg of vitamin E (dl-α-tocopheryl acetate). Breast or thigh meat was vacuum-packed, cooked (74°C), cooled in ice water, and stored at 4.4°C for 0, 5, 10, 15, and 30 d. The lipid oxidation development of the meat was estimated by quantification of malonaldehyde (MDA) values, using the 2-thiobarbituric acid reactive substances analysis. Fatty acid, nonheme iron, moisture, and fat analyses were performed as well. Results showed that dietary CLA induced deposition of cis-9, trans-11 and trans-10, cis-12 CLA isomers, increased the proportion of saturated fatty acids, and decreased the proportions of monounsaturated and polyunsaturated fatty acids. Flaxseed oil induced higher deposition of C18:1, C18:2, C18:3, and C20:4 fatty acids, whereas MFO induced higher deposition of n-3 fatty acids, eicosapentaenoic acid (C20:5), and docosahexaenoic acid (C22:6; P 0.05) lipid oxidation development. In conclusion, dietary CLA, FSO, and MFO influenced the fatty acid composition of chicken muscle and the lipid oxidation stability of meat over the storage time. Supranutritional supplementation of vitamin E enhanced the lipid oxidation stability of sous vide chicken meat.

  11. Gene expression and enzyme activity of lipoprotein lipase correlate with intramuscular fat content in Guangxi san-huang and Arbor Acres chickens.

    Science.gov (United States)

    Huang, Y N; Wang, J; Chen, B J; Jiang, Q Y; Guo, Y F; Lan, G Q; Jiang, H S

    2016-01-01

    Lipoprotein lipase (LPL) is a key enzyme in lipid metabolism. This study investigated LPL gene expression, LPL enzyme activity, and the correlation of each with intramuscular fat (IMF) in Chinese Guangxi san-huang (GXSH) and Arbor Acres (AA) chickens. The results showed that age and breed had significant effects on LPL expression and enzyme activity. Correlation analyses showed significant positive correlations between LPL expression levels and IMF contents in the breast and thigh tissues of both GXSH (r = 0.712, P = 0.001; r = 0.792, P < 0.001, respectively) and AA (r = 0.644, P < 0.001; r = 0.545, P < 0.001, respectively) chickens. The results also indicated a significant positive correlation between LPL enzyme activity and IMF contents in the breast and thigh tissues of both GXSH (r = 0.615, P = 0.001; r = 0.685, P < 0.001, respectively) and AA (r = 0.600, P = 0.001; r = 0.528, P = 0.003, respectively) chickens. The results indicated that the LPL gene was significantly correlated with IMF in these two breeds. The results presented here could contribute to knowledge of LPL mRNA developmental expression patterns and enzyme activity, and it could facilitate further research on the molecular mechanisms underlying IMF deposition in chickens.

  12. Computer Aided Detection of Breast Density and Mass, and Visualization of Other Breast Anatomical Regions on Mammograms Using Graph Cuts

    Directory of Open Access Journals (Sweden)

    Nafiza Saidin

    2013-01-01

    Full Text Available Breast cancer mostly arises from the glandular (dense region of the breast. Consequently, breast density has been found to be a strong indicator for breast cancer risk. Therefore, there is a need to develop a system which can segment or classify dense breast areas. In a dense breast, the sensitivity of mammography for the early detection of breast cancer is reduced. It is difficult to detect a mass in a breast that is dense. Therefore, a computerized method to separate the existence of a mass from the glandular tissues becomes an important task. Moreover, if the segmentation results provide more precise demarcation enabling the visualization of the breast anatomical regions, it could also assist in the detection of architectural distortion or asymmetry. This study attempts to segment the dense areas of the breast and the existence of a mass and to visualize other breast regions (skin-air interface, uncompressed fat, compressed fat, and glandular in a system. The graph cuts (GC segmentation technique is proposed. Multiselection of seed labels has been chosen to provide the hard constraint for segmentation of the different parts. The results are promising. A strong correlation ( was observed between the segmented dense breast areas detected and radiological ground truth.

  13. A feasibility study of soft embalmed human breast tissue for preclinical trials of HIFU- preliminary results

    Science.gov (United States)

    Joy, Joyce; Yang, Yang; Purdie, Colin; Eisma, Roos; Melzer, Andreas; Cochran, Sandy; Vinnicombe, Sarah

    2017-03-01

    Breast cancer is the commonest cancer in women in the UK, accounting for 30% of all new cancers in women, with an estimated 49,500 new cases in 20101. With the widespread negative publicity around over-diagnosis and over-treatment of low risk breast cancers, interest in the application of non-invasive treatments such as magnetic resonance imaging (MRI) guided high intensity focused ultrasound (HIFU) has increased. Development has begun of novel US transducers and platforms specifically designed for use with breast lesions, so as to improve the range of breast lesions that can be safely treated. However, before such transducers can be evaluated in patients in clinical trials, there is a need to establish their efficacy. A particular issue is the accuracy of temperature monitoring of FUS with MRI in the breast, since the presence of large amounts of surrounding fat can hinder temperature measurement. An appropriate anatomical model that imposes similar physical constraints to the breast and that responds to FUS in the same way would be extremely advantageous. The aim of this feasibility study is to explore the use of Thiel embalmed cadaveric tissue for these purposes. We report here the early results of laboratory-based experiments sonicating dissected breast samples from a Thiel embalmed soft human cadaver with high body mass index (BMI). A specially developed MRI compatible chamber and sample holder was developed to secure the sample and ensure reproducible sonications at the transducer focus. The efficacy of sonication was first studied with chicken breast and porcine tissue. The experiments were then repeated with the dissected fatty breast tissue samples from the soft-embalmed human cadavers. The sonicated Thiel breast tissue was examined histopathologically, which confirmed the absence of any discrete lesion. To investigate further, fresh chicken breast tissue was embalmed and the embalmed tissue was sonicated with the same parameters. The results confirmed the

  14. Identification of chicken eNOS gene and differential expression in highland versus lowland chicken breeds.

    Science.gov (United States)

    Peng, J F; Ling, Y; Gou, W Y; Zhang, H; Wu, C X

    2012-09-01

    Nitric oxide (NO), an endothelium-derived relaxing factor, is synthesized from l-arginine by endothelial nitric oxide synthase (eNOS) in the endothelium. The objective of the present study was to preliminarily illuminate the expression of the eNOS gene in hypoxic adaptation of chicken embryonic development. The eNOS expression profiles between the Tibet and Shouguang chickens incubated under both normoxic and hypoxic conditions were detected by TaqMan real-time PCR. In this study, the chicken eNOS gene was found by both in silico cloning and RACE approaches. From the eNOS gene, we obtained a 3,310-bp mRNA sequence and a 10,666-bp DNA sequence and discovered that it was located on chicken chromosome 2 and had 7 unique transcripts. eNOS mRNA was detected in abundant amounts in some chick embryo organs (i.e., heart, liver, chorio-allantoic membrane, and lung), and expressed stably with the lowest levels in the brain. We observed that when exposed to hypoxia (13% O(2)) different embryo organ tissues had various sensitivities to hypoxia as determined by their eNOS expression profiles. Compared with the Shouguang chicken, the eNOS expression in the Tibet chicken was higher in the lung and liver, lower in the heart, and similar in the brain. In chorio-allantoic membranes, eNOS expression was higher in the Shouguang chicken than the Tibet chicken under hypoxic conditions, but not markedly different under normoxic conditions. The differences of eNOS expression between the 2 breeds may be relative to the hypoxic adaptation ability in Tibet chickens during embryonic development. This work will provide reference for future studies on the role of eNOS in hypoxic adaptation and response.

  15. Effects of two herbal extracts and virginiamycin supplementation on growth performance, intestinal microflora population and Fatty Acid composition in broiler chickens.

    Science.gov (United States)

    Ramiah, Suriya Kumari; Zulkifli, Idrus; Rahim, Nordiana Asyikin Abdul; Ebrahimi, Mahdi; Meng, Goh Yong

    2014-03-01

    The competency of garlic and pennywort to improve broiler chicken growth and influence intestinal microbial communities and fatty acid composition of breast meat were studied. Two hundred forty, "day-old" chicks were randomly allocated to 4 treatment groups consisting of 6 replications of 10 chicks in each pen. The groups were assigned to receive treatment diets as follows: i) basal diet (control), ii) basal diet plus 0.5% garlic powder (GP), iii) basal diet plus 0.5% pennywort powder (PW) and iv) 0.002% virginiamycin (VM). Birds were killed at day 42 and intestinal samples were collected to assess for Lactobacillus and Escherichia coli. The pectoralis profundus from chicken breast samples was obtained from 10 birds from each treatment group on day 42 and frozen at -20°C for further analyses. Fatty acid profile of breast muscles was determined using gas liquid chromatography. Feed intake and weight gain of broilers fed with GP, PW, and VM were significantly higher (p<0.05) compared to control. Feeding chicks GP, PW, and VM significantly reduced Escherichia coli count (p<0.05) while Lactobacillus spp count were significantly higher (p<0.05) in the gut when compared to control group on day 42. Supplemented diet containing pennywort increased the C18:3n-3 fatty acid composition of chickens' breast muscle. Garlic and pennywort may be useful in modulating broiler guts as they control the enteropathogens that help to utilize feed efficiently. This subsequently enhances the growth performances of broiler chickens.

  16. 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 (Psupermarket. 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.

  17. The microbiome of the chicken gastrointestinal tract.

    Science.gov (United States)

    Yeoman, Carl J; Chia, Nicholas; Jeraldo, Patricio; Sipos, Maksim; Goldenfeld, Nigel D; White, Bryan A

    2012-06-01

    The modern molecular biology movement was developed in the 1960s with the conglomeration of biology, chemistry, and physics. Today, molecular biology is an integral part of studies aimed at understanding the evolution and ecology of gastrointestinal microbial communities. Molecular techniques have led to significant gains in our understanding of the chicken gastrointestinal microbiome. New advances, primarily in DNA sequencing technologies, have equipped researchers with the ability to explore these communities at an unprecedented level. A reinvigorated movement in systems biology offers a renewed promise in obtaining a more complete understanding of chicken gastrointestinal microbiome dynamics and their contributions to increasing productivity, food value, security, and safety as well as reducing the public health impact of raising production animals. Here, we contextualize the contributions molecular biology has already made to our understanding of the chicken gastrointestinal microbiome and propose targeted research directions that could further exploit molecular technologies to improve the economy of the poultry industry.

  18. Endogenous retroviruses of the chicken genome

    Directory of Open Access Journals (Sweden)

    Jordan I King

    2008-03-01

    Full Text Available Abstract We analyzed the chicken (Gallus gallus genome sequence to search for previously uncharacterized endogenous retrovirus (ERV sequences using ab initio and combined evidence approaches. We discovered 11 novel families of ERVs that occupy more than 21 million base pairs, approximately 2%, of the chicken genome. These novel families include a number of recently active full-length elements possessing identical long terminal repeats (LTRs as well as intact gag and pol open reading frames. The abundance and diversity of chicken ERVs we discovered underscore the utility of an approach that combines multiple methods for the identification of interspersed repeats in vertebrate genomes. Reviewers This article was reviewed by Igor Zhulin and Itai Yanai.

  19. 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

  20. 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

  1. Occurrence of Listeria species in meat, chicken products and human stools in Assiut city, Egypt with PCR use for rapid identification of Listeria monocytogenes

    Directory of Open Access Journals (Sweden)

    Ashraf Mohamed Abd El-Malek

    Full Text Available The present research was conducted to check the presence of Listeria spp. in some meat and chicken products purchased from retail supermarkets in Assiut (Egypt. A total of 100 samples including 25 samples each of minced frozen beef, luncheon, frozen chicken legs and frozen chicken breast fillets were collected over a 7-month period between January and July 2009 and analyzed for the presence of Listeria spp. In addition, 28 stool cultures examined for Listeria spp. from hospitalized children resident in Assiut Pediatric University Hospital with diarrhea or fever. Out of the total 100 meat samples examined, Listeria spp. were detected in 8 (32% of minced frozen beef, 8 (32% of luncheon, 13 (52% of frozen chicken leg and 14 (56% of frozen chicken fillet samples analyzed, respectively. Regarding the examined 28 stool cultures from hospitalized children with underlying disease in Assiut Univ. hospital, 2 (7.14% were found positive for Listeria spp. For identification of L. monocytogenes using polymerase chain reaction (PCR, two primers were selected to detect 217-pb fragment ofthe prfA (transcriptional activator of the virulence factor gene for L. monocytogenes. 13 selected Listeria isolates displayed beta-haemolysis on sheep blood agar and positive CAMP test were further identified using PCR. PCR results showed that L. monocytogenes were confirmed in one of minced imported frozen meat examined, two of luncheon samples and two of frozen chicken legs with the total incidence of 5 isolates (5% from the total 100 examined food samples. This suggests the presence of a significant public health hazard linked to the consumption of these meat and chicken products sold in Assiut city contaminated with L. monocytogenes. The public health significance of these pathogens as well as recommended sanitary measures was discussed. [Veterinary World 2010; 3(8.000: 353-359

  2. Nano-nutrition of chicken embryos

    DEFF Research Database (Denmark)

    Sawosz, Filip; Pineda, Lane Manalili; Hotowy, Anna

    2013-01-01

    It has been suggested that the quantity and quality of nutrients stored in the egg might not be optimal for the fast rate of chicken embryo development in modern broilers, and embryos could be supplemented with nutrients by in ovo injection. Recent experiments showed that in ovo feeding reduces...... broiler eggs was randomly divided into a Control group without injection and injected groups with hydrocolloids of Nano-Ag, ATP or a complex of Nano-Ag and ATP (Nano-Ag/ATP). The embryos were evaluated on day 20 of incubation. The results indicate that the application of ATP to chicken embryos increases...

  3. ESR dose assessment in irradiated chicken legs

    Energy Technology Data Exchange (ETDEWEB)

    Bordi, F. [II Universita, Rome (Italy). Dipartimento di Medicina Interna; Fattibene, P.; Onori, S.; Pantaloni, M. [Istituto Superiore di Santia, Rome (Italy)]|[Istituto Nazionale di Fisica Nucleare, Rome (Italy). Sezione Sanita

    1994-05-01

    The electron spin resonance technique has received a wide consensus for dose assessment in irradiated chicken bone. Nevertheless, some practical problems are still open like the most suitable mathematical expression to be used for dose evaluation with the re-irradiation method. In the present paper the linear and exponential approximations were analyzed using 40 bone chicken samples and a reproducible readout procedure. The results suggested the use of the exponential dose-effect relationship and gave some indications on the procedure to be practically adopted. (author).

  4. Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage.

    Science.gov (United States)

    Freitas, Ednardo Rodrigues; da Silva Borges, Ângela; Pereira, Ana Lúcia Fernandes; Abreu, Virgínia Kelly Gonçalves; Trevisan, Maria Teresa Salles; Watanabe, Pedro Henrique

    2015-12-01

    The aim of this study was to evaluate the dietary effect of mango extracts on lipid stability and the coloring of broiler chicken breast meat during frozen storage. The treatments consisted of broiler chicken diet without antioxidants (control) and diets containing antioxidants: 200 ppm of butylated hydroxytoluene (BHT), 200 ppm of mango peel extract (MPE), 400 ppm of MPE, 200 ppm of mango seed extract (MSE), and 400 ppm of MSE. The broiler breasts were stored for 90 days and analysis of lipid oxidation and color was performed every 30 days. The thiobarbituric acid reactive substances values increased during storage and at 90 days, but the 400 ppm MSE treatment yielded lower values, indicating greater antioxidant activity. During storage, the lightness values decreased and the redness increased. Additions of 200 ppm BHT and 400 ppm MPE increased yellowness at 60 days of storage. Thus, mango peel and seed extracts added to broiler chicken diets reduce lipid oxidation and maintain color in breast meat during frozen storage, with mango seed extract at 400 ppm being the most effective. © 2015 Poultry Science Association Inc.

  5. Effect of diet supplemented with propolis extract and probiotic additives on performance, carcass characteristics and meat composition of broiler chickens

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    Peter Haščík

    2016-05-01

    Full Text Available The present research focused on the effects of propolis extract and probiotic preparation based on Lactobacillus fermentum (1 × 109 CFU per 1 g of bearing medium on performance, carcass characteristics and meat composition of broiler chickens. The experiment was performed with 360 one day-old Ross 308 broiler chicks of mixed sex. The chicks were randomly allocated into 3 groups (n = 120 pcs chicks per group, namely, control (C and experimental (E1, E2. Each group consisted of 3 replicated pens with 40 broiler chickens per pen. The experiment employed a randomized design, and dietary treatments were as follows: 1. basal diet with no supplementation as control (group C, 2. basal diet plus 400 mg propolis extract per 1 kg of feed mixture (group E1, 3. basal diet plus 3.3 g probiotic preparation added to drinking water (group E2. Besides, the groups were kept under the same conditions. Fattening period lasted for 42 days. Feed mixtures were produced without any antibiotic preparations and coccidiostats. As regards performance of broilers, all the investigated parameters were improved after addition of the supplements, especially after probiotic supplementation. However, neither propolis extract nor probiotic in diet of broiler chickens had any significant effect (p ≥0.05 on performance. Meat composition was evaluated as proximate composition (dry matter, crude protein, fat and ash, cholesterol content and energy value in the most valuable parts of chicken meat (breast and thigh muscles. The statistically significant results (p ≤0.05 were attained in fat, ash and cholesterol content, as well as energy value in both breast and thigh muscles after the propolis supplementation. To sum up, the present study demonstrated the promising potential of propolis extract and probiotic to enhance the performance, carcass characteristics and meat composition under conditions of the experiment with, however, statistical significance of results in a few

  6. Chlamydia Psittaci Strains from Broiler Chickens Induce Histopathological Lesions and Mortality in SPF Chickens

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    Yin Lizi

    2015-04-01

    Full Text Available A detailed study on histopathological lesions induced by two C. psittaci outer membrane protein A (ompA genotype B strains (10/423 and 10/525 and one genotype D strain (10/298 in experimentally infected (aerosol specific pathogen free (SPF chickens was performed. The strains were derived from Belgian and French commercially raised broilers with pneumonia. Both genotype B and D strains induced conjunctivitis, rhinitis, sinusitis, tracheitis, bronchitis, pneumonitis, airsacculitis, splenitis, hepatitis, nephritis, and enteritis in sequentially (days 2 to 34 post infection euthanized chickens. Inflammation of the ovaries was only observed in genotype D infected chickens. Overall, the genotype D strain caused more severe gross and histopathological lesions and mortality (54.5% early upon infection. The genotype D strain seemed to replicate faster as severity of the lesions increased more quickly. C. psittaci is a primary pathogen in chickens, and efficient monitoring and control of this emerging zoonotic pathogen is urgently needed.

  7. 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

    The aim of the study was to evaluate the colonizing ability and the invasive capacity of selected Campylobacter jejuni strains of importance for the epidemiology of C jejuni in Danish broiler chickens. Four C jejuni strains were selected for experimental colonization Studies in day-old and 14-day......-old chickens hatched from specific pathogen free (SPF) eggs. Of the four C jejuni strains tested, three were Penner heat-stable serotype 2,flaA type 1/1, the most common type found among broilers and human cases in Denmark. The fourth strain was Penner heat-stable serotype 19, which has been shown...... 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...

  8. Effects of free-range access on production parameters and meat quality, composition and taste in slow-growing broiler chickens.

    Science.gov (United States)

    Stadig, Lisanne M; Rodenburg, T Bas; Reubens, Bert; Aerts, Johan; Duquenne, Barbara; Tuyttens, Frank A M

    2016-12-01

    Demand for meat from free-range broiler chickens is increasing in several countries. Consumers are motivated by better animal welfare and other product attributes such as quality and taste. However, scientific literature is not unanimous about whether free-range access influences quality, composition, and taste of the meat. Because chickens normally do not use free-range areas optimally, it is possible that provision of more suitable shelter will lead to more pronounced differences between chickens raised indoors and outdoors. In this study, an experiment with 2 production rounds of 600 slow-growing broilers each was performed. In each round, 200 chickens were raised indoors (IN), 200 had free-range access to grassland with artificial shelter (AS), and 200 had free-range access to short-rotation coppice with willow (SRC). Free-range use, feed intake, and growth were monitored, and after slaughter (d72) meat quality, composition, and taste were assessed. Free-range use was higher in SRC than in AS chickens (42.8 vs. 35.1%, P free-range access was darker (P = 0.021) and yellower (P = 0.001) than that of IN chickens. Ultimate pH was lower (5.73 vs. 5.79; P = 0.006) and drip loss higher (1.29 vs. 1.09%; P = 0.05) in IN versus AS chickens. The percentage of polyunsaturated fatty acids was higher in AS than in IN meat (35.84 vs. 34.59%; P = 0.021). The taste panel judged breast meat of SRC chickens to be more tender (P = 0.003) and less fibrous (P = 0.013) compared to that of AS and IN chickens, and juicier compared to the IN chickens (P = 0.017). Overall, free-range access negatively affected slaughter weight, but positively affected meat quality, taste, and composition. Only a few differences between AS and SRC were found, possibly due to limited differences in free-range use. © 2016 Poultry Science Association Inc.

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

    Science.gov (United States)

    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.

  10. Use of prebiotics and probiotics of bacterial and yeast origin for free-range broiler chickens

    Directory of Open Access Journals (Sweden)

    K Pelícia

    2004-09-01

    Full Text Available This study aimed to evaluate the effects of probiotics and prebiotics of bacterial and yeast origin on the performance, development of the digestive system, carcass yield and meat quality of free-range broiler chickens. Five hundred and sixty male chicks of the strain ISA S757-N were reared from one to 84 days old. The birds were distributed in four treatments according to a completely randomized block design: T1 = Control, T2 = Probiotics and Prebiotics of bacterial origin, T3 = Probiotics and prebiotics of yeast origin, T4 = Probiotics and prebiotics of bacterial origin + probiotics and prebiotics of yeast origin. There were four repetitions with 35 birds per repetition, and the birds had access to a pasture area after 35 days of age. Characteristics evaluated were performance, development of the digestive system, carcass and parts yield, abdominal fat, breast meat physical measurements (length, width and height and meat quality parameters (pH from breast and leg meat, cooking loss and shearing force from breast meat. Lower mortality (p<0.05 and higher weight gain from 64 to 77 and 64 to 84 days of age were seen in birds supplemented with probiotics and prebiotics of bacterial origin compared to the non-supplemented birds (control. There were significant differences (p<0.05 among treatments for carcass yield. Birds supplemented with both probiotics and prebiotics of microbial and yeast origin (T4 showed higher carcass yield than control birds. Supplementation with probiotics and prebiotics of bacterial origin (T2 or the supplementation of these together with those of yeast origin (T4 reduced mortality and increased the carcass yield in free-range broiler chickens.

  11. INFLUENCE OF DIFFERENT PLANT SUPPLEMENTS APPLIED IN CHICKEN NUTRITION ON QUALITY OF THEIR MEAT

    Directory of Open Access Journals (Sweden)

    Alica Bobková

    2012-02-01

    Full Text Available Within the experiment, three groups were created (one control and two experimental groups. We studied the influence of following supplements: alfalfa (Medicago sativa meal (4% - experimental group I and origanum (Origanum vulgare, thyme (Thymus vulgaris and cinnamon (Cinnamomum sp. oils together (0.05% - experimental group II in mutual rate of 3:2:1, on technological and sensorial parameters of poultry meat in nutrition of chickens of Ross 308. Broilers were fattening for 36 days. Chickens were fed by the system ad libitum by the feed mixture HYD-01 from the 1st to the 18th day of age, by the feed mixture HYD-02 from the 19th to the 31st day of age and by the feed mixture HYD-03 from the 32nd day of age to the end of fattening (36th day of age in loose form. By application of plant oils into the feed mixture, we recorded slightly positive influence on decrease of losses of cooling after 24 and 48 h, on decrease of losses of freezing and on shear force in mammary muscle and on overall sensorial evaluation of breast and thigh muscle (P≥0.05. Conversely, slightly negative influence was recorded on baking losses and on shear force in thigh muscle (P≥0.05 in compare with control group. In application of alfalfa meal, positive influence (P≥0.05 on losses of cooling (24 and 48 h, losses of freezing, baking losses, on shear force of breast muscle and on overall sensorial evaluation of thigh muscle was found. Conversely, shear force of thigh muscle and overall sensorial evaluation of breast muscle after application of alfalfa meal showed slightly negative values (P≥0.05 in compare with control group.

  12. TECHNOLOGICAL PROPERTIES OF CHICKENS MEAT AFTER APPLICATION OF PROPOLIS EXTRACT IN THEIR DIET

    Directory of Open Access Journals (Sweden)

    Jaroslav Pochop

    2012-04-01

    Full Text Available In the experiment, we used propolis extract (200 mg.kg-1 in feed mixture during 40 days of feeding (experimental group of Ross 308 chickens. Then, we evaluated technological properties of poultry meat stored by freezing at -18 °C for 3 months. In the breast muscle, pH was 6.04 for control group and significantly lower (P≤0.01 5.86 for experimental group but without negative influence on meat quality. In the thigh muscle, pH values between the groups (control – 6.12; experimental – 6.15 were not significant (P≥0.05. In the breast muscle, colour of meat was 26.17% R (control group and 25.85% R (experimental group. Paler colour of meat was insignificantly recorded in control group. In thigh muscle, we found (P≥0.05 a higher value 18.78% R in experimental group compared with control group (18.57% R. In the breast muscle, shear force was slightly higher (P≥0.05 in experimental group (1.59 kg.cm-2 compared with control group (1.58 kg.cm-2. In the thigh muscle, higher value of shear force (P≥0.05 was recorded in control group (1.35 kg.cm-2 compared with experimental group (1.29 kg.cm-2. Baking losses were higher by 1.19% (P≥0.05 in experimental group (30.59% compared with control group (29.40%. Results of the experiment confirm that propolis extract (200 mg.kg-1 can be applied in nutrition of Ross 308 chickens, because it has not negative effects and has not significant influence on selected technological indicators of poultry meat quality.

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

    Directory of Open Access Journals (Sweden)

    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

  14. Chicken IL-17F: Identification and comparative expression analysis in Eimeria-Infected chickens

    Science.gov (United States)

    Interleukin-17F (IL-17F), belonging to the IL-17 family, is a proinflammatory cytokine and plays an important role in gut homeostasis. A full-length chicken IL-17F (chIL-17F) cDNA with a 510-bp coding region was first identified from ConA-activated splenic lymphocytes of chickens. The chIL-17F share...

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

    Science.gov (United States)

    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.

  16. Breast Cancer Surgery

    Science.gov (United States)

    FACTS FOR LIFE Breast Cancer Surgery The goal of breast cancer surgery is to remove the whole tumor from the breast. Some lymph nodes ... might still be in the body. Types of breast cancer surgery There are two types of breast cancer ...

  17. Breast Lift (Mastopexy)

    Science.gov (United States)

    Tests and Procedures Breast lift By Mayo Clinic Staff A breast lift — also known as mastopexy — is a surgical procedure to change the shape of your breasts. During a breast lift, excess skin is removed and breast tissue is ...

  18. Breast awareness and screening.

    Science.gov (United States)

    Harmer, Victoria

    Breast cancer is the most commonly diagnosed cancer in the UK. Breast awareness and screening, along with better treatment, can significantly improve outcomes, and more women than ever are now surviving the disease. This article discusses breast awareness and screening, symptoms and risk factors for breast cancer, and how nurses can raise breast awareness and screening uptake.

  19. 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.

  20. Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken

    Energy Technology Data Exchange (ETDEWEB)

    Fallah, Aziz A., E-mail: a_a_falah@yahoo.co [Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-Kord University, Shahre-Kord 34141 (Iran, Islamic Republic of); Research Institute of Zoonotic Diseases, Shahre-Kord University, Shahre-Kord 34141 (Iran, Islamic Republic of); Siavash Saei-Dehkordi, S. [Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-Kord University, Shahre-Kord 34141 (Iran, Islamic Republic of); Research Institute of Zoonotic Diseases, Shahre-Kord University, Shahre-Kord 34141 (Iran, Islamic Republic of); Rahnama, Mohammad [Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Zabol, Zabol 98615 (Iran, Islamic Republic of)

    2010-10-15

    Ready-to-cook Iranian barbecued chicken consists of cubed chicken breast, lemon juice, salt, red pepper, onion, saffron and vegetable oil with an overall pH value of about 5.5. This product is sometimes consumed under-cooked, hence it may pose health hazards to consumers when contaminated with food-borne pathogens. In this study, the effect of gamma irradiation (0, 1.5, 3 and 4.5 kGy) on the microbial quality of ready-to-cook (RTC) barbecued chicken samples stored at 4 {sup o}C for 15 days was investigated. Moreover, the effectiveness of irradiation for inactivating Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium inoculated into the samples was also studied. Irradiation of the samples resulted in dose dependent reduction in counts of aerobic mesophilic bacteria, yeasts and molds, Enterobacteriaceae and lactic acid bacteria. Among the microbial flora, yeasts and molds and Enterobacteriaceae were more sensitive to irradiation and got completely eliminated at dose of 3 kGy. D{sub 10} values of L. monocytogenes, E. coli O157:H7 and S. typhimurium inoculated into the samples were 0.680, 0.397 and 0.601 kGy, respectively. An irradiation dose of 3 kGy reduced the counts of E. coli O157:H7 to an undetectable level in RTC barbecued chicken but was ineffective on elimination of L. monocytogenes and S. typhimurium. However, none of the food-borne pathogens were detected in the samples irradiated at 4.5 kGy. This study showed that irradiation had no undesirable effects on the initial sensory attributes of barbecued chicken. At the end of the storage period, irradiated samples were more acceptable compared to non-irradiated ones.

  1. Effects of Different Levels of Full Fat Safflower Seed on Performance of 21-42 Days Old Broiler Chickens

    Directory of Open Access Journals (Sweden)

    M Malekian

    2011-12-01

    Full Text Available This study was conducted to evaluate the effects of different dietary levels of full fat safflower seed (0, 5, 10, 15 and 20% of diet on performance, carcass characteristics and selected blood metabolites of broiler chickens from Arbor Acres Plus strain. The experiment was designed with 350 commercial one-day-old male broiler chickens using completely randomized design with 5 dietary treatments and 5 replications. Prior to the study, a commercial starter diet was fed to broiler chickens for 3 weeks. On day 21 of age 14 birds were allocated to each experimental unit (1.5×1.5 m floor pen. Experimental diets for the five treatments were prepared to be iso-caloric and iso-nitrogenous. Broiler chickens were provided with feed and water ad libitum. Data on weight gain, feed consumption and feed efficiency were recorded weekly basis. At the end of the experiment (42 days of age one bird from each replication was selected randomly, blood sample was collected and the birds were slaughtered to determine carcass parameters. Inclusion of full fat safflower seed in experimental diets, did not significantly affect weight gain, feed consumption and feed efficiency. Breast yield, thighs, empty gastrointestinal tract, liver, gizzard and abdominal fat pad percentages to live weight were not affected by dietary treatments. Serum triglyceride was numerically decreased as the full fat safflower seed was increased in the diets. 20% full fat safflower seed diet significantly decreased total serum cholesterol in compare to control group but other levels had no significant difference with control group. In conclusion, feeding different levels of full fat safflower seed did not show any negative effect on performance, carcass characteristics and blood metabolites of broiler chickens.

  2. Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken

    Science.gov (United States)

    Fallah, Aziz A.; Siavash Saei-Dehkordi, S.; Rahnama, Mohammad

    2010-10-01

    Ready-to-cook Iranian barbecued chicken consists of cubed chicken breast, lemon juice, salt, red pepper, onion, saffron and vegetable oil with an overall pH value of about 5.5. This product is sometimes consumed under-cooked, hence it may pose health hazards to consumers when contaminated with food-borne pathogens. In this study, the effect of gamma irradiation (0, 1.5, 3 and 4.5 kGy) on the microbial quality of ready-to-cook (RTC) barbecued chicken samples stored at 4 °C for 15 days was investigated. Moreover, the effectiveness of irradiation for inactivating Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium inoculated into the samples was also studied. Irradiation of the samples resulted in dose dependent reduction in counts of aerobic mesophilic bacteria, yeasts and molds, Enterobacteriaceae and lactic acid bacteria. Among the microbial flora, yeasts and molds and Enterobacteriaceae were more sensitive to irradiation and got completely eliminated at dose of 3 kGy. D10 values of L. monocytogenes, E. coli O157:H7 and S. typhimurium inoculated into the samples were 0.680, 0.397 and 0.601 kGy, respectively. An irradiation dose of 3 kGy reduced the counts of E. coli O157:H7 to an undetectable level in RTC barbecued chicken but was ineffective on elimination of L. monocytogenes and S. typhimurium. However, none of the food-borne pathogens were detected in the samples irradiated at 4.5 kGy. This study showed that irradiation had no undesirable effects on the initial sensory attributes of barbecued chicken. At the end of the storage period, irradiated samples were more acceptable compared to non-irradiated ones.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

    Dunham, Nicholas R; Peper, Steven T; Baxter, Catherine E; Kendall, Ronald J

    2014-01-01

    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.

  5. Comparative Study of Human Liver Ferritin and Chicken Liver by Moessbauer Spectroscopy. Preliminary Results

    Energy Technology Data Exchange (ETDEWEB)

    Oshtrakh, M. I. [Ural State Technical University - UPI, Division of Applied Biophysics, Faculty of Physical Techniques and Devices for Quality Control (Russian Federation); Milder, O. B.; Semionkin, V. A. [Ural State Technical University - UPI, Faculty of Experimental Physics (Russian Federation); Prokopenko, P. G. [Russian State Medical University, Faculty of Biochemistry (Russian Federation); Malakheeva, L. I. [Simbio Holding, Science Consultation Department (Russian Federation)

    2004-12-15

    A comparative study of normal human liver ferritin and livers from normal chicken and chicken with Marek disease was made by Moessbauer spectroscopy. Small differences of quadrupole splitting and isomer shift were found for human liver ferritin and chicken liver. Moessbauer parameters for liver from normal chicken and chicken with Marek disease were the same.

  6. Comparative Study of Human Liver Ferritin and Chicken Liver by Mössbauer Spectroscopy. Preliminary Results

    Science.gov (United States)

    Oshtrakh, M. I.; Milder, O. B.; Semionkin, V. A.; Prokopenko, P. G.; Malakheeva, L. I.

    2004-12-01

    A comparative study of normal human liver ferritin and livers from normal chicken and chicken with Marek disease was made by Mössbauer spectroscopy. Small differences of quadrupole splitting and isomer shift were found for human liver ferritin and chicken liver. Mössbauer parameters for liver from normal chicken and chicken with Marek disease were the same.

  7. Relationships between multidrug-resistant Salmonella enterica Serovar Schwarzengrund and both broiler chickens and retail chicken meats in Japan.

    Science.gov (United States)

    Asai, Tetsuo; Murakami, Koichi; Ozawa, Manao; Koike, Ryoji; Ishikawa, Hitoshi

    2009-05-01

    We examined 29 isolates of Salmonella enterica subspecies enterica serovar Schwarzengrund from broiler chickens (n=19) and retail chicken meats (n=10) in Japan for antimicrobial susceptibility and pulsed-field gel electrophoresis (PFGE) profiling. All isolates exhibited resistance to both bicozamycin and sulfadimethoxine (minimum inhibitory concentration of both antimicrobial agents: >512 microg/ml). Nalidixic acid resistance was found in only one broiler chicken isolate. PFGE analysis showed that there were two genotypes among S. Schwarzengrund isolates. Isolates from 11 of 19 broiler chickens and from 6 of 10 retail chicken meats exhibited resistance to dihydrostreptomycin, kanamycin, oxytetracycline, bicozamycin, trimethoprim, and sulfadimethoxine, and had an identical PFGE pattern classified into a predominant genotype. Thus, our results indicate that genetically identical multidrug-resistant S. Schwarzengrund appeared to be disseminated among broiler chickens and retail chicken meats in Japan.

  8. Nano-Nutrition of Chicken Embryos. The Effect of in Ovo Administration of Diamond Nanoparticles and l-Glutamine on Molecular Responses in Chicken Embryo Pectoral Muscles

    Directory of Open Access Journals (Sweden)

    Marta Grodzik

    2013-11-01

    Full Text Available It has been demonstrated that the content of certain amino acids in eggs is not sufficient to fully support embryonic development. One possibility to supply the embryo with extra nutrients and energy is in ovo administration of nutrients. Nanoparticles of diamond are highly biocompatible non-toxic carbonic structures, and we hypothesized that bio-complexes of diamond nanoparticles with l-glutamine may affect molecular responses in breast muscle. The objective of the investigation was to evaluate the effect of diamond nanoparticle (ND and l-glutamine (Gln on expression of growth and differentiation 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/ND up-regulated expression of genes related to muscle cell proliferation (FGF2 and differentiation (MyoD1. Furthermore, the ratio between FGF2 and MyoD1 was highest in the Gln/ND group. At the end of embryogenesis, Gln/ND enhanced both proliferation and differentiation of pectoral muscle cells and differentiation dominated over proliferation. These preliminary results suggest that the bio-complex of glutamine and diamond nanoparticles may accelerate growth and maturation of muscle cells.

  9. Carcass characteristics and meat quality traits of the Padovana chicken breed, a commercial line, and their cross

    Directory of Open Access Journals (Sweden)

    Martino Cassandro

    2015-08-01

    Full Text Available The objective of this study was to compare the Padovana Camosciata local chicken breed (PC; n=59, the slow-growing line Berlanda- Gaina (BG; n=62, and their cross (BGxPC; n=57 for carcass and meat quality features. Animals were reared under the same experimental conditions and slaughtered at 3 different ages. An analysis of variance was performed on carcass and meat traits using a linear model that included fixed effects of genotype, sex, age at slaughter, and interactions between them. The PC local breed was approximately 1 kg lighter (P<0.001 at slaughter and exhibited greater dressing percentage (+1.50%; P<0.05 than BG. Breast skin of PC was bluer (-2.74; P<0.001, and breast muscle was darker (-2.65; P<0.001 and redder (+0.48; P<0.001 than that of BG. The pH (+0.16; P<0.001, thawing (+0.90%; P<0.01 and cooking (+2.28%; P<0.001 losses determined on breast muscle were higher for PC than BG. Crossbred animals performed better than the average of BG and PC chickens for breast weight (+22.81 g; P<0.01 and dressing percentage (+1.38%; P<0.05. Breast skin of BGxPC was darker (-1.74; P<0.05, less red (-0.23; P<0.05, and bluer (-1.54; P<0.01 than the average of BG and PC, and breast muscle was more yellow (+0.64; P<0.05 for BGxPC. Cooking losses were lower (-0.99%; P<0.05 for crossbred than the average of BG and PC chickens. Results confirmed the specificity of meat characteristics of PC local breed and demonstrated the potential benefit of crossbreeding to improve production traits of PC breed without compromising the peculiar quality of its meat.

  10. Ultrasound-Guided Breast Biopsy

    Science.gov (United States)

    ... Professions Site Index A-Z Ultrasound-Guided Breast Biopsy An ultrasound-guided breast biopsy uses sound waves ... Guided Breast Biopsy? What is Ultrasound-Guided Breast Biopsy? Lumps or abnormalities in the breast are often ...

  11. Stereotactic (Mammographically Guided) Breast Biopsy

    Science.gov (United States)

    ... Resources Professions Site Index A-Z Stereotactic Breast Biopsy Stereotactic breast biopsy uses mammography – a specific type ... Breast Biopsy? What is Stereotactic (Mammographically Guided) Breast Biopsy? Lumps or abnormalities in the breast are often ...

  12. Gene finding in the chicken genome

    Directory of Open Access Journals (Sweden)

    Antonarakis Stylianos E

    2005-05-01

    Full Text Available Abstract Background Despite the continuous production of genome sequence for a number of organisms, reliable, comprehensive, and cost effective gene prediction remains problematic. This is particularly true for genomes for which there is not a large collection of known gene sequences, such as the recently published chicken genome. We used the chicken sequence to test comparative and homology-based gene-finding methods followed by experimental validation as an effective genome annotation method. Results We performed experimental evaluation by RT-PCR of three different computational gene finders, Ensembl, SGP2 and TWINSCAN, applied to the chicken genome. A Venn diagram was computed and each component of it was evaluated. The results showed that de novo comparative methods can identify up to about 700 chicken genes with no previous evidence of expression, and can correctly extend about 40% of homology-based predictions at the 5' end. Conclusions De novo comparative gene prediction followed by experimental verification is effective at enhancing the annotation of the newly sequenced genomes provided by standard homology-based methods.

  13. Extent of linkage disequilibrium in chicken

    NARCIS (Netherlands)

    Aerts, J.; Megens, H.J.W.C.; Veenendaal, T.; Ovcharenko, I.; Crooijmans, R.P.M.A.; Gordon, L.; Stubbs, L.; Groenen, M.A.M.; Rodoinov, A.; Gaginskaya, E.

    2007-01-01

    Many of the economically important traits in chicken are multifactorial and governed by multiple genes located at different quantitative trait loci (QTLs). The optimal marker density to identify these QTLs in linkage and association studies is largely determined by the extent of linkage

  14. Responsive Reading: Caring for Chicken Little

    Science.gov (United States)

    Maderazo, Catherine

    2009-01-01

    Media images and news about current events have the potential to strike like acorns. In these moments, children, like Chicken Little, need caring adults who can help them understand what is happening. As early childhood educators, one must recognize and provide opportunities to guide children's social and emotional well-being in addition to…

  15. The major histocompatibility complex in the chicken

    DEFF Research Database (Denmark)

    Guillemot, F; Kaufman, J F; Skjoedt, K

    1989-01-01

    The chicken B complex is the first non-mammalian MHC characterized at the molecular level. It differs from the human HLA and murine H-2 complexes in the small size of the class I (B-F) and class II (B-L) genes and their close proximity. This proximity accounts for the absence of recombination...

  16. Lymphoid cells in chicken intestinal epithelium

    DEFF Research Database (Denmark)

    Bjerregaard, P

    1975-01-01

    The intraepithelial lymphoid cells of chicken small intestine were studied by light microscopy using 1 mu Epon sections, and by electron microscopy. Three cell types were found: small lymphocytes, large lymphoid cells, and granular cells. These cells correspond to the theliolymphocytes and globule...

  17. Responsive Reading: Caring for Chicken Little

    Science.gov (United States)

    Maderazo, Catherine

    2009-01-01

    Media images and news about current events have the potential to strike like acorns. In these moments, children, like Chicken Little, need caring adults who can help them understand what is happening. As early childhood educators, one must recognize and provide opportunities to guide children's social and emotional well-being in addition to…

  18. Lymphoid cells in chicken intestinal epithelium

    DEFF Research Database (Denmark)

    Bjerregaard, P

    1975-01-01

    The intraepithelial lymphoid cells of chicken small intestine were studied by light microscopy using 1 mu Epon sections, and by electron microscopy. Three cell types were found: small lymphocytes, large lymphoid cells, and granular cells. These cells correspond to the theliolymphocytes and globule...

  19. The major histocompatibility complex in the chicken

    DEFF Research Database (Denmark)

    Guillemot, F; Kaufman, J F; Skjoedt, K

    1989-01-01

    The chicken B complex is the first non-mammalian MHC characterized at the molecular level. It differs from the human HLA and murine H-2 complexes in the small size of the class I (B-F) and class II (B-L) genes and their close proximity. This proximity accounts for the absence of recombination...

  20. Alternative anticoccidial treatment of broiler chickens

    NARCIS (Netherlands)

    Elmusharaf, M.A.

    2007-01-01

    This thesis describes the effects of mannanoligosaccharides (MOS) and electromagnetic fields (EMF) in broiler chickens infected with Eimeria parasites. The question addressed was whether ingestion of MOS or exposure to EMF would counteract the coccidiosis-induced depression of growth performance and

  1. Toxigenic penicillia spoiling frozen chicken nuggets

    DEFF Research Database (Denmark)

    Wigmann, Evelin Francine; Saccomori, Fernanda; Bernardi, Angelica Olivier

    2015-01-01

    Frozen chicken nuggets are classified as pre-prepared frozen meals. These products are convenient to consumers as they are easy to prepare and allow for long storage by freezing. Over the years, spoilage of frozen food products caused by fungi has been a continual problem for the food industry si...... reserved....

  2. Zoonotic Public Health Hazards in Backyard Chickens.

    Science.gov (United States)

    Pohjola, L; Nykäsenoja, S; Kivistö, R; Soveri, T; Huovilainen, A; Hänninen, M L; Fredriksson-Ahomaa, M

    2016-08-01

    Backyard poultry has become increasingly popular in industrialized countries. In addition to keeping chickens for eggs and meat, owners often treat the birds as pets. However, several pathogenic enteric bacteria have the potential for zoonotic transmission from poultry to humans but very little is known about the occurrence of zoonotic pathogens in backyard flocks. The occurrence and the antimicrobial resistance of Salmonella enterica, Campylobacter spp., Listeria monocytogenes and enteropathogenic Yersinia spp. was studied in 51 voluntary backyard chicken farms in Finland during October 2012 and January 2013. Campylobacter isolates were further characterized by pulsed-field gel electrophoresis (PFGE), and the occurrence of ESBL/AmpC-producing E. coli was investigated. The findings from this study indicate that backyard chickens are a reservoir of Campylobacter jejuni strains and a potential source of C. jejuni infection for humans. Backyard chickens can also carry L. monocytogenes, although their role as a primary reservoir is questionable. Campylobacter coli, Yersinia pseudotuberculosis and Salmonella enterica were only found sporadically in the faecal and environmental samples of backyard poultry in Finland. No Yersinia enterocolitica carrying the virulence plasmid was isolated. All pathogens were highly susceptible to most of the antimicrobials studied. Only a few AmpC- and no ESBL-producing E. coli were found.

  3. Characterization of village chicken production performance under ...

    African Journals Online (AJOL)

    revealed that the average flock size was 8.5 chickens (95% CI=7.98 – 9.08). The average number ... by low input and output system, and scavenging was the dominant form of feeding of ... A pair-wise ranking method was used to identify major ...

  4. Chicken rRNA Gene Cluster Structure.

    Directory of Open Access Journals (Sweden)

    Alexander G Dyomin

    Full Text Available Ribosomal RNA (rRNA genes, whose activity results in nucleolus formation, constitute an extremely important part of genome. Despite the extensive exploration into avian genomes, no complete description of avian rRNA gene primary structure has been offered so far. We publish a complete chicken rRNA gene cluster sequence here, including 5'ETS (1836 bp, 18S rRNA gene (1823 bp, ITS1 (2530 bp, 5.8S rRNA gene (157 bp, ITS2 (733 bp, 28S rRNA gene (4441 bp and 3'ETS (343 bp. The rRNA gene cluster sequence of 11863 bp was assembled from raw reads and deposited to GenBank under KT445934 accession number. The assembly was validated through in situ fluorescent hybridization analysis on chicken metaphase chromosomes using computed and synthesized specific probes, as well as through the reference assembly against de novo assembled rRNA gene cluster sequence using sequenced fragments of BAC-clone containing chicken NOR (nucleolus organizer region. The results have confirmed the chicken rRNA gene cluster validity.

  5. Heterologous expression of biologically active chicken granulocyte ...

    African Journals Online (AJOL)

    African Journal of Biotechnology ... In this study, we investigated the function of recombinant chicken GM-CSF (rchGM-CSF). ... The recombinant Pichia pastoris expression vector pPICZαA-rchGM-CSF was constructed by inserting the reformed ...

  6. Characterization of chicken dendritic cell markers

    Science.gov (United States)

    Animal and Natural Resources Institute, ARS-USDA, Beltsville, MD, USA. New mouse monoclonal antibodies which detect CD80 and CD83 were developed to characterize chicken dendritic cells (DCs). The characteristics of these molecules have been studied in human, swine, ovine, feline, and canine but not ...

  7. [Breast ductoscopy].

    Science.gov (United States)

    Sharon, Eran; Avin, Ilan D; Leong, Wey

    2011-02-01

    The majority of benign and malignant breast diseases originate in the ductal system. Breast ductoscopy (BD) allows direct access to this ductal system and thus holds great promise in the diagnosis and surgical management of a number of breast diseases. BD was first developed over 20 years ago to investigate nipple discharge. Indeed, till now, this remains the most common indication. However, BD technology has been further developed for a variety of new clinical applications. For example, BD-guided ductal ravage combined with molecular and genetic analysis can be a powerful screening tool for women at high-risk of breast cancer. BD can also be used during lumpectomy to identify additional radiographically occult disease. This refined intraoperative margin assessment can help surgeons to achieve clear margins at the first excision while optimizing the extent of resection. In the future, this same precise intraoperative margin assessment may facilitate a variety of local ablative techniques including laser Over time, BD is likely to evolve beyond its current technological limitations to realize its full diagnostic and therapeutic potential. The article describes the technique of BD, reviews its evolution and discusses current and future applications.

  8. Breast cancer

    CERN Multimedia

    2002-01-01

    "Cancer specialists will soon be able to compare mammograms with computerized images of breast cancer from across Europe, in a bid to improve diagnosis and treatment....The new project, known as MammoGrid, brings together computer and medical imaging experts, cancer specialists, radiologists and epidemiologists from Bristol, Oxford, Cambridge, France and Italy" (1 page).

  9. Breast reduction

    Science.gov (United States)

    ... may need a mammogram before the surgery. Your plastic surgeon will do a routine breast exam. You may ... the first year, but will then fade. The surgeon will make every ... the scars should not be noticeable, even in low-cut clothing.

  10. Laying Performance of Wareng Chicken under Free Choice Feeding and Different Cage Density

    Directory of Open Access Journals (Sweden)

    S. Iskandar

    2011-04-01

    Full Text Available The aim of the experiment was to explore the possibility of using free choice feeding technique under different cage density for unselected native chicken. Eighty hens of laying Wareng chicken were divided into two feeding systems. Half of them were fed complete commercial diet of 17% crude protein, with 2800 kcal ME/kg and the other half were subjected to free choice diet. The diets were in mash form and placed in sufficient feed troughs in front of each cage. Each cage was occupied by four or six hens. Free choice feeding hens were served with commercial concentrate (30% crude protein, ground corn and oyster shell, placed separately in feed troughs. Observation was carried out during 24 weeks laying period, starting from 20 to 44 weeks of age. The results showed that egg production (9.35% hen day, and the intake of feed (42.74 g/day, protein (7.01 g/day, energy (116.6 kcal ME/day, calcium (1.99 g/day and phosphorus (0.22 g/day were not affected (P>0.05 by feeding system nor by cage density. The results however indicated that free choice feeding technique provided sufficient nutrients in supporting maximum egg production of unselected native chicken.

  11. Phytic acid increases mucin and endogenous amino acid losses from the gastrointestinal tract of chickens.

    Science.gov (United States)

    Onyango, Edward M; Asem, Elikplimi K; Adeola, Olayiwola

    2009-03-01

    The influence of the form of phytic acid on the regulation of mucin and endogenous losses of amino acids, nitrogen and energy in chickens was investigated. Forty-eight 10-week-old male broilers were grouped by weight into eight blocks of six cages with one bird per cage. Birds received by intubation six dextrose-based combinations of phytic acid and phytase arranged in a 3 x 2 factorial consisting of phytic acid form (no phytic acid, 1.0 g free phytic acid or 1.3 g magnesium-potassium phytate) and phytase (0 or 1000 units). Each bird received the assigned combination added to 25 g dextrose at each of the two feedings on the first day of experimentation. All excreta were collected continuously for 54 h following feeding and frozen until analysed. Frozen excreta were thawed, pooled for each bird, lyophilised, ground, and analysed for DM, energy, nitrogen, amino acids, mucin, and sialic and uric acids. Chickens fed either magnesium-potassium phytate or free phytic acid showed increased (P phytate than with free phytic acid treatment. Both phytic acid treatments also increased (P < 0.05) endogenous loss of threonine, proline and serine. In conclusion, the form of phytic acid fed to chickens affects the extent of mucin and endogenous amino acid losses from the gastrointestinal tract.

  12. Effect of different probiotics on breast quality characteristics of broilers under Salmonella challenge

    Directory of Open Access Journals (Sweden)

    Abdullah N. Al-Owaimer

    2014-07-01

    Full Text Available The current study was performed to investigate the influence of probiotics or antibiotic on breast quality characteristics of broiler chickens that were subjected to Salmonella challenge. Two hundred, one-day-old Cobb 500 chicks were allocated in five experimental treatments for 42 d. Ten cages of birds received one of the following treatments: T1=positive control (+CONT, unsupplemented, unchallenged; T2=negative control (-CONT, unsupplemented, challenged; T3=supplemented with antibiotic neoxyval (NEOX, challenged; T4=supplemented with probiotic Toyocerin (TOYO, challenged; and T5=supplemented with probiotic CloSTATTM (CLOS, challenged. Birds in treatments T2 to T5 were challenged with 3×109 CFU/mL of Salmonella enterica subsp. typhimurium on day 16. Nine birds per treatment were sampled at the end of the trial for breast characteristics. Overall, pH and temperature values of the breast muscle were similar among all groups tested. Cooking loss results indicated that breasts from T3 birds had the highest degree of shrinkage upon cooking while those of the probiotic group had similar control values (P<0.0001. Probiotic supplementation reduced the extent of destruction of myofibrils caused by homogenisation (P<0.0001. Warner-Bratzler shear test and texture profile analysis showed that neither treatments nor Salmonella challenge had any negative impact on texture or sensory attributes of chicken breast. In conclusion, results show that breast characteristics were better when probiotics were supplemented in the diets.

  13. Breast reconstruction - implants

    Science.gov (United States)

    ... After a mastectomy , some women choose to have cosmetic surgery to remake their breast. This type of surgery ... to the breast or the new nipple. Having cosmetic surgery after breast cancer can improve your sense of ...

  14. Breast lift (mastopexy) - slideshow

    Science.gov (United States)

    ... page: //medlineplus.gov/ency/presentations/100188.htm Breast lift (mastopexy) - series—Incisions To use the sharing features ... to slide 3 out of 3 Overview Breast lift (mastopexy) is usually performed for drooping breasts, which ...

  15. Breast Cancer Disparities

    Science.gov (United States)

    ... 2.65 MB] Read the MMWR Science Clips Breast Cancer Black Women Have Higher Death Rates from Breast ... of Page U.S. State Info Number of Additional Breast Cancer Deaths Among Black Women, By State SOURCE: National ...

  16. Male Breast Cancer

    Science.gov (United States)

    ... breast cancer include exposure to radiation, a family history of breast cancer, and having high estrogen levels, which can happen with diseases like cirrhosis or Klinefelter's syndrome. Treatment for male breast cancer is usually ...

  17. 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.

  18. Effect of Genetic Strain and Sex on Water Absorption and Water-To-Protein Ratio in Chicken Meat

    Directory of Open Access Journals (Sweden)

    MJGS Ferrari

    Full Text Available ABSTRACT The objectives of the present study were to evaluate the water and protein contents and the water-to-protein ratio of chicken parts before and after the pre-chilling process, to compare these results with the values officially recommended by the Brazilian Ministry of Agriculture, and to evaluate the effect of genetic strain and sex on these parameters. Water (% and protein (% contents, and water-to-protein ratio (WPR of boneless and skinless breast (FILLETS and breast with bone and skin (BREAST were determined before (BPC and after (APC carcass pre-chilling. A total of 585 samples were evaluated: 221 fillets/male, 216 breasts/male, 76 fillets/female, and 72 fillets/female of four different broilers strains were evaluated before (BPC and after (APC samples. Water and protein contents and water-to-protein ratio were determined according to the Brazilian legislation. Results showed that there were no significant differences between genetic strains (p<0.05 neither in samples collected before or after the chiller. There were no statistical differences in the parameters studied among genetic strains. However, a high percentage of male breast samples presented water level and water-to-protein ratio above the official limits already before pre-chilling.

  19. Parallel Evolution of Polydactyly Traits in Chinese and European Chickens.

    Science.gov (United States)

    Zhang, Zebin; Nie, Changsheng; Jia, Yaxiong; Jiang, Runshen; Xia, Haijian; Lv, Xueze; Chen, Yu; Li, Junying; Li, Xianyao; Ning, Zhonghua; Xu, Guiyun; Chen, Jilan; Yang, Ning; Qu, Lujiang

    2016-01-01

    Polydactyly is one of the most common hereditary congenital limb malformations in chickens and other vertebrates. The zone of polarizing activity regulatory sequence (ZRS) is critical for the development of polydactyly. The causative mutation of polydactyly in the Silkie chicken has been mapped to the ZRS; however, the causative mutations of other chicken breeds are yet to be established. To understand whether the same mutation decides the polydactyly phenotype in other chicken breeds, we detected the single-nucleotide polymorphism in 26 different chicken breeds, specifically, 24 Chinese indigenous breeds and 2 European breeds. The mutation was found to have fully penetrated chickens with polydactyly in China, indicating that it is causative for polydactyly in Chinese indigenous chickens. In comparison, the mutation showed no association with polydactyly in Houdan chickens, which originate from France, Europe. Based on the different morphology of polydactyly in Chinese and European breeds, we assumed that the trait might be attributable to different genetic foundations. Therefore, we subsequently performed genome-wide association analysis (GWAS) to locate the region associated with polydactyly. As a result, a ~0.39 Mb genomic region on GGA2p was identified. The region contains six candidate genes, with the causative mutation found in Chinese indigenous breeds also being located in this region. Our results demonstrate that polydactyly in chickens from China and Europe is caused by two independent mutation events that are closely located in the chicken genome.

  20. Genetic diversity and conservation of South African indigenous chicken populations.

    Science.gov (United States)

    Mtileni, B J; Muchadeyi, F C; Maiwashe, A; Groeneveld, E; Groeneveld, L F; Dzama, K; Weigend, S

    2011-06-01

    In this study, we compare the level and distribution of genetic variation between South African conserved and village chicken populations using microsatellite markers. In addition, diversity in South African chickens was compared to that of a reference data set consisting of other African and purebred commercial lines. Three chicken populations Venda, Ovambo and Eastern Cape and four conserved flocks of the Venda, Ovambo, Naked Neck and Potchefstroom Koekoek from the Poultry Breeding Resource Unit of the Agricultural Research Council were genotyped at 29 autosomal microsatellite loci. All markers were polymorphic. Village chicken populations were more diverse than conservation flocks. structure software was used to cluster individuals to a predefined number of 2 ≤ K ≤ 6 clusters. The most probable clustering was found at K = 5 (95% identical runs). At this level of differentiation, the four conservation flocks separated as four independent clusters, while the three village chicken populations together formed another cluster. Thus, cluster analysis indicated a clear subdivision of each of the conservation flocks that were different from the three village chicken populations. The contribution of each South African chicken populations to the total diversity of the chickens studied was determined by calculating the optimal core set contributions based on Marker estimated kinship. Safe set analysis was carried out using bootstrapped kinship values calculated to relate the added genetic diversity of seven South African chicken populations to a set of reference populations consisting of other African and purebred commercial broiler and layer chickens. In both core set and the safe set analyses, village chicken populations scored slightly higher to the reference set compared to conservation flocks. Overall, the present study demonstrated that the conservation flocks of South African chickens displayed considerable genetic variability that is different from that of the