What features of broiler chicken industry produce are?
By Dr Awadhesh Kishore, 9th Aug 2012 | Follow this author
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Usually quality of poultry meat is a tremendously complex notion that can be accessed from dissimilar points of view. Amazing changes in market forms for poultry in recent years, Broiler chicken meat is very much nutritious.
What features of broiler chicken industry produce are?
Awadhesh Kishore, Praveen Kumar Singh* and Rakhi Sharma**
Sarvoday Mahavidyalaya, Chaumuham-281406, Mathura INDIA
*Bundelkhand University, Jhansi INDIA
**Institute for Development of Technology for Rural Advancement, Mathura-281004 INDIA
Abstract:
Usually quality of poultry meat is a tremendously complex notion that can be accessed from dissimilar points of view. Amazing changes in market forms for poultry in recent years, Broiler chicken meat is very much nutritious.
Key word:
Broiler, Chicken, Industry, Meat, Poultry, Protein
Usually quality of poultry meat is a tremendously complex notion that can be accessed from dissimilar points of view. From point of view of customer happiness and slaughter industry, broilers should have not only high slaughter yields and desirable carcass conformation scores. It should also bear also good aesthetic, sensory and nutritional characteristics. In that respect, chemical composition of muscle tissue of major primal cuts is an important element of broiler meat quality (Suchy et al. 2002).
Quality traits are reliant upon a number of factors viz. genotype, sex and age among biological factors (Hellmeister et al. 2003). Nutrition has also been proved its important role in affecting meat quality. Diet composition and feed consumption is also capable to affect chemical composition of muscle tissue to a greater extent.
Quality traits are reliant upon a number of factors viz. genotype, sex and age among biological factors (Hellmeister et al. 2003). Nutrition has also been proved its important role in affecting meat quality. Diet composition and feed consumption is also capable to affect chemical composition of muscle tissue to a greater extent.
Content moisture varies in broiler meat from 70.22 to 71.73% in thigh and 71.19 to 71.80% in breast carcass; ash from 0.81 to 0.84 and 0.98 to 1.10; crude protein from 16.69 to 17.13 and 20.39 to 20.84 and crude fat from 11.17 to 13.87 and 7.06 to 8.85% in thigh and breast carcass, respectively (Ozdogan and Aksit, 2003). Maphosa et al., (2003) found 1670 g carcass yield from a broiler chicken including 0.27% pancreas, 3.87% gizzard, and 0.50% caeca. ElDeen (2005) reported that carcass yield varies from 1182 to 1548 g per broiler chicken containing 34 to 50 g liver, 28 to 40 g gizzard, 7 to 11 g heart and 27 to 37 g abdominal fat. Iheukwumere et al. (2007) recorded dressing percent to be 79%. carcass contained 76.10 g Thigh, 31.60 g Neck, 41.60 g Shank, 75.00 g Drum stick, 75.00 g Wings, 108.30 g Back and 154.10 g Breast muscles.
References:
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Bianchi, M., M. Petracci, and C. Cavani. 2006. The influence of genotype, market live weight, transportation and holding conditions prior to slaughter on broiler breast meat color. Poult. Sci. 85:123–128.
Debut, M.; Berri, C.; Baeza, E.; Sellier, N.; Arnould, C.; Guemene, D.; Jehl, N.; Boutten, B.; Jego, Y.; Beaumont, C. and Le Bihan-Duval, E. 2003. Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions. Poult. Sci., 82, 1829–1838.
El Deen, A.E.E.S. 2005. Fat and Protein Levels For Broilers under Hot Climatic Conditions. Thesis, Master of Science in Agriculture Science Animal Production (Poultry Nutrition), Al Azhar University.
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Hellmeister, F.; Machadomenten, J.F.; Neves Da Silva, M.A.; Coelho, A.A.D. and Savino, V.J.M. 2003. Efeito de Genótipo e do Sistema de Criacâo sobre o Desempenho de frangos Tipo Caipira. R. Bras. Zootec., 32, 6, 1883-1889.
Iheukwumere, F.C.; Ndubuisi, E.C.; Mazi, E.A. and Onyekwere, M.U. 2007. Growth, Blood Chemistry and Carcass Yield of Broilers Fed Cassava Leaf Meal (Manihot esculenta Crantz). International Journal of Poultry Science, 6, 8, 555-559.
Lambooij, E. 1999. Handling of poultry before slaughter: some aspects of welfare and meat quality. XIV Eur. Symp. Quality Poult. Meat, Bologna, Italy, pp 311-323.
Maphosa, T.; Gunduza, K.T.; Kusina, J. and Mutungamiri, A. 2003. Evaluation of sweet potato tuber (Ipomea batatas l.) as a feed ingredient in broiler chicken diets. Livestock Research for Rural Development, 15, 1.
Suchy, P.; Jelinek, P.; Strakova, E. and Hucl, J. 2002. Chemical composition of muscles of hybrid broiler chickens during prolonged feeding. Czech J. Anim. Sci., 47, 12, 511-518.
Comments
9th Aug 2012 (#)
I appreciate your idea of publishing he research papers on this site! It never occuredto me so long! Thanks!
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9th Aug 2012 (#)
Thanks for your encouragious association.
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