Effect of capsaicin on the feed intake and immunoglobin concentration of sows, and performance of piglets.

Capsaicin is a recognized alkaloid that can be used as a flavoring and palatability agent. These effects can increase feed intake in lactating sows during farrowing, especially under thermal stress conditions, and provide antioxidant and immunostimulant activities. The objective of this work was to find out the effects of a capsaicin-based product on the feed intake of sows, immunomodulation, and repercussions on litter performance and the control of piglet diarrhea conditions. A total of 132 pregnant sows and lactating sows and their respective litters were divided into 66 sows each and submitted to one of two possible treatments: a capsaicin-free diet (control group) or capsaicin per meal/day. Capsaicin was mixed with gestation and lactation diets in the proportion of 98.6 g of feed and 1.4 g of capsaicin/kg feed, with the dose administered "on top" of 100 g per treatment day on the first feeding. The sows were treated between 90 days of gestation and 21 days of lactation. Backfat thickness, feed intake during farrowing, colostrum production, IgG colostrum concentration, sow reproductive performance, piglet performance, and diarrhea were evaluated. Compared to the sows in the control group, those that received capsaicin had higher feed intake (+ 0.69 kg/day during lactation, P = 0.008), higher levels of IgG in colostrum (185.75 versus 153.80 mg/mL, P = 0.04), an 11.2% higher litter weight gain, with individual piglet weight gains greater than 5.24% (P = 0.045), and an effective reduction in the frequency of piglet diarrhea on the 10th and 17th days of age (P = 0.013 and P = 0.001, respectively). Capsaicin is an additive with potential effects on the sow's performance, with positive influences on the health and growth of suckling piglets.

Performance, carcass yield, and meat quality of broilers supplemented with organic or inorganic zinc / Desempenho, rendimento e qualidade da carne de frangos de corte suplementados com zinco orgânico ou inorgânico

A total of 640 one-day-old Cobb broiler chicks, half male and half female, were reared up to 49 days of age. A completely randomized 2 × 4 factorial design was used. Experimental treatments consisted of four levels of organic zinc supplementation and one control (inorganic zinc supplementation) and two levels of sex (female and male), with four replicates of 16 birds per experimental plot. Animal performance, carcass and cut yields, and meat quality were evaluated. Feed intake increased with zinc supplementation. Broilers that received the lowest level of organic zinc showed better feed conversion than those fed an equivalent level of inorganic zinc. Increased levels of organic zinc reduced the abdominal fat content in females but impaired the oxidative stability of meat. The results showed that male broilers have better performance, carcass yield, and meat quality than females and that organic zinc improves broiler feed conversion and reduces abdominal fat but increases lipid oxidation in meat.(AU)

Foram alojados 640 pintainhos de corte, sendo metade de machos e metade de fêmeas, da linhagem Cobb, de um a 49 dias de idade. Foi adotado um delineamento inteiramente ao acaso, em esquema fatorial 2 × 4. Os tratamentos experimentais consistiram em quatro níveis de suplementação de zinco orgânico e um controle inorgânico, e diferentes sexos, com quatro repetições de 16 aves por parcela experimental. Foram avaliados o desempenho, a característica da carcaça e dos cortes, bem como a qualidade de carne dos frangos. O aumento dos níveis de zinco elevou o consumo de ração dos frangos. Os frangos que receberam zinco orgânico na exigência mínima apresentaram melhor conversão alimentar comparados àqueles que receberam ração de fonte inorgânica. O aumento nos níveis de zinco orgânico proporcionou redução no teor de gordura abdominal para fêmeas, mas níveis de zinco orgânico prejudicaram a estabilidade oxidativa da carne. Conclui-se que frangos machos apresentam melhor desempenho, carcaça e qualidade de carne em relação às fêmeas, e que o zinco orgânico melhora a conversão alimentar dos frangos, reduz a gordura abdominal, porém eleva a oxidação lipídica da carne.(AU)

Performance, carcass yield, and meat quality of broilers supplemented with organic or inorganic zinc / Desempenho, rendimento e qualidade da carne de frangos de corte suplementados com zinco orgânico ou inorgânico

A total of 640 one-day-old Cobb broiler chicks, half male and half female, were reared up to 49 days of age. A completely randomized 2 × 4 factorial design was used. Experimental treatments consisted of four levels of organic zinc supplementation and one control (inorganic zinc supplementation) and two levels of sex (female and male), with four replicates of 16 birds per experimental plot. Animal performance, carcass and cut yields, and meat quality were evaluated. Feed intake increased with zinc supplementation. Broilers that received the lowest level of organic zinc showed better feed conversion than those fed an equivalent level of inorganic zinc. Increased levels of organic zinc reduced the abdominal fat content in females but impaired the oxidative stability of meat. The results showed that male broilers have better performance, carcass yield, and meat quality than females and that organic zinc improves broiler feed conversion and reduces abdominal fat but increases lipid oxidation in meat.(AU)

Foram alojados 640 pintainhos de corte, sendo metade de machos e metade de fêmeas, da linhagem Cobb, de um a 49 dias de idade. Foi adotado um delineamento inteiramente ao acaso, em esquema fatorial 2 × 4. Os tratamentos experimentais consistiram em quatro níveis de suplementação de zinco orgânico e um controle inorgânico, e diferentes sexos, com quatro repetições de 16 aves por parcela experimental. Foram avaliados o desempenho, a característica da carcaça e dos cortes, bem como a qualidade de carne dos frangos. O aumento dos níveis de zinco elevou o consumo de ração dos frangos. Os frangos que receberam zinco orgânico na exigência mínima apresentaram melhor conversão alimentar comparados àqueles que receberam ração de fonte inorgânica. O aumento nos níveis de zinco orgânico proporcionou redução no teor de gordura abdominal para fêmeas, mas níveis de zinco orgânico prejudicaram a estabilidade oxidativa da carne. Conclui-se que frangos machos apresentam melhor desempenho, carcaça e qualidade de carne em relação às fêmeas, e que o zinco orgânico melhora a conversão alimentar dos frangos, reduz a gordura abdominal, porém eleva a oxidação lipídica da carne.(AU)

Carcass characteristics and meat quality of broilers fed with different levels of Saccharomyces cerevisiae fermentation product.

Fermented products and components of Saccharomyces cerevisiae have been widely used in animal nutrition to promote the development and quality of broilers. This study aims to evaluate different levels of inclusion (0, 250, 750, 1,500 g/t) of S. cerevisiae fermentation product (SCFP) in broiler feed to gauge its effect on carcass characteristics and cuts beyond the quality of breast meat. For analyses of carcass yield, cuts, and meat quality, 16 broilers per treatment were slaughtered. The meat quality analyses were performed 24 h after slaughter and evaluated color, pH, water holding capacity, cooking loss, and shear force. Lipid oxidation was determined in frozen breast samples stored at -20°C for 45 d. The results indicate that different levels of inclusion of SCFP provided no changes in carcass yield, color, water holding capacity, cooking loss, and shear force; however, inclusion of 1,500 g/t of SCFP increased leg yield and reduced pH. The inclusion of 750 g/t of SCFP decreased the lipid oxidation of breast meat (P < 0.05). This study concluded that inclusion of SCFP may improve leg yield and the lipid oxidation of breast meat.

Características produtivas e qualitativas de frangos de corte alimentados com diferentes complexos enzimáticos / Performance and qualitative traits of broilers fed different enzymatic complexes

The aim of this work was to evaluate the effectiveness of different enzymatic complexes in productive and qualitative traits of broilers. A total of 936 male Hubbard chicks were allocated in a randomized block design with six treatments, six replicates, and 26 birds per plot. The treatments consisted of a positive control, a negative control and the addition of four enzymatic complexes to the rations, with energy devaluation according to the energy matrix of the enzymes. Performance and carcass and meat quality traits were analyzed. The use of the different enzymatic complexes (CE1 and CE2) and their devaluations provided higher feed and energy intake compared to treatments CP, CN, CE3 and CE4, but did not affect weight gain, feed conversion ratio or productive efficiency index, nor did it influence carcass, cut or meat quality traits. It is concluded that the use of enzymatic complexes changes the performance of birds without altering carcass and meat traits.

O objetivo desse trabalho foi avaliar a efetividade de diferentes complexos enzimáticos nas características produtivas e qualitativas em frangos de corte. Foram utilizados 936 pintainhos de corte macho, da linhagem Hubbard, distribuídos em um delineamento em blocos ao acaso, com seis tratamentos, seis repetições e 26 aves por parcela. Os tratamentos consistiram em controle positivo, controle negativo e utilização de quatro complexos enzimáticos utilizados em rações com desvalorização energética de acordo com a matriz energética das enzimas. Foi analisado o desempenho, características de carcaça e qualidade de carne. O uso dos diferentes complexos enzimáticos (CE1 e CE2) e suas desvalorizações proporcionaram maior consumo de ração e de energia em relação aos tratamentos CP, CN, CE3 e CE4, porém isto não refletiu no ganho de peso, conversão alimentar, índice de eficiência produtiva, além das características de carcaça, cortes e qualidade de carne. Conclui-se que a utilização de componentes enzimáticos altera desempenho das aves, sem alterar as características de carcaça e carne.

Características produtivas e qualitativas de frangos de corte alimentados com diferentes complexos enzimáticos / Performance and qualitative traits of broilers fed different enzymatic complexes

The aim of this work was to evaluate the effectiveness of different enzymatic complexes in productive and qualitative traits of broilers. A total of 936 male Hubbard chicks were allocated in a randomized block design with six treatments, six replicates, and 26 birds per plot. The treatments consisted of a positive control, a negative control and the addition of four enzymatic complexes to the rations, with energy devaluation according to the energy matrix of the enzymes. Performance and carcass and meat quality traits were analyzed. The use of the different enzymatic complexes (CE1 and CE2) and their devaluations provided higher feed and energy intake compared to treatments CP, CN, CE3 and CE4, but did not affect weight gain, feed conversion ratio or productive efficiency index, nor did it influence carcass, cut or meat quality traits. It is concluded that the use of enzymatic complexes changes the performance of birds without altering carcass and meat traits.(AU)

O objetivo desse trabalho foi avaliar a efetividade de diferentes complexos enzimáticos nas características produtivas e qualitativas em frangos de corte. Foram utilizados 936 pintainhos de corte macho, da linhagem Hubbard, distribuídos em um delineamento em blocos ao acaso, com seis tratamentos, seis repetições e 26 aves por parcela. Os tratamentos consistiram em controle positivo, controle negativo e utilização de quatro complexos enzimáticos utilizados em rações com desvalorização energética de acordo com a matriz energética das enzimas. Foi analisado o desempenho, características de carcaça e qualidade de carne. O uso dos diferentes complexos enzimáticos (CE1 e CE2) e suas desvalorizações proporcionaram maior consumo de ração e de energia em relação aos tratamentos CP, CN, CE3 e CE4, porém isto não refletiu no ganho de peso, conversão alimentar, índice de eficiência produtiva, além das características de carcaça, cortes e qualidade de carne. Conclui-se que a utilização de componentes enzimáticos altera desempenho das aves, sem alterar as características de carcaça e carne.(AU)

Características produtivas, carcaça, cortes e resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleo e vitamina E / Productive and humoral immune response of broilers fed with different sources of oil and vitamin E

A adição de óleos na dieta de frangos de corte proporciona muitas vantagens, visto que, dependendo do perfil de ácidos graxos, pode melhorar o desempenho e atuar como estimulante do sistema imune. Assim, este estudo teve como objetivo avaliar as características produtivas, o rendimento de carcaça, os cortes e a resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleos e vitamina E. Foram utilizados 312 pintainhos de corte machos da linhagem Cobb com um dia de idade, distribuídos em delineamento inteiramente ao acaso, com oito repetições compostas de 13 aves por parcela experimental. Os tratamentos experimentais consistiram em óleo de soja, óleo de canola e óleo de canola mais adição de vitamina E. As variáveis analisadas foram ganho de peso, consumo de ração, conversão alimentar, rendimento de carcaça, cortes comerciais e resposta imune humoral. Os resultados obtidos mostram que houve diferença significativa no desempenho somente na fase pré-inicial, quando as aves que receberam o tratamento com óleo de canola e vitamina E apresentaram piores ganhos de peso. Não foram observadas diferenças significativas para as outras variáveis analisadas. Conclui-se que a utilização de diferentes fontes lipídicas associadas ou não à vitamina E não afeta as características produtivas de carcaça, cortes e resposta imune humoral em frangos de corte em relação ao uso de óleo de soja.(AU)

Oil inclusion in poultry diets provides many advantages and according to the fatty acid profile it is possible to achieve performance improvement as well as immune system stimulation. Thus, the study aimed to evaluate productive performance, carcass and cuts yields and also the humoral immune response of broilers consuming diets formulated with different oil sources and vitamin E. A total of 312 one-day old male Cobb was distributed, in a completely randomized design, in three treatments with eight replications of 13 birds. The experimental treatments were the diets that had different oil source as follows: soybean oil, canola oil and canola oils with vitamin E. The analyzed parameters were weight gain, feed intake, feed conversion ratio, carcass and cut yields and humoral immune response. For the treatment with canola oil and vitamin E a reduction on weight gain during the pre-starter stage was observed. For the other evaluated parameters, no significant differences were observed. In conclusion, the use of canola oil or canola oil with added vitamin E does not affect the productive performance, carcass and cut yields and humoral immune response in broiler chicken in relation soybean oil use.(AU)

Características produtivas, carcaça, cortes e resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleo e vitamina E / Productive and humoral immune response of broilers fed with different sources of oil and vitamin E

A adição de óleos na dieta de frangos de corte proporciona muitas vantagens, visto que, dependendo do perfil de ácidos graxos, pode melhorar o desempenho e atuar como estimulante do sistema imune. Assim, este estudo teve como objetivo avaliar as características produtivas, o rendimento de carcaça, os cortes e a resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleos e vitamina E. Foram utilizados 312 pintainhos de corte machos da linhagem Cobb com um dia de idade, distribuídos em delineamento inteiramente ao acaso, com oito repetições compostas de 13 aves por parcela experimental. Os tratamentos experimentais consistiram em óleo de soja, óleo de canola e óleo de canola mais adição de vitamina E. As variáveis analisadas foram ganho de peso, consumo de ração, conversão alimentar, rendimento de carcaça, cortes comerciais e resposta imune humoral. Os resultados obtidos mostram que houve diferença significativa no desempenho somente na fase pré-inicial, quando as aves que receberam o tratamento com óleo de canola e vitamina E apresentaram piores ganhos de peso. Não foram observadas diferenças significativas para as outras variáveis analisadas. Conclui-se que a utilização de diferentes fontes lipídicas associadas ou não à vitamina E não afeta as características produtivas de carcaça, cortes e resposta imune humoral em frangos de corte em relação ao uso de óleo de soja.(AU)

Oil inclusion in poultry diets provides many advantages and according to the fatty acid profile it is possible to achieve performance improvement as well as immune system stimulation. Thus, the study aimed to evaluate productive performance, carcass and cuts yields and also the humoral immune response of broilers consuming diets formulated with different oil sources and vitamin E. A total of 312 one-day old male Cobb was distributed, in a completely randomized design, in three treatments with eight replications of 13 birds. The experimental treatments were the diets that had different oil source as follows: soybean oil, canola oil and canola oils with vitamin E. The analyzed parameters were weight gain, feed intake, feed conversion ratio, carcass and cut yields and humoral immune response. For the treatment with canola oil and vitamin E a reduction on weight gain during the pre-starter stage was observed. For the other evaluated parameters, no significant differences were observed. In conclusion, the use of canola oil or canola oil with added vitamin E does not affect the productive performance, carcass and cut yields and humoral immune response in broiler chicken in relation soybean oil use.(AU)

Growth performance, carcass characteristics and meat quality of griller-type broilers of four genetic lines

Griller-type chickens are broilers slaughtered between27and 29 days old weighing 1.3 to 1.5 kg and sold as a whole carcasses. The aim of the present study was to evaluate the growth performance, carcass traits, and meat quality of female broilers of four genetic lines reared for the production of griller-type chickens. A total of 960 broiler chicks was allotted in a randomized block design with four treatments and eight replicates of 30 birds per experimental plot. Each experimental treatment consisted of four different commercial lines, identified as A, B, C and D. The analyzed parameters were weight gain, feed intake, feed conversion ratio, livability, production efficiency index, carcass and cut yields, and meat quality according to breast meat color (L*, a*, b*), water-holding capacity (WHC), cooking losses, and shear force. Weight gain, feed intake, feed conversion ratio, and livability were different (p 0.05) among the lines; however, no differences were observed for the production efficiency index. Results show that lines presented similar performance; however, lines A, B, and C had a better carcass and breast yield, and line A, the best meat quality. Therefore, line A would be the most suitable for the production of griller-type chickens.(AU)

Growth performance, carcass characteristics and meat quality of griller-type broilers of four genetic lines

Griller-type chickens are broilers slaughtered between27and 29 days old weighing 1.3 to 1.5 kg and sold as a whole carcasses. The aim of the present study was to evaluate the growth performance, carcass traits, and meat quality of female broilers of four genetic lines reared for the production of griller-type chickens. A total of 960 broiler chicks was allotted in a randomized block design with four treatments and eight replicates of 30 birds per experimental plot. Each experimental treatment consisted of four different commercial lines, identified as A, B, C and D. The analyzed parameters were weight gain, feed intake, feed conversion ratio, livability, production efficiency index, carcass and cut yields, and meat quality according to breast meat color (L*, a*, b*), water-holding capacity (WHC), cooking losses, and shear force. Weight gain, feed intake, feed conversion ratio, and livability were different (p 0.05) among the lines; however, no differences were observed for the production efficiency index. Results show that lines presented similar performance; however, lines A, B, and C had a better carcass and breast yield, and line A, the best meat quality. Therefore, line A would be the most suitable for the production of griller-type chickens.

Detoxification and mineralization of Acid Blue 74: study of an alternative secondary treatment to improve the enzymatic decolourization.

Many reports describe the decolourization of dyes by fungal enzymes. However, these enzymes do not contribute to dye mineralization but only to its biotransformation into less coloured or colourless molecules persisting in solution. Therefore, it is essential to analyse the identity of the metabolites produced during enzymatic treatments and its biodegradation into an appropriate system. The present work examines the decolourization/detoxification of a simulated effluent (containing Acid Blue 74) by fungal enzymes and proposes a secondary treatment using an anaerobic system to improve the enzymatic decolourization through the complete mineralization of the dye. Ligninolytic enzymes were produced by solid culture using the thermo-tolerant fungus Fomes sp. EUM1. The enzymes produced showed a high rate of decolourization (>95 % in 5 h) and were stable at elevated temperature (40 °C) and ionic strength (NaCl, 50 mM). Isatin-5-sulphonic acid was identified via (1)H-NMR as oxidation product; tests using Daphnia magna revealed the non-toxic nature of this compound. To improve the enzymatic degradation and avoid coupling reactions between the oxidation products, the effluent was subjected to an anaerobic (methanogenic) treatment, which achieved high mineralization efficiencies (>85 %). To confirm the mineralization of isatin-5-sulphonic acid, a specific degradation study, which has not been reported before, with this single compound was conducted under the same conditions; the results showed high removal efficiencies (86 %) with methane production as evidence of mineralization. These results showed the applicability of an anaerobic methanogenic system to improve the enzymatic decolourization/detoxification of Acid Blue 74 and achieve its complete mineralization.

A new single nucleotide polymorphism in the ryanodine gene of chicken skeletal muscle.

Some genes affect meat quality in chickens. We looked for polymorphisms in the Gallus gallus α-RyR gene (homologous to RyR 1) that could be associated with PSE (pale, soft and exudative) meat. Because RyR genes are over 100,000 bp long and code for proteins with about 5000 amino acids, primers were designed to amplify a fragment of hotspot region 2, a region with a high density of mutations in other species. Total blood DNA was extracted from 50 birds, 25 that had PSE meat and 25 normal chickens. The DNA samples were amplified by PCR, cloned, sequenced, and used to identify single nucleotide polymorphisms (SNPs). The amplified fragment of α-RyR was 604 nucleotides in length; 181 nucleotides were similar to two exons from a hypothetical turkey cDNA sequence for α-RyR. A non-synonymous nucleotide substitution (G/A) was identified in at least one of the three sequenced clones obtained from nine animals, six PSE (HAL+) birds and three normal (HAL-) birds; they were heterozygous for this mutation. This SNP causes a change from Val to Met in the α-RYR protein. Since the frequencies of this SNP were not significantly different in the PSE versus normal chickens, it appears that this mutation (in heterozygosity) does not alter the structure or function of the muscle protein, making it an inappropriate candidate as a genetic marker for PSE meat.

Performance, carcass yield, and qualitative characteristics of breast and leg muscles of broilers fed diets supplemented with vitamin E at different ages

The effects of vitamin E supplementation (300 mg/kg diet) in the diet of broiler chickens for different periods during rearing on the performance and qualitative traits of breast and leg muscles were evaluated. Seven hundred and twenty day-old chicks were distributed into six treatments: basal diet (25 mg vitamin E/kg diet), and diet supplemented with vitamin E from 1 to 15, 1 to 30, 1 to 45, 14 to 45 and 30 to 45 days of age. Vitamin E content, lipid percentage, TBARS (0 and 3 days of storage), color (*L, *a, *b), and pH were evaluated. There were no differences (p>0.05) among treatments in performance, carcass yield, and cut yields. Qualitative parameters (pH and color) presented no differences, although vitamin E positively affected TBARS values at 3 days of storage, mainly in leg muscles. Vitamin E levels in both muscles were higher in the birds supplemented throughout the experiment.

Performance, carcass yield, and qualitative characteristics of breast and leg muscles of broilers fed diets supplemented with vitamin E at different ages

The effects of vitamin E supplementation (300 mg/kg diet) in the diet of broiler chickens for different periods during rearing on the performance and qualitative traits of breast and leg muscles were evaluated. Seven hundred and twenty day-old chicks were distributed into six treatments: basal diet (25 mg vitamin E/kg diet), and diet supplemented with vitamin E from 1 to 15, 1 to 30, 1 to 45, 14 to 45 and 30 to 45 days of age. Vitamin E content, lipid percentage, TBARS (0 and 3 days of storage), color (*L, *a, *b), and pH were evaluated. There were no differences (p>0.05) among treatments in performance, carcass yield, and cut yields. Qualitative parameters (pH and color) presented no differences, although vitamin E positively affected TBARS values at 3 days of storage, mainly in leg muscles. Vitamin E levels in both muscles were higher in the birds supplemented throughout the experiment.

Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics

This study evaluated the use of different probiotics, prebiotics and symbiotics on the quality of carcasses and meat of broiler chickens. One hundred and eight day-old Cobb male broilers were used (n=108) in a completely randomized design according to a 3x3 factorial, with 3 probiotics in the diet (no probiotics, probiotics 1, probiotics 2) and 3 prebiotics in the diet (no prebiotics, prebiotics 1, prebiotics 2). There were nine treatments with 4 replicates and 3 birds per replicate. The results showed that the carcass and cut yields, color (L* - lightness, a* - redness, and b* - yellowness), pH, cooking losses, shearing force and sensory analysis were not affected by the use of different growth promoters at 42 days of age. It was concluded that growth promoters supplemented to the diet did not affect the studied quantitative and qualitative parameters of the carcass and breast meat of broiler chickens.

Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p 0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p 0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p 0.05) were seen in broiled muscles from carcasses with shorter storage times (A - 11.78 kgf and B - 10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning.

Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p 0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p 0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p 0.05) were seen in broiled muscles from carcasses with shorter storage times (A - 11.78 kgf and B - 10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning.