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Tadele A, Berhane G, Esatu W, Kebede F, Wassie T. Effects of genotype and Phytolacca dodecandra (Endod) supplementation on growth performance, carcass traits, blood profiles, and breast meat quality of chickens. Heliyon 2024; 10:e32323. [PMID: 38912453 PMCID: PMC11190662 DOI: 10.1016/j.heliyon.2024.e32323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 05/30/2024] [Accepted: 05/31/2024] [Indexed: 06/25/2024] Open
Abstract
In this study, we investigated the effects of genotype and Phytolacca dodecandra (Endod) supplementation on the growth, carcass traits, blood profiles, and breast meat quality of chickens. The study lasted for 18 weeks and involved 360 unsexed day-old chicks divided into nine groups with 40 chicks each, replicated four times with 10 chicks per replication. The genotypes studied were Naked-neck * Tetra H, Normal-feathered * Tetra H, crosses and Tetra H * Tetra H, while the diets included a standard commercial ration (C), Phytolacca dodecandra (Endod) at 1 g/kg (C+1), and Phytolacca dodecandra (Endod) at 2 g/kg (C+2). Results showed that both diet and genotype influenced growth performance indicators like final body weight, body weight change, average daily gain, and feed conversion ratio, particularly during the grower and entire phases. When compared to the control diet, the Phytolacca dodecandra (Endod) chicks supplemented at 1 g/kg showed better performances. The genotypes also affected dressing percentage, breast, thigh, keel bone, and gizzard components, with higher values found in the Naked-neck by Tetra H cross. The supplemented chicken group exhibited an improvement in the dressing percentage and breast muscle in comparison to the control. Blood parameters were also significantly influenced (P < 0.01) by genotype, diet, and their interaction. Supplementation significantly (P < 0.01) increased protein levels while reducing the cholesterol and triglyceride levels in the blood. Incorporating Phytolacca dodecandra (Endod) at a rate of 1 g/kg into the diet of chickens brought a significant improvement in the protein content, and a reduction in the fat content, of their breast muscles. In general, the study indicates that adding up to 2 g/kg of Phytolacca dodecandra (endod) to chicken feed enhances growth performance traits, carcass traits, blood profiles, and breast muscle protein levels, without any negative consequences.
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Affiliation(s)
- Abiyu Tadele
- Bonga University, College of Agriculture and Natural Resources, Bonga, Ethiopia
| | - Gebreyohannes Berhane
- Addis Ababa University, College of Veterinary Medicine and Agriculture, Bishoftu, Ethiopia
| | - Wondmeneh Esatu
- International Livestock Research Institute (ILRI), Addis Ababa, Ethiopia
| | - Fikerte Kebede
- Mizan Tepi-University, College of Agriculture and Natural Resources, Mizan, Ethiopia
| | - Teketay Wassie
- Department of Molecular Microbiology and Immunology, Oregon Health and Science University, Portland, OR, USA
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Sabbah M, Badrasawi K, Kharraz L, Badrasawi M. Knowledge and handling practices for raw hen's eggs during purchase, preparation, storage, and consumption: a cross sectional study. Sci Rep 2024; 14:7122. [PMID: 38531937 DOI: 10.1038/s41598-024-56288-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Accepted: 03/05/2024] [Indexed: 03/28/2024] Open
Abstract
The study aimed to assess the hen's eggs knowledge, handling practices, and consumption among Palestinian consumers using the cross-sectional survey design. Online questionnaire was sent via social media platforms including well-known Facebook and WhatsApp groups in West bank, Gaza and Jerusalem, along with an invitation explaining the research objectives and the voluntary participation. The online questionnaire consisted of three main sections: socio demographic, knowledge and practices for hen's eggs during purchase, preparation, storage, and consumption. The items were developed based on previous literature and international guidelines for hen's eggs purchase and handling, and subjected to content validity process, followed by a pilot study to determine the reliability of the questionnaire using Cronbach's alpha test. The final data were analysed based on the dichotomous Rach model for knowledge and polytomous Rasch model for practices using Winsteps version 5.1.3. The Rasch SPSS output interval data files were used in the inferential analyses tests (one-way ANOVA test and independent samples t-test). The Rasch analysis showed that on average the participants had quite low level of knowledge of hen's eggs consumption safety, (person ability Mean 0.10 logit). The item difficulty measures ranged between + 1.65 (most difficult) and - 2.24 logit (easiest). It was not easy for the participants to endorse the items pertaining their practices in handling the hen's eggs during purchase, preparation, storage and consumption, (person ability Mean - 0.11 logit). The item difficulty measures ranged between + 2.68 logits (most difficult) to - 2.45 logit (easiest). In addition, female participants significantly outperformed males in knowledge scores; and the level of hen's eggs hygiene practices and storage during purchase depended on participants' knowledge level. The research recommended interventional programs to enhance Palestinians' awareness and knowledge about hen's eggs knowledge, handling practices, and consumption. Further quantitative and qualitative research studies were also recommended.
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Affiliation(s)
- Mohammed Sabbah
- Department of Nutrition and Food Technology, An-Najah National University, Nablus, Palestine
| | - Kamal Badrasawi
- College of Humanities and Educational Sciences, Palestine Polytechnic University, Hebron, Palestine
| | - Lubna Kharraz
- Medicine and Health Science College, An-Najah National University, Nablus, Palestine
| | - Manal Badrasawi
- Department of Nutrition and Food Technology, An-Najah National University, Nablus, Palestine.
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Quality and Processability of Modern Poultry Meat. Animals (Basel) 2022; 12:ani12202766. [PMID: 36290153 PMCID: PMC9597840 DOI: 10.3390/ani12202766] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/03/2022] [Accepted: 10/12/2022] [Indexed: 11/30/2022] Open
Abstract
The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It also moved from selling ~80% whole birds to mostly selling cut up and further processed products in the Western world. This necessitated building large, centralized processing plants, capable of processing 15,000 birds per hr on a single line (60 years ago only 2500), that require higher bird uniformity (size, color, texture). Furthermore, consumer demand for convenient products resulted in introducing many cut-up fresh poultry (some companies have 500 SKU) and further processed products (chicken nuggets did not exist 50 years ago). Those developments were possible due to advancements in genetics, nutrition, medicine, and engineering at the farm and processing plant levels. Challenges keep on coming and today a rise in myopathies (e.g., so called woody breast, white striping, spaghetti meat), requires solutions from breeders, farmers, and processing plants, as more automation also requires more uniformity. This review focuses on the changes and challenges to the processing industry segment required to keep supplying high quality poultry to the individual consumer.
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Berkhoff J, Alvarado-Gilis C, Keim JP, Alcalde JA, Vargas-Bello-Pérez E, Gandarillas M. Consumer preferences and sensory characteristics of eggs from family farms. Poult Sci 2020; 99:6239-6246. [PMID: 33142542 PMCID: PMC7647705 DOI: 10.1016/j.psj.2020.06.064] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 06/19/2020] [Accepted: 06/29/2020] [Indexed: 12/12/2022] Open
Abstract
The objective of this study was to evaluate consumer habits as well as the sensory perception and characteristics of farm eggs produced in Los Ríos, Chile. Data were collected from an online survey of 197 respondents and a sensory evaluation carried out by 30 untrained panelists of 4 types of eggs (brown-shell and blue-shell eggs acquired from family farms, free-range eggs acquired from large, industrial systems, and white-shell cage eggs from industrial, cage systems.) To evaluate differences and preferences, data were analyzed in a GLM. In addition, sensory evaluation was analyzed using principal component analysis. In accordance with the survey, 99% of the participants eat eggs (P < 0.001), 58% eat 1 to 3 eggs/wk, and 84% declared to consume eggs at home (<0.0001). Surveyed participants reported that price and size are the determining factors (31%) when purchasing eggs. Among the physical characteristic for consumers, yolk color was the most important attribute rather than white color, egg appearance, texture, flavor, or odor. In the consumer acceptability test, farm eggs (either brown or blue shell) received the most favorable sensory evaluation by the panel and were preferred to both free-range and white-shell cage eggs. Yolk color was the most influential parameter in making this difference. Brown farm eggs were predominately selected for greatest general satisfaction by participants in both the sensory evaluation (P = 0.008) and in the survey (40%; P = 0.026). There were no differences between farm eggs (brown and blue shell, P > 0.05) in the evaluated parameters. There was a consequence in the information given from surveyed consumers and the sensory panel with the yolk color.
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Affiliation(s)
- Jeniffer Berkhoff
- Instituto de Producción Animal, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Valdivia, Chile 5110566
| | - Christian Alvarado-Gilis
- Instituto de Producción Animal, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Valdivia, Chile 5110566
| | - Juan Pablo Keim
- Instituto de Producción Animal, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Valdivia, Chile 5110566
| | - José Antonio Alcalde
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, 1870 Frederiksberg C, Denmark
| | - Mónica Gandarillas
- Instituto de Producción Animal, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Valdivia, Chile 5110566.
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Fang Z, Lin P, Ha M, Warner RD. Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13894] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC 3010 Australia
| | - Peiying Lin
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC 3010 Australia
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC 3010 Australia
| | - Robyn Dorothy Warner
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC 3010 Australia
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Leroy F, Degreef F. Convenient meat and meat products. Societal and technological issues. Appetite 2015; 94:40-6. [PMID: 25656303 DOI: 10.1016/j.appet.2015.01.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2014] [Revised: 01/22/2015] [Accepted: 01/24/2015] [Indexed: 01/01/2023]
Abstract
In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat fermentation. Demands for ease of preparation and consumption can be traced back to Antiquity but have gained in importance over the centuries, especially with the emergence of novel socio-cultural expectations and (perceived) time scarcity. Amongst other trends, this has led to the creation of ready meals and meat snacks and the expansion of urban fast food cultures. Additionally, contemporary requirements focus on the reduction of mental investments, via the "convenient" concealment of slaughtering, the optimisation of nutritional qualities, and the instant incorporation of more intangible matters, such as variety, hedonistic qualities, reassurance, and identity. An overview is given of the technological issues related to the creation of meat convenience, in its broadest sense, along with their societal implications.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium; Research Group of Social and Cultural Food Studies (FOST), Faculty of Arts and Philosophy, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
| | - Filip Degreef
- Research Group of Social and Cultural Food Studies (FOST), Faculty of Arts and Philosophy, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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Taylor J, van de Ven R, Hopkins DL. SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaks. Meat Sci 2014; 96:1125-32. [DOI: 10.1016/j.meatsci.2013.10.029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2013] [Revised: 10/09/2013] [Accepted: 10/21/2013] [Indexed: 11/16/2022]
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Santos B, Pollonio M, Cruz A, Messias V, Monteiro R, Oliveira T, Faria J, Freitas M, Bolini H. Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.022] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Cotes-Torres A, Muñoz-Gallego PA, Cotes-Torres JM. S-shape relationship between customer satisfaction and willingness to pay premium prices for high quality cured pork products in Spain. Meat Sci 2012; 90:814-8. [DOI: 10.1016/j.meatsci.2011.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2011] [Revised: 09/14/2011] [Accepted: 11/02/2011] [Indexed: 12/01/2022]
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Martínez Michel L, Anders S, Wismer WV. Consumer Preferences and Willingness to Pay for Value-Added Chicken Product Attributes. J Food Sci 2011; 76:S469-77. [DOI: 10.1111/j.1750-3841.2011.02354.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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