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Kokoszyński D, Żochowska-Kujawska J, Kotowicz M, Wegner M, Arpášová H, Włodarczyk K, Saleh M, Cebulska A. Carcass characteristics, physicochemical traits, texture and microstructure of young and spent quails meat. Poult Sci 2024; 103:103763. [PMID: 38697005 PMCID: PMC11078689 DOI: 10.1016/j.psj.2024.103763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 04/02/2024] [Accepted: 04/09/2024] [Indexed: 05/04/2024] Open
Abstract
The purpose of the study was to compare young (6-wk-old) and spent (52-wk-old) Japanese quail in terms of body weight, carcass characteristics, and some meat quality traits. Whole carcasses were dissected, pectoral muscles and leg muscles were sampled for determination of basic chemical composition and L*a*b* color parameters, while m. pectoralis major was sampled for texture and microstructure traits. Age of quails had a significant effect on body weight, carcass weight, carcass yield, pectoral muscle, abdominal fat and skin with subcutaneous fat, and carcass remainders contents in eviscerated carcass. Spent quails had significantly higher intramuscular fat content in pectoral and leg muscles and protein content in breast muscle, and also lower content of water in breast and leg muscles than young quails. Slaughter age significantly affected lightness (L*) and redness (a*) of pectoral muscles, as well as texture traits (except for cohesiveness) and microstructure of m. pectoralis major, except for thickness of perimysium and endomysium. Regardless of age, quail sex had an effect on the carcass traits studied (except for leg muscle content), intramuscular fat content of pectoral and leg muscles, water content of leg muscles and yellowness of pectoral muscle. In addition, a significant effect of quail sex was found on cutting work, springiness, chewiness and marked microstructural characteristics, except for vertical fiber diameter. The interaction between age and sex was significant for most slaughter and microstructural characteristics and also WB-shear force of m. pectoralis major, and L*, b* pectoral muscles. Higher fatness of carcasses, higher intramuscular fat in meat, and poorer textural and microstructural characteristics of m. pectoralis major spent Japanese quail indicate poorer fulfillment of most consumers' requirements compared to carcasses and meat of young quails.
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Affiliation(s)
- Dariusz Kokoszyński
- Department of Animal Breeding and Nutrition, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, Poland.
| | | | - Marek Kotowicz
- Department of Meat Science, West Pomeranian University of Technology,71550 Szczecin, Poland
| | | | - Henrieta Arpášová
- Institute of Animal Husbandry, Slovak University of Agriculture, 94976 Nitra, Slovakia
| | - Karol Włodarczyk
- Institute of Agricultural and Food Biotechnology - State Research Institute, 02532 Warsaw, Poland
| | - Mohamed Saleh
- Department of Poultry Science, Sohag University, 82524 Sohag, Egypt
| | - Aleksandra Cebulska
- Department of Animal Breeding and Nutrition, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, Poland
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Lee B, Kim DH, Lee J, Cressman MD, Choi YM, Lee K. Greater numbers and sizes of muscle bundles in the breast and leg muscles of broilers compared to layer chickens. Front Physiol 2023; 14:1285938. [PMID: 37877096 PMCID: PMC10590882 DOI: 10.3389/fphys.2023.1285938] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Accepted: 09/26/2023] [Indexed: 10/26/2023] Open
Abstract
Meat-type (broiler) and egg-type (layer) chickens were bred by intensive selection over the years, resulting in more numbers and larger sizes of myofibers. Although the characteristics are important parameters in muscle growth and meat quality, muscle bundle characteristics have not been studied in poultry. Therefore, this study aimed to compare the histological characteristics of myofibers and muscle bundles in muscles between male broiler (Ross broiler breed) chickens and layer (Hy-Line) chickens. Chicken muscles, pectoralis major (PM) and gastrocnemius (GM), were sampled at the age of 49 days and stained to analyze histological characteristics. Expectedly, body weights (BWs) and weights of PM and GM muscles in 49-day-old broilers were significantly heavier than those in layers. Within PM, broilers exhibited greater number and cross-sectional area (CSA) of myofibers than layers (3.3- and 3.3-fold, respectively). The total number and CSA of PM muscle bundles were approximately 1.5 and 6.6 times greater, respectively, in broilers than layers. Moreover, broilers exhibited 2 times greater number of myofibers per bundle of PM muscle than layers. Within GM, myofiber number and CSA were 2.3- and 2.4-fold greater, respectively, in broilers than layers. In addition, the total number of muscle bundles and bundle CSA were 2.5- and 2.1-fold greater, respectively, in broilers than in the layers. The novel findings of the current study provide evidence that greater muscle mass of broilers occurs by both hyperplasia and hypertrophy of muscle bundles and myofibers.
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Affiliation(s)
- Boin Lee
- Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
- Department of Animal Science and Biotechnology, Kyungpook National University, Sangju-si, Gyeongsangbuk-do, Republic of Korea
| | - Dong-Hwan Kim
- Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
| | - Joonbum Lee
- Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
| | - Michael D. Cressman
- Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
| | - Young Min Choi
- Department of Animal Science and Biotechnology, Kyungpook National University, Sangju-si, Gyeongsangbuk-do, Republic of Korea
| | - Kichoon Lee
- Department of Animal Sciences, The Ohio State University, Columbus, OH, United States
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The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks. Animals (Basel) 2022; 12:ani12131714. [PMID: 35804613 PMCID: PMC9264888 DOI: 10.3390/ani12131714] [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: 05/27/2022] [Revised: 06/29/2022] [Accepted: 07/01/2022] [Indexed: 11/20/2022] Open
Abstract
The aim of the study was to determine the effects of genotype and sex on carcass composition and selected meat quality parameters of Dworka and Pekin ducks after two reproductive seasons. The research material consisted of 24 carcasses of Dworka ducks (breeding strain D11) and 24 carcasses of Pekin ducks from the herd of genetic resources (French Pekin, strain P-9). After cooling the carcasses (18 h, 2 °C), the pH values and electrical conductivity of the pectoral and leg muscles were determined, and then the carcass was dissected using a simplified method. After dissection, the pectoral and leg muscles were sampled for quality characteristics assessment. The Dworka ducks from breeding strain D11 compared to Pekin duck from conservative strain P9 were characterized by significantly (p < 0.05) higher carcass weight, protein and salt content, thermal drip, yellowness, thickness of perymisium and endomysium and lower water content of the pectoral muscle. Dworka ducks were also characterized by higher protein, salt and collagen content and higher electrical conductivity (EC24) of leg muscles than Pekin ducks. Regardless of genotype, male ducks had a higher gutted carcass weight with neck, salt content, muscle fiber cross-sectional area, fiber perimeter and diameters of pectoral muscle, and also higher protein and collagen, and lower fat content, pH24 and electrical conductivity of leg muscles. The genotype by sex interaction was significant (p < 0.05) for water, protein, fat content, perimisium thickness, cohesiveness, springiness of the pectoral major muscle, and for water content and protein of the leg muscles. The results obtained in this study demonstrate the effects of genotype and sex on the nutritional value and some technological parameters of duck meat. The studied ducks after two reproductive seasons satisfactorily meet the requirements of duck meat for consumers and duck meat processing plants.
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Śmietana N, Panicz R, Sobczak M, Śmietana P, Nędzarek A. Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source. Animals (Basel) 2020; 11:E59. [PMID: 33396875 PMCID: PMC7823787 DOI: 10.3390/ani11010059] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/26/2020] [Accepted: 12/28/2020] [Indexed: 11/18/2022] Open
Abstract
The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May-September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.
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Affiliation(s)
- Natalia Śmietana
- Department of Meat Sciences, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza Street 4, 71-550 Szczecin, Poland; (N.Ś.); (M.S.)
| | - Remigiusz Panicz
- Department of Meat Sciences, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza Street 4, 71-550 Szczecin, Poland; (N.Ś.); (M.S.)
| | - Małgorzata Sobczak
- Department of Meat Sciences, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza Street 4, 71-550 Szczecin, Poland; (N.Ś.); (M.S.)
| | - Przemysław Śmietana
- Institute of Marine and Environmental Sciences, University of Szczecin, Adama Mickiewicza Street 18, 70-383 Szczecin, Poland;
| | - Arkadiusz Nędzarek
- Department of Aquatic Bioengineering and Aquaculture, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza Street 4, 71-550 Szczecin, Poland;
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Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks. Poult Sci 2019; 99:1232-1240. [PMID: 32036972 PMCID: PMC7587759 DOI: 10.1016/j.psj.2019.09.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 09/26/2019] [Accepted: 09/30/2019] [Indexed: 11/20/2022] Open
Abstract
The aim of the study was to compare P33 (Polish Pekin), P8 (Danish Pekin), and LsA (English Pekin) ducks after 2 reproductive seasons for carcass composition and some meat quality traits. A total of 48 duck carcasses (8 male carcasses and 8 female carcasses of each genotype) were studied. Whole carcasses were dissected, and pH and electrical conductivity of the breast and leg muscles were determined 24 h postmortem. After dissection, breast and leg muscles were sampled to determine proximate composition, some minerals, and physicochemical properties. Breast muscles were also analyzed for textural characteristics, microstructural characteristics, and rheological properties. At 112 wk of age, genotype and sex were found to have no significant effect on carcass weight and percentage of carcass components. The genotype of the birds had a significant effect on the water and fat content in the pectoral and leg muscles, as well as protein and collagen in the leg muscles. The origin of the ducks had a significant impact on the magnesium content in pectoral muscles and Warner–Bratzler shear force pectoralis muscle major, as well as the electrical conductivity of the leg muscles. The differences in duck genotype had a significant effect on the sum of elastic moduli, fiber cross-sectional area, fiber perimeter, and vertical fiber diameter of pectoralis major muscle. Regardless of the genetic origin, breast muscles from 112-week-old males had a lower fat content, and male leg muscles contained more water and protein and less fat and collagen than the female muscles. The genotype by sex interaction was significant for the content of breast muscles, skin with subcutaneous fat, and neck percentage and for the water and fat content in breast and leg muscles.
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Kokoszyński D, Wasilewski R, Saleh M, Piwczyński D, Arpášová H, Hrnčar C, Fik M. Growth Performance, Body Measurements, Carcass and Some Internal Organs Characteristics of Pekin Ducks. Animals (Basel) 2019; 9:ani9110963. [PMID: 31766174 PMCID: PMC6912684 DOI: 10.3390/ani9110963] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 11/06/2019] [Accepted: 11/08/2019] [Indexed: 11/29/2022] Open
Abstract
Simple Summary The protection and conservation of native poultry breeds, including ducks, is important for biological, cultural, emotional and scientific reasons. The objective of this study was to compare three lines of Pekin ducks for growth performance, body measurements, carcass and digestive system characteristics. The results showed significant differences between the tested lines of ducks in body weight and body measurements, as well as a small number of significant differences in carcass and digestive system characteristics. This may suggest that the tested lines of ducks are different and distinct, mainly in terms of growth and body measurements. Abstract Native breeds of ducks have been the subject of many studies in the past, yet the relevant knowledge is still incomplete and needs to be further expanded. The objective of this study was to provide information about differences in growth performance, dressing percentage, carcass composition and digestive morphometry among three lines of Pekin ducks from conservation flocks raised in Poland. The study used 180 sexed Pekin ducks—30 males and 30 females of line P33 (ducks of Polish origin), 30 males and 30 females of line P8 (ducks of Danish origin), and 30 males and 30 females of line P9 (ducks of French origin). Throughout the study (49 d), ducks were confined indoors in six pens. Birds were fed complete commercial diets ad libitum and had unrestricted access to water. The compared lines of ducks differed significantly in body weight from 1 to 49 d of age except of ducks of both sexes at 14 d. At 49 d of age, significant differences were observed between the tested ducks in all the body measurements. Duck genotype had a significant effect on preslaughter body weight, carcass weight and breast muscle, neck and remainders contents, caeca length, liver weight and gizzard percentage. The results show that the tested ducks were significantly different and unique, mainly in terms of the body biometric characteristics.
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Affiliation(s)
- Dariusz Kokoszyński
- Department of Animal Sciences, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, 85084 Bydgoszcz, Poland;
- Correspondence: ; Tel.: +48-5237-49706
| | - Rafał Wasilewski
- Department of Animal Sciences, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, 85084 Bydgoszcz, Poland;
| | - Mohamed Saleh
- Department of Poultry and Animal Production, Faculty of Agriculture, Sohag University, 82524 Sohag, Egypt;
| | - Dariusz Piwczyński
- Department of Animal Biotechnology and Genetics, Faculty of Animal Science and Biology, UTP University of Science and Technology, 85084 Bydgoszcz, Poland;
| | - Henrieta Arpášová
- Department of Small Animal Science, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, 94976 Nitra, Slovak; (H.A.); (C.H.); (M.F.)
| | - Cyril Hrnčar
- Department of Small Animal Science, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, 94976 Nitra, Slovak; (H.A.); (C.H.); (M.F.)
| | - Martin Fik
- Department of Small Animal Science, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, 94976 Nitra, Slovak; (H.A.); (C.H.); (M.F.)
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