Effect of Nutrition on Quality of Poultry Meat and Eggs

1952 ◽  
Vol 8 (4) ◽  
pp. 246-248
Author(s):  
George F. Stewart
Keyword(s):  
Poultry Meat ◽  
Meat And Eggs

scholarly journals Quality of poultry meat and eggs

2021 ◽  
Vol 677 (2) ◽  
pp. 022093
Author(s):  
O V Smolenkova ◽  
O A Novikova
Keyword(s):  
Poultry Meat ◽  
Meat And Eggs

scholarly journals Topical issues of raising breeding roosters of the Hisex Brown cross

2021 ◽  
Vol 0 (14) ◽  
pp. 49-55
Author(s):  
O. Neverova ◽  
Ol'ga Gorelik ◽  
Nadezhda Lopaeva
Keyword(s):  
Optimal Solution ◽  
Live Weight ◽  
Reproductive Organs ◽  
Poultry Meat ◽  
Industrial Complex ◽  
Statistical Research ◽  
Sexual Characteristics ◽  
Leading Position ◽  
Meat And Eggs

Abstract. Poultry farming is one of the most intensive and dynamic branches of agricultural production, it is the vanguard industry not only in livestock, but in all agriculture. In terms of concentration of production on small land areas, mechanization, automation and computerization of almost all production processes, this industry has gone far ahead in comparison with other branches of the agro-industrial complex. This is the bottom of the most important and promising branches of agriculture, occupying a leading position in Russia and in most countries of the world. The poultry industry in Russia has significant prospects for the development of domestic production of poultry meat and eggs. The main purpose for which a person breeds poultry is to obtain highly nutritious and dietary food products: meat and eggs. This is complemented by down and feathers. In the Russian Federation, the optimal solution to the food problem and nutritious nutrition of the population is the development of poultry egg farming, since the population's demand for fresh eggs and products of its processing is quite high. Poultry breeding is of great importance. It is the breeding significance of each rooster that is very great. The purpose of the work is to study the directional rearing of brood roosters and their maintenance during the period of breeding. Since this directly affects the quality of hatching eggs and the resulting offspring. The novelty lies in the fact that comprehensive studies have been carried out on the influence of age bonitization on the breeding qualities of males in the Sverdlovsk region. Methods. The generally accepted zootechnical and statistical research methods were used. Results. The developed methods of increasing the reproductive abilities of males, in particular, their assessment and selection for general development, live weight, development of reproductive organs and secondary sexual characteristics, as well as for sexual activity and quality of sperm products, make it possible to improve the quality of the products obtained and the economic efficiency of production.

scholarly journals Peranan Kitosan dalam Menghasilkan Produk Ternak Unggas yang Sehat

2020 ◽  
Vol 8 (2) ◽  
pp. 58-68
Author(s):  
Eli Sahara
Keyword(s):  
Bacterial Infections ◽  
Nutritional Value ◽  
Consumer Confidence ◽  
Poultry Meat ◽  
Health Food ◽  
Consumer Awareness ◽  
Food Ingredients ◽  
Poultry Eggs ◽  
Meat And Eggs

AbstrakKecenderungan masyarakat memilih bahan pangan yang sehat  semakin meningkat seiring dengan peningkatan kesadaran konsumen terhadap pentingnya  kesehatan.  Bahan pangan berupa daging dan telur merupakan sumber protein hewani asal unggas. Telur dan daging  unggas merupakan  bahan pangan utama yang dipilih masyarakat  karena bergizi tinggi dengan harga terjangkau.  Untuk mempertahankan kepercayaan konsumen terhadap  kualitas daging dan telur maka, perlu dijaga nilai  keamanan bahan pangan asal unggas ini dari cemaran residu, dan infeksi kuman.Abstract The tendency of people to choose healthy food ingredients is increasing along with increasing consumer awareness of the benefits of maintaining health. Food ingredients such as meat and eggs are a source of animal protein from poultry. Eggs and poultry meat are the main foodstuffs that are chosen by the community because of their high nutritional value at affordable prices. To maintain consumer confidence in the quality of meat and eggs, it is necessary to maintain the value of the safety of food from poultry origin from contamination of residues, and bacterial infections. 

EVALUATION OF THE QUALITY OF MEASURING PROCESSES IN THE MANUFACTURE OF POULTRY MEAT PRODUCTS

2019 ◽  
pp. 33-40
Author(s):  
O. A. LEONOV ◽  
◽  
N. J. SHKARUBA ◽  
A. A. ODINTSOVA ◽  
◽  
...  
Keyword(s):  
Meat Products ◽  
Poultry Meat

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

Herbs and phytogenic feed additives in poultry nutrition

2023 ◽  
Vol 77 (11) ◽  
pp. 6589-2023
Author(s):  
HALINA MAKAŁA
Keyword(s):  
Animal Welfare ◽  
Feed Additives ◽  
Poultry Meat ◽  
High Demand ◽  
Rearing Conditions ◽  
Poultry Nutrition ◽  
Increasing Demand ◽  
Herbal Mixtures

The aim of the study was to review the results of scientific research on the effect of herbs and phytogenic feed additives used in poultry nutrition on animal welfare, breeding conditions, and the quality of meat. The article explains the importance of feed additives used in poultry nutrition. It discusses the role of herbs and phytogenic feed additives in nutrition in the context of the increasing demand for and consumption of poultry meat. The article also analyzes the influence of herbs and phytogenic feed additives on animal welfare, rearing conditions, and meat quality. The results of research on the effect of herbs and phytogenic feed additives used in poultry nutrition are not unequivocal. In view of the high demand for poultry meat, there is need for continued research on the optimal composition of herbal mixtures in nutrition to obtain good breeding conditions and high quality meat.

REGULATORY SUPPORT OF CHILD NUTRITION PRODUCTION AT THE BASE OF POULTRY MEAT AND EGGS

2021 ◽  
Vol 23 (2) ◽  
pp. 66-68
Author(s):  
L.V. Shakhnazarova ◽  
◽  
I. L. Stephanova ◽  
G.A. Stepanova ◽  
A.Y. Klimenkova ◽  
...  
Keyword(s):  
Child Nutrition ◽  
Poultry Meat ◽  
Meat And Eggs
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