Advanced glycation end products(AGE) are potential harmful substances formed in the advanced Maillard reaction and increasingly investigated in muscle foods. However, the contribution of oxidation to the AGE formation...Advanced glycation end products(AGE) are potential harmful substances formed in the advanced Maillard reaction and increasingly investigated in muscle foods. However, the contribution of oxidation to the AGE formation is controversial. Moreover, reports on glyoxal(GO) induced AGE formation in chicken meat emulsion(CME) are limited. Thus, the effects of GO on emulsifying properties, rheological behavior and AGE formation in CME were investigated. Our findings exhibited that levels of Nε-carboxymethyllysine(CML) and Nε-carboxyethyllysine(CEL) were associated with lipid oxidation but not significantly(P > 0.05). Levels of AGE peaked when GO concentration ranged from 5 mmol/L(CML) to 10 mmol/L(CEL). The droplets’ aggregation associated with the disulfide bond when the concentration of GO was at 0.5–30 mmol/L while non-disulfide bond association occurred at 30–50 mmol/L GO concentration. In conclusion, compared to the effect of oxidation, GO exhibited the main role in the AGE formation of CME. This study will provide theoretical significance for further understanding and controlling the formation of AGE in CME.展开更多
In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial properties.The organic ch...In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial properties.The organic chicken breasts had higher fat content than the conventional chicken breasts.The protein content of organic thighs was higher than conventional thighs.Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value,cooking loss and water holding capacity.Alpha-linoleic acid,docosahexaenoic acid was found to be higher in organic chicken meat.Salmonella spp.was detected in all conventional chicken and 66.66%of organic chicken.展开更多
The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of ...The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of samples of fresh chicken meat (wing, drumstick, chest) and chicken internal organs (heart and liver) from two butcheries. One of the goals was to determine whether education on hygienic conditions was carried out, influenced the hygienic condition of swabs and safety samples of fresh chicken meat offal. The results of the analysis showed that on the first day of sampling, the largest number of <i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> were found in the swabs of the arm (butcher A-8.15 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml), butcher (B-17.88 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml) and the smallest in the packaging material (0.03 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml). Comparing the results of the first and thirtieth sampling day was </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">visible decreas</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">e</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> in the number of </span><i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> and </span><i><span style="font-family:Verdana;">Enterobacteriaceae</span></i><span style="font-family:Verdana;"> for all examined swabs from both butchers. In the samples of fresh chicken meat, the number of </span><i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> during the first sampling was the highest in the drumstick samples (4.75 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml) slightly less in the samples of the wing (3.78 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml) in the butcher A, in </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">same time in the butcher B was 3.82 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml. Microbiological analyzes samples of </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">thirtieth day showed that </span><i><span style="font-family:Verdana;">Escherichia</span></i><span style="font-family:Verdana;"> <i>coli</i> </span><span style="font-family:Verdana;">has been found in both butchers in drumsticks A-0.8 CFU/ml, B butcher 0.4 CFU/ml. and offal butcher A 0.6 CFU/ml, butcher B 0.7 CFU/ml, but less than </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span>first day. It is important to say that education of workers in butcher shops has shown that it can improve good hygiene practices in butcher shops and safety of fresh chicken meat. Education in Good Hygiene Practice has positive impact on safety of fresh chicken meat in examined butcheries.</span></span></span>展开更多
The aim of this study was to determine presence of Salmonella spp. in chicken meat samples collected from Ankara, Turkey and determine the susceptibility of the Salmonella isolates to some antimicrobial agents. For th...The aim of this study was to determine presence of Salmonella spp. in chicken meat samples collected from Ankara, Turkey and determine the susceptibility of the Salmonella isolates to some antimicrobial agents. For this purpose, 127 chicken samples were collected from local markets. Investigation of Salmonella was done according to horizontal method, the guidelines of the method recommended by International Standards Organization （ISO）. Antimicrobial susceptibilities of Salmonella spp. was performed with microdilution method according to the guidelines of CLSI M100-SI8. Ampicillin, gentamicin sulphate, ofloxacin, levofloxacin, ciprofloxacin, enrofloxacin, tetracycline, ceftriaxon, amoxicillin/clavulanic acid and trimethoprim/sulfamethoxazole were used in the study. Salmonella spp. was isolated from 5 （3.94%） of the 127 chicken meat samples. Although our findings are not within Turkish Food Codex （TFC） values, lower number of samples that involve Salmonella spp. indicates an improvement in the hygienic conditions in Turkey. Among 5 isolates, one isolate was sensitive to all antimicrobial agents tested. 2 isolates exhibited multidrug resistance. Successfully, all the isolates were sensitive to quinolones as a good result in spite of the reported reduced susceptibility from different regions of the world. However, this study should be improved with more chicken samples and Salmonella spp. isolate numbers to support these results.展开更多
In this study, the effect of sunflower head pith powder at various concentrations （0.0, 0.5, 1.0, 1.5, 2.0%） on the emulsion properties of mechanically deboned chicken meat （MDCM） was investigated in a model syste...In this study, the effect of sunflower head pith powder at various concentrations （0.0, 0.5, 1.0, 1.5, 2.0%） on the emulsion properties of mechanically deboned chicken meat （MDCM） was investigated in a model system. For this purpose, fresh and frozen MDCM samples were used for preparing the oil/water （O/W） model emulsion systems, pH values of slurries and emulsions, emulsion capacity （EC）, stability （ES） and viscosity （EV） of the prepared model system emulsions were analyzed. Protein, fat, ash, dry matter contents and pH value of MDCM were 14.85, 14.93, 0.99, 30.45% and 6.7, respectively. It was found that the pith powder addition significantly （P 〈 0.01） decreased the pH values of slurries. On the other hand, the effect of pith powder addition on pH values of emulsions was insignificant （P 〉 0.01）. The highest EC value was reached when 1% of pith powder added. ES values of the emulsions reached a maximum level at 1.5% pith powder level. Fresh MDCM emulsions had higher EV values than did frozen MDCM emulsions at 10, 20, 50 rpm.展开更多
Objective:To detect Salmonella typhimurium(S.typhimurium),one of the most frequently isolated serovars from food borne outbreaks throughout the world,in retail raw chicken meat and giblets.Methods:One hundred samples ...Objective:To detect Salmonella typhimurium(S.typhimurium),one of the most frequently isolated serovars from food borne outbreaks throughout the world,in retail raw chicken meat and giblets.Methods:One hundred samples of retail raw chicken meat and giblets(Liver,heart and gizzard)which were collected from Assiut city markets for detection of the organism and by using Duplex PCR amplification of DNA using rfbj andfliC genes.Results:S.typhimurium was detected at rate of 44%,40%and 48%in chicken meat,liver and heart,respectively,but not detected in gizzard.Conclusions:The results showed high incidence of 5.typhimurium in the examined samples and greater emphasis should be applied on prevention and control of contamination during processing for reducing food-borne risks to consumers.展开更多
Objective: To investigate the environmental influences on the bacteriological quality of red and chicken meats on fridges.Methods: The environmental health status was determined by reliable and valid researcher-made c...Objective: To investigate the environmental influences on the bacteriological quality of red and chicken meats on fridges.Methods: The environmental health status was determined by reliable and valid researcher-made checklist.Then 264 samples were gathered in two phases(at the entrance and three months later) and examined for total bacteria count, Escherichia coli,Staphylococcus aureus and Salmonella spp.Results: The result revealed that the mean of total bacteria count, E.coli and S.aureus densities had significant differences in two steps on chicken and the red meat samples(P < 0.05).Among the environmental factors, sanitary status, temperature and personal hygiene had significant effects on total bacteria count and S.aureus densities in chicken samples(P < 0.05), and between wastewater and solid waste disposal with E.coli density in red meat samples(P < 0.05).Conclusions: The results implied that the bacteriological quality of red and chicken meat fluctuates with environmental status(especially temperature, sanitary status and personal hygiene).Regular control, improving of sanitary health, and staff training are necessary for elimination of bacterial contamination.展开更多
The strategies implemented to identify pathogenic strains of Salmonella in countries with high production and consumption when is of chicken meat [such as Mexico), successfully bring germ-free meat to the market. Two ...The strategies implemented to identify pathogenic strains of Salmonella in countries with high production and consumption when is of chicken meat [such as Mexico), successfully bring germ-free meat to the market. Two Salmonella enterica enterica strains obtained from Mexican chicken meat were completely sequenced. The genomic comparison with the CT18 Salmonella strain indicates that strains 103 and 2199 vary by 1.9%. Genome analysis of the isolated strains revealed the presence of numerous virulence genes, as well as antibiotics resistance genes in these two isolates. Their potential pathogenicity was inferred from presence of 22 (103 strains) and 19 genes (2199 strains) homologous to the one annotated in Salmonella enterica virulome databanks. The characterization of these strains will contribute to successful Salmonella monitoring in Mexico.展开更多
Omega-3(linolenic acid(ALA),docosapentaenoic acid,eicosapentaenoic acid)and omega-6(linoleic acid(LA),arachidonic acid)polyunsaturated fatty acids are essential for health and normal physiological functioning in human...Omega-3(linolenic acid(ALA),docosapentaenoic acid,eicosapentaenoic acid)and omega-6(linoleic acid(LA),arachidonic acid)polyunsaturated fatty acids are essential for health and normal physiological functioning in humans.Here we report a genome-wide association study(GWAS)on LA content in chicken meat.The 19 significant single nucleotide polymorphisms(SNPs)identified by the GWAS approach were annotated in VILL,PLCD1 and OXSR1 genes with highly polymorphic linkage blocks,and explained 4.5%of the phenotypic variation in the LA content.Specifically,the PLCD1 mRNA expression level was negatively correlated with the LA content,and significantly higher in chickens with low LA content than in those with high LA content.In addition,PLCD1 was found to be involved in metabolic pathways,etc.Furthermore,the LA content was correlated with volatile organic compounds(e.g.,octanal,etc.),but no relationship was found with intramuscular fat and triglycerides in chicken meat.The results indicated that there are key SNPs in PLCD1 that regulate the content of LA,and it has no significant effect on fat deposition,but may affect the content of volatile organic compounds(VOCs).展开更多
[ Objective] The aim of this experiment was to explore the effects of different rearing modes on muscle histological traits and muscle ten demess and to provide theoretical basis for regulating chicken meat quality. [...[ Objective] The aim of this experiment was to explore the effects of different rearing modes on muscle histological traits and muscle ten demess and to provide theoretical basis for regulating chicken meat quality. [ Method] The effects of outdoor rearing, indoor rearing and cage rea ring modes on the muscular histological traits and meat tenderness of Hetian chicken at the age of 8 weeks, 12 weeks and 16 weeks were re searched. [Result] The results showed that the breast and thigh muscle fibre diameter and muscle shear force of outdoor rearing chicken were sig nificently higher than that of cage rearing chicken （ P 〈 0.05）, and muscle fibre density was significantly lower than that of cage rearing chicken （ P 〈 0.05）. With aging, the muscle fibre diameter and shear force increased and muscle fibre density decreased （ P 〈 0.05）. The muscle fibre di ameter and shear force of male were higher than that of female. The correlation analysis showed that the breast muscle shear force had a signifi cantly positive relation with fibre diameter and negative relation with fibre density （ P 〈 0.05）, but thigh muscle shear force had an insignificantly pos itive relation with fibre diameter and fibre density. [ Condusion] Muscular histological traits varied in different rearing modes, and the outdoor rearing promoted the muscular fibre development and increased the muscular shear force.展开更多
The present study was conducted in Varamin city of Tehran province,Iran.The environmental impact of broiler production at farm gate and chicken meat production at slaughterhouse gate per mass-based functional unit in ...The present study was conducted in Varamin city of Tehran province,Iran.The environmental impact of broiler production at farm gate and chicken meat production at slaughterhouse gate per mass-based functional unit in summer and winter seasons were evaluated using life-cycle assessment(LCA)methodology.Environmental impact categories including abiotic depletion potential,acidification potential,eutrophication potential,global warming potential,ozone depletion potential,human toxicity potential,freshwater and marine aquatic ecotoxicity potential,terrestrial ecotoxicity potential,and photochemical oxidation potential were assessed via CML 2 baseline 2000 v2.04/world,1990 method.According to the results,the global warming potential,acidification and eutrophication for production of 1 ton packed meat were estimated to be 2931.91 kg CO2-eq,41.75 kg SO2-eq and 14.69 kg PO4-eq,in summer and 5357.61 kg CO2-eq,61.9 kg SO2-eq and 19.34 kg PO4-eq in winter,respectively.The evaluations revealed that the broiler production stage was the main source of environmental impacts principally due to production and transportation of feed and on-farmemissions in the life cycle of chicken meat production.Broiler production farms,slaughterhouse and transportation account for 56%,31%and 13%of total energy consumption,respectively.展开更多
[ Objective] The aim was to study the effects of Chinese medicine additive HMS on promoting the production of meat hybrid chicken and its action mechanism, so as to provide a scientific basis for the promotion effects...[ Objective] The aim was to study the effects of Chinese medicine additive HMS on promoting the production of meat hybrid chicken and its action mechanism, so as to provide a scientific basis for the promotion effects of Chinese medicine additive on production. [ Method] Meat hybrid chickens, 7 day-old with similar weight, were randomly divided into four groups. And Chinese medicine feed additive HMS was added to the diet of each group at different proportions. All the chickens were weighed before the test as well as at the end of the 2nd, 3rd, 4^th and 5^th week. The feed consumption was also recorded during the test. Before slaughter, serum samples were collected from the randomly selected chickens for the deter- mination of serum biochemical indexes. Their bursae of Fabdcius and spleens were collected and weighed in order to determine the indexes, of im- mune organs. [ Result] HMS significantly reduced the feed conversion ratio （ P 〈 0.05 ）, very significantly reduced the feed consumptioh （ P 〈 0.01 ）, very significantly improve the content of serum high-density lipoprotein （ P 〈 0.01 ）, significantly increased the activity of serum alkaline phos- phatase （ P 〈 0.05）, very significantly reduced the content of serum urea nitrogen and uric acid （ P 〈 0.01 ）, and significantly reduced the level of serum cholesterol （ P 〈0.05）. There were no significant difference between the test groups and the control group （ P 〉 0.05） in the increase of im- mune organ indexes, but the index of immune organs has increasing trend. [ Conclusion] HMS reduces feed consumption and feed conversion rati- o, improves the feed utilization, and has a role in promoting production. The possible mechanism may be HMS improving the activity of serum alka- line phosphatase and the level of serum high-density lipoprotein, as well as reducing the content of serum cholesterol, urea nitrogen and uric acid in meat hybrid chickens.展开更多
The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were...The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were diced and fried at different FOT (170°C, 180°C, and 190°C) in an industrial fryer for periods varying from 5 to 900 s. Fat analysis was accomplished in a soxhlet extraction apparatus with petroleum ether solvent. Prior to fat analysis samples were freeze dried and the moisture analysis was based on the standard AOAC standard method. The results show that a cook value of 415 s was found to give the most ideal sensory characteristics. The relationship between moisture loss and oil uptake during the initial phase of frying (°C and 190°C, respectively, and the rate (1.35 g/s) at FOT 170°C was significantly (P < 0.05) lower.展开更多
In this paper, toxicity and safety of high-dose irradiated chicken-breast meat were evaluated. For assays of acute toxicity, genetic toxicity, and sub-chronic toxicity, ames test, mice bone marrow erythrocyte micronuc...In this paper, toxicity and safety of high-dose irradiated chicken-breast meat were evaluated. For assays of acute toxicity, genetic toxicity, and sub-chronic toxicity, ames test, mice bone marrow erythrocyte micronucleus, and mice sperm abnormality were performed. The results showed that, in the acute oral toxicity tests, median lethal dose （more than 10 000 mg kg-~） in male and female ICR mice showed no toxicological signs. For subacute 30-d oral toxicology of irradiated chicken-breast meat with dose of 10, 15 and 25 kGy in both male and female SD rats, no noticeable toxicological effects were observed. It is concluded that chicken-breast meat with high-dose irradiation has no acute toxicity and no genotoxicity, nor harmful effects on the animal body at the tested dosage range. Therefore, high-dose irradiated chicken-breast meat is safe for pet consumption.展开更多
To investigate the effect of different dietary energy and protein levels on meat performance and meat quality of Jinghai yellow chickens, 480 43-day old Jinghai yellow chickens with similar weight were randomly divide...To investigate the effect of different dietary energy and protein levels on meat performance and meat quality of Jinghai yellow chickens, 480 43-day old Jinghai yellow chickens with similar weight were randomly divided into four experimental groups： experimental group 1 （protein 15%, metabolic energy 9.95 MJ/kg）, experimental group 2 （protein 16%, metabolic energy 10.95 MJ/kg）, experimental group 3 （protein 17%, metabolic energy 12.65 MJ/kg） and experimental group 4 （ protein 18%, metabolic energy 13.95 MJ/kg）, respectively. All chickens were slaughtered at 112-day old. The breast and leg muscles of Jinghai yellow chickens were collected, to determine the slaughter performance, conventional meat quality and muscle chemical indicators. The results indicated that dressing-out percentage and eviscerated yield percentage in four experimental groups were above 87.27% and 67.00%, respectively; other slaughter performance indicators exhibited no significant differences among various groups （P 〉 0.05 ） ; breast muscle color of hens in experimental group 4 varied significantly from that in other three groups （ P 〈 0.05 ） ; leg muscle color of hens in experimental group 2 varied extremely significantly from that in other three groups （ P 〈 0.01 ） ; water-holding capacity of breast muscles of hens in experimental group 3 was significantly higher than that in experimental group 4 （P 〈 0.05 ） ; thiamine content of breast muscles of cocks in experimental group 3 was significandy higher than that in experimental group 2 （ P 〈 0.05 ） ; however, other properties exhibited no significant differenees among various groups （P 〉 0.05 ）.展开更多
Serum biochemical and meat fatty acid profile of different chickens were studied. A total of 144 mixed sex matured chickens of Cosmopolitan (C), Improved Horro (H), Cosmopolitan♂*Improved Horro♀(CH), Improved Horro...Serum biochemical and meat fatty acid profile of different chickens were studied. A total of 144 mixed sex matured chickens of Cosmopolitan (C), Improved Horro (H), Cosmopolitan♂*Improved Horro♀(CH), Improved Horro♂*Cosmopolitan♀ (HC), Indigenous (L) and Koekkoek (KK) were used to determine serum biochemical, of which 36 chickens were also used for fatty acid profile study. Completely randomized design in 6 × 2 factorial arrangements was set up. Serum biochemical and fatty acid profiles were determined by Roche/Hitachi cobas c 501 and gas liquid chromatography (GC) procedures, respectively. There were significant differences (P ≤ 0.001) in Total cholesterol (TC), Triglyceride (TG), Low-density lipoprotein (LDL) and High-density lipoprotein (HDL) among genotypes and between sexes. HDL was inversely related with TC, TG and LDL. Male had significantly higher (P ≤ 0.001) TC, TG, LDL but lower HDL than female. SFA, (Myristic, Pentadecanoic and Palmitic acids) had significantly (P < 0.05) varied among genotypes. However, Margaric (P ≤ 0.01) and stearic (P ≤ 0.001) acids were significantly different between sexes. Myristoleic and Palmitoleic acids significantly vary (P ≤ 0.05) among genotypes and between sexes. Oleic (P ≤ 0.01) and Eicosenoic (P ≤ 0.001) significantly influenced by sex. Moreover, Linoleic had significantly (P ≤ 0.01) affected by genotypes. Nevertheless, α-linolenic acid significantly (P ≤ 0.01) varied between sexes. The serum biochemical differed across genotypes and between sexes. The difference in the number of carbons, double bond and position of the double bond could affect fatty acid profile among genotypes and between sexes. Chicken products with higher level TC, TG, LDL and SFA might affect human health problems. It could also be interesting topic for future studies.展开更多
Background: Due to the important functions of arginine in poultry,it should be questioned whether the currently adopted dietary Arg:Lys ratios are sufficient to meet the modern broiler requirement in arginine.The pres...Background: Due to the important functions of arginine in poultry,it should be questioned whether the currently adopted dietary Arg:Lys ratios are sufficient to meet the modern broiler requirement in arginine.The present study aimed,therefore,to evaluate the effects of the dietary supplementation of L-arginine in a commercial broiler diet on productive performance,breast meat quality attributes,incidence and severity of breast muscle myopathies and foot pad dermatitis(FPD),and plasma and muscle metabolomics profile in fast-growing broilers.Results: A total of 1,170 1-day-old Ross 308 male chicks was divided into two experimental groups of 9 replicates each fed either a commercial basal diet(CON,digestible Arg:Lys ratio of 1.05,1.05,1.06 and 1.07 in each feeding phase,respectively) or the same basal diet supplemented on-top with crystalline L-arginine(ARG,digestible Arg:Lys ratio of 1.15,1.15,1.16 and 1.17,respectively).Productive parameters were determined at the end of each feeding phase(12,22,33,43 d).At slaughter(43 d),incidence and severity of FPD and breast myopathies were assessed,while plasma and breast muscle samples were collected and analyzed by proton nuclear magnetic resonancespectroscopy.The dietary supplementation of arginine significantly reduced cumulative feed conversion ratio compared to the control diet at 12 d(1.352 vs.1.401,P < 0.05),22 d(1.398 vs.1.420; P < 0.01) and 33 d(1.494 vs.1.524; P < 0.05),and also tended to improve it in the overall period of trial(1.646 vs.1.675; P = 0.09).Body weight was significantly increased in ARG compared to CON group at 33 d(1,884 vs.1,829 g; P < 0.05).No significant effect was observed on meat quality attributes,breast myopathies and FPD occurrence.ARG birds showed significantly higher plasma concentration of arginine and leucine,and lower of acetoacetate,glutamate,adenosine and proline.Arginine and acetate concentrations were higher,whereas acetone and inosine levels were lower in the breast of ARG birds(P < 0.05).Conclusions: Taken together,these data showed that increased digestible Arg:Lys ratio had positive effects on feed efficiency in broiler chickens probably via modulation of metabolites that play key roles in energy and protein metabolism.展开更多
The aim of this study was to evaluate the factors influencing the inactivation effect of intense pulsed light(IPL)on Aeromonas salmonicida grown on chicken meat and skin,and to further develop prediction models of ina...The aim of this study was to evaluate the factors influencing the inactivation effect of intense pulsed light(IPL)on Aeromonas salmonicida grown on chicken meat and skin,and to further develop prediction models of inactivation.In this work,chicken meat and skin inoculated with meat-borne A.salmonicida isolates were subjected to IPL treatments under different conditions.The results showed that IPL had obvious bactericidal effect in the chicken skin and thickness groups when the treatment voltage and time were 7 V combined with 5 s.In addition,the lethality curves of A.salmonicida were fitted under IPL conditions of 3.5-7.5 V.The comparison of statistical parameters revealed that the Weibull model could best fit the mortality curves and could accurately predict the mortality dynamic of A.salmonicida grown on chicken skin.And further a secondary model between the scale factor b and the treatment voltage in Weibull model was established using linear equations,which determined that the secondary model could accurately predict the inactivation of A.salmonicida.This study provides a theoretical basis for future prediction models of Aeromonas,and also provides new ideas for sterilization approaches of meat-borne Aeromonas.展开更多
基金supported by Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX21_0579)the China Scholarship Council(No.202006850022)+1 种基金supported by Agriculture Research System of China(CARS-41-Z)Science and Technology Project of Nanjing City(No.202002040)。
文摘Advanced glycation end products(AGE) are potential harmful substances formed in the advanced Maillard reaction and increasingly investigated in muscle foods. However, the contribution of oxidation to the AGE formation is controversial. Moreover, reports on glyoxal(GO) induced AGE formation in chicken meat emulsion(CME) are limited. Thus, the effects of GO on emulsifying properties, rheological behavior and AGE formation in CME were investigated. Our findings exhibited that levels of Nε-carboxymethyllysine(CML) and Nε-carboxyethyllysine(CEL) were associated with lipid oxidation but not significantly(P > 0.05). Levels of AGE peaked when GO concentration ranged from 5 mmol/L(CML) to 10 mmol/L(CEL). The droplets’ aggregation associated with the disulfide bond when the concentration of GO was at 0.5–30 mmol/L while non-disulfide bond association occurred at 30–50 mmol/L GO concentration. In conclusion, compared to the effect of oxidation, GO exhibited the main role in the AGE formation of CME. This study will provide theoretical significance for further understanding and controlling the formation of AGE in CME.
基金Manisa Celal Bayar University Research Project Funds, Turkey under Grant Project number 2017-186.
文摘In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial properties.The organic chicken breasts had higher fat content than the conventional chicken breasts.The protein content of organic thighs was higher than conventional thighs.Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value,cooking loss and water holding capacity.Alpha-linoleic acid,docosahexaenoic acid was found to be higher in organic chicken meat.Salmonella spp.was detected in all conventional chicken and 66.66%of organic chicken.
文摘The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of samples of fresh chicken meat (wing, drumstick, chest) and chicken internal organs (heart and liver) from two butcheries. One of the goals was to determine whether education on hygienic conditions was carried out, influenced the hygienic condition of swabs and safety samples of fresh chicken meat offal. The results of the analysis showed that on the first day of sampling, the largest number of <i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> were found in the swabs of the arm (butcher A-8.15 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml), butcher (B-17.88 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml) and the smallest in the packaging material (0.03 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml). Comparing the results of the first and thirtieth sampling day was </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">visible decreas</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">e</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> in the number of </span><i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> and </span><i><span style="font-family:Verdana;">Enterobacteriaceae</span></i><span style="font-family:Verdana;"> for all examined swabs from both butchers. In the samples of fresh chicken meat, the number of </span><i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> during the first sampling was the highest in the drumstick samples (4.75 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml) slightly less in the samples of the wing (3.78 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml) in the butcher A, in </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">same time in the butcher B was 3.82 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml. Microbiological analyzes samples of </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">thirtieth day showed that </span><i><span style="font-family:Verdana;">Escherichia</span></i><span style="font-family:Verdana;"> <i>coli</i> </span><span style="font-family:Verdana;">has been found in both butchers in drumsticks A-0.8 CFU/ml, B butcher 0.4 CFU/ml. and offal butcher A 0.6 CFU/ml, butcher B 0.7 CFU/ml, but less than </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span>first day. It is important to say that education of workers in butcher shops has shown that it can improve good hygiene practices in butcher shops and safety of fresh chicken meat. Education in Good Hygiene Practice has positive impact on safety of fresh chicken meat in examined butcheries.</span></span></span>
文摘The aim of this study was to determine presence of Salmonella spp. in chicken meat samples collected from Ankara, Turkey and determine the susceptibility of the Salmonella isolates to some antimicrobial agents. For this purpose, 127 chicken samples were collected from local markets. Investigation of Salmonella was done according to horizontal method, the guidelines of the method recommended by International Standards Organization （ISO）. Antimicrobial susceptibilities of Salmonella spp. was performed with microdilution method according to the guidelines of CLSI M100-SI8. Ampicillin, gentamicin sulphate, ofloxacin, levofloxacin, ciprofloxacin, enrofloxacin, tetracycline, ceftriaxon, amoxicillin/clavulanic acid and trimethoprim/sulfamethoxazole were used in the study. Salmonella spp. was isolated from 5 （3.94%） of the 127 chicken meat samples. Although our findings are not within Turkish Food Codex （TFC） values, lower number of samples that involve Salmonella spp. indicates an improvement in the hygienic conditions in Turkey. Among 5 isolates, one isolate was sensitive to all antimicrobial agents tested. 2 isolates exhibited multidrug resistance. Successfully, all the isolates were sensitive to quinolones as a good result in spite of the reported reduced susceptibility from different regions of the world. However, this study should be improved with more chicken samples and Salmonella spp. isolate numbers to support these results.
文摘In this study, the effect of sunflower head pith powder at various concentrations （0.0, 0.5, 1.0, 1.5, 2.0%） on the emulsion properties of mechanically deboned chicken meat （MDCM） was investigated in a model system. For this purpose, fresh and frozen MDCM samples were used for preparing the oil/water （O/W） model emulsion systems, pH values of slurries and emulsions, emulsion capacity （EC）, stability （ES） and viscosity （EV） of the prepared model system emulsions were analyzed. Protein, fat, ash, dry matter contents and pH value of MDCM were 14.85, 14.93, 0.99, 30.45% and 6.7, respectively. It was found that the pith powder addition significantly （P 〈 0.01） decreased the pH values of slurries. On the other hand, the effect of pith powder addition on pH values of emulsions was insignificant （P 〉 0.01）. The highest EC value was reached when 1% of pith powder added. ES values of the emulsions reached a maximum level at 1.5% pith powder level. Fresh MDCM emulsions had higher EV values than did frozen MDCM emulsions at 10, 20, 50 rpm.
基金Supported by Faculty of Veterinary Medicine,Assiul University Grant No.9/020/08595/0
文摘Objective:To detect Salmonella typhimurium(S.typhimurium),one of the most frequently isolated serovars from food borne outbreaks throughout the world,in retail raw chicken meat and giblets.Methods:One hundred samples of retail raw chicken meat and giblets(Liver,heart and gizzard)which were collected from Assiut city markets for detection of the organism and by using Duplex PCR amplification of DNA using rfbj andfliC genes.Results:S.typhimurium was detected at rate of 44%,40%and 48%in chicken meat,liver and heart,respectively,but not detected in gizzard.Conclusions:The results showed high incidence of 5.typhimurium in the examined samples and greater emphasis should be applied on prevention and control of contamination during processing for reducing food-borne risks to consumers.
基金Supported by the Health Research Center and Faculty of Health of Baqiyatallah University of Medical Science(Grant No.BG52142)
文摘Objective: To investigate the environmental influences on the bacteriological quality of red and chicken meats on fridges.Methods: The environmental health status was determined by reliable and valid researcher-made checklist.Then 264 samples were gathered in two phases(at the entrance and three months later) and examined for total bacteria count, Escherichia coli,Staphylococcus aureus and Salmonella spp.Results: The result revealed that the mean of total bacteria count, E.coli and S.aureus densities had significant differences in two steps on chicken and the red meat samples(P < 0.05).Among the environmental factors, sanitary status, temperature and personal hygiene had significant effects on total bacteria count and S.aureus densities in chicken samples(P < 0.05), and between wastewater and solid waste disposal with E.coli density in red meat samples(P < 0.05).Conclusions: The results implied that the bacteriological quality of red and chicken meat fluctuates with environmental status(especially temperature, sanitary status and personal hygiene).Regular control, improving of sanitary health, and staff training are necessary for elimination of bacterial contamination.
文摘The strategies implemented to identify pathogenic strains of Salmonella in countries with high production and consumption when is of chicken meat [such as Mexico), successfully bring germ-free meat to the market. Two Salmonella enterica enterica strains obtained from Mexican chicken meat were completely sequenced. The genomic comparison with the CT18 Salmonella strain indicates that strains 103 and 2199 vary by 1.9%. Genome analysis of the isolated strains revealed the presence of numerous virulence genes, as well as antibiotics resistance genes in these two isolates. Their potential pathogenicity was inferred from presence of 22 (103 strains) and 19 genes (2199 strains) homologous to the one annotated in Salmonella enterica virulome databanks. The characterization of these strains will contribute to successful Salmonella monitoring in Mexico.
基金the National Natural Science Foundation of China(31872340)the State Key Laboratory of Animal Nutrition(2004DA125184G2109)+2 种基金the Basic Research from Chinese Academy of Agricultural Sciences(Y2019XK06)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(ASTIP-IAS04)the earmarked fund for China Agriculture Research System(CARS-41).
文摘Omega-3(linolenic acid(ALA),docosapentaenoic acid,eicosapentaenoic acid)and omega-6(linoleic acid(LA),arachidonic acid)polyunsaturated fatty acids are essential for health and normal physiological functioning in humans.Here we report a genome-wide association study(GWAS)on LA content in chicken meat.The 19 significant single nucleotide polymorphisms(SNPs)identified by the GWAS approach were annotated in VILL,PLCD1 and OXSR1 genes with highly polymorphic linkage blocks,and explained 4.5%of the phenotypic variation in the LA content.Specifically,the PLCD1 mRNA expression level was negatively correlated with the LA content,and significantly higher in chickens with low LA content than in those with high LA content.In addition,PLCD1 was found to be involved in metabolic pathways,etc.Furthermore,the LA content was correlated with volatile organic compounds(e.g.,octanal,etc.),but no relationship was found with intramuscular fat and triglycerides in chicken meat.The results indicated that there are key SNPs in PLCD1 that regulate the content of LA,and it has no significant effect on fat deposition,but may affect the content of volatile organic compounds(VOCs).
文摘[ Objective] The aim of this experiment was to explore the effects of different rearing modes on muscle histological traits and muscle ten demess and to provide theoretical basis for regulating chicken meat quality. [ Method] The effects of outdoor rearing, indoor rearing and cage rea ring modes on the muscular histological traits and meat tenderness of Hetian chicken at the age of 8 weeks, 12 weeks and 16 weeks were re searched. [Result] The results showed that the breast and thigh muscle fibre diameter and muscle shear force of outdoor rearing chicken were sig nificently higher than that of cage rearing chicken （ P 〈 0.05）, and muscle fibre density was significantly lower than that of cage rearing chicken （ P 〈 0.05）. With aging, the muscle fibre diameter and shear force increased and muscle fibre density decreased （ P 〈 0.05）. The muscle fibre di ameter and shear force of male were higher than that of female. The correlation analysis showed that the breast muscle shear force had a signifi cantly positive relation with fibre diameter and negative relation with fibre density （ P 〈 0.05）, but thigh muscle shear force had an insignificantly pos itive relation with fibre diameter and fibre density. [ Condusion] Muscular histological traits varied in different rearing modes, and the outdoor rearing promoted the muscular fibre development and increased the muscular shear force.
基金The financial support provided by the University of Tehran under grant number 7109012/6/23,Iran,is acknowledged.
文摘The present study was conducted in Varamin city of Tehran province,Iran.The environmental impact of broiler production at farm gate and chicken meat production at slaughterhouse gate per mass-based functional unit in summer and winter seasons were evaluated using life-cycle assessment(LCA)methodology.Environmental impact categories including abiotic depletion potential,acidification potential,eutrophication potential,global warming potential,ozone depletion potential,human toxicity potential,freshwater and marine aquatic ecotoxicity potential,terrestrial ecotoxicity potential,and photochemical oxidation potential were assessed via CML 2 baseline 2000 v2.04/world,1990 method.According to the results,the global warming potential,acidification and eutrophication for production of 1 ton packed meat were estimated to be 2931.91 kg CO2-eq,41.75 kg SO2-eq and 14.69 kg PO4-eq,in summer and 5357.61 kg CO2-eq,61.9 kg SO2-eq and 19.34 kg PO4-eq in winter,respectively.The evaluations revealed that the broiler production stage was the main source of environmental impacts principally due to production and transportation of feed and on-farmemissions in the life cycle of chicken meat production.Broiler production farms,slaughterhouse and transportation account for 56%,31%and 13%of total energy consumption,respectively.
文摘[ Objective] The aim was to study the effects of Chinese medicine additive HMS on promoting the production of meat hybrid chicken and its action mechanism, so as to provide a scientific basis for the promotion effects of Chinese medicine additive on production. [ Method] Meat hybrid chickens, 7 day-old with similar weight, were randomly divided into four groups. And Chinese medicine feed additive HMS was added to the diet of each group at different proportions. All the chickens were weighed before the test as well as at the end of the 2nd, 3rd, 4^th and 5^th week. The feed consumption was also recorded during the test. Before slaughter, serum samples were collected from the randomly selected chickens for the deter- mination of serum biochemical indexes. Their bursae of Fabdcius and spleens were collected and weighed in order to determine the indexes, of im- mune organs. [ Result] HMS significantly reduced the feed conversion ratio （ P 〈 0.05 ）, very significantly reduced the feed consumptioh （ P 〈 0.01 ）, very significantly improve the content of serum high-density lipoprotein （ P 〈 0.01 ）, significantly increased the activity of serum alkaline phos- phatase （ P 〈 0.05）, very significantly reduced the content of serum urea nitrogen and uric acid （ P 〈 0.01 ）, and significantly reduced the level of serum cholesterol （ P 〈0.05）. There were no significant difference between the test groups and the control group （ P 〉 0.05） in the increase of im- mune organ indexes, but the index of immune organs has increasing trend. [ Conclusion] HMS reduces feed consumption and feed conversion rati- o, improves the feed utilization, and has a role in promoting production. The possible mechanism may be HMS improving the activity of serum alka- line phosphatase and the level of serum high-density lipoprotein, as well as reducing the content of serum cholesterol, urea nitrogen and uric acid in meat hybrid chickens.
文摘The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were diced and fried at different FOT (170°C, 180°C, and 190°C) in an industrial fryer for periods varying from 5 to 900 s. Fat analysis was accomplished in a soxhlet extraction apparatus with petroleum ether solvent. Prior to fat analysis samples were freeze dried and the moisture analysis was based on the standard AOAC standard method. The results show that a cook value of 415 s was found to give the most ideal sensory characteristics. The relationship between moisture loss and oil uptake during the initial phase of frying (°C and 190°C, respectively, and the rate (1.35 g/s) at FOT 170°C was significantly (P < 0.05) lower.
基金supported by the Special Fund for Agro-Scientific Research in the Public Interest, China(201103007)
文摘In this paper, toxicity and safety of high-dose irradiated chicken-breast meat were evaluated. For assays of acute toxicity, genetic toxicity, and sub-chronic toxicity, ames test, mice bone marrow erythrocyte micronucleus, and mice sperm abnormality were performed. The results showed that, in the acute oral toxicity tests, median lethal dose （more than 10 000 mg kg-~） in male and female ICR mice showed no toxicological signs. For subacute 30-d oral toxicology of irradiated chicken-breast meat with dose of 10, 15 and 25 kGy in both male and female SD rats, no noticeable toxicological effects were observed. It is concluded that chicken-breast meat with high-dose irradiation has no acute toxicity and no genotoxicity, nor harmful effects on the animal body at the tested dosage range. Therefore, high-dose irradiated chicken-breast meat is safe for pet consumption.
基金Supported by Special Fund for National Broiler Industry Technology System ofChina(CARS-42-G23)Project of Priority Academic Program Development ofJiangsu Higher Education Institutionsthe New Century Talent Project of Yangzhou University
文摘To investigate the effect of different dietary energy and protein levels on meat performance and meat quality of Jinghai yellow chickens, 480 43-day old Jinghai yellow chickens with similar weight were randomly divided into four experimental groups： experimental group 1 （protein 15%, metabolic energy 9.95 MJ/kg）, experimental group 2 （protein 16%, metabolic energy 10.95 MJ/kg）, experimental group 3 （protein 17%, metabolic energy 12.65 MJ/kg） and experimental group 4 （ protein 18%, metabolic energy 13.95 MJ/kg）, respectively. All chickens were slaughtered at 112-day old. The breast and leg muscles of Jinghai yellow chickens were collected, to determine the slaughter performance, conventional meat quality and muscle chemical indicators. The results indicated that dressing-out percentage and eviscerated yield percentage in four experimental groups were above 87.27% and 67.00%, respectively; other slaughter performance indicators exhibited no significant differences among various groups （P 〉 0.05 ） ; breast muscle color of hens in experimental group 4 varied significantly from that in other three groups （ P 〈 0.05 ） ; leg muscle color of hens in experimental group 2 varied extremely significantly from that in other three groups （ P 〈 0.01 ） ; water-holding capacity of breast muscles of hens in experimental group 3 was significantly higher than that in experimental group 4 （P 〈 0.05 ） ; thiamine content of breast muscles of cocks in experimental group 3 was significandy higher than that in experimental group 2 （ P 〈 0.05 ） ; however, other properties exhibited no significant differenees among various groups （P 〉 0.05 ）.
文摘Serum biochemical and meat fatty acid profile of different chickens were studied. A total of 144 mixed sex matured chickens of Cosmopolitan (C), Improved Horro (H), Cosmopolitan♂*Improved Horro♀(CH), Improved Horro♂*Cosmopolitan♀ (HC), Indigenous (L) and Koekkoek (KK) were used to determine serum biochemical, of which 36 chickens were also used for fatty acid profile study. Completely randomized design in 6 × 2 factorial arrangements was set up. Serum biochemical and fatty acid profiles were determined by Roche/Hitachi cobas c 501 and gas liquid chromatography (GC) procedures, respectively. There were significant differences (P ≤ 0.001) in Total cholesterol (TC), Triglyceride (TG), Low-density lipoprotein (LDL) and High-density lipoprotein (HDL) among genotypes and between sexes. HDL was inversely related with TC, TG and LDL. Male had significantly higher (P ≤ 0.001) TC, TG, LDL but lower HDL than female. SFA, (Myristic, Pentadecanoic and Palmitic acids) had significantly (P < 0.05) varied among genotypes. However, Margaric (P ≤ 0.01) and stearic (P ≤ 0.001) acids were significantly different between sexes. Myristoleic and Palmitoleic acids significantly vary (P ≤ 0.05) among genotypes and between sexes. Oleic (P ≤ 0.01) and Eicosenoic (P ≤ 0.001) significantly influenced by sex. Moreover, Linoleic had significantly (P ≤ 0.01) affected by genotypes. Nevertheless, α-linolenic acid significantly (P ≤ 0.01) varied between sexes. The serum biochemical differed across genotypes and between sexes. The difference in the number of carbons, double bond and position of the double bond could affect fatty acid profile among genotypes and between sexes. Chicken products with higher level TC, TG, LDL and SFA might affect human health problems. It could also be interesting topic for future studies.
文摘Background: Due to the important functions of arginine in poultry,it should be questioned whether the currently adopted dietary Arg:Lys ratios are sufficient to meet the modern broiler requirement in arginine.The present study aimed,therefore,to evaluate the effects of the dietary supplementation of L-arginine in a commercial broiler diet on productive performance,breast meat quality attributes,incidence and severity of breast muscle myopathies and foot pad dermatitis(FPD),and plasma and muscle metabolomics profile in fast-growing broilers.Results: A total of 1,170 1-day-old Ross 308 male chicks was divided into two experimental groups of 9 replicates each fed either a commercial basal diet(CON,digestible Arg:Lys ratio of 1.05,1.05,1.06 and 1.07 in each feeding phase,respectively) or the same basal diet supplemented on-top with crystalline L-arginine(ARG,digestible Arg:Lys ratio of 1.15,1.15,1.16 and 1.17,respectively).Productive parameters were determined at the end of each feeding phase(12,22,33,43 d).At slaughter(43 d),incidence and severity of FPD and breast myopathies were assessed,while plasma and breast muscle samples were collected and analyzed by proton nuclear magnetic resonancespectroscopy.The dietary supplementation of arginine significantly reduced cumulative feed conversion ratio compared to the control diet at 12 d(1.352 vs.1.401,P < 0.05),22 d(1.398 vs.1.420; P < 0.01) and 33 d(1.494 vs.1.524; P < 0.05),and also tended to improve it in the overall period of trial(1.646 vs.1.675; P = 0.09).Body weight was significantly increased in ARG compared to CON group at 33 d(1,884 vs.1,829 g; P < 0.05).No significant effect was observed on meat quality attributes,breast myopathies and FPD occurrence.ARG birds showed significantly higher plasma concentration of arginine and leucine,and lower of acetoacetate,glutamate,adenosine and proline.Arginine and acetate concentrations were higher,whereas acetone and inosine levels were lower in the breast of ARG birds(P < 0.05).Conclusions: Taken together,these data showed that increased digestible Arg:Lys ratio had positive effects on feed efficiency in broiler chickens probably via modulation of metabolites that play key roles in energy and protein metabolism.
基金supported by projects funded by grants from the Natural Science Foundation of Jiangsu Province in China(BK20221515)the National Natural Science Foundation of China(32172266)the Changzhou Science and Technology Support Program(CE20222002)。
文摘The aim of this study was to evaluate the factors influencing the inactivation effect of intense pulsed light(IPL)on Aeromonas salmonicida grown on chicken meat and skin,and to further develop prediction models of inactivation.In this work,chicken meat and skin inoculated with meat-borne A.salmonicida isolates were subjected to IPL treatments under different conditions.The results showed that IPL had obvious bactericidal effect in the chicken skin and thickness groups when the treatment voltage and time were 7 V combined with 5 s.In addition,the lethality curves of A.salmonicida were fitted under IPL conditions of 3.5-7.5 V.The comparison of statistical parameters revealed that the Weibull model could best fit the mortality curves and could accurately predict the mortality dynamic of A.salmonicida grown on chicken skin.And further a secondary model between the scale factor b and the treatment voltage in Weibull model was established using linear equations,which determined that the secondary model could accurately predict the inactivation of A.salmonicida.This study provides a theoretical basis for future prediction models of Aeromonas,and also provides new ideas for sterilization approaches of meat-borne Aeromonas.
