Three hundred and twenty hybrid chicks (Ross 508) were, at 1 day of age, divided into 2 groups. One group fed as meal a commercial diet (Control), while the other group received the control diet submitted to a further thermal process (Bühler technology, DTMT4000) which hygenize the meal by the addition of steam (up to the mass temperature of 85°C for 180 sec, followed by drying for 90 sec) obtaining the Sanix diet of Natcor s.n.c.. Thermal heat treatment increased the content of crude fat but reduced the content of starch on all the diets, resulting in a moderate increase of the gross energy content. Also the xanthophylls and carotenoids content was slightly increased by the heat treatment. No difference in slaughter weight between diets was observed. Steam heating treatment of the Sanix diet did not affect neither the water losses nor the Warner-Bratzler shear force of the breast meat. On the contrary, the birds fed with the Sanix diet exhibited less cooking losses of the thigh than those fed the Control diet. Colour parameters were strongly affected by the diets. L* was significantly reduced by the Sanix diet both in breast and thigh meats. The greatest effect of the Sanix diet concerned the b* value (yellowness), significantly higher in breast meat and in thigh skin, compared to the Control diet. Sex effect was significant for slaughter weight, for meat water losses and for some colour values of meat and skin. In conclusion, steam heating treatment of the Sanix diet modify the content of some nutrient. From the meat quality point of view the highest content of xanthophylls and carotenoids in the Sanix diet could have positively increased the meat and skin yellowness.

THERMAL MEAL TREATMENT IMPROVES SOME MEAT QUALITY TRAITS IN THE CHICKEN

DALLE ZOTTE, ANTONELLA
2006

Abstract

Three hundred and twenty hybrid chicks (Ross 508) were, at 1 day of age, divided into 2 groups. One group fed as meal a commercial diet (Control), while the other group received the control diet submitted to a further thermal process (Bühler technology, DTMT4000) which hygenize the meal by the addition of steam (up to the mass temperature of 85°C for 180 sec, followed by drying for 90 sec) obtaining the Sanix diet of Natcor s.n.c.. Thermal heat treatment increased the content of crude fat but reduced the content of starch on all the diets, resulting in a moderate increase of the gross energy content. Also the xanthophylls and carotenoids content was slightly increased by the heat treatment. No difference in slaughter weight between diets was observed. Steam heating treatment of the Sanix diet did not affect neither the water losses nor the Warner-Bratzler shear force of the breast meat. On the contrary, the birds fed with the Sanix diet exhibited less cooking losses of the thigh than those fed the Control diet. Colour parameters were strongly affected by the diets. L* was significantly reduced by the Sanix diet both in breast and thigh meats. The greatest effect of the Sanix diet concerned the b* value (yellowness), significantly higher in breast meat and in thigh skin, compared to the Control diet. Sex effect was significant for slaughter weight, for meat water losses and for some colour values of meat and skin. In conclusion, steam heating treatment of the Sanix diet modify the content of some nutrient. From the meat quality point of view the highest content of xanthophylls and carotenoids in the Sanix diet could have positively increased the meat and skin yellowness.
2006
9789086860104
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/1556050
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