Effect of strain and dietary lysine level on breast meat quality of broiler chickens

Revista Brasileira de Zootecnia

Takita, Tania Sayuri¹  Oliveira, Edson Gonçalves de²  Mendes, Ariel Antônio¹  Denadai, Juliana Célia¹  Garcia, Rodrigo Garófallo¹  Pavan, Ana Cláudia¹ 

[1] UNESP, Botucatu;Universidade Federal do Paraná

关键词: breast;    broiler;    lysine;    pH;    yield    Introdução Nos últimos anos;    ocorreram modificações na comercialização da carne de aves;    aumentando a exportação e o consumo interno de partes desossadas;   

DOI  :  10.1590/S1516-35982003000700024

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

The objective of this experiment was to evaluate the effect of broiler strain and dietary lysine level on breast meat yield and quality. Two thousand two hundred and fifty day old straightrun chicks from commercial strains named A, B and C were reared in a factorial 3x3 arrangement (strain and dietary lysine level) with five replicates of 50 birds per pen. The broiler chikens were feed ad libitun with a corn and soybean diet withing the following lysine levels: 1.18, 1.24 and 1.30% in pre-starter diets (1-7 days); 1.10, 1.16 and 1.22% in starter diets (7-21 days); 1.00, 1.06 and 1.12 % in grower diets (21-35 days) and .85, .91 and .97% in finishing diets (35-42 days). Total breast yield, breast meat yield, pH, breast measures (high, width and lenght), weight cooking loss, and breast meat shear force were evaluated. There were no effect of strain and diet on breast yield. Related to breast meat yield, strain A presented higher values than strain B. Strain C presented the highest breast lenght. There were effects of lysine level only for pH. pH was affected by strain and dietary lisine level. It was concluded that lysine level affected only pH value. Strain affected breast meat yield, lenght and pH, where strain A showed the highest values for yield and pH and strain C for breast lenght.

【 授权许可】

CC BY-NC