Effect Of Age on Carcass Traits and Meat Quality of Broilers | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 62, Issue 1, January 2016, Page 1-8 PDF (3.3 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2016.363251 | ||||
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| Authors | ||||
| Mashaly M* ; Emara T; Elmossalami K | ||||
| Department of Food Hygiene and Control, faculty of Veterinary Medicine, Cairo University | ||||
| Abstract | ||||
| Broilers Cobb chicks reared in the Poultry Rearing Center, Faculty of Veterinary Medicine, Cairo University slaughtered at 30th and 42nd day of age to explore the effect of age on carcass traits and meat quality in terms of chemical and physicochemical attributes. The meat of 30th day old broilers revealed significant increase (P<0.05) in moisture and ash contents, however, they showed significant decrease (P<0.05) in protein and fat content in comparison with 42"? day old broilers. The meat obtained of 42nd day old revealed significant increase (P<0.05) in total soluble, sarcoplasmic and myofibrillar proteins contents. Regarding the collagen content, the meat of 42nd day old showed significantly higher (P<0.05) contents in comparison to30th day old broilers. The mean pH values were 5.69,5.65,6.03 and 6.00, while that of TVBN (g/100g) were l1.51,12.18,8.49 and 10.66; and that of TBARS (mg malonaldehyde/kg) were 0.06, 0.09,0.18 &0.29 for breast and thigh muscles of 30th day and 42nd day respectively. Age induced a significant effect on water holding capacity of muscles, where breast and thigh of 42nd day were significantly higher (p<0.05) than those of 30th day. | ||||
| Keywords | ||||
| Age; Broiler; meat quality; proteins; collagen; water holding capacity | ||||
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