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Permanent link (DOI): https://doi.org/10.7939/R3Q59H

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On-Farm and Ante Mortem Factors Affecting Broiler Quality Open Access

Descriptions

Other title
Subject/Keyword
handling
meat
color
composition
broiler
quality
heat stress
dietary energy
dietary balanced protein
shackle
nutrition
ante mortem
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Schneider, Brenda
Supervisor and department
Betti, Mirko (Agricultural, Food and Nutritional Science)
Examining committee member and department
Zuidhof, Martin J. (Agricultural, Food and Nutritional Science)
Steiner, Bodo (Rural Economy)
Renema, Robert A. (Agricultural, Food and Nutritional Science)
Robinson, Frank E. (Agricultural, Food and Nutritional Science)
Department
Department of Agricultural, Food and Nutritional Science
Specialization

Date accepted
2009-09-25T14:49:29Z
Graduation date
2009-11
Degree
Master of Science
Degree level
Master's
Abstract
Experiments were conducted to determine the effects of nutrition, temperature during feed withdrawal, shackling duration, sex and age at processing on broiler quality. Low energy (94% of recommended) diets resulted in a lower percentage of carcass fat while increasing the percentage of carcass protein. Low protein (85% of recommended) resulted in a decreased percentage of carcass protein while carcass fat increased. Low protein diets also limited frame size as measured by length and width of P. major. Exposure to 9 C temperatures during feed withdrawal resulted in improved meat quality as measured by higher ultimate pH, lower drip loss and darker color. Long shackling time (120 s) did not affect ultimate pH, drip or cooking losses compared to short shackling (<10 s); however, short shackled broilers exhibited poorer tenderness values. Males had higher carcass protein and lower fat than females. Females exhibited higher ultimate pH, higher drip loss and lighter breast meat. Drip loss and ultimate pH decreased with age. Processing age and sex of broilers may have greater influences on meat quality than previously reported.
Language
English
DOI
doi:10.7939/R3Q59H
Rights
License granted by Brenda Schneider (brenda.schneider@gov.ab.ca) on 2009-09-21T16:34:05Z (GMT): Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of the above terms. The author reserves all other publication and other rights in association with the copyright in the thesis, and except as herein provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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