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PubMed1999

Broiler stunning and meat quality.

The effects of electrical and concussion stunning on meat and carcass quality of broilers were compared. Broiler chickens (n = 165) were subjected to treatments: 1) electrical stunning with no fibrillation, 2) electrical stunning with fibrillation, 3) concussion stunning with restraint, or 4) concussion stunning with no restraint. Electrical stunning (100 V, 80 mA, 50 Hz sinusoidal waveform alternating current) was applied for 3 s. Concussion was applied using a nonpenetrative captive bolt gun with or without restraint. We assessed broken bones, hemorrhages, meat quality defects, blood loss, pH at 10 min and 24 h, and texture from breasts filleted 3 h and 24 h postmortem. Electrically stunned birds showed a significantly higher incidence of broken bones (P < 0.0001), coracoid and furculum bone hemorrhages (P < 0.0001), and nonbone hemorrhages (P < 0.0001) than birds stunned by concussion. However, the incidence of red wing tips (P < 0.005) and shoulder hemorrhages was significantly higher (P < 0.05) in concussion-stunned birds than electrically stunned birds. Electrically stunned and nonfibrillated birds had the fastest blood loss rate. The pH value at 10 min was the lowest in concussion-stunned and unrestrained birds. Breast muscles from concussion-stunned birds that were filleted at 3 h postmortem were more tender than those from birds stunned electrically (P < 0.05). We concluded that concussion stunning could be advantageous for early filleting.

Animals↗

PubMed2007

Variance component analysis of quantitative trait loci for pork carcass composition and meat quality on SSC4 and SSC11.

In a previous study, QTL for carcass composition and meat quality were identified in a commercial finisher cross. The main objective of the current study was to confirm and fine map the QTL on SSC4 and SSC11 by genotyping an increased number of individuals and markers and to analyze the data using a combined linkage and linkage disequilibrium analysis method. A modified version of the method excludes linkage disequilibrium information from the analysis, enabling the comparison of results based on linkage information only or results based on combined linkage and linkage disequilibrium information. Nine additional paternal half-sib families were genotyped for 18 markers, resulting in a total of 1,855 animals genotyped for 15 and 13 markers on SSC4 and SSC11, respectively. The QTL affecting meat color on SSC4 was confirmed, whereas the QTL affecting LM weight could not be confirmed. The combined linkage and linkage disequilibrium analysis resulted in the identification of new significant effects for 14 traits on the 2 chromosomes. Heritabilities of the QTL effects ranged from 1.8 to 13.2%. The analysis contributed to a more accurate positioning of QTL and further characterized their phenotypic effect. However, results showed that even greater marker densities are required to take full advantage of linkage disequilibrium information and to identify haplotypes associated with favorable QTL alleles.

Adipose Tissue↗

PubMed1999

Meat quality during processing.

The study of growth and development of any food animal such as poultry needs to consider the effects of the muscle changes on the use of the muscle as meat. If a treatment could increase muscle growth but the increased meat was of poor quality, then the increase in production would be of little value. Muscle is of particular concern because not only is it the tissue of greatest value for food, but it also is an excitable tissue and responsive to its environment. Many of these responses can be quite deleterious to meat quality. The basis for the response of muscle to its environment is in postmortem metabolism and the simultaneous development of rigor mortis. Although the animal may die in a matter of minutes following the neck cut, its muscle cells continue to metabolize and respond for hours after respiratory cessation and brain death. During these hours, the muscle has energy that fuels the responses to the environment, most commonly in terms of color and texture. Heat, transportation, and handling all contribute to the preslaughter stress that can alter color, texture, and related protein functionality. Stunning is another preslaughter factor that has a large effect on postmortem metabolism and meat quality. After death, chilling can toughen meat while it adds juiciness, and aging prevents the meat from toughening in response to deboning. Electrical stimulation is a recent beneficial innovation that reduces the need for aging by accelerating postmortem energy depletion and reducing the muscle's ability to toughen during deboning. This paper reviews the responsiveness of the muscle and gives examples of how these responses can hurt or help meat quality.

Animals↗

PubMed2005

Effect of withholding feed from swine before slaughter on carcass and viscera weights and meat quality.

Two experiments were conducted to determine the effect of feed withholding on carcass and viscera weights and meat quality in grow-finish swine. Experiment 1 included 528 pigs that were marketed from 24 pens and subjected to either 6 (control) or 24 h of feed withholding before marketing. Experiment 2 included 324 pigs that were marketed from 36 pens that were subjected to 6 (control), 16, or 24 h of feed withholding before marketing. In both experiments, pigs from each pen were marketed over a 14-d period in three groups, each 7 d apart. In Exp. 1, withholding feed for 24 h decreased viscera weight, carcass weight and yield, and feed intake during the 14-d marketing period compared with the control group (P < 0.05). Subjective measures of color, firmness, and marbling in fresh pork did not differ for the two treatment groups. In Exp. 2, withholding feed for 16 or 24 h decreased (P < 0.05) viscera weight compared with that of the control group. Withholding feed for 24 h decreased feed intake during the 14-d marketing period compared with intake of the control group. Withholding feed for 16 h did not decrease carcass weight, but carcass weights in the 24-h group were lower than those of the 16-h group in this Exp. 2 (P < 0.05). Color, firmness, marbling, and shear force did not differ among treatment groups in Exp. 2; however, cooking loss in pork from the control group exceeded that of the 24-h treatment. Gain:feed and ADG were not affected by treatment during the marketing period in either experiment. We conclude that withholding feed for either 16 or 24 h decreases viscera weight and feed intake during the marketing phase in finishing swine. These changes could potentially benefit both the producer and the processor with only minimal effects on carcass weight and pork quality.

Abattoirs↗

PubMed1999

The effects of captive bolt and electrical stunning, and restraining methods on broiler meat quality.

The effects of captive bolt stunning using air pressure, compared to electrical water bath stunning, on broiler carcass and meat quality were evaluated. The birds were shackled or placed in a cone. Two trials were conducted using a total of 160 female broilers. The four stunning-restraining treatments were whole-body electrical stunning (10 s, 110 mA, 300 Hz) in a water bath or air pressure stunning (0.5 s, 2 atm) while broilers were shackled by their feet or placed in a cone. Air pressure stunning caused a higher (P < 0.01) degree of convulsions and a lower (P < 0.01) degree of blood loss than electrical stunning, and reduced the prevalence of broken clavicles (P < 0.05) and coracoids (P < 0.01). Blood loss of shackled broilers was slightly higher (P < 0.05) than those restrained in a cone. Air pressure stunning resulted in significantly (P < 0.01) lower pH values and hemorrhaging in filets and thigh muscles than electrical stunning. The incidence of thigh muscle hemorrhaging was significantly (P < 0.01) reduced when broilers were restrained in a cone compared to being shackled. The stunning and restraining treatments did not result in differences in cooking losses. The filets from shackled birds were judged more tender than the filets from cone-restrained birds. With respect to the effect of stunning method, the filets of air pressure stunned birds was judged more tender than the meat from electrically stunned birds. Captive bolt stunning using air pressure has benefits over electrical stunning; however, a suitable stunning and restraining device remains to be developed.

Abattoirs↗

PubMed1987

[Meat quality in broilers affected with inflammation of the feather follicles].

Broilers with feather follicle inflammation and birds free of this disorder were selected from the broiler chickens kept on plastic (bralen-)coated metallic slats. Both groups of broilers were killed on a sanitary slaughter line and the samples of breast and thigh muscles were analyzed for the basic composition and characteristics of the metabolism of nitrogenous and lipidic components. The content of individual amino acids in the muscles and the proportion of fatty acids in the intramuscular fat of broilers were determined for the evaluation of nutritive value. The samples of the affected spots of skin and samples of organs (liver) were subjected to microbiological examination. The resultant finding represented the common mesophilous microflora. No substantial statistically significant differences in chemical characteristics were found between the two groups. It follows from the results that the inflammation of feather follicles is a local skin disorder with no effect on the quality of the meat.

Animals↗

PubMed2000

The influence of transportation on turkey meat quality.

Previous research has indicated that antemortem stress factors can influence the development of pale, soft, and exudative (PSE) meat in swine as well as in turkeys. Such antemortem factors can include environmental temperatures, relative humidity, preslaughter handling practices, and transportation. However, the effect of transportation on meat quality of turkeys has not been extensively studied. Eighty Nicholas male turkeys (21 wk of age) were divided into two groups and were either transported in coops on a flatbed trailer for 3 h immediately prior to processing or processed without transportation. Breast muscle samples were collected for pH (0, 2, 24 h), L* value (2, 24 h), drip loss, and cook loss. Additionally, breast fillets were marinated and cooked to determine marination uptake, retention, and cook loss. The breast muscles from transported turkeys had significantly higher muscle pH at 0, 2, and 24 h; significantly lower L* values at 2 and 24 h; significantly higher marination retention (i.e., lower drip loss after marination); and significantly lower cook loss in the marinated fillets compared with fillets of the nontransported turkeys. There were no significant differences in drip loss and cook loss of the nonmarinated fillets or the marination uptake percentage between the transported and nontransported turkeys. These results suggest that transporting turkeys immediately before processing does not induce PSE meat and may actually improve water-holding properties.

Animals↗

PubMed1994

Influence of treadmill exercise on pituitary-adrenal secretions, other blood constituents, and meat quality of sheep.

Whether lambs were used to evaluate the influence of treadmill exercise (TME) on physiological responses and meat quality. Lambs were exercised at either 5.6, 7.2, or 8.8 km/h on a 9 degrees incline for 10 min, followed by a 10-min walk at 4.0 km/h and 0 degrees incline, or were unexercised controls (C; n = 3/treatment). Heart rates were determined at -15, 1, 3, 6, 10, and 15 min relative to the onset of exercise. Blood was collected at 2.5-min intervals during and after exercise for determination of plasma concentrations of ACTH, cortisol, and lactate. In addition, blood collected during exercise was evaluated for hematocrit and for concentrations of glucose, hemoglobin, and total protein. Exercised lambs had greater (P < .01) heart rates than C lambs during and after exercise. Blood from TME lambs also had greater (P < .001) hematocrit percentages, total protein, and hemoglobin concentrations. Areas under the ACTH and cortisol response curves were greater (P < .001) for TME than for C lambs. Areas under glucose response curves were greater for all TME treatments (P < .001) than for C and greater (P < .001) for lambs exercised at 8.8 km/h than for lambs exercised at 5.6 km/h. Areas beneath lactate response curves were greater (P < .001) for lambs exercised at 8.8 km/h than for lambs exercised at 7.2 km/h and C lambs. Carcasses from lambs exercised at 5.6 km/h had lesser (P < .05) longissimus muscle (LM) glycogen concentrations at slaughter than carcasses from lambs exercised at either 7.2 or 8.8 km/h and C lambs.(ABSTRACT TRUNCATED AT 250 WORDS)

Adrenocorticotropic Hormone↗

PubMedDate not supplied

Comparison between the three porcine RN genotypes for growth, carcass composition and meat quality traits.

A three-step experimental design has been carried out to add evidence about the existence of the RN gene, with two segregating alleles RN- and rn+, having major effects on meat quality in pigs, to estimate its effects on production traits and to map the RN locus. In the present article, the experimental population and sampling procedures are described and discussed, and effects of the three RN genotypes on growth and carcass traits are presented. The RN genotype had no major effect on growth performance and killing out percentage. Variables pertaining to carcass tissue composition showed that the RN- allele is associated with leaner carcasses (about 1 s.d. effect without dominance for back fat thickness, 0.5 s.d. effect with dominance for weights of joints). Muscle glycolytic potential (GP) was considerably higher in RN- carriers, with a maximum of a 6.85 s.d. effect for the live longissimus muscle GP. Physico-chemical characteristics of meat were also influenced by the RN genotype in a dominant way, ultimate pH differing by about 2 s.d. between homozygous genotypes and meat colour by about 1 s.d. Technological quality was also affected, with a 1 s.d. decrease in technological yield for RN- carriers. The RN genotype had a more limited effect on eating quality. On the whole, the identity between the acid meat condition and the RN- allele effect is clearly demonstrated (higher muscle GP, lower ultimate pH, paler meat and lower protein content), and the unfavourable relationship between GP and carcass lean to fat ratio is confirmed.

Journal Article↗

PubMed1997

[Physiology and physiopathology of ryanodine receptors in swine. Significance of sensitivity to stress, stress myopathies, malignant hyperthermia and meat quality].

During the last decades intensive breeding of pigs has improved the growth rate, food conversion and the ratio between meat and fat. However, this improvement is very often associated in certain breeds of pig with the porcine stress syndrome, a higher incidence of muscle diseases and a reduced meat quality referred to as pale, soft exudative pork (PSE). These problems are well known since decades and are obviously caused by a variety of factors. The discovery of a mutation in the ryanodine receptor or Ca-release channel in the striated muscles of affected pigs has concentrated research on the function of this protein. The mutation of the ryanodine receptor or Ca-release channel may account for the problems mentioned above because the changed ryanodine receptor can be activated much easier and there is no doubt that the inactivation is delayed or-under some circumstances-even impossible. Consequently, the cytosolic Ca concentration in skeletal muscle cells will increase and induce uncontrolled muscle activity. The recommendation is given to breed out this mutation for elimination of a major reason of the porcine stress syndrome and PSE.

Animals↗

PubMed1999

Influence of exogenous application of n-3 fatty acids on meat quality, lipid composition, and oxidative stability in pigs.

The effect of dietary n-3 fatty acids on the fatty acid composition and lipid peroxidation of different tissues in pigs were studied. 20 castrated male pigs were included in this investigation, one half was fed daily a diet containing 1.3 g n-3 fatty acids/kg diet (control) and 10 pigs were fed a diet containing 14 g n-3 fatty acids/kg diet (n-3 diet) at the growing-finishing period. The intake of dietary n-3 fatty acids increased the concentration of these fatty acids in backfat, and the neutral and polar fractions of skeletal muscle and heart homogenates. The polar fraction showed an increased relative concentration of n-3 fatty acids in comparison to control, while the n-6 fatty acid content was reduced. In heart homogenates there was an enlargement of n-3 fatty acids both in polar lipids and in neutral lipids whilst n-6 fatty acids were decreased. Feeding n-3 fatty acid enriched diet had no influence on meat quality parameters drip loss, meat colour or pH value. The lipid peroxidation (measured as malondialdehyde equivalents) was in the order liver > heart > skeletal muscle with higher values in the n-3 group. However, by stimulation of oxidation by Fe2+/ascorbate for 3 hours the order of oxidative products in the n-3 group was muscle > liver > heart, whereas in the control group the order was liver > heart = muscle. Summarized, feeding a highly n-3 fatty acid enriched diet caused an incorporation of these fatty acids and increased the susceptibility to peroxidation in all investigated tissues.

Adipose Tissue↗

PubMed2002

Effect of frequency of the stunning current waveform on carcase and meat quality of turkeys processed in a commercial plant in the UK.

1. This study compared the effects of electrical stunning delivered using high and low frequency waveforms on carcase and meat quality of turkeys processed under commercial conditions. 2. The use of a high frequency waveform (1400 Hz) resulted in a faster bleedout and an improvement in carcase quality associated with a substantial reduction in haemorrhagic downgrading conditions. 3. Frequency of the applied waveform influenced breast muscle pH and colour although the magnitude of the differences was considered to be of minimal significance in influencing consumer perception.

Abattoirs↗

PubMed2006

Effect of manganese supplementation and source on carcass traits, meat quality, and lipid oxidation in broilers.

An experiment was conducted using a total of 336 one-day-old, Arbor Acres commercial male broilers to investigate the effect of dietary Mn supplementation on carcass traits, meat quality, lipid oxidation, relative enzyme activities in abdominal fat and meat, and Mn-containing superoxide dismutase (MnSOD) mRNA level in meat. Broilers were randomly allotted by BW to 1 of 8 replicate cages (6 chicks per cage) for each of 7 treatments in a completely randomized design involving a 2 x 3 factorial + 1 arrangement of treatments. Dietary treatments included the corn-soybean meal-based diet (control) and the basal diet supplemented with 100 or 200 mg of Mn/kg as MnSO(4) x H(2)O, Mn AA A with a chelation strength of 26.3 formation quotient (8.34% Mn), or Mn AA B with a chelation strength of 45.3 formation quotient (6.48% Mn). Birds fed supplemental Mn had lower (P < 0.10) percentages of abdominal fat, lipoprotein lipase (LPL), and malate dehydrogenase activities and greater (P < 0.07) hormone-sensitive lipase activities in abdominal fat than birds fed a control diet. Birds fed supplemental Mn from Mn AA A or Mn AA B had lower (P < 0.05) LPL activities in abdominal fat than those fed supplemental MnSO(4) x H(2)O. Birds fed supplemental Mn had lower (P < 0.03) malondialdehyde content in leg muscle and greater (P < 0.02) MnSOD activities and MnSOD mRNA level in breast or leg muscle than those fed the control diet. Birds fed supplemental Mn from Mn AA A had a greater (P < 0.02) MnSOD mRNA level in leg muscle than those fed supplemental MnSO(4) x H(2)O. Results from this study indicated that organic Mn was more available than inorganic Mn for decreasing LPL activity in abdominal fat of broilers, and dietary Mn might reduce abdominal adipose deposition by decreasing LPL and malate dehydrogenase activities or increasing hormone-sensitive lipase activity in abdominal adipose tissue. The results also indicated that dietary Mn upregulated muscle MnSOD gene expression pretranslationally in association with increased MnSOD activity, which might explain the decrease of malondialdehyde content in leg muscle.

Adipose Tissue↗

PubMed1993

Effects on meat quality of the use of clenbuterol in veal calves.

The objective of this study was to examine the effects of clenbuterol administration on meat quality traits of veal. Sixteen Holstein-Friesian veal calves (male) were randomly assigned to one of four treatment groups; either control (n = 4) or clenbuterol-treated (1.6 micrograms.kg [corrected] BW-1.d-1, 42 d) with a withdrawal period between clenbuterol treatment and slaughter of 8 d (n = 4), 4 d (n = 4), or 2 d (n = 4). All animals were slaughtered at the same day at a commercial slaughterplant. At 30 min postmortem the carcasses were split and the right carcass side was electrically stimulated. After 24 h of cooling the longissimus, semimembranosus, triceps brachii, and psoas major muscles were excised and vacuum-packaged. After 1, 7, and 13 d of vacuum storage at 2 +/- 2 degrees C the muscles were sampled to determine tenderness, water-holding capacity, and color characteristics. Clenbuterol treatment resulted in a slower rate of pH decline in the unstimulated longissimus muscle but did not affect the ultimate pH. Clenbuterol treatment resulted in toughening of the longissimus, semimembranosus, and triceps brachii muscles after 1 and(or) 7 d of storage (P < .05). It is suggested that this resulted from a decrease in postmortem proteolysis because both the intensity of a 30-kDa peptide and the myofibril fragmentation index were lower in clenbuterol-treated muscles. Clenbuterol treatment resulted in increased lightness (L*-value) of longissimus and semimembranosus muscles (P < .05), coincident with a lower water-holding capacity. In a following experiment, the effect of clenbuterol administration (0 [n = 5] and 1.0 [n = 5] mg/kg of feed for 27 d) on calpain and calpastatin levels at 1 d postmortem in longissimus muscles of Friesian Pie Noire veal calves was investigated. Clenbuterol administration resulted in an increase in calpastatin levels (P < .05) and a trend (P < 0.1) toward a decrease in mu-calpain activity at 1 d postmortem.

Animals↗

PubMed1976

[Meat quality of broiler rabbits. 2. Chemical composition of meat of valuable cut-up parts of New Zealand white rabbits and hybrids of different body weight].

Studies were carried out on the chemical composition of the meat of valuable cut-up parts in 88 broiler rabbits (51 New Zealand White, 37 hybrids). Muscles of legs and backs differed in nutrient content. The fat content of legs was higher than that of M.long.dorsi, and directly related to increasing carcass weights. As to the varieties mostly insignificant effects on chemical constituents were measured. There were but a few correlations between the analysed qualitative properties.

Animals↗

PubMed2007

Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves.

Turkey deli loaves were evaluated using organic marinades in the raw product to control the growth of Listeria monocytogenes (LM) and improve meat quality in the cooked product. Treatments included sodium tripolyphosphate (STP; 0.45%, control), sodium lactate (3%), sodium diacetate (0.25%), sodium citrate (0.75%), and sodium lactate (3%)/sodium diacetate (0.25%) combination, all containing 1.5% salt. Data collected in the 2 trials included pH; lightness, redness, and yellowness; bind ability; cooked meat moisture; oxidation (thiobarbituric acid reactive substances); aerobic plate count (d 0 to 80); and sensory evaluation. Also, thirty-two slices from each loaf were inoculated with a 10(3) cfu/ mL surface inoculum streptomycin-resistant LM cocktail and analyzed for LM levels (d 0 to 77). The sodium lactate treatment was lower in pH (5.84) postmarination. Lactate, citrate, and the combination treatments had significantly lower lightness values; lactate, diacetate, and citrate had higher redness values; and lactate had lower yellowness values postmarination compared with premarination. Cook loss, moisture, and bind ability were higher in the STP treatment. Citrate and the combination treatments had lower thiobarbituric acid reactive substances on d 3, but there were no differences by d 15. Cohesiveness was significantly higher in the STP, lactate, and diacetate treatments, and turkey flavor was more intense in the combination treatment. The STP loaves had >10(6) cfu/cm(2) aerobic plate count by 14 d, lactate by 20 d, citrate by 40 d, diacetate by 70 d, and lactate/diacetate by 74 d. Sodium diacetate, citrate, and lactate/diacetate all extended the lag phase of LM. Therefore, acidic marinades applied in the raw product do have a negative effect on some cooked product quality attributes but do improve shelf life and decrease LM growth by extending the lag phase through 21 d postmortem.

Animals↗

PubMed1999

Gas chromatographic-tandem mass spectrometric determination of anabolic steroids and their esters in hair. Application in doping control and meat quality control.

We have developed a powerful and simple sensitive method for testing hair for anabolic steroids and their esters. A 100-mg amount of powdered hair was treated with methanol in an ultrasonic bath for extraction of esters, then alkaline digested with 1 M NaOH for an optimum recovery of other drugs. The two liquid preparations were subsequently extracted with ethyl acetate, pooled, then finally highly purified using a twin solid-phase extraction on amino and silica cartridges. The residue was derivatized with N-methyl-N(trimethylsilyl)-trifluoracetamide (MSTFA) prior to injection. Analysis was conducted by gas chromatography coupled to a triple quadrupole mass spectrometer. The generally chosen parent ion was the molecular ion while two daughter ions were selected for each compound with collision energies ranging from -16 to -21 eV. Internal standards were nandrolone d3 for non-esterified drugs and testosterone phenyl propionate for esters. The limits of detection calculated from an analysis of the blanks (n=30) were 0.08 pg/mg for nandrolone, 6.20 pg/mg for boldenone, 0.07 pg/mg for methyl testosterone, 0.15 pg/mg for ethinyl estradiol, 2.10 pg/mg for metandienone, 0.86 pg/mg for testosterone propionate, 0.95 pg/mg for testosterone cypionate, 1.90 pg/mg for nandrolone decanoate, 3.10 pg/mg for testosterone decanoate and 4.80 pg/mg for testosterone undecanoate. Application to doping control has been demonstrated. In a series of 18 sportsmen, two tested positive for anabolic steroids in hair whereas urinalysis was negative for both of them. The first positive case was nandrolone and the second case concerned the identification of testosterone undecanoate. Measured in 10 white males aged between 22 and 31 years, the testosterone concentration was in the range 1.7-9.2 pg/mg (mean=5.0 pg/mg). The method was also applied in meat quality control. Of the 187 analyses realized based upon hair and urine sampling in slaughter houses, 23 were positive for anabolic steroids in hair: one case for boldenone, one case for metandienone, two cases for testosterone propionate, three cases for nandrolone, five cases for testosterone decanoate and 11 cases for methyl testosterone. In the meantime, urinalysis was always negative for these drugs or their metabolites.

Adult↗

PubMed2000

Early and temporary quantitative food restriction of broiler chickens. 1. Effects on performance characteristics, mortality and meat quality.

1. An experiment was conducted with broiler chickens to determine the effects of different early food restrictions, strain (Ross 508 and Hybro G) and sex on performance, mortality carcase composition and meat characteristics. 2. Birds were restricted to 80% or 90% of ad libitum intake for 4 d (80%-4 d-group and 90%-4 d-group, respectively) or 80% for 8 d (80%-8 d-group). All restrictions started on d 4. After the periods of restriction, all birds were fed ad libitum. 3. Only the 90%-4 d-group reached a final body weight not significantly different from, but lower than, the ad libitum group. The other restrictions were too severe to allow a sufficient 'catch-up'. 4. No significant differences in food conversion and total carcase fat content between groups were observed. Abdominal fat showed a tendency to increase due to the restrictions induced. 5. There was a slight trend towards a reduced mortality and of 'sudden death syndrome' but no clear effect of food restriction on number of chickens removed with leg problems. There was no significant decrease in uniformity of the flocks due to restriction. 6. The group 80%-8 d had a significant lower yield percentage. Cut-up parts and meat quality were not changed by restriction. Ross birds had a significantly higher proportion of breast meat than Hybro chickens. Meat of female chickens seemed to be paler than that of males, possibly because of the higher proportion of carcase fat. 7. Food restriction did not always give good results. However, a mild restriction (90% for 4 d) may offer some economic advantages over an ad libitum feeding regimen, mainly by reducing mortality.

Adipose Tissue↗