Fachbereich Veterinärmedizin



    The effects of fermentation and enzymatic predigestion of pea on nutrient digestibility in broilers (2016)

    Goodarzi Boroojeni, F. (WE 4)
    Senz, M.
    Kozlowski, K.
    Männer, K. (WE 4)
    Rose, D.
    Zentek, J. (WE 4)
    105th Annual Meeting Poultry Science Association
    New Orleans, Louisiana, 11. – 14.07.2016
    Poultry Science; 95(E-Suppl. 1) — S. 29
    ISSN: 0032-5791
    URL (Volltext): http://www.poultryscience.org/psa16/abstracts/28.pdf
    Institut für Tierernährung

    Königin-Luise-Str. 49
    Gebäude 8
    14195 Berlin
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    Abstract / Zusammenfassung

    Lightness (CIELAB L*) and pH values are the most widely measured quality indicators for broiler breast fillets (pectoralis major). Measurement of L* values with a spectrophotometer can be done through specular component included (SCI) or specular component excluded (SCE) modes. The intra-fillet location and measurement time used to collect L* and pH of broiler fillets vary between laboratories. There is also a lack of comparison between SCI L* and SCE L* values for broiler fillets. This study investigated the effects of sampling location on L* and pH values of breast fillets, and the relationship between the 2 color collection modes and with pH. In each of 6 independent replications, 30 breast fillets (deboned at 6–8 h PM) were collected from a commercial broiler processing plant. Meat color (dorsal side) was measured using a Minolta CM-2600d spectrophotometer at 3 different locations (cranial end, center, and caudal end). pH was measured with a spear probe at 2 different locations at the cranial end. Means separation between the locations was conducted with a paired t-test and Pearson correlation coefficients were calculated. Data showed that there were no differences between the locations for L* and pH in 5 out of 6 replications (P > 0.05). For L* values, the only significant difference noted between the cranial end and caudal end was less than 1.5 units. The only significant location difference for pH was 0.05 units. Overall, the L* values from SCI mode were consistently higher than those from SCE mode; however, the differences were less than 0.2 units and the correlation coefficient between the modes was greater than 0.99. Differences in the correlation coefficients between SCI L* or SCE L* values with pH were minimal (less than 0.03). These results indicate that taking one measurement at the center location of fillets for L* values and one at the cranial end for pH is sufficient for the assessment of broiler fillet quality. Either SCI or SCE mode can be used to collect L* values from broiler fillets and correlated with pH without affecting the overall results.