Marcel M Boiago
Brazil
Research Article
Broiler Meat Quality Evaluation Created in Simulated Conditions of Heat
Author(s): Santos Vaz AB, Aline G Ganecco, Juliana Lolli MM, Mariana P Berton, Cássia RD, Greicy Mitzi BM, Marcel M Boiago, Luciana Miyagusku, Hirasilva Borba and Pedro A de Souza
Santos Vaz AB, Aline G Ganecco, Juliana Lolli MM, Mariana P Berton, Cássia RD, Greicy Mitzi BM, Marcel M Boiago, Luciana Miyagusku, Hirasilva Borba and Pedro A de Souza
The effect of different periods (0, 24, 48 and 72 h) of condition heat on the physical and chemical qualities of broiler meat was evaluated. Five hundred Cobb 500® chicks were used, of which 100 were reared at a thermoneutral temperature, ideal for every rearing stage, constituting the control group. The other 400 animals were reared in a climate chamber at 32 ± 2°C, simulated conditions heat for birds. The physical and chemical qualities of the meat was evaluated at 21, 35, and 42 days. This experiment was carried out using a completely randomized design with a factorial of 2 × 4 (temperature and periods of conditions heat, respectively) and four replicates. The means were compared by Tukey`s test at the 5% significance level. It was found that the heat affected the qualitative properties of the meat, particularly its lipid oxidation, water retention c.. View More»
DOI:
10.4172/2157-7110.1000634