RESUMEN
Meat quality was assessed in Cobb-500 cage vs. floor-housed broilers slaughtered at 38 vs 49 days of age. Broilers (105 birds per housing system) were reared since 1 day of age in conditions of vivarium of Center for Selection and Genetics «Zagorskoye EPH¼. Fat content in breast meat was significantly higher (p<0.05) at both slaughter ages in cage-housed broilers (2.0 and 2.7% at slaughter age 38 and 49 days, respectively) compared to floor-housed (1.6 and 2.2%). Protein content in breast meat was higher in floor-caged broilers. Total collagen content in thigh meat of floor housed broilers (789.88 mg/100 g) was 1.5 fold higher compared to cage-housed (515.80 mg/100 g, p<0.05). Fatty acid profiles of meat were mostly affected by the type of meat (red vs white) and to a lesser extent by housing system and slaughter age. Water-holding capacity in red meat significantly differed between slaughter ages and between housing systems at slaughter age 38 days (Ñ<0.05): at slaughter age 38 days water-holding capacity in red meat was 67.3 in cage-housed broilers vs. 70.1% in floor-housed; at slaughter age 49 days 74.9 vs. 76.0%, respectively. The five-point scores of sensory taste evaluation for the meat of floor-housed broilers (4.55 and 4.91 for breast meat at slaughter ages 38 and 49 days; 4.40 and 4.90 for thigh meat) were better compared to cage-housed (4.47 and 4.83 for breast meat at slaughter ages 38 and 49 days; 4.37 and 4.70 for thigh meat). The conclusion was made that meat quality estimated by a set of the relevant parameters was marginally better in floor housed broilers in compare to cage-housed.
Asunto(s)
Pollos/crecimiento & desarrollo , Análisis de los Alimentos , Calidad de los Alimentos , Valor Nutritivo , Productos Avícolas/análisis , Proteínas de Aves de Corral/análisis , AnimalesRESUMEN
Identification of different chicken parts using portable equipment could provide useful information for the processing industry and also for authentication purposes. Traditionally, physical-chemical analysis could deal with this task, but some disadvantages arise such as time constraints and requirements of chemicals. Recently, near-infrared (NIR) spectroscopy and machine learning (ML) techniques have been widely used to obtain a rapid, noninvasive, and precise characterization of biological samples. This study aims at classifying chicken parts (breasts, thighs, and drumstick) using portable NIR equipment combined with ML algorithms. Physical and chemical attributes (pH and L*a*b* color features) and chemical composition (protein, fat, moisture, and ash) were determined for each sample. Spectral information was acquired using a portable NIR spectrophotometer within the range 900-1700 nm and principal component analysis was used as screening approach. Support vector machine and random forest algorithms were compared for chicken meat classification. Results confirmed the possibility of differentiating breast samples from thighs and drumstick with 98.8% accuracy. The results showed the potential of using a NIR portable spectrophotometer combined with a ML approach for differentiation of chicken parts in the processing industry.
Asunto(s)
Pollos/anatomía & histología , Aprendizaje Automático , Productos Avícolas/análisis , Productos Avícolas/clasificación , Algoritmos , Animales , Grasas/análisis , Proteínas de Aves de Corral/análisis , Análisis de Componente Principal , Espectroscopía Infrarroja Corta/métodosRESUMEN
To evaluate the effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing, carbonyl content, sulfhydryl (SH) group, disulfide (S-S) group, surface hydrophobicity, particle size, secondary structures, and in vitro digestibility were determined. During processing, carbonyl content increased; SH groups turned into S-S groups; α-helix turned into ß-sheet. From marinating to early dry-ripening stage, surface hydrophobicity increased but particle size decreased, whereas these had opposite tendencies at the late dry-ripening stage. The in vitro digestibility of pepsin decreased at drying-curing and drying-ripening stages, whereas the one of pancreatic proteases kept stable until late drying-ripening stage. We concluded that salting, drying, and protein oxidation caused the denaturation and aggregation during processing. The oxidation and aggregation of sarcoplasmic proteins of Nanjing dry-cured duck resulted in a loss of nutritional quality during drying-ripening stage.