Post-mortem pH fall in breast muscles of quail broilers as influenced by oligosaccharides isolated from lupine or flavomycin used as feed additives
1999
Gardzielewska, J.,Szczecin Agricultural University (Poland). Dept. of Evaluation Livestock | Tarasewicz, Z.,Szczecin Agricultural University (Poland). Dept. of Poultry Breeding | Kortz, J. | Karamucki, T. | Jakubowska, M.,Szczecin Agricultural University (Poland). Dept. of Evaluation Livestock | Szczerbinska D.,Szczecin Agricultural University (Poland). Dept. of Poultry Breeding
The effect of oligosaccharides of flavomycin used as feed additives on the pathway of pH changes in the muscles post-mortem was studied. Meat type quails of Pharaon breed were used as experimental material. The birds were divided into groups as follows: group I - controls, group II - birds fed on diet with added oligosaccharides isolated from narrow-leaf lupine variety in the quantity of 6 g/kg feed, group III - birds fed on diet with added flavomycin in the quantity of 4 mg/kg feed. Three groups of quails were kept in cages in controlled environmental conditions and slaughtered by decapitation at 38 days of age. All groups were subjected to identical pre-slaughter treatment. After plucking and evisceration pH measurements were carried out in the breast muscles 10, 20, 30, 40, 50 and 60 minutes post-mortem. In the breast muscles of quails fed on diet with 6 g oligosaccharides or 4 mg flavomycin per 1 kg feed added a lower pH value was noted in the period from 10 to 60 minutes after slaughter than in the control group. Besides, pH value in the breast muscles of males was found higher and significantly higher starting from the 20th minute post-mortem than that in females
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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