The effect of stocking density in transit on the carcass quality and welfare of slaughter pigs: 1. Carcass measurements

In a trial involving 2496 pigs, the effect of transport stocking densities of 201, 241, 281 and 321 kg m⁻² on carcass quality and welfare were evaluated. This range encompassed the upper level set for 100 kg pigs in European Union legislation (235 kg m⁻²). Four farms and two lorries were involved over 16 experimental days with an average journey time of 3 hr. Stocking density had no effect on any variables measured. Source farm had a significant effect on ultimate pH, reflectance and electrical conductivity in the m. longissimus dorsi, reflectance in the m. adductor and extent of rigor mortis development in the m. semimembranosus. Overall, the measurements made produced no evidence that transport stocking density had an effect on the carcass quality or welfare of 95 kg pigs on short journeys.     

Thermophysical properties of processed meat and poultry products

Thermophysical properties of various meat and poultry emulsions were evaluated at four temperatures (20, 40, 60 and 80 °C). Thermal conductivities (0.26–0.48 W m⁻¹ K⁻¹) increased linearly with temperature between 20 and 60 °C. Between 60 and 80 °C, it remained constant for most products except bologna. Curves for thermal conductivity as a function of temperature could be roughly grouped into two different categories: products containing meat particles and those containing meat emulsions. The application of various models was investigated for thermal conductivity prediction. It was found that a three phase structural based Kirscher model had the potential for predicting thermal conductivities with acceptable accuracy. Densities decreased slightly as a function of temperature from 20 to 40 °C. A transition phase was observed from 40 to 60 °C, which was followed by a decrease from 60 to 80 °C. There was a decrease of about 50 kg m⁻³ between the density of a raw product at room temperature (at maximum 1070 kg m⁻³) and the product heated to 80 °C (at minimum 970 kg m⁻³), due to the gelation or setting of the structure. After a transition period from 10 to 30 °C, the heat capacity increased linearly from 30 to 80 °C, and ranged from 2850 to 3380 J kg⁻¹ °C⁻¹, respectively. Densities and heat capacities were strongly influenced by the carbohydrate content (i.e. as the carbohydrate content increased the density decreased). The salt content adversely affected thermal conductivity and thermal diffusivity values. However, these parameters increased with moisture content.     

Influence of the oxidative quality of dietary oil on broiler meat storage stability

Broilers were fed a high fat diet containing 11% oil (9% rapeseed oil, 2% soya bean oil) and the oil was given either as fresh (peroxide value of 1 meqv. O₂kg⁻¹ oil) or as highly oxidised (peroxide value of 156 meqv. O₂kg⁻¹ oil). Diets were supplemented with 46 mg all-rac--tocopheryl acetate kg⁻¹ diet, resulting in a tocopherol content of 80.8 mg -tocopherol and 58.6 mg γ-tocopherol per kg diet in the fresh oil diet and of 44.0 mg -tocopherol and 18.3 mg γ-tocopherol per kg diet in the oxidised oil diet, respectively, reflecting the degradation of the natural occurring tocopherols in the oxidised diet. Only minor differences were seen with respect to fatty acid composition in muscles from birds fed the two diets. The oxidation of the dietary oil lowered lipid stability significantly (p < 0.01) in both raw and precooked meats during chill storage, whereas only minor effects on the stability of frozen meat were seen. Tocopherol levels were significantly lower (p < 0.01) in muscles from birds fed the oxidised oil diet, explaining the decreased lipid stability of meat from these birds. Thigh meat was more susceptible to lipid oxidation during storage than breast meat, regardless of dietary treatment, although thigh meat had markedly higher tocopherol levels than breast meat. The molar ratio of PUFA > 18:2 (polyunsaturated fatty acids with three or more double bonds) to -tocopherol was significantly (p < 0.01) higher in thigh meat compared with breast meat, explaining the lower stability of the former during storage.     

Sorption of chloroanisole vapors by raisin packaging material

The behavior and concentration of 2,4,6-trichloroanisole (TCA) vapors migrating into low-density polyethylene film (PE) of 0.39 μm at various temperatures and desorption of TCA from PE were determined. After 12 h exposure, 1642 μg g⁻¹ TCA was sorbed at 30 °C compared with 675 μg g⁻¹ at 20 °C. For PE to reach equilibrium of 4200 μg g⁻¹ at 30 °C took 48 h, but 120 h at 20 °C. The transmission of TCA through PE occurred after 12 h at 30 °C (8.9 μg kg⁻¹ m⁻² h⁻¹) and after 36 h at 20 °C (5.0 μg kg⁻¹ m⁻² h⁻¹). Desorption of TCA from PE increased with temperature. At 80 °C, 99% TCA was desorbed in 1 h compared to 51% at 40 °C, 31% at 30 °C and 17% at 20 °C. The rate of sorption, desorption and transmission of TCA vapors by PE is highly temperature-dependent.     

Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork

The effect of supplementation of vitamin E (200 W kg⁻¹ feed) in the diet of pigs on colour stability and lipid oxidation in minced pork was studied. Control and enriched diets were provided for the last 12 weeks before slaughter. Half of the samples of minced shoulder meat from control and supplemented pigs were packaged on trays with oxygen-permeable overwraps and half in modified atmosphere packs (initial gas mixture: O₂/CO₂/N₂ = 66/ 27/7). Meats were stored for 10 days at 7 °C in an illuminated retail display cabinet. The meat from vitamin E-supplemented pigs was more resistant to lipid oxidation than was the control meat. Gas packaging appeared to increase lipid oxidation in control meat, whereas lipid oxidation was stable in meat from vitamin E-supplemented pigs. Colour stability for gaspacked meat was comparable for both dietary groups. However, oxygen-permeable overwraps had a negative effect on colour stability in vitamin E-enriched meat. The reason for this is not known. The shelf-life of enriched and control meat was similar. Thus supplementation of pig feeds with vitamin E is recommended if an improved stability against lipid oxidation of (minced) pork is required.     

The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin

The eating quality of M. longissimus dorsi (LD) from RN⁻ homozygotes, RN⁻ heterozygotes and RN⁻ non-carriers was investigated in a Swedish Hampshire×Finnish Landrace pig population. The recently identified new allele (V199I, here denoted rn*) at the RN locus was also detected among the pigs selected and included in the sensory evaluation. The number of animals varied from 10 to 15 in the five genotype groups; RN⁻/RN⁻, RN⁻/rn+, RN⁻/rn*, rn+/rn+ and rn+/rn* (in total 59 pigs). In addition, one pig was determined to be rn*/rn* but was excluded from the analysis. The three genotypes in which the RN⁻ allele was represented (RN⁻/RN⁻, RN⁻/rn+ and RN⁻/rn*) had higher glycogen and lower protein contents as well as lower ultimate pH (measured 48 h post-mortem) in LD than the non-carriers (rn+/rn+ and rn+rn*). Of the sensory parameters evaluated (tenderness, chewing time, chewing residual, juiciness, meat flavour and acidity), the five RN genotypes only affected acidity significantly; the RN⁻ allele contributing to a more acid taste in LD. The influence of the rn* allele resembled that of rn+ on the sensory parameters. When the material was divided into three groups (homozygous, heterozygous and non-carriers of the RN⁻ allele) the juiciness was found to be significantly influenced by RN genotype, and LD from animals that were homozygous and heterozygous with respect to the RN⁻ allele exhibited a higher juiciness than LD from non-carriers. The RN⁻ allele also tended to contribute to greater tenderness, which was significantly higher in LD from heterozygous carriers than from non-carriers of the RN⁻ allele. A more rapid decline in pH (measured as pH at 45 min and 3 h post-mortem) contributed to a greater tenderness in LD (according to a trained panel and Warner-Bratzler shear force). In addition to the RN genotype, the decline in pH was influenced by carcass weight, which varied between 71 and 97 kg, and by stunning procedure, which changed during the course of the study from individual to group stunning with CO₂. The individual stunning procedure contributed to a lower pH in the initial post-mortem phase (pH₄₅), whereas a higher carcass weight and the RN⁻ allele lowered the pH in the mid-post-mortem region (pH_3h and pH_24h), significantly (P0.05). The pH continued to decline after 24 h post-mortem and the ultimate pH was not reached until 48 h post-mortem. The cooking loss, juiciness and acidity were related to the specific characteristics of the RN⁻ carriers, such as higher glycogen content, lower protein content and lower ultimate pH (pH_48h).     

Fumigation trial on direct application of liquid carbonyl sulphide to wheat in a 2500 t concrete silo

Wheat (Australian Standard White) with a moisture content of 10.2% was fumigated with carbonyl sulphide (COS) at a calculated application rate of 24.14 g m⁻³, in a sealed concrete vertical silo (3512 m³, 2500 t wheat) located at Nevertire, NSW, Australia. The COS was applied as a liquid via the top of the silo and released 2 m below the grain surface. The application of 84.5 kg of COS was completed within 30 min. With 2 h of recirculation using a 0.4 kW fan, the in-silo concentrations of COS achieved equilibrium with a concentration variation less than 5% of the mean. After a two-day exposure period, the COS concentration in the silo remained at 29 g m⁻³. The concentration×time product (Ct) was then 1900 g h m⁻³, and this achieved complete kill of all life stages of mixed-age cultures of Sitophilus oryzae, Rhyzopertha dominica, Tribolium castaneum and Trogoderma variabile. After 2-days exposure, the silo was aired overnight with an aeration fan (25 kW) resulting in a COS in-silo concentration of below 4 ppm. This is 2.5 times lower than the Australian Experimental Threshold Limit Value (TLV) of 10 ppm. Residues of COS in the wheat declined to below the Australian Experimental Maximum Residue Limit (MRL) of 0.2 mg kg⁻¹ after overnight aeration. The COS was not detected in any outloading samples at concentrations above the detection limit (0.05 mg kg⁻¹). The workspace and environmental levels of COS were monitored during application, fumigation, aeration and outloading. The levels of COS and hydrogen sulphide (H₂S) were less than the detection limit of 0.1 ppm, which was 100 times lower than the TLV of 10 ppm. The treatment with COS had no affect on the wheat germination and seed colour when compared with untreated controls. Oil quality tests showed that COS had no effect on total lipid (made from treated wheat) content or the lipid colour.     

The effect of stocking density in transit on the carcass quality and welfare of slaughter pigs: 2. Results from the analysis of blood and meat samples

In a trial involving 2496 pigs, the influences on blood profile and pork quality of stocking densities ranging from 201 to 321 kg m⁻² were examined. The pigs came from four different farms and were killed in 16 weekly batches. They were transported for on average 3 hr and held in lairage for 1 hr. Higher stocking densities resulted in more physical stress to the pigs based on the activity of the enzyme CPK in the blood. Stocking density did not apparently affect psychological stress and high densities did not result in dehydration. The colour, water holding capacity and instrumentally-determined texture of the pork from the carcasses of the pigs were not affected by stocking density. The experimental design and precision of the measurements were sufficient to detect numerous differences in blood profile and pork quality between pigs from the four source farms. These differences probably related to different degrees of stress-susceptibility. The results suggest that the highest stocking density examined (321 kg m⁻²) is unacceptable for the transport of pigs. The second highest density (281 kg m⁻²) produced relatively little evidence of an adverse effect on the welfare of pigs. It may be scientifically acceptable for short journeys (≤3 hr) but not for longer ones where pigs need more space to lie down.     

Possible mechanism for the effect of the RN(-) allele on pork tenderness

The effect of the dominant RN⁻ allele on rigor development, ageing and tenderness was studied in M. longissimus dorsi (LD) from 11 heterozygous carriers and five non-carriers of the RN⁻ allele. Rigor development was followed by measurements of muscle shortening, isometric tension, pH and FOP. During ageing the myofibrillar length and Warner–Bratzler shear force were measured in the meat. Sensory analysis was performed at 4 days post-mortem using a trained expert panel. It was found that the decrease in pH was faster for RN⁻ carriers than non-carriers during the first 5 h post-mortem, after which the pH-time slope was similar for the two groups. This resulted in a significantly lower mean ultimate pH in LD from RN⁻ carriers than non-carriers. During rigor development the isometric tension was lower in RN⁻ carriers than in non-carriers, while contraction (shortening and sarcomere length) did not differ significantly between the two genotypes. The myofibrillar length, which is an indirect measure of the proteolytic activity that has occurred in the meat, was shorter for the RN⁻ carriers than for the non-carriers. The difference in myofibrillar lengths between the genotypes was significant at 1 and 4 days post-mortem but not at 7 days post-mortem, which indicates that the RN⁻ carriers have a higher proteolytic activity earlier post-mortem. The results from the Warner–Bratzler shear force measurements showed that the meat from the RN⁻ carriers was significantly more tender, 1 and 4 days post-mortem, than the meat from the non-carriers. The meat from non-carriers needed 7 days to reach the tenderness attained by that from the RN⁻ carriers 4 days post-mortem. The greater tenderness in LD from RN⁻ carriers than that from non-carriers was also confirmed by a sensory panel at 4 days post-mortem. In conclusion, differences observed in the course of rigor and ageing in muscle from carriers and non-carriers of the RN⁻ allele suggest that proteolytic action, as initiated by a more rapid fall in pH, is the most important factor governing the variation in tenderness of the two genotypes.     

The nutritional value of dried cassava root meal in broiler diets

In each of two experiments, 600 male broiler chicks (Ross 1) were randomised into 24 groups each containing 25 birds. From the age of seven days they were given one of six experimental diets. These were a control diet having ground wheat as the main cereal source and five other diets in which mainly the wheat was replaced by increasing amounts (100, 200, 300, 400, 500 g kg^?1 diet) of dried cassava root meal. Neither body weight nor food intake were significantly affected in either experiment by the inclusion of dried cassava root meal at levels up to 500 g kg^?1. Food conversion efficiency was unaffected by dietary treatment except in experiment 1 after 4 weeks, when the diet with 100 g cassava meal kg^?1 resulted in a better food conversion efficiency than in the case of the other dietary treatments. The carcass and abdominal fat weights and the chemical composition of the carcasses were unaffected by dietary treatment. In the caecal contents the proportion of acetic acid was increased and that of propionic and valeric acids reduced by the inclusion of dried cassava root meal. The moisture content of the litter was not significantly affected by the presence of cassava root meal although the litter became wet and sticky in the groups given the two highest levels of cassava root meal in Experiment 1. For this reason, the maximum recommended level of inclusion of dried cassava root meal in broiler diets is 30%.     

Estimation of mutton carcass components using two predictors

Carcass weight and the GR measurement (a measure of fatness) were used as predictors in models for estimating mutton carcass components. These parameters explained a moderate to large amount of the variation in component weights (r² = 0·47−0·93) except for trunk meat (of a 50% visual lean specification) with an r² = 0·15.

The 557 carcasses used ranged in weight from 9·2 to 43·8 kg and in fat depth at the GR site from 0 to 41·0 mm.

Analysis of the trunk meat components designated 50%, 80% and 90% visual lean showed that despite rigorous slicing the observed chemical lean percentage of the two former categories was less than expected.

The application of the models for price setting of carcasses based on derived rather than nominal values is discussed.     

The effect of nutritional supplements on growth rate, stress responsiveness, muscle glycogen and meat tenderness in pastoral lambs

Nutritional supplements and a magnesium bolus and were used in lambs in a 2×2 factorial design to investigate the effect on growth, preslaughter stress measurements, muscle glycogen, and meat quality. In total, 64 Perendale lambs were used (32.7±0.53 kg, mean±SEM). Feed supplemented animals received 150 g feed pellets day⁻¹ in addition to pasture grazing, and this increased growth from 183 to 207 g day⁻¹. Mean delivery of Mg from the boluses was 0.17 g day⁻¹ for 28 days, with no effect on growth rates, or any other of the variables measured. Urinary noradrenaline, adrenaline and cortisol did not differ between groups in the immediate pre-slaughter period. The meat ultimate pH was not different between groups and had a mean range of 5.47–5.53. Muscle residual glycogen did not differ between groups and had a mean range of 42–43 mmol kg⁻¹. Finally there were no differences in shear force values at all ageing times. The final shear force value of 2.5 kg F after 72 h ageing at 15 °C was a low value representing tender meat. These studies indicate that if nutrition is adequate and stress levels are low, there are no differences in meat tenderness of pasture fed lambs compared with those having feed supplements to increase growth rate.     

Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs

Drip loss of 374 samples taken from porcine M. longissimus dorsi and M. semimembranosus was measured by using the “bag method” (BM), EZ-DripLoss (EZ-DL) from premium cuts (PC) and in retail tray (case-ready meat; CRM). This provided a comparison between these methods and their relationships to other meat quality and carcass traits. Samples were prepared at 24 h post-mortem (pm) and were measured 24 and 48 h after preparation (at 48 and 72 h pm) using the BM and after 48 h (at 72 h pm) with the EZ-DL and PC. Drip loss of meat kept in retail trays was measured after 7 days (CRM₇) and daily within a week (CRM_1–7). Average drip loss was 1.80% and 3.10% using the BM after 24 and 48 h, respectively. EZ-DL and CRM₇ showed higher drip losses of 4.71% and 4.00%. Daily loss of CRM_1–7 showed a concavely shaped curve and increased from 1.57% to 5.64% after 7 days. High correlations were obtained between drip loss of CRM₇ and BM (r = 0.88) or the EZ-DL (r = 0.91). The development of drip loss in case-ready meat fitted by linear-quadratic regression (y = 0.439 + 1.245x − 0.072x²) showed that high drip loss measured earlier by bag and EZ-DripLoss methods was highly associated with a high intercept (r = 0.63–0.72), a high linear increase (r = 0.77–0.81), but larger decrease in increments (r = −0.82 to −0.86) during weekly stored meat in retail trays as supplied at consumer level. Because the positive linear regression coefficient was substantially higher than the negative quadratic regression coefficient, the development of drip loss is mainly dependent on the initial drip loss. Therefore, animals with high drip loss within 72 h post-mortem also showed undesirable high drip loss curves over the entire retail period. Relationships between drip loss and other meat quality traits were similar for BM, EZ-DL and CRM₇. Of these the correlation between pH₂₄ and drip loss was highest with r = −0.54, −0.49 and −0.47 for BM, EZ-DL and CRMH₇, respectively. Interestingly, a correlation of r = −0.35 between blood pH value and CRML₇ was obtained. Carcass traits such as loin, ham, shoulder, belly weight or loin eye area showed only marginal correlations to drip loss. In conclusion, EZ-DL was the most appropriate method to predict drip loss of case-ready meat in retail trays and its development during a 7 day storage period.     

Stunning and shackling influences on quality of porcine Longissimus dorsi and Semimembranosus muscles

Seventy-one barrows of three porcine genotypes (nn, Nn and NN genotypes with respect to halothane) were electrically stunned on the right side and randomly assigned to one of three treatments during the bleeding process (prone, PR; shackled left, SL; or shackled right, SR) to investigate the influence of both shackling and stunning on ultimate meat quality. PR carcasses had less side-to-side variation in 40 min pH than either SL or SR carcasses. Shackling contributed to a decreased 40 min pH in the semimembranosus (SM) and posterior longissimus dorsi (PL). The effects of stunning appeared to be additive when combined with shackling, tending to lower pH in the mid-longissimus dorsi (ML; P <- 0·10). The ‘free’ side of the shackled carcass also had significantly lower 40 min pH in the ML, PL and SM locations when compared to PR sides. Genotype had no influence on shackling since there was no treatment by genotype interactions. Despite significant effects on post-mortem metabolism (indicated by the differences in 40 min pH) shackling alone had little influence on overall ultimate meat quality of the carcass. Depending on the sampling location, soluble protein and L^* and b^* values varied among treatments. Shear force and a^* values were similar among treatments, but PR and SL carcasses had significantly lower expressible juice and drip loss compared to SR carcasses. These results suggest that, although shackling alone has little effect on meat quality, in combination with electrical stunning, shackling can lead to a decrease in meat quality.     

Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems-II. Sensory attributes

French Label Rouge quality chickens are reputed to possess improved sensory characteristics compared with birds reared under intensive conditions. The effects of genotype, diet, stocking density and age on eating quality were evaluated in a 2 × 2 × 2 experiment. The results suggest that genotype, diet, age and, to a lesser extent, stocking density can influence eating quality. The most pronounced sensory differences between the two genotypes were in the appearance and texture of the cooked meat. In particular, scores for toughness were higher for breast meat from Ross than ISA birds, though the opposite effect was observed for the thigh meat. Diet and age also affected texture, with the breast meat from chickens on the Label Rouge diet, or from older birds, having lower scores for toughness. Effects on odour and flavour were generally small and subject to genotype × diet interactions. The odour and flavour intensity of breast meat increased with age, while the odour intensity of thigh meat was higher in birds reared at low stocking density.     

The kinetics of cooked meat haemoprotein formation in meat and model systems

The rate of cooked meat haemoprotein formation (measured as the rate of loss of myoglobin solubility) was found, at least initially, to obey first order kinetics in meat, aqueous muscle extracts and mixtures of myoglobin and bovine serum albumin. In meat at 60 °C the rate was dependent on the species, (the pigment was formed significantly faster in lamb m. longissimus dorsi than in beef m. longissimus dorsi) and anatomical location (cooked meat haemoprotein was formed in beef m. 1. dorsi about twice as rapidly as in both beef shin and chuck (shoulder) muscle of similar pH). The rate of formation was similar in aqueous muscle extracts to that found in meat and in these systems increased with decreasing pH. The activation energies for all beef systems studied were similar and typical of those associated with protein denaturation (˜300 KJ mol⁻¹); however, that from lamb appeared to be lower (˜200 KJ mol⁻¹). The problems of using colour as an index of temperature reached, either for microbial safety (E. Coli 0157:H7 destruction) or quality are discussed in the light of these results.     

Selenium content in selected Slovenian foodstuffs and estimated daily intakes of selenium

Food is the primary source of selenium for man and, since selenium is an essential trace element, the nutritional selenium status is of importance. Data on this topic are currently lacking in Slovenia. In the present study, selenium contents of some selected foods purchased on the Slovenian market were determined and estimation of the daily dietary intake by analysing 20 diet samples collected in four Slovenian Army barracks was made. In determination of the selenium content in selected food, the highest values were found, as expected, in protein-rich food such as fish, meat and eggs (33–686 ng g⁻¹), but lower values in milk and dairy products (12–30 ng g⁻¹) and vegetables and fruits (0.3–77 ng g⁻¹). Analysis of 20 military total daily diet samples, gave an average selenium daily intake of 87 μg.     

Performance and carcass characteristics of growing pigs and broilers fed diets containing micronised barley,ground barley,wheat and maize

Two swine starter/grower/finisher trials utilising 216 24‐day‐old pigs and one 40‐day broiler growth trial utilising 1920 1‐day‐old chicks were conducted to determine the influence of dietary micronised dehulled barley (MDB) as a replacement for hulled barley (HB), wheat (W) and maize (M) on live performance, carcass and meat measurements, organ weights (swine), plasma urea nitrogen (PUN) level (swine) and intestinal digesta viscosity (broilers). Dehulling and micronising the barley reduced crude protein by 20%, neutral detergent fibre by 17% and amino acids by varying amounts. Replacing M or W with MDB in swine diets had no effect (P > 0.05) on any measured parameter, with the exception of decreased PUN (P = 0.03) when MDB replaced 100% of W. Broilers fed W, M or HB generally had similar live performance, carcass traits and digesta viscosity, with the exception of reduced (P < 0.05) average daily gain and average daily feed intake for HB during the first 20 days of the trial. However, broilers fed MDB had slightly reduced (P = 0.05) live performance during each phase of the trial and greatly increased (P = 0.01) digesta viscosity. Addition of a commercial enzyme product to the diets reversed the reduced performance and increased the digesta viscosity of the MDB diet, but generally had no influence in the W, M and HB diets. These results suggest that MDB can be utilised in swine diets without affecting performance, but that reduced performance may result from its use in broiler diets. © 2001 Society of Chemical Industry     

Effects of Gedi Leaves (Abelmoschus manihot (L.) Medik) as a Herbal Plant Rich in Mucilages on Blood Lipid Profiles and Carcass Quality of Broiler Chickens as Functional Food

The objective of this research was to evaluate the effects of gedi leaves (Abelmoschus manihot (L.) Medik) on blood lipid profiles and carcass quality of broilers. A hundred chickens were allocated to four diet treatments, with 5 replications. The diets were basal diet (R0), 5% GLM (R1), 10% GLM (R2), and 15% GLM (R3). Treatments had no significant effect on total blood cholesterol, triglyceride, LDL-cholesterol and HDL-cholesterol, significantly effect on reducing carcass weight and abdominal fat, but recorded no significantly effect on carcass percentage. It can be concluded that adding gedi leaves to broiler diets might provide benefit for functional food.     

Effect of organic production system on broiler carcass and meat quality

The effect of organic production on broiler carcass and meat quality was assessed. Two hundred and fifty Ross male chickens were assigned to two different systems of production: conventional, housing in an indoor pen (0.12 m(2)/bird); organic, housing in an indoor pen (0.12 m(2)/bird) with access to a grass paddock (4 m(2)/bird). At 56 and 81 days of age, 20 chickens per group were slaughtered to evaluate carcass traits and the characteristics of breast and drumstick muscles (m. pectoralis major and m. peroneus longus). The organic chickens had carcasses with a higher breast and drumstick percentages and lower levels of abdominal fat. The muscles had lower pHu and water holding capacity. Instead cooking loss, lightness values, shear values, Fe, polyunsaturated fatty acids of n-3 series and TBA-RS were higher. The sensory quality of the breast muscle was better. Organic production system seems to be a good alternative method, due to better welfare conditions and good quality of the carcass and meat. A negative aspect was the higher level of TBA-RS in the muscles, probably due to greater physical activity.