Influence of Dietary Sorghum ( Sorghum vulgare ) and Corn Supplemented with Methionine on Cut-Up Pieces Weights of Broiler Carcass and Quality Properties of Breast and Drumsticks Meat

Abstract

This research was carried out to determine the effects of sorghum (BS = basal diets containing 30% sorghum), corn (BC = basal diets containing corn) and supplemental methionine (BSM = diet BS plus 0.69% methionine, BCM = diet BC plus 0.69% methionine) in broiler diets on the cold carcass weight and cut-up pieces weight of broilers and some chemical, physical and microbiological properties of breast and drumstick meats. A total 240 male (120) or female (120) broiler chicks (Ross-308) were allocated to four dietary treatments (BS, BSM, BC, and BCM groups) in a completely randomized experimental design. At the end of the trial all chicks were slaughtered, and then were stored at 3°C for 24 h. After standard dissection of carcasses, cut-up pieces are weighed. The breasts and drumstick muscles were analyzed for moisture, pH, ash, fat, thiobarbituric acid reactive substances (TBARS), color (L*, a*, and b*), total psychrotrophic, lactic acid, Micrococcus/Staphylococcus, S. aureus, and Enterobacteriaceae counts. Although cold carcass and cut-up pieces weights were positively affected from supplemental methionine containing corn diet. However, weight were not influenced by supplemental methionine in diet containing sorghum and the other groups. While the highest whole breast weight is determined from broilers fed with corn and 0.69% methionine (BCM), the highest drumstick weight was determined from broilers fed with only sorghum (BS). The weights of cold carcasses and cut-up pieces of male broilers were higher than that of female. Except for redness (a* value), other parameters are affected by treatments. The effects of type of meat (breast and drumstick meats) and gender were also variable. The moisture, pH, TBARS, fat, a*, Micrococcus/Staphylococcus and Enterobacteriaceae count were lower ( p<0.05) in breast fillets than drumstick muscles. The moisture, fat, L*, lactic acid bacteria, Micrococcus/Staphylococcus and S. aureus counts were lower ( p<0.05) in female broiler meats than male broiler meats.

Keywords

broiler sorghum corn methionine cut-up pieces color microbiological quality

Get full access to this article

View all access options for this article.

References

Aksu M.I. , Karaoğlu M. , Esenbuğa N. , Kaya M. , Macit M. and Ockerman H.W. (2005a). Effect of dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat . Journal of Muscle Foods 85: 306—317 .

Aksu M.I. , Karaoğlu M. , Kaya M. , Esenbuga N. and Macit M. (2005b). Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum and aerobic-packed breast and drumstick meats broilers . Journal of the Science of Food and Agriculture 85: 1485—1491 .

Aksu M.İ. , Karaoğlu M. , Esenbuga N. , Kaya M. and Macit M. (2006). Effect of meat piece, packaging type and storage time on the pH, Thiobarbituric Acid Reactive Substances and microbial counts in broilers supplemented with Ram Horn Hydrolysate at different levels in diets . Food Science and Technology International 12: 133—143 .

Álvarez-Astorga M. , Capita R. , Alonso-Calleja C. , Moreno B. , Del M. and García-Fernández C. (2002). Microbiological quality of retail chicken by-products in Spain. Meat Science 62: 45—50 .

Al-Mohizea S. , Mashhadi A.S. , Fawwal A. and Al-Shalhat A. (1994). Microbiological and shelf life assessment of chilled eviscerated whole chicken broilers in Saudi Arabia. British Poultry Science 35: 519—526 .

Association Analytical Chemist s (1990). Official Methods of Analysis of the Association of Official Analytical Chemist , Vol. I, 15th edn., Arlington, VA , USA, p. 684.

Barbut S. (2002). Poultry Products Processing, An Industry Guide. Boca Raton, Florida, USA: CRC Press LLC , pp. 152—172.

Baumgart J. , Fırnhaber J. and Spcher G. (1993). Mikrobiologische Untersuchung von Lebensmitteln, Hamburg, Germany: Behr's Verlag .

Castellini C. , Mugnai C. and Dal Basco A. (2002). Effect of organic production system on broiler carcass and meat quality. Meat Science 60: 219—225 .

10.

Chavan J.K. and Kadam S.S. (1989). Nutritional improvement of cereals by fermentation. CRC Critical Reviews in Food Science and Technology 28: 349—400 .

11.

Cherian G. , Selvaraj R.K. , Goeger M.P. and Stitt P.A. (2002). Muscle fatty acid composition and thiobarbituric acid-reactive substance of broilers fed different cultivars of sorghum . Poultry Science 81: 1415—1420 .

12.

Du M. , Cherian G. , Stitt P.A. and Ahn D.U. (2002). Effect of dietary sorghum cultivars on the storage stability of breast and thigh meat . Poultry Science 81: 1385—1391 .

13.

El-Khalifa A.O. and El-Tinay A.H. (1994). Effect of fermentation on protein fractions and tannin content of low-tannin and high tannin cultivars of sorghum . Food Chemistry 49: 265—269 .

14.

Gökalp H.Y. , Kaya M. , Tülek Y. and Zorba O. (2001). Guide for Quality Control and Laboratory Application of Meat Products. Atatürk Univ. Publ. No. 751. Erzurum , Turkey.

15.

İmik İ.H. , Hayırlı A. , Turgut K. , Laçin E. , Çelebi Ş. , Koç F. and Yıldız L. (2006). Effects of additives on laying performance, metabolic profile, and egg quality of hens fed a high level of sorghum (Sorghum vulgare) during the peak laying period . Asian-Australian Journal of Animal Science 19: 573—581 .

16.

Karaoğlu M. , Aksu M.I. , Esenbuğa N. , Kaya M. , Macit M. and Durdağ H. (2004). Effect of dietary probiotic on the pH and color characteristics of carcasses, breast fillets and drumsticks of broilers . Animal Science 78: 253—259 .

17.

Karaoğlu M. , Gül M. , Yörük M.A. , Esenbuga N. , Macit M. , Turgut L. and Bilgin Ö.C. (2005a). Effect of inclusion of raw and different processed sorghum (Sorghum vulgare) at different levels into diets on laying performance and egg quality of hens . Hasad Hayvancilik Derg. 21: 48—55 .

18.

Karaoğlu M. , Aksu M.I. , Esenbuga N. , Kaya M. , Macit M. and Kurbanoğlu E.B. (2005b). Effect of dietary ram horn hydrolysate (RHH) on the pH and color characteristics of carcasses, breast fillets and drumsticks of broilers . International Journal of Food Protection 8: 423—438 .

19.

Karaoğlu M. , Aksu M.I. , Esenbuga N. , Macit M. and Durdağ H. (2006). pH and colour characteristics of carcasses of broilers fed with dietary probiotics and slaughtered at different ages. Asian-Australian Journal of Animal Science 19: 573—581 .

20.

Lemon D.W. (1975). An Improved TBA Test for Rancidity. New Series Circular No. 51, Halifax Laboratory: Halifax, Nova Scotia .

21.

Mahajan P. , Sahoo J. and Panda P.C. (2000). Effect of piobiotic (Lacto-Sacc) feeding and season on poultry meat quality . Indian Poultry Science Association 35: 297—301 .

22.

Mathes M. , Möllerherm L. and Krell U. (1997). Geflügel. Deutscher Fachverlag GmbH: Frankfurt , Germany. pp. 121—131.

23.

NRC. (1994). National Research Council Nutrient Requirements of Poultry, 9th edn., Washington, DC: National Academy Press .

24.

Pariza M.W. (1996). Toxic substances. Food Chemistry. New York: Marcel Dekker , pp. 825—840.

25.

Pingel H. , Wicke M. and Lengerken G.V. (1998). Gewinnung und Qualität von Geflügelfleisch. Qualität von Fleisch und Fleischwaren Band 1. Frankfurt: Deutscher Fachverlag , pp. 301—334.

26.

Qiao M. , Fletcher D.L. , Northcutt J.K. and Smith D.P. (2002a). The relationship between raw broiler breast meat color and composition . Poultry Science 81: 422—427 .

27.

Qiao M. , Fletcher D.L. , Smith D.P. and Northcutt J.K. (2002b). Effect of raw broiler breast meat color variation on marination and cooked meat quality . Poultry Science 81: 276—380 .

28.

Pond W.G. , Church D.C. , Pond K.R. (1995). Basic Animal Nutrition and Feeding. New York: John Wiley & Sons .

29.

Reddy N.R. and Pierson M.D. (1994). Reduction in antinutritional and toxic components in plant foods by fermentation . Food Research International 27: 281—290 .

30.

Salunkhe D.K. , Chavan J.K. and Kadam S.S. (1990) Dietary Tannins: Consequences and Remedies, Boca Raton, FL: CRC Press .

31.

Sell D.R. and Rogler J.C. (1984). The effects of sorghun tannins and methionine level on the performance of lying hens maintained in two temperature environments . Poultry Science 62: 2420—2428 .

32.

Shu M.L. , Gray J.L. , Booren A.M. , Cracket R.L. and Gill J.L. (1995). Assessment off-flavor development in restructured chicken nuggets using hegzenal and TBARS measurements and sensory evaluation . Journal of the Science of Food and Agriculture 67: 447—452 .

33.

Sikka K.C. and Cuhari R.P. (1979). Comparative nutritive value and amino acids content of different varietes of sorghum and effect of lysine fortification. Journal of Agriculture of Food and Chemistry 27: 962—965 .

34.

Spss (1996). SPSS for Windows Release 10.01. SPSS Inc.

35.

Usda (1999). Nutrient Databasa for Standard References-Release 13. Washington, DC: United States Dept. of Agriculture .

36.

Waldroup A.L. (1996). Contamination of raw poultry with pathogens . World Poultry Science of Journal 52: 7—25 .

37.

Yalçın S. , Özkan S. , Açıkgöz Z. and Özkan K. (1999). Effect of dietary methionine on performance, carcass characteristics and breast meat composition of heterozygous naked neck (Na/na+) birds under spring and summer conditions. British Poultry Science 40: 688—694 .