Back to Search
Start Over
Influence of flock treatment with the antibiotic tylosin on poultry meat quality: results of a preliminary experiment
- Source :
- NJAS Wageningen Journal of Life Sciences 54 (2007) 3, NJAS Wageningen Journal of Life Sciences, 54(3), 269-278
- Publisher :
- Koninklijke Landbouwkundige Vereniging (KLV). Published by Elsevier B.V.
-
Abstract
- The veterinary antibiotic tylosin was administered to broilers at sub-therapeutic and therapeutic levels to study its effect on the quality of poultry breast meat. No statistically significant differences were observed in moisture content, pH, drip loss, colour and extent of lipid oxidation between the breast meat from treated and not treated birds. However, the cooking loss of the meat from the birds administered tylosin was significantly higher than that from the not treated ones. Additionally, the mean shear force of the breast meat was significantly lower for the sub-therapeutically treated broilers than for the not treated and the therapeutically treated ones. It was concluded that the level at which tylosin was administered to the broilers affected the quality of the breast meat, particularly its textural properties.The veterinary antibiotic tylosin was administered to broilers at sub-therapeutic and therapeutic levels to study its effect on the quality of poultry breast meat. No statistically significant differences were observed in moisture content, pH, drip loss, colour and extent of lipid oxidation between the breast meat from treated and not treated birds. However, the cooking loss of the meat from the birds administered tylosin was significantly higher than that from the not treated ones. Additionally, the mean shear force of the breast meat was significantly lower for the sub-therapeutically treated broilers than for the not treated and the therapeutically treated ones. It was concluded that the level at which tylosin was administered to the broilers affected the quality of the breast meat, particularly its textural properties.
- Subjects :
- muscle
ph
animal diseases
Antibiotics
vleeskuikens
Plant Science
poultry meat
pluimveevlees
antibiotics
chemistry.chemical_compound
cooking loss
lipid oxidation
Food science
kleur
agriculture
food and beverages
health
mode
Poultry farming
Product Design and Quality Management Group
Tenderness
drip loss
tenderness
poultry farming
pluimveehouderij
medicine.symptom
Wageningen Livestock Research
breast muscle
colour
medicine.drug_class
growth
Tylosin
Development
food quality
borstspier
shear force
Lipid oxidation
medicine
moisture content
voedselkwaliteit
tylosin
broilers
business.industry
variability
vochtgehalte
Leerstoelgroep Productontwerpen en kwaliteitskunde
ID - Voeding
Onderwijsinstituut
chemistry
tylosine
WIAS
Poultry meat
Animal Science and Zoology
Flock
business
Food quality
antibiotica
Agronomy and Crop Science
Food Science
carcass
Subjects
Details
- Language :
- English
- ISSN :
- 15735214
- Issue :
- 3
- Database :
- OpenAIRE
- Journal :
- NJAS - Wageningen Journal of Life Sciences
- Accession number :
- edsair.doi.dedup.....07560d21e8d7903f2e6e05e37669e76e
- Full Text :
- https://doi.org/10.1016/S1573-5214(07)80019-4