Qualitative characteristics of meat broilers from different systems of creation

• Grant number: 12/10276-0
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2012
• End date: February 28, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Hirasilva Borba
• Grantee: Hirasilva Borba
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

The production chain of poultry production presents itself as one of the most interesting among the agribusiness productive chain in Brazil. It is marked by constant technological developments throughout the sector involved, resulting in the achievement of domestic and foreign market by excellent quality animal protein, surpassing the world's major poultry suppliers. The objective is to compare the qualitative characteristics of Pectoralis major muscle and the complex drumstick / thigh of birds from different breeding systems, as well as evaluating the behavior of these cuts with prolonged freezing storage for different periods. Will be collected carcasses of chickens following the flowchart commercial slaughter, ie, the collection will after cooling and packaging the final product packaging. Will be evaluated in muscle Pectoralis major and complex drumstick / thigh the following characteristics: pH, color, water holding capacity, loss of weight in cooking, shear force, myofibrillar fragmentation index, sarcomere length, collagen and total, chemical composition, cholesterol and fatty acid profile, lipid oxidation, water activity and also the isolation, selection and identification of Salmonella spp. in meat and feces of transport boxes of birds. Will be used a completely randomized design (CRD) in a factorial 3x4 +1, three categories of chicken (conventional poultry, organic poultry and free range poultry) and periods of storage under (3, 6, 9 and 12 months) and witnesses (chilled carcasses, or analyzed on the day of slaughter after cooling and rigor mortis), with 20 repetitions each. The Òresults will be submitted to ANOVA using the GLM Procedure of SAS operating system (1999) and the average results were compared by Tukey test at 5% significance level. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

GIAMPIETRO-GANECO, A.; OWENS, C. M.; MELLO, J. L. M.; SOUZA, R. A.; FERRARI, F. B.; SOUZA, P. A.; BORBA, H.. Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months. POULTRY SCIENCE, v. 96, n. 10, p. 3796-3804, OCT 2017. (12/10276-0)

GIAMPIETRO-GANECO, A.; MELLO, J. L. M.; SOUZA, R. A.; FERRARI, F. B.; MACHADO, B. M.; SOUZA, P. A.; BORBA, H.. Effect of freezing on the quality of meat from broilers raised in different rearing systems. ANIMAL PRODUCTION SCIENCE, v. 58, n. 12, p. 2358-2368, 2018. (12/10276-0)

GIAMPIETRO-GANECO, ALINE; BOIAGO, MARCEL M.; MELLO, JULIANA L. M.; DE SOUZA, RODRIGO A.; FERRARI, FABIO B.; DE SOUZA, PEDRO A.; BORBA, HIRASILVA. Lipid Assessment, Cholesterol and Fatty Acid Profile of meat from broilers raised in four different rearing systems. Anais da Academia Brasileira de Ciências, v. 92, n. 1, 2020. (12/10276-0)