1,721,173 research outputs found
Increasing the temperature at a certain period during the incubation of broiler eggs improves the carcass and breast yields without a negative impact on the meat quality
No full textThe aim of the present study was to investigate how a higher temperature at a comparable period during chicken incubation influences the Muscle development and the meat quality in the animals post hatch. Therefore half of fertilized eggs of the broiler genetic Cobb were incubated between ED 7 to 10 at 39.5 degrees C instead of 37.5 degrees C (control group). At the day of hatch (Day 21) the hatch rate was 86.6% for the normal temperated eggs (NTG) and 82.4% for the higher temperated group (HTG). The animals were reared until day 35. The broilers (N=30 per sex and incubation group) were then slaughtered and the carcass, breast and leg weights were determined. The meat quality analysis includes the determination of the pH and electrical conductivity 24 h after slaughter and the colour (L a b ) 20 min and 24 h after slaughter. Comparing the results between the incubation groups no significant differences in the weight parameters were determined. With regard to the meat quality parameters also no significant differences could be presented. Considering also the gender the HTG cocks had significantly (P<0.05) higher carcass, breast, the leg weights were similar. This difference between the incubation groups could not be determined in the hens which had generally lower carcass, breast and leg weights than the cocks. With regard to the meat quality parameters no clear influence of gender and incubation group could be determined. From the presented results it could be concluded that between ED 7 and 10 of the incubation certain steps within the myogenesis are sensitive to a higher temperature. The higher temperature Could either have a direct effect oil myogenic regulatory systems, or all indirect by a general stimulation of the embryonic metabolism and/or activity. The gender dependence of these differences might be related to temporal differences in the embryonic muscle development of the cocks and hens
Increasing the temperature at a certain period during the incubation of broiler eggs improves the carcass and breast yields without a negative impact on the meat quality
No full textThe aim of the present study was to investigate how a higher temperature at a comparable period during chicken incubation influences the Muscle development and the meat quality in the animals post hatch. Therefore half of fertilized eggs of the broiler genetic Cobb were incubated between ED 7 to 10 at 39.5 degrees C instead of 37.5 degrees C (control group). At the day of hatch (Day 21) the hatch rate was 86.6% for the normal temperated eggs (NTG) and 82.4% for the higher temperated group (HTG). The animals were reared until day 35. The broilers (N=30 per sex and incubation group) were then slaughtered and the carcass, breast and leg weights were determined. The meat quality analysis includes the determination of the pH and electrical conductivity 24 h after slaughter and the colour (L a b ) 20 min and 24 h after slaughter. Comparing the results between the incubation groups no significant differences in the weight parameters were determined. With regard to the meat quality parameters also no significant differences could be presented. Considering also the gender the HTG cocks had significantly (P<0.05) higher carcass, breast, the leg weights were similar. This difference between the incubation groups could not be determined in the hens which had generally lower carcass, breast and leg weights than the cocks. With regard to the meat quality parameters no clear influence of gender and incubation group could be determined. From the presented results it could be concluded that between ED 7 and 10 of the incubation certain steps within the myogenesis are sensitive to a higher temperature. The higher temperature Could either have a direct effect oil myogenic regulatory systems, or all indirect by a general stimulation of the embryonic metabolism and/or activity. The gender dependence of these differences might be related to temporal differences in the embryonic muscle development of the cocks and hens
Vorkommen von Einblutungen in Geflügelfleisch
No full textHemorrhages in broiler meat are an important quality defect. The present study shows that the incidence of hemorrhages is high in the musculature of broilers especially in the leg musculature and that up to 90% of the investigated broiler exhibited one or more petechia on the intersection of the breast muscle. An impact of the broiler genetic on the hemorrhage incidence could not be clearly proven, but sex dependence could be shown. Female broiler exhibited a higher incidence of bleedings in the leg muscles- possibly due to the weaker muscularisation of the thighs and shanks. Considering also exogenic factors like the lairage duration at the abattoir the study presents that an elongation of this period reduces the amount of hemorrhages especially in the leg muscles. From the results it, could be concluded that proper handling before the slaughter and sufficient lairage reduces the hemorrhage incidence, thereby improving the meat quality
Vorkommen von Einblutungen in Geflügelfleisch
No full textHemorrhages in broiler meat are an important quality defect. The present study shows that the incidence of hemorrhages is high in the musculature of broilers especially in the leg musculature and that up to 90% of the investigated broiler exhibited one or more petechia on the intersection of the breast muscle. An impact of the broiler genetic on the hemorrhage incidence could not be clearly proven, but sex dependence could be shown. Female broiler exhibited a higher incidence of bleedings in the leg muscles- possibly due to the weaker muscularisation of the thighs and shanks. Considering also exogenic factors like the lairage duration at the abattoir the study presents that an elongation of this period reduces the amount of hemorrhages especially in the leg muscles. From the results it, could be concluded that proper handling before the slaughter and sufficient lairage reduces the hemorrhage incidence, thereby improving the meat quality
Direct selling of meat and meat products in Saxony-Anhalt and Lower Saxony - Comparative trial
No full textThe direct selling of meat and meat products from the farm to the consumers is a possibility to increase the profit by factoring out the following link of the food supply chain. The conversion of these farms to direct marketing could be accompanied with high investments due to the different legislations about meat, poultry meat and food hygiene. And this has to be considered. To increase the knowledge about the direct marketing of meat and meat products a poll was carried out surveying the food control authorities in the administrative districts of Saxony-Anhalt and Lower Saxony. 84.1% of the authorities replied the poll. The analysis of the data showed that in Lower Saxony with 493 direct marketing farms (DMF) of meat and meat products more chose these selling mode than in Saxony-Anhalt (86 DMF). Referring the results to the number of inhabitants and the area size in the administrative districts confirms the previous result. However, in Saxony-Anhalt more farms keeping animals sold meat and meat products by direct marketing. The DMF marketed many beef and pork as well as meat products from swine but low amounts of poultry meat an( meat products. The poll also showed that in Saxony-Anhalt more farms slaughtered the animals and processed the meat themselves. Considering the objections the authorities had during the regular control of the DMF 72.4% of them noticed problems with the labelling of the products, 41.9% with the hygiene during handling of the meat and meat products and 18.6% with the knowledge about the several legislations
Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality
No full textThis study aimed at characterising 606 crossbred pigs of three commercially available breed types in terms of their carcass and meat quality. Breed G and H were German Large White (LW) x German Landrace (LR) sows sired with Pietrain (PI) boars, i.e. PI x (LW x LR). Breed S was 25% Duroc (DU), i.e. PI x (DU x LR). Most of the parameters were affected by breed and/or date of slaughter. The meat of crossbred pigs with 25% Duroc proportion appeared most favourable because of higher intramuscular fat content, lower drip loss and higher sensory liking scores. Conductivity is closely related to drip loss while the data suggests that the relationship is dependent on breed and carcass weight. The application of conductivity and lean meat yield thresholds to select carcasses with uniform and superior meat quality effectively decreased drip loss and increased intramuscular fat content as well as sensory liking scores. The variation of meat quality traits remains high, though. (C) 2007 Elsevier Ltd. All rights reserved
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
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