Abstract
High ambient temperature is one of the prominent stressors that elicits low meat quality characteristics in broiler meat. The effect of ascorbic acid supplementation in drinking water on meat quality of broiler chickens reared in closed and open-sided houses during hot (ambient temperature 36oC) and cool (ambient temperature 23oC) seasons were studied. Four hundred and thirty two, one-day-old chicks were used for each house across the two seasons. Birds were maintained in 23 h light and 1 h dark cycles and offered ad libitum access to water and commercial broiler diets. Broilers in both houses were randomly subjected to four drinking water treatments (9 birds in each 6 replicates/treatment): 0, 100, 200 and 300 ppm ascorbic acid. Pectoralis muscles were taken at 24 h postmortem and analyzed for ultimate pH, expressed juice, cooking loss, Warner-Bratzler shear force value, myofibril fragmentation index, sarcomere length and colour. Pectoralis muscles collected during the hot season had significantly (p
| Original language | English |
|---|---|
| Pages (from-to) | 733-739 |
| Number of pages | 7 |
| Journal | International Journal of Poultry Science |
| Volume | 8 |
| Issue number | 8 |
| DOIs | |
| Publication status | Published - 2009 |
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Keywords
- Ascorbic acid
- Meat quality
- Open-sided house
- Seasonal temperature
ASJC Scopus subject areas
- Food Animals
- Animal Science and Zoology
Cite this
The effects of ascorbic acid and seasonal temperatures on meat quality characteristics of broiler chickens maintained in open-sided and closed houses. / Kadim, I. T.; Al-Qamshui, B. H A; Mahgoub, O.; Al-Marzooqi, W.; Johnson, E. H.
In: International Journal of Poultry Science, Vol. 8, No. 8, 2009, p. 733-739.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - The effects of ascorbic acid and seasonal temperatures on meat quality characteristics of broiler chickens maintained in open-sided and closed houses
AU - Kadim, I. T.
AU - Al-Qamshui, B. H A
AU - Mahgoub, O.
AU - Al-Marzooqi, W.
AU - Johnson, E. H.
PY - 2009
Y1 - 2009
N2 - High ambient temperature is one of the prominent stressors that elicits low meat quality characteristics in broiler meat. The effect of ascorbic acid supplementation in drinking water on meat quality of broiler chickens reared in closed and open-sided houses during hot (ambient temperature 36oC) and cool (ambient temperature 23oC) seasons were studied. Four hundred and thirty two, one-day-old chicks were used for each house across the two seasons. Birds were maintained in 23 h light and 1 h dark cycles and offered ad libitum access to water and commercial broiler diets. Broilers in both houses were randomly subjected to four drinking water treatments (9 birds in each 6 replicates/treatment): 0, 100, 200 and 300 ppm ascorbic acid. Pectoralis muscles were taken at 24 h postmortem and analyzed for ultimate pH, expressed juice, cooking loss, Warner-Bratzler shear force value, myofibril fragmentation index, sarcomere length and colour. Pectoralis muscles collected during the hot season had significantly (p
AB - High ambient temperature is one of the prominent stressors that elicits low meat quality characteristics in broiler meat. The effect of ascorbic acid supplementation in drinking water on meat quality of broiler chickens reared in closed and open-sided houses during hot (ambient temperature 36oC) and cool (ambient temperature 23oC) seasons were studied. Four hundred and thirty two, one-day-old chicks were used for each house across the two seasons. Birds were maintained in 23 h light and 1 h dark cycles and offered ad libitum access to water and commercial broiler diets. Broilers in both houses were randomly subjected to four drinking water treatments (9 birds in each 6 replicates/treatment): 0, 100, 200 and 300 ppm ascorbic acid. Pectoralis muscles were taken at 24 h postmortem and analyzed for ultimate pH, expressed juice, cooking loss, Warner-Bratzler shear force value, myofibril fragmentation index, sarcomere length and colour. Pectoralis muscles collected during the hot season had significantly (p
KW - Ascorbic acid
KW - Meat quality
KW - Open-sided house
KW - Seasonal temperature
UR - http://www.scopus.com/inward/record.url?scp=76849092394&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=76849092394&partnerID=8YFLogxK
U2 - 10.3923/ijps.2009.733.739
DO - 10.3923/ijps.2009.733.739
M3 - Article
VL - 8
SP - 733
EP - 739
JO - International Journal of Poultry Science
JF - International Journal of Poultry Science
SN - 1682-8356
IS - 8
ER -