Phenotypic Correlations in Broiler Breast Meat Quality and some Welfare Criteria: Implications of Photoperiod Length and Light Intensity
الموضوعات :
ای. درلی فیدان
1
(
Department of Animal Science, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey
)
آ. نازلیگول
2
(
Department of Animal Science, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey
)
م.ک. تورکییلماز
3
(
Department of Biochemistry, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey
)
اس. آنوپول آیپک
4
(
Department of Biochemistry, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey
)
ف. سویل کیلیمسی
5
(
Department of Anatomy, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey
)
اس. کاراارسلان
6
(
Department of Animal Science, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey
)
م. کایا
7
(
Department of Animal Science, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey
)
الکلمات المفتاحية: Correlation, meat quality, carcass, blood parameters, eye health,
ملخص المقالة :
The goals of this research were to estimate the phenotypic correlations among various meat quality traits, carcass parts weight, some blood parameters, and eye dimensions from a male broiler line and to describe the relation among these variables. Two photoperiod length groups and two light intensity groups of commercial meat-type broilers were used as treatments. A total of 272 1 day-old male broiler chicks (Ross 308) were randomly assigned to four treatment groups based on the photoperiod length and light intensity, with four replicates. Eight broilers from each group were used for colour measurement (CIE L*a*b*), pH, cooking loss, and water holding capacity at the age of 42 days. The pH at 24 hours after postmortem (pHu) was capable of directly interfering with the attributes of the meat, since this trait was inversely related with a*, water holding capacity and pH 15 mins postmortem (pH15) in the dim, reducing (DRLI) group, indicating an effect of pHu decrease during 24h postmortem on protein denaturation. This study demonstrates that the variables of poultry meat quality are related and that there is a phenotypical association between a* value, water holding capacity (WHC) and the other attributes of the meat. The pHu, a* value and WHC could be efficient meat quality indicators in this broiler line. Corticosterone (CORT) level had a significant positive correlation (r=0.323, P<0.05) with glucose level in the bright light (BLI) group. Eye weight had a significant correlation with all eye dimensios in increasing photoperiod length group.
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