Poultry Industry Technical Articles

Meat Industry

Article published the September 8, 2021:

Evaluation of a Product Derived from Porcine Plasma Protein and a Yeast Product with Similar Biological Activity in Diets of Growing Broilers

1. Introduction The period after broilers hatch is critical for development and adaptation of the small intestine to nutritional changes [1–5]. Additionally, during the post-hatch period the broilers imm...
Author/s :
Mathew VaughnPark W. Waldroup
Statistics:
144 0
Article published the August 23, 2021:

Challenges to the Poultry Industry: Current Perspectives and Strategic Future After the COVID-19

INTRODUCTION Disease control, high production, product quality, and reasonable production costs have been the recent main goals of the poultry industry. Hence, meeting per capita consumption and welfare to hu...
Author/s :
Hafez MohamedYoussef Attia
Statistics:
228 0
Article published the July 12, 2021:

Carcass traits, meat quality, and sensory attributes of fast-growing broilers given outdoor access at different ages

1. Introduction Poultry producers started to raise their commercial chickens indoors as of the 1950s for better disease control, protection from predators, and to integrate their management measures for the pr...
Author/s :
Abdul GhayasAthar Mahmud Dr. Sohail AhmadJibran Hussain
Statistics:
79 0
Article published the July 12, 2021:

Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage

Introduction Salmonella is a major foodborne pathogen commonly associated with raw poultry and poultry products causing 1.2 million illnesses, 23,000 hospitalizations and 450 deaths, annually in the United Sta...
Author/s :
Amit Morey
Statistics:
52 0
Article published the May 11, 2021:

Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

1. Introduction The world’s chicken meat production has grown markedly in the last few decades, with a 3% increase estimated for 2020 in relation to the 95.5 million tons produced in the year 2019 [1]. T...
Author/s :
Aline Giampietro GanecoErick Alonso Villegas CayllahuaHirasilva BorbaJuliana LolliRodrigo Fortunato de Oliveira
Statistics:
52 0
Article published the April 28, 2021:

A method for characterizing instrumental quality measurements of turkey breast meat

Author/s :
Courtney PoholskyJohn Boney
Statistics:
27 0
Article published the April 16, 2021:

The effect of dietary inclusions of guanidinoacetic acid on D1-42 broiler performance and processing yields

DESCRIPTION OF PROBLEM Creatine is a necessary component in energy metabolism, supplying phosphate groups to adenosine diphosphate and recycling them to adenosine triphosphate (ATP) that can be used for maint...
Author/s :
Fausto Solis John BoneyPaul Patterson
Statistics:
251 2
Article published the April 9, 2021:

Carcass characteristics and organ weights of broiler chickens fed varying inclusion levels of cassava (Manihot esculenta Crantz) peel products-based diets

Description of Problem The demand for livestock products is increasing due to growing human population (1). Poultry products particularly broiler meat has a great potential to meet this demand due to its low f...
Author/s :
OGUNWOLE, OLUGBENGASabur Olalere Oladimeji
Statistics:
161 0
Article published the March 18, 2021:

Role of Lowering Breast Temperature and Ascorbic Acid Usage in Chicken Organs Quality (Liver)

Stress is a nonspecific response of the body to any demand. This biological response to stimuli that disturb its normal biological equilibrium. In this discussion, big Stressor is stress of heat external & ...
Author/s :
Dr Abdul Nasi
Statistics:
112 2
Article published the March 9, 2021:

Presence of Campylobacter spp. in Whole Chickens and Viscera Marketed in the Municipality Girardot Aragua State, Venezuela

1. Introduction The process of industrialization of the poultry sector has achieved a high degree of automation, however, such progress does not translate into an improvement in the quality of the meat, rather...
Author/s :
Héctor Bracho EspinozaIrisjustacara
Statistics:
134 0
 
 
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