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Effects of Degree of Fatness in Broilers on Other Carcass Characteristics: Relationship Between Fatness and the Stability of Meat and Adipose Tissue
Year:
1976
Source of publication :
British Poultry Science
Authors :
Bartov, Ido
;
.
Bornstein, Simon
;
.
Volume :
17
Co-Authors:
Bartov, I., Division of Poultry Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Bornstein, S., Division of Poultry Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
29
To page:
38
(
Total pages:
10
)
Abstract:
1. Three trials were carried out to compare the effects of different degrees of fatness in broilers and of dietary a-tocopherol (AT) concentrations on the stability of meat and adipose tissue at 5 to 9 weeks of age. 2. In spite of higher concentrations of AT in carcass fat, the meat and abdominal fat of lean broilers were less stable than those of obese birds, apparently due to an increase in the unsaturation of their carcass fat. 3. Dietary AT improved significantly the stability of meat and adipose tissue, irrespective of the degree of fatness. However, the difference in the stability of these tissues between obese and lean broilers remained apparent even with 60 mg AT/kg of the diet. 4. A linear relationship was observed between dietary AT and the stability of adipose tissue, whereas the relationship between AT intake and meat stability was logarithmic. © 1976, Taylor & Francis Group, LLC. All rights reserved.
Note:
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More details
DOI :
10.1080/00071667608416246
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
24793
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:10
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Scientific Publication
Effects of Degree of Fatness in Broilers on Other Carcass Characteristics: Relationship Between Fatness and the Stability of Meat and Adipose Tissue
17
Bartov, I., Division of Poultry Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Bornstein, S., Division of Poultry Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Effects of Degree of Fatness in Broilers on Other Carcass Characteristics: Relationship Between Fatness and the Stability of Meat and Adipose Tissue
1. Three trials were carried out to compare the effects of different degrees of fatness in broilers and of dietary a-tocopherol (AT) concentrations on the stability of meat and adipose tissue at 5 to 9 weeks of age. 2. In spite of higher concentrations of AT in carcass fat, the meat and abdominal fat of lean broilers were less stable than those of obese birds, apparently due to an increase in the unsaturation of their carcass fat. 3. Dietary AT improved significantly the stability of meat and adipose tissue, irrespective of the degree of fatness. However, the difference in the stability of these tissues between obese and lean broilers remained apparent even with 60 mg AT/kg of the diet. 4. A linear relationship was observed between dietary AT and the stability of adipose tissue, whereas the relationship between AT intake and meat stability was logarithmic. © 1976, Taylor & Francis Group, LLC. All rights reserved.
Scientific Publication
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