Research was conducted to evaluate the effect of dietary amino acid (AA) density (Deficient (D), Low (L), High (H), and Excessive (E)) on broiler breast and thigh meat quality. As expected, the feed conversion improved (P<0.05) as AA density increased. No differences (P>0.05) existed among treatments with regard to final pH, cooking loss, shear force, brine absorption proximate analysis, and average consumer acceptability of breast meat. The D AA diet yielded meat with less (P<0.05) moisture, less protein (P<0.05) and more fat (P<0.05) than all other treatments. Increasing AA density in the diet led to increased (P<0.05) concentrations of linoleic and linolenic acid in the thigh meat from the H and E treatments, thus making it more susceptible to oxidation (P<0.05) in comparison to the D and L treatments. Overall, data revealed that all four AA diets yielded high-quality breast and thigh meat with minimal product differences.
Key words: broiler, meat quality, consumer acceptability, amino acid density
|Advisor:||Schilling, Mark W.|
|Commitee:||Corzo, Alex, Martin, James M., Silva, Juan L.|
|School:||Mississippi State University|
|Department:||Food Science, Nutrition, and Health Promotion|
|School Location:||United States -- Mississippi|
|Source:||MAI 49/01M, Masters Abstracts International|
|Subjects:||Food Science, Animal sciences|
|Keywords:||Amino acid density, Broilers, Consumer acceptability, Meat quality|
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