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      Research Note: Growth and meat features of broiler chicken with the use of halloysite as a technological additive to feed and peat litter

      research-article
      , 1 ,
      Poultry Science
      Elsevier
      chicken, peat, aluminosilicate, growth performance, meat quality

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          Abstract

          The current trends in the production of broiler chickens indicate the need to look for natural solutions that affect the efficiency of production and the quality of meat. The aim of the study was to evaluate the growth performance and quality of broiler chicken meat with the addition of halloysite in feed and litter. Two hundred Ross 308 were used and divided into 2 groups (10 replicates each). The control group ( C) did not have any additive, while in the experimental group ( H) 0.5% halloysite was used in feed and 0.500 kg/m 2 in peat litter. The production results and litter traits were checked. The presence of footpad dermatitis ( FPD) was assessed. After 42 d, 20 birds were randomly selected and slaughtered. Dissection was performed. The slaughter yield and the percentage of carcass elements were calculated, including offal. Breast and leg muscles were analysed qualitatively (pH, colour, water-holding capacity, drip loss, chemical composition). In group H there were no changes to FPD, and in group C there were 6 cases of benign lesions and 1 with severe damage and scabs on the soles of the feet. Significantly higher preslaughter body weight was shown, as well as carcass and wings weight in group H. The H group had a higher pH 24 than the C group, as well as higher protein and water content, and lower intramuscular fat and salt, both in the breast and leg muscles. No significant differences were found in growth performance carcass, meat’ colour or water-holding capacity features. The litter with halloysite was characterized by a lower pH but without statistical confirmation. Addition of halloysite to feed and litter reduced the occurrence of skin lesions and had a positive effect on higher protein content and lower intramuscular fat in the breast and leg muscles. This demonstrates the potential for the practical use of halloysite in the production of broiler chickens, both as a feed and peat litter additive.

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          Most cited references17

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          Poultry meat quality

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            Growth Promoters and Novel Feed Additives Improving Poultry Production and Health, Bioactive Principles and Beneficial Applications: The Trends and Advances-A Review

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              How pH causes paleness or darkness in chicken breast meat.

              H Swatland (2008)
              Chicken breasts (Pectoralis) at a low-pH (5.91±0.12,n=10) were compared with breasts at a high-pH (6.36±0.25,n=10,P<0.001). Low-pH breasts had the highest reflectance (P<0.001 from 400 to 700 nm). High-pH breasts had the greatest transmittance into their depth and across individual muscle fibres (P<0.001). The differences in refractive index between ordinary and extraordinary rays across individual muscle fibres were greater in low-pH than in high-pH breasts (P<0.001). Light at low wavelengths had greater reflectance and lower transmittance than light at long wavelengths (P<0.001). Myofibrillar refraction contributed to differences in light scattering between PSE (pale, soft, exudative) and DFD (dark, firm, dry) chicken meat, as it does in pork and beef.
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                Author and article information

                Contributors
                Journal
                Poult Sci
                Poult Sci
                Poultry Science
                Elsevier
                0032-5791
                1525-3171
                19 October 2021
                January 2022
                19 October 2021
                : 101
                : 1
                : 101543
                Affiliations
                [0001]Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Bydgoszcz, Poland
                Author notes
                [1 ]Corresponding author: jakub.biesek@ 123456pbs.edu.pl
                Article
                S0032-5791(21)00565-4 101543
                10.1016/j.psj.2021.101543
                8626687
                34823170
                73865b22-84ec-4820-9d1e-4838bb2be102
                © 2021 The Authors

                This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

                History
                : 16 July 2021
                : 10 October 2021
                Categories
                PROCESSING AND PRODUCT

                chicken,peat,aluminosilicate,growth performance,meat quality

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