Acta Vet. Brno 2019, 88: 121-128

https://doi.org/10.2754/avb201988010121

The effect of hempseed expellers on selected quality indicators of broiler chicken’s meat

Ondřej Šťastník1, Miroslav Jůzl2, Filip Karásek1, Dominika Fernandová1, Eva Mrkvicová1, Leoš Pavlata1, Šárka Nedomová2, Tomáš Vyhnánek3, Václav Trojan3, Petr Doležal1

1Mendel University in Brno, Department of Animal Nutrition and Forage Production, Brno, Czech Republic
2Mendel University in Brno, Department of Food Technology, Brno, Czech Republic
3Mendel University in Brno, Department of Plant Biology, Brno, Czech Republic

Received September 26, 2018
Accepted February 12, 2019

References

1. Adzitey F, Nurul H 2011: Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences-a mini review. Int Food Res J 18: 11-20
2. Bulda OV, Rassadina VV, Alekseichuk HN, Laman NA 2008: Spectrophotometric measurement of carotenes, xanthophylls, and chlorophylls in extracts from plant seeds. Russ J Plant Physl 55: 544-551 <https://doi.org/10.1134/S1021443708040171>
3. Callaway JC 2004: Hempseed as a nutritional resource: An overview. Euphytica 140: 65-72 <https://doi.org/10.1007/s10681-004-4811-6>
4. Cavitt LC, Meullenet JF, Xiong R, Owens CM 2005: The relationship of razor blade shear, Allo-Kramer shear, Warner-Bratzler shear and sensory tests to changes in tenderness of broiler breast fillets. J Muscle Foods 16: 223-242 <https://doi.org/10.1111/j.1745-4573.2005.00001.x>
5. CIE. Colorimetry, part 4. 2007. CIE 1976 L*a*b* Colour space. CIE Central Bureau, Vienna, CIE DS 014-4.3/E:2007
6. Commission regulation (EC) 152/2009. Laying down the methods of sampling and analysis for the official control of feed. Brussels: The commission of the European Communities.
7. Eriksson M, Wall H 2012: Hemp seed cake in organic broiler diets. Anim Feed Sci Tech 171: 205-213 <https://doi.org/10.1016/j.anifeedsci.2011.10.007>
8. Glamoclija N, Starcevic M, Janjic J, Ivanovic J, Boskovic M, Djordjevic J, Baltic MZ 2015: The effect of breed line and age on measurements of pH-value as meat quality parameter in breast muscles (m. pectoralis major) of broiler chickens. Proc Food Sci 5: 89-92 <https://doi.org/10.1016/j.profoo.2015.09.023>
9. Grabowski T 2014: Technology of poultry peat (in Polish) In Michalczuk M, Lukasiewicz M, Zdanowska-Sasiadek Z, Niemiec J 2014: Comparison of selected quality attributes of chicken meat as affected by rearing systems. Pol J Food Nutr Sci 64: 121-126
10. Hampson AJ, Grimaldi M, Axelrod J, Wink D 1998: Cannabidiol and 9-tetrahydrocannabinol are neuroprotective antioxidants. P Natl A Sci 95: 8268-8273 <https://doi.org/10.1073/pnas.95.14.8268>
11. Hampson AJ, Grimaldi M, Lolic M, Wink D, Rosenthal R, Axelrod J 2000: Neuroprotective antioxidants from marijuana. Ann NY Acad Sci 899: 274-282 <https://doi.org/10.1111/j.1749-6632.2000.tb06193.x>
12. ISO 8586-1. 2015. Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors. Geneva: International Organization for Standardization
13. ISO 8589. 1993. Sensory analysis – General guidance for the design of test rooms. Geneva: International Organization for Standardization
14. Karlsson L, Finell M, Martinsson K 2010: Effects of increasing amounts of hempseed cake in the diet of dairy cows on the production and composition of milk. Animal 4: 1854-1860 <https://doi.org/10.1017/S1751731110001254>
15. Khan RU, Durrani FR, Chand N, Anwar H 2010: Influence of feed supplementation with Cannabis sativa on quality of broilers carcass. Pak Vet J 30: 34-38
16. Koch JE 2001: Delta 9-THC stimulates food intake in Lewis rats: effects on chow, high-fat and sweet high-fat diets. Pharmacol Biochem Be 68: 539-543 <https://doi.org/10.1016/S0091-3057(01)00467-1>
17. Kokoszynski D, Bernacki Z, Steczny K, Saleh M, Wasilewski PD, Kotowicz M, Wasilewski R, Biegniewska M, Grzonkowska K 2016: Comparison of carcass composition, physicochemical and sensory traits of meat from spent broiler breeders with broilers. Eur Poultry Sci 80: 1-11
18. Kuttappan VA, Lee YS, Erf GF, Meullenet JFC, McKee SR, Owens CM 2012: Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping. Poultry Sci 91: 1240-1247 <https://doi.org/10.3382/ps.2011-01947>
19. Lalge AB, Mendel P, Vyhnanek T, Trojan V, Fiserova H, Hřivna L, Mrkvicova E, Havel L 2016: GC-FID analysis of food samples made of hemp. In MendelNet 2016: Proceedings of International PhD Students Conference: 600-604
20. Mateos GG, Jimenez-Moreno E, Serrano MP, Lazaro RP 2015: Poultry response to high levels of dietary fiber sources varying in physical and chemical characteristics. J App Poult Res 21: 156-174 <https://doi.org/10.3382/japr.2011-00477>
21. Meullenet JF, Jonville E, Grezes D, Owens CM 2004: Prediction of the texture of cooked poultry pectoralis major muscles by near-infrared reflectance analysis of raw meat. J Texture Stud 35: 573-585 <https://doi.org/10.1111/j.1745-4603.2004.35510.x>
22. Michalczuk M, Lukasiewicz M, Zdanowska-Sasiadek Z, Niemiec J 2014: Comparison of selected quality attributes of chicken meat as affected by rearing systems. Pol J Food Nutr Sci 64: 121-126 <https://doi.org/10.2478/v10222-012-0096-y>
23. Obradovic V, Babic J, Subaric D, Ackar D, Jozinovic A 2014: Improvement of nutritional and functional properties of extruded food products. J Food Nutr Res 53: 189-206
24. Owens CM, Alvarado CZ, Sams AR 2009: Research developments in pale, soft, and exudative turkey meat in North America. Poultry Sci 88: 1513-1517 <https://doi.org/10.3382/ps.2009-00008>
25. Rodriguez-Amaya DB 2016: Natural food pigments and colorants. Curr Opin Food Sci 7: 20-26 <https://doi.org/10.1016/j.cofs.2015.08.004>
26. Salakova A 2012: Instrumental measurement of texture and color of meat and meat products. Maso International Brno 2: 107-114
27. Straus SE 2001: Immunoactive cannabinoids: therapeutic prospects for marijuana constituents. P Natl Acad Sci USA 97: 9363-9364 <https://doi.org/10.1073/pnas.180314297>
28. Suchý P, Jelinek P, Strakova E, Hucl J 2002: Chemical composition of muscles of hybrid broiler chickens during prolonged feeding. Czech J Anim Sci 47: 511-518
29. Technological procedure for broiler Ross [online]. Aviagen Group. 2014. [2017-3-21]. Available at: http://en.aviagen.com/ross-308. (accessed May 28, 2018).
30. Toyomizu M, Sato K, Taroda H, Kato T, Akiba Y 2001: Effects of dietary spirulina on meat colour in muscle of broiler chickens. Brit Poultry Sci 42: 197-202 <https://doi.org/10.1080/00071660120048447>
31. Valous NA, Mendoza F, Sun DW, Allen P 2009: Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams. Meat Sci 81: 132-141 <https://doi.org/10.1016/j.meatsci.2008.07.009>
32. Varga M, Bánhidy J, Cseuz L, Matuz J. 2013: The anthocyanin content of blue and purple coloured wheat cultivars and their hybrid generations. Cereal Res Commun 41: 284-292 <https://doi.org/10.1556/CRC.41.2013.2.10>
33. Zelenka J, Heger J, Zeman L 2007: Recommended nutrient content in poultry diets and nutritive value of feeds for poultry (in Czech). Mendel University in Brno.
34. Zmeskal O, Ceppan M, Dzik P 2002: Color spaces and color management 10: 1-14. Avaliable at: http://www.fch.vut.cz/lectures/imagesci/download/stud06_rozn02.pdf (Accessed May 28, 2018).
front cover
  • ISSN 0001-7213 (printed)
  • ISSN 1801-7576 (electronic)

Current issue

Archive