Authors:Klaudia Szalai, Károly Tempfli, Erika Lencsés-Varga, and Ágnes Bali Papp
Bhattacharya , T. K. , Chatterjee , R. N. , Sharma , R. P. , Niranjan , M. , Rajkumar , U. and Reddy , B. L. N. ( 2011 ): Polymorphism in the prolactin promoter and its association with growth traits in chickens . Biochem. Genet. 49 , 385 – 394
Authors:Endrit Hasani, György Kenesei, and István Dalmadi
Introduction The consumption of chicken meat shows an important growth along with the simultaneous increasing of pork consumption over the past two decades. Poultry meat represents a healthy diet for many consumers as it is protein rich, fat poor
Authors:Rubina Tu¨nde Szabó, Mária Kovács-Weber, Márta Erdélyi, Krisztián Balogh, Natasa Fazekas, Ákos Horváth, Miklós Mézes, and Balázs Kovács
-2 toxin ( Rezar et al., 2007 ).
Sokolovic et al. ( 2007 ) used the comet assay to investigate the T-2 toxin-induced DNA damage in chicken lymphocytes. T-2 toxin was applied by gavage directly into the craw of chicken in a dose of 0.5 mg
Authors:V. Szott, B. Reichelt, T. Alter, A. Friese, and U. Roesler
with 60–80 % of the flocks being affected [ 3–5 ]. The bacterium preferably colonizes the cecal and cloacal crypts as well as the colon with high prevalence up to 10 9 colony forming units (cfu)/g [ 6–8 ]. In broiler chickens, C. jejuni colonization
Authors:Yahua Yang, Zhizhong Xue, Ran Meng, Zhe Wu, Zhaojia Li, Wei Zhang, and Shihui Ge
[ 15 ]. In order to developed a simple pretreatment, selective sensitivity of practical on-line cleanup method to analyze eight glucocorticoids drugs residues in Chicken Muscle, a more effective pretreatment way was proposed to get more concentrated
Authors:K.N. Hussein, L. Friedrich, R. Pinter, Cs. Németh, G. Kiskó, and I. Dalmadi
This study was conducted to evaluate the effect of bioactive compounds (BACs): linalool (LIN) and piperine (PIP) on chicken meat characteristics. The meat was treated with 500, 1000 ppm of BACs, vacuum packaged and stored at 4 °C for 8 days. Physicochemical characteristics, lipid oxidation (thiobarbituric acid reactive substances, TBARS), microbiological status, and sensorial (electronic-nose based) properties were investigated. Both BACs significantly increased the redness (a*) and chroma (C*) values in meat compared to increased lightness (L*) and higher TBARS in control. Although both BACs showed overlapping aroma profile, the E-nose was able to distinguish between the different meat groups. LIN with various dilution ratios, particularly 1:10 (v:v), showed in vitro growth inhibition against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Bacillus cereus, concomitantly Listeria monocytogenes required 1:80 (v:v) to be inhibited, and no inhibition was detected for Pseudomonas lundensis. In contrast, PIP at different dilutions did not exhibit inhibitory activity. Regarding aerobic mesophilic counts (AMC), less than 7 log CFU g−1 were recorded except for control showing higher log. Both BACs have potential to improve quality characteristics and increase the shelf life of meat and meat products.