메뉴 건너뛰기




Volumn 54, Issue 5, 2014, Pages 622-628

The carcass quality, meat quality and sensory characteristics of broilers raised on diets containing either Musca domestica larvae meal, fish meal or soya bean meal as the main protein source

Author keywords

alternative protein; breast muscle yield; house fly; magmeal

Indexed keywords

CARRION; COMPARATIVE STUDY; DIET; FISH; FLY; FOOD QUALITY; FOOD SUPPLEMENTATION; LARVA; MEAT; ODOR; POULTRY; PROTEIN; SOYBEAN; TASTE; YIELD RESPONSE;

EID: 84897503391     PISSN: 18360939     EISSN: 18365787     Source Type: Journal    
DOI: 10.1071/AN13073     Document Type: Article
Times cited : (53)

References (23)
  • 1
  • 3
    • 33646573187 scopus 로고    scopus 로고
    • Performance of broiler-chickens fed on maggot meal in place of fishmeal
    • doi:10.3923/ijps.2003.271.274
    • Awoniyi TAM, Aletor VA, Aina JM (2003) Performance of broiler-chickens fed on maggot meal in place of fishmeal. International Journal of Poultry Science 2, 271-274. doi:10.3923/ijps.2003.271.274
    • (2003) International Journal of Poultry Science , vol.2 , pp. 271-274
    • Awoniyi, T.A.M.1    Aletor, V.A.2    Aina, J.M.3
  • 4
    • 0031230461 scopus 로고    scopus 로고
    • Problem of pale soft exudative meat in broiler chickens
    • doi:10.1080/00071669708418002
    • Barbut S (1997) Problem of pale soft exudative meat in broiler chickens. British Poultry Science 38, 355-358. doi:10.1080/00071669708418002
    • (1997) British Poultry Science , vol.38 , pp. 355-358
    • Barbut, S.1
  • 5
    • 0036133447 scopus 로고    scopus 로고
    • Effect of organic production system on broiler carcass and meat quality
    • doi:10.1016/S0309-1740(01)00124-3
    • Castellini C, Mugnai C, Dal Bosco A (2002) Effect of organic production system on broiler carcass and meat quality. Meat Science 60, 219-225. doi:10.1016/S0309-1740(01)00124-3
    • (2002) Meat Science , vol.60 , pp. 219-225
    • Castellini, C.1    Mugnai, C.2    Dal Bosco, A.3
  • 6
    • 1642482258 scopus 로고    scopus 로고
    • Effects of various dietary n-3/n-6 fatty acid ratios on the performance and body composition of broilers
    • Coetzee G, Hoffman L (2003) Effects of various dietary n-3/n-6 fatty acid ratios on the performance and body composition of broilers. South African Journal of Animal Science 32, 175-184.
    • (2003) South African Journal of Animal Science , vol.32 , pp. 175-184
    • Coetzee, G.1    Hoffman, L.2
  • 7
    • 0035998472 scopus 로고    scopus 로고
    • Poultry meat quality
    • doi:10.1079/WPS20020013
    • Fletcher DL (2002) Poultry meat quality. World's Poultry Science Journal 58, 131-145. doi:10.1079/WPS20020013
    • (2002) World's Poultry Science Journal , vol.58 , pp. 131-145
    • Fletcher, D.L.1
  • 8
    • 0020775268 scopus 로고
    • Fat supplementation in animal production-monogastric animals
    • doi:10.1079/PNS19830038
    • Freeman CP (1983) Fat supplementation in animal production-monogastric animals. The Proceedings of the Nutrition Society 42, 351-359. doi:10.1079/PNS19830038
    • (1983) The Proceedings of the Nutrition Society , vol.42 , pp. 351-359
    • Freeman, C.P.1
  • 9
    • 0032219247 scopus 로고    scopus 로고
    • Reference methods for the assessment of physical characteristics of meat
    • doi:10.1016/S0309-1740(98)00034-5
    • Honikel KO (1998) Reference methods for the assessment of physical characteristics of meat. Meat Science 49, 447-457. doi:10.1016/S0309-1740(98) 00034-5
    • (1998) Meat Science , vol.49 , pp. 447-457
    • Honikel, K.O.1
  • 10
    • 22144487389 scopus 로고    scopus 로고
    • Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
    • doi:10.1016/j.meatsci.2005.04.022
    • Huff-Lonergan E, Lonergan SM (2005) Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Science 71, 194-204. doi:10.1016/j.meatsci.2005.04.022
    • (2005) Meat Science , vol.71 , pp. 194-204
    • Huff-Lonergan, E.1    Lonergan, S.M.2
  • 14
    • 9944256343 scopus 로고    scopus 로고
    • Color variation and characterization of broiler breast meat during processing in Italy
    • Petracci M, Betti M, Bianchi M, Cavani C (2004) Color variation and characterization of broiler breast meat during processing in Italy. Poultry Science 83, 2086-2092.
    • (2004) Poultry Science , vol.83 , pp. 2086-2092
    • Petracci, M.1    Betti, M.2    Bianchi, M.3    Cavani, C.4
  • 16
    • 0035349061 scopus 로고    scopus 로고
    • The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity
    • Qiao M, Fletcher DL, Smith DP, Northcutt JK (2001) The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. Poultry Science 80, 676-680.
    • (2001) Poultry Science , vol.80 , pp. 676-680
    • Qiao, M.1    Fletcher, D.L.2    Smith, D.P.3    Northcutt, J.K.4
  • 17
    • 70350283036 scopus 로고    scopus 로고
    • ROSS (ROSS Breeders: Huntsville, AL)
    • ROSS (2009) 'ROSS broiler management manual.' (ROSS Breeders: Huntsville, AL).
    • (2009) ROSS Broiler Management Manual
  • 20
    • 0000898845 scopus 로고
    • An analysis of variance test for normality (complete samples)
    • Shapiro SS, Wilk MB (1965) An analysis of variance test for normality (complete samples). Biometrika 52, 591-611.
    • (1965) Biometrika , vol.52 , pp. 591-611
    • Shapiro, S.S.1    Wilk, M.B.2
  • 22
    • 17444413673 scopus 로고    scopus 로고
    • The production performance of broiler birds as affected by the replacement of fish meal by maggot meal in the starter and finisher diets
    • Téguia A, Mpoame M, Mba JAO (2002) The production performance of broiler birds as affected by the replacement of fish meal by maggot meal in the starter and finisher diets. Tropicultura 20, 187-192.
    • (2002) Tropicultura , vol.20 , pp. 187-192
    • Téguia, A.1    Mpoame, M.2    Mba, J.A.O.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.