000153593 001__ 153593
000153593 005__ 20251017144623.0
000153593 0247_ $$2doi$$a10.1016/j.psj.2025.104913
000153593 0248_ $$2sideral$$a143733
000153593 037__ $$aART-2025-143733
000153593 041__ $$aeng
000153593 100__ $$aNieto, Jaime
000153593 245__ $$aEffect of melatonin implants on carcass characteristics and meat quality of slow-growing chickens
000153593 260__ $$c2025
000153593 5060_ $$aAccess copy available to the general public$$fUnrestricted
000153593 5203_ $$aThis study evaluated the effect of melatonin implants on carcass characteristics and meat quality of slow-growing broilers slaughtered at 43 and 97 days (d) of age. A total of 128 one day-old male broilers (Coloryeld) were randomly divided into two groups, which in turn were divided into 8 groups (replicates) of 8 broilers each one. One group (64 animals) was the control group (C) and the other received a melatonin implant (18 mg melatonin per animal) at 8 d of age (M). The animals were reared for 97 d. For the first 42 d they were kept in an enclosed facility and then allowed access to the outside. Two culls were performed: one at 43 d and one at 97 d, randomly selecting 8 chicks from each group at each time (N = 8 × 2 × 2= 32). Carcass traits and meat quality were evaluated on these samples. Chickens slaughtered at older ages had higher dead-plucked, leg and carcass weights (P < 0.05). In terms of meat quality, chickens slaughtered at 97 days had higher L* (P < 0.001), lower a*, b* and chroma values (P < 0.01), as well as lower pH (P = 0.006), higher shear strength (P < 0.001), water holding capacity (P < 0.001) and water activity (P = 0.036). The melatonin implants did not influence carcass characteristics (P>0.05). Luminosity, tone and water activity decreased with melatonin implants at 43 d of age (P < 0.001), whereas pH increased (P = 0.004). At 97 d after slaughter, meat yellowness was lower (P = 0.028) and firmness increased (P = 0.029). At both time points, melatonin caused reddening of the meat (P < 0.001). Lipid oxidisability tended to be reduced, extending the shelf life of the meat (P = 0.068). The fatty acid profile was little affected by the placement of the implants. Age and melatonin have different effects on the meat quality of slow-growing chickens. While age affects several factors such as texture and fatty acid profile, melatonin improves colour, water activity and lipid oxidation. Its use could improve preservation and extend the shelf life of meat.
000153593 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000153593 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000153593 700__ $$aLeite, Ana
000153593 700__ $$aVasconcelos, Lia
000153593 700__ $$aPlaza, Javier
000153593 700__ $$0(orcid)0000-0003-2827-3054$$aAbecia, José-Alfonso$$uUniversidad de Zaragoza
000153593 700__ $$aRevilla, Isabel
000153593 700__ $$aPalacios, Carlos
000153593 700__ $$aTeixeira, Alfredo
000153593 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000153593 773__ $$g104, 5 (2025), 104913 [8 pp.]$$pPoultry sci.$$tPOULTRY SCIENCE$$x0032-5791
000153593 8564_ $$s650572$$uhttps://zaguan.unizar.es/record/153593/files/texto_completo.pdf$$yVersión publicada
000153593 8564_ $$s2092344$$uhttps://zaguan.unizar.es/record/153593/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000153593 909CO $$ooai:zaguan.unizar.es:153593$$particulos$$pdriver
000153593 951__ $$a2025-10-17-14:22:36
000153593 980__ $$aARTICLE