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Theses/Dissertations

Food Science

Theses and Dissertations

Broiler

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Assessment Of Microbial And Growth Response Of Broilers Fed A Commercial Prebiotic, Sang In Lee May 2016

Assessment Of Microbial And Growth Response Of Broilers Fed A Commercial Prebiotic, Sang In Lee

Theses and Dissertations

Prebiotic refers to nondigestible food ingredients that enhance the health of the host by selectively promoting one or more number of beneficial bacteria. Gibson and Roberfroid (1995) initially described prebiotics as compounds that neither hydrolyzed nor absorbed in upper part of the gastrointestinal tract, selectively stimulates growth of beneficial bacteria, enhance health of the host and able to amend microorganism population to healthier states. Prebiotics are particularly attractive supplements in animal production due to their variety of effects including production of short chain fatty acids, pH amendments and suppression of pathogen colonization. In addition, prebiotics were emphasized as antibiotic alternatives ...


Physical And Biochemical Factors Affecting Breast Fillet Tenderness In Broilers Reared For Divergent Market Demands, Valerie Belle Brewer Dec 2013

Physical And Biochemical Factors Affecting Breast Fillet Tenderness In Broilers Reared For Divergent Market Demands, Valerie Belle Brewer

Theses and Dissertations

Market trends have dictated that broilers be reared for divergent market demands for decades. Also, broiler genetic strains have been adapted to meet market demands which include: genetic selection for improved breast meat, the practice of growing birds to older ages and greater market weights to meet demands, and decreasing postmortem (PM) aging time to improve processing efficiency and fillet yield. These production practices can also affect product quality, specifically boneless breast fillet tenderness and water-holding capacity. To address these factors, a series of experiments were conducted to determine the effect of strain and slaughter age on meat quality parameters ...