<b>Meat quality of broiler chicks submeted the supplemented diets with chromium and reared in differents enviromental temperatures</b> - DOI: 10.4025/actascianimsci.v29i2.218

Abstract

Two experiments were conducted being the objective of the first experiment to evaluate the the composition of breast meat of broiler chicks fed with diets supplemented with chromium yeast (0; 400; 800 and 1,200 ^μg Cr ^kg-1) reared in different environmental temperatures (hot, thermoneutral and cold). The second experiment aimed to evaluate the quality of breast meat of broiler chicks fed with diets supplemented with chromium yeast (0 and 400 ^μg Cr ^kg-1), reared in different environmental temperatures (hot, thermoneutral and cold) and deboned in different periods (0, 5 and 24 hours). The results showed that birds reared in cold environmental temperature showed meat with lower mineral matter percentage and chromium and higher values of redness, whereas the birds reared in thermoneutral environment showed breast meat with lower moistness percentage and the birds reared in hot environmental temperature showed increase values of lightness. The supplementation of chromium presented no effect on the composition and meat quality. Whereas the increase in deboned period provided lower sarcomere length, shear force and yellowness, however higher lightness.