Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers

The objective of this study was to compare characteristics and properties of breast meat from spent Lohmann Brown layers (SP, 90 weeks old, n = 24) and those of commercial broilers (BR, 6 weeks old, n = 24). The breasts of both SP and BR were collected from a local processing plant, vacuum-packed in a plastic bag, and stored at -18ºC until further analyses. The SP showed a greater water-holding capacity, tougher and chewier texture (p 0.05). Both raw and cooked SP breasts comprised the greater total collagen but lower soluble collagen than those of BR (p 0.05). Muscle fibers of the SP, observed under scanning electron microscope, were small, with average fiber diameter of 37.85±1.40 m, densely packed and surrounded by complex networks of connective tissue. The lower myofibril fragmentation index and alkaline-soluble protein fractions of the SP (p 0.05) suggested lesser degree of postmortem fragmentation and protein denaturation in SP compared to BR. Based on differential scanning calorimetry, multiple endothermic transitions were observed in both raw BR and SP breast samples. While BR thermograms comprise five transitions at 57.7ºC, 64.2ºC, 67.6ºC, 72.3ºC and 77.6ºC with total H of 15.31 J/g dry meat, the SP samples exhibited four transitions at 55.1ºC, 62.1ºC, 70.5ºC and 77.7ºC and total H of 17.62 J/g dry meat. Overall, the findings indicated that cooked meat toughness of SP was attributed by the high total and heat-stable collagen content, densely packing of small muscle fibers, and the superior myofibril integrity.(AU)

Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers

The objective of this study was to compare characteristics and properties of breast meat from spent Lohmann Brown layers (SP, 90 weeks old, n = 24) and those of commercial broilers (BR, 6 weeks old, n = 24). The breasts of both SP and BR were collected from a local processing plant, vacuum-packed in a plastic bag, and stored at -18ºC until further analyses. The SP showed a greater water-holding capacity, tougher and chewier texture (p 0.05). Both raw and cooked SP breasts comprised the greater total collagen but lower soluble collagen than those of BR (p 0.05). Muscle fibers of the SP, observed under scanning electron microscope, were small, with average fiber diameter of 37.85±1.40 m, densely packed and surrounded by complex networks of connective tissue. The lower myofibril fragmentation index and alkaline-soluble protein fractions of the SP (p 0.05) suggested lesser degree of postmortem fragmentation and protein denaturation in SP compared to BR. Based on differential scanning calorimetry, multiple endothermic transitions were observed in both raw BR and SP breast samples. While BR thermograms comprise five transitions at 57.7ºC, 64.2ºC, 67.6ºC, 72.3ºC and 77.6ºC with total H of 15.31 J/g dry meat, the SP samples exhibited four transitions at 55.1ºC, 62.1ºC, 70.5ºC and 77.7ºC and total H of 17.62 J/g dry meat. Overall, the findings indicated that cooked meat toughness of SP was attributed by the high total and heat-stable collagen content, densely packing of small muscle fibers, and the superior myofibril integrity.