Document Detail


Creatine monohydrate and glucose supplementation to slow- and fast-growing chickens changes the postmortem pH in pectoralis major.
MedLine Citation:
PMID:  16776473     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The energy status of the chicken at slaughter has a large impact on the development of pH postmortem and thus on color and water-holding capacity (WHC). Supplementation of creatine monohydrate and glucose (CMH+GLU) may increase the creatine content in the muscles before slaughter, thereby delaying the formation of lactic acid and postponing the pH decline. The objective of this study was to examine the impact of supplementing CMH+GLU in the drinking water within the last 48 h before slaughter on the pH decline, meat color, and WHC in the pectoralis major from 2 strains of Ross chickens. Forty Ross 308 (fast-growing) female chickens and 40 Ross 1972 (slow-growing) female chickens had free access to drinking water either supplemented with CMH (15 g/ L) and glucose (50 g/L) within the last 48 h before slaughter or without supplementation. All chickens were slaughtered at 42 or 43 d of age irrespective of weight. Temperature and pH were measured at 1 and 30 min and at 1, 3, 8, and 24 h postmortem. Also, WHC measured as drip loss and color were determined postmortem. The CMH+GLU supplementation decreased pH (P < 0.05) at all time points between 1 min and 8 h postmortem in both strains, whereas at 24 h postmortem only pH in Ross 308 chickens were decreased significantly upon supplementation. Lightness was significantly increased in the meat from Ross 308 but not from Ross 1972 chickens upon supplementation. This interaction was significant (P < 0.05). The redness of the meat was decreased upon supplementation (P < 0.05), although only significantly in Ross 1972. The pH was lower for Ross 1972 chickens at the early time points (P < 0.01) and also a higher drip loss (P < 0.05), lightness (P < 0.01), and redness (P < 0.001) were observed. Thus, there seems to be no beneficial effect of CMH+GLU supplementation on chicken meat quality on the basis of results from this experiment.
Authors:
P M Nissen; J F Young
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Poultry science     Volume:  85     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  2006 Jun 
Date Detail:
Created Date:  2006-06-16     Completed Date:  2006-07-05     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1038-44     Citation Subset:  IM    
Affiliation:
Department of Food Science, Danish Institute of Agricultural Sciences, Tjele, Denmark. piam.nissen@agrsci.dk
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MeSH Terms
Descriptor/Qualifier:
Animals
Body Weight
Chickens / growth & development*
Color
Creatine / administration & dosage*,  analogs & derivatives*,  analysis
Dietary Supplements*
Drinking
Eating
Female
Food Technology
Glucose / administration & dosage*
Hydrogen-Ion Concentration
Muscle, Skeletal / chemistry*
Postmortem Changes*
Temperature
Water / analysis
Chemical
Reg. No./Substance:
50-99-7/Glucose; 57-00-1/Creatine; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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