Table 2 Effects of high stocking densities on variation in meat quality
No. | Species | Stocking densities | Position | Variation in meat quality | References |
|---|---|---|---|---|---|
1 | Chicken | 28 birds/m2 | Breast and thigh meat | The abdominal fat percentage and the fat content of thigh muscle declined | |
2 | Chicken | 23 and 26 birds/m2 | Breast meat | Shear force in breast meat increased | |
3 | Chicken | 20, 25 and 30 birds/pen | Breast and wing meat | Final body, drumstick, breast, and wing weights linearly declined with stocking density | |
4 | Chicken | 18 birds/m2 | Breast meat | Cooking loss and pH at 45 min decline; activity of lactate dehydrogenase increased | |
5 | Chicken | 18.6 birds/m2 | Breast meat | Lightness at 45 min and 24 h after slaughter increased; drip loss at 24 h and 48 h increased | |
6 | Chicken | 18 birds/m2 | Breast meat | Meat color b* declined | |
7 | Chicken | 20 birds/m2 | Breast and thigh meat | Cooking loss and drip loss of breast and thigh muscles increased | |
8 | Chicken | 26 and 35 birds/m2 | Breast meat | Cooking loss, meat color L* and a* at 48 h postmortem increased linearly with decreasing stocking density; ultimate breast pH and nitrogen content decreased linearly with decreasing stocking density | |
9 | Chicken | 18 birds/m2 | Breast meat | pH at 24 h increased | |
10 | Chicken | 12 birds/m2 | Breast meat | Breast weights declined | |
11 | Chicken | 22.5 birds/m2 | Breast meat | pH values increased slightly as density increased | |
12 | Chicken | 37 kg/m2 | Breast and thigh meat | Breast meat pH at 24 h, shear force, and cooking loss declined; thigh meat shear force increased | |
13 | Chicken | 25.3 and 30.4 birds/m2 | Breast meat | Breast weights declined | |
14 | Duck | 9 birds/m2 | Breast meat | Cooking loss increased | |
15 | Geese | 6.5 and 7.5 birds/m2 | Breast meat | The intramuscular fat content of breast meat decreased linearly with decreasing stocking density | |
16 | Duck | 11 birds/m2 | Breast meat | Drip loss and pH at 45 min declined |
