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References in periodicals archive ?
Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield. Poult Sci 2014;93: 1534-41.
At the age of 28 days, four birds (2 males and 2 females) from each experimental group were slaughtered to study the carcass traits including Live weight (g), Dressed weight (g), Carcass yield (%), Giblet weight (g), Breast Meat Yield (%) and Thigh Yield (%).
According to a 2014 article on The Poultry Site website, Green Muscle Disease is becoming more common in "meat-type broiler chickens selected for high breast meat yield."
But at 42 day age dressing percentage, percent thigh meat yield, breast meat yield and abdominal fat yield did not show any treatment effect.
Few reports have addressed the optimal digestible isoleucine ratio relative to digestible lysine for age brackets close to slaughter, with regard to carcass and breast meat yield optimization (Kidd, Burnham & Kerr, 2004; Mack et al., 1999).
He presented the effects of increasing levels of digestible Lysine (0.9 and 1.1%) and digestible Methionine (0.37, 0.42, 0.47%) on growth performance and breast meat yield in 21-42 day broilers.
Thus, progeny testing was the only way to selectively breed for higher breast meat yield. This had shortcomings in terms of high cost, time and operational complexity.
Emerson and Hooge (2008) summarized 13 experiments concerning azomite in chicken production and found that adding 3-5g kg-1 azomite to the diet improved breast meat yield from 17.9% to 18.7% (P<0.001).
Breast meat yield: Results showed that the breast meat yield in broilers fed diet supplemented with yeast (Saccharomyces cerevisiae), Toyocerine(r) and mixture of both (Saccharomyces cerevisiae + Toyocerine(r)) showed a significant increase.
The BW and breast meat yield showed significant response to increasing dietary methionine contents in White Pekin ducks from 21 to 49 d of age (Xie et al., 2006).
Influence of increasing breast meat yield on muscle histology and meat quality in the chicken.
However, breast meat yield improved significantly in the dietary group in which NM was replaced with QPM at 50% level.