Browsing by Author "Umagiliya, M.D."

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    Comparison of Dressing Percentage and Meat Quality Traits of Broilers Reared under Different Housing Systems
    (Uva Wellassa University of Sri Lanka, 2020) Subhashini, J.A.S.; Umagiliya, M.D.; Zoysa, G.M.; Jayasena, D.D.
    At present, open house and closed house systems take a major position for broiler production and no scientific studies have been conducted on dressing percentage and meat quality traits of broilers reared under these housing systems in Sri Lankan context. Therefore, this study was performed to compare the dressing percentage and meat quality traits of broilers reared under the open house and closed house systems. Ten birds from each housing system were selected randomly at the slaughtering line in a commercial broiler processing plant. Dressing percentages and physicochemical and sensory quality traits were determined. Sensory evaluation was conducted using a 7-point hedonic scale and 30 untrained panelists for appearance, color, flavor, aroma, juiciness, texture, mouthfeel, and overall acceptability. Results showed that broilers from the closed house had a significantly higher dressing percentage (82.95%) than those from open houses (79.50%) (p<0.05). Higher protein content (23.08%), pH value (6.62), cooking loss (32.12%), hardness, gumminess, and chewiness while a lower water holding capacity (75.80%) were observed in meat from open house system compared to that from closed house system (p<0.05). Further, thigh meat showed significantly higher moisture content (77.27%), fat content (3.37%), a* value (11.52), pH value (6.65), and cooking loss (31.93%) and lower protein content (19.16%) and L* value (58.13) than breast meat (p<0.05). Sensory evaluation results showed no significant difference between meat from the two systems (P>0.05). In conclusion, dressing percentage and physicochemical properties were affected by the housing system and the anatomical location of meat. But, the sensory properties of both breast and thigh meat were not affected by housing systems. Keywords: Open house, Closed house, Sensory, Cooking loss
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    Comparison of Meat Quality Traits of Muscovy Duck Reared Under Different Management Systems
    (Uva Wellassa University of Sri Lanka, 2019) Umagiliya, M.D.; Illippangama, I.P.A.U.N.K.; Jayasena, D.D.
    Muscovy duck is a waterfowl commonly raised for meat production. Their carcass is leaner and has good meat qualities making it more preferable to the consumers. However, scientific literature on quality traits of their meat is not available in local context. Hence, this study was performed to compare the meat quality traits of Muscovy duck reared under extensive and semi-intensive systems. Nine female birds from each management system were randomly selected and slaughtered at 18 weeks of age. Meat samples from both breast and leg meat were analyzed for physicochemical (color, pH, water holding capacity [WHC], cooking loss, proximate analysis) and sensory properties. Sensory evaluation was conducted for grilled meat using a 7-point hedonic scale and 30 untrained panelists. Results revealed that the birds reared under semi-intensive system had significantly (p<0.05) higher live weight (1,966.7216.0 g) and breast weight (444.933.1 g) than extensively reared birds. Meat from semi-intensively reared Muscovy ducks showed a higher redness (a*-14.42) than that from birds reared under extensive system (p<0.05). However, farming system had no significant effect (p>0.05) on lightness (L*) of Muscovy duck meat. Higher crude fat content, WHC and low pH were reported in semi-intensively reared Muscovy duck meat compared to those in extensively reared Muscovy duck meat. In comparison of meat cut, breast meat had a significantly higher lightness (L*-50.03) value while leg meat showed higher redness (a*-12.61) and pH (6.48) values. Cooking loss and ash content were not affected by management system or type of meat cut (p>0.05). Results of sensory analysis revealed that Muscovy duck meat from extensive management system had higher scores for taste, odour, flavour, juiciness, tenderness, and overall acceptability, irrespective of meat cut (p<0.05). In conclusion, meat quality traits of Muscovy duck were affected by both management system and meat cut.