ArticlePoultry science2020
Analysis of the physical meat quality in partridge (Alectoris chukar) and its relationship with intramuscular fat.
Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed.
- Identification of age-related biomarkers for meat quality in Kangle chickens using multi-omics.Food chemistry. Molecular sciences · 2026Article
- Transcriptomics and 4D-DIA proteomic analysis reveal differences in meat quality between Sichuan white rabbits and New Zealand white rabbits.Food chemistry. Molecular sciences · 2026Article
- Using Integrated Microbiome-Metabolome-Genome Axis Data to Elucidate the Mechanism by Which Polyphenol Content in the Extract fromFoods (Basel, Switzerland) · 2026Article
- Article
- Dietary inclusion of Hermetia illucens larvae meal modifies caecal microbiota diversity and composition in barbary partridges (Alectoris barbara).Scientific reports · 2025Article
- Combining quantitative lipidomics with meat quality traits to identify key lipids involved in intramuscular fat deposition in geese.Food chemistry: X · 2025Article
- Inclusion of Tenebrio molitor larvae meal in the diet of barbary partridge (Alectoris barbara) improves caecal bacterial diversity and composition.Scientific reports · 2024Article
- Growth, physiological responses, and meat quality of feedlot-finished Bonsmara steers offered unprocessed Mucuna pruriens utilis seed meal with or without conventional and green zinc oxide nanoparticles.Tropical animal health and production · 2024Article
- PPM1J regulates meat quality feature and glycerophospholipids composition in broiler by modulating protein dephosphorylation.NPJ science of food · 2024Article
- Transcriptomic analysis reveals differentially expressed genes associated with meat quality in Chinese Dagu chicken and AABMC genomics · 2024Article
- Article
- Comparative effects of dietary zinc nanoparticle and conventional zinc supplementation on broiler chickens: A meta-analysis.Veterinary world · 2024Article
- Effects of Zinc Oxide Nanoparticles Supplementation on Growth Performance, Meat Quality and Serum Biochemical Parameters in Broiler Chicks.Biological trace element research · 2024Article
- Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers.Antioxidants (Basel, Switzerland) · 2024Article
- Variation in Acetyl-CoA Carboxylase Beta Gene and Its Effect on Carcass and Meat Traits in Gannan Yaks.International journal of molecular sciences · 2023Article
- Inhibition ofFoods (Basel, Switzerland) · 2023Article
- "The Yak"-A remarkable animal living in a harsh environment: An overview of its feeding, growth, production performance, and contribution to food security.Frontiers in veterinary science · 2023Review
- Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process.Food science & nutrition · 2022Article
- Article
- Differences in meat quality between Angus cattle and Xinjiang brown cattle in association with gut microbiota and its lipid metabolism.Frontiers in microbiology · 2022Article
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Authors and funding
7 authors.
Funding
Abstract
This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <0.5%, 0.5-0.99%, 1.0-1.49%, 1.5-1.99%, 2.0-2.49%, and >2.5%) on the physical meat quality of partridge. Physical characteristics such as moisture, pH, shear force, water-holding capacity (WHC), and color, along with IMF, were measured on 414 partridges (pectoral muscle). In this study, partridge meat was described as a kind of tender and moderately juicy meat with a nice color. Additionally, tenderness was significantly different between IMF < 0.5% and IMF > 0.5% levels (P < 0.01). IMF >0.5% also obtained higher value of WHC than IMF <0.5% although the difference was statistically nonsignificant. IMF levels did not affect pH or color. The results showed that IMF content was not significantly correlated with physical meat quality. However, in terms of eating experience, the minimum IMF level for better meat quality for consumer was 0.5%. Pearson correlation coefficients indicated that IMF content had significant negative correlations with moisture content but not with pH (r = -0.066), shear force (r = -0.072), WHC (r = 0.085), or color (L*(r = -0.049), a*(r = -0.028) and b*(r = 0.045)). Besides, meat pH had significant negative correlations with WHC (r = -0.036; P < 0.01) and lightness (L*) (r = -0.292; P < 0.01). Consequently, we consider pH to be one of the most important factors in evaluating meat quality of partridge.
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