Thesis (M.S.)--University of Wisconsin--Madison, 1968. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

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This research was designed to quantify nine minerals in seven chicken parts composited into sixteen groups from one-hundred-twenty-eight chickens. The research will provide nutritionists with accurate data regarding this common food item. Also, the effects of baking or simmering on the mineral content of chicken meat were examined. Nine minerals, including calcium, magnesium, manganese, potassium, phosphorus, sodium, iron, zinc, and copper were analyzed in seven anatomical parts of the chicken including light and dark meats, skin, fat and drippings. A nitric and perchloric acid wet-ashing digestion eliminated all organic matter from ten gram samples leaving behind the elements which were detected spectrophotometrically. Values were expressed in mg/100g wet sample. The most abundant minerals studied were phosphorus and potassium with values ranging from 50.0 mg/100g to 200.0 mg/100g. Sodium was present in moderately high values, about 40 to 100 mg/100g. Copper, magnesium, manganese, and calcium were present in lesser quantities with values between 6.0 and 78.0 mg/100g. Iron and zinc with values of 1.0 mg/100g or less were found only in trace amounts. Analysis of variance revealed a significant interaction (p>.0001) between raw and baked chicken and between raw and simmered chicken. Thus, differences between the raw and corresponding cooked composites were not consistent differences and no general statement can be made regarding the leaching of minerals from raw chicken by baking or simmering the meat except that it does not seem to occur. / Master of Science

Dressed, bagged whole chickens from three Oregon and several out-of-state processors were purchased from retail markets in each season in 1988. Birds were stored at 3°C for 6 days. Total aerobic microorganisms, total psychrotrophic microorganisms, pseudomonads and fluorescent pseudomonads were determined by appropriate procedures. Total aerobic microorganisms and psychrotrophic microorganisms were counted on standard plate count agar with incubation at 20°C for 3 days and at 5°C for 7 days, respectively. Two media, King's B medium and CFC medium, were used in counting pseudomonads. Fluorescent colonies were observed on King's medium under ultraviolet light. A simple slime smear test was used to determine the sliminess. Sensory evaluation was done by thirteen panelists using 9-point scales. The flavor of cooked white and dark meat and skin, the flavor intensity of cooked white and dark meat and skin, the aroma of raw and simmered meat, the aroma intensity of raw and simmered meat and raw sliminess were evaluated. Simple regression analysis was used to determine the relationships between the microbial parameters and sensory evaluations. The paired t test was used in determining the difference between counts on King's medium and CFC medium. A significance level of 95% was set for all tests. Correlation coefficients were also calculated. All the microbial counts were at or below 10⁷/cm², which indicated from literature comparisons that most of the fryers purchased from retail markets and stored for six days were of acceptable quality. The season had no significant effect on the microbial counts and sensory qualities. The means of flavor of cooked meat and skin and aroma of raw and simmered meat were all above fair. Only the raw aroma intensity was significantly (p<0.05) and strongly correlated (r=-0.88) to the aroma quality. Relationships between microbial counts and flavor of cooked meat and aroma of raw and simmered meat were all significant but the correlations were weak. The narrow range of microbial counts may explain the weakness of the correlations found. The slime smear tests had a positive relationship (p<0.05) to the raw sliminess score by panelists, total aerobic microorganisms, total psychrotrophic microorganisms, pseudomonads, and fluorescent pseudomonads. / Graduation date: 1990

Made available in DSpace on 2015-03-03T11:52:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-01-30Bitstream added on 2015-03-03T12:07:02Z : No. of bitstreams: 1 000814306.pdf: 874561 bytes, checksum: 0a39749bc3622a788ad6be809f880ab3 (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Estudos recentes têm mostrado que a inclusão de antioxidantes naturais pode melhorar a qualidade da carne e a estabilidade oxidativa in vivo por ser um potente sequestrador de radicais livres, lipossolúvel, com funções antioxidantes, o que favorece a estabilidade oxidativa dos tecidos musculares e os processos de oxidação no organismo. Este estudo investigou a influência de uma mistura de aditivos fitogênicos (AF) composta por alecrim do campo, alho, boldo do Chile e erva mate sobre o desempenho zootécnico, metabolizabilidade da dieta, estabilidade oxidativa da carne de frango armazenados sob congelamento, propriedades oxidantes enzimáticas do sangue e metabólitos do soro de frangos de corte. Foram realizados dois experimentos utilizando-se 1320 aves, machos e fêmeas da linhagem Cobb® com um dia de idade, distribuídas em delineamento experimental inteiramente casualizado com cinco tratamentos e oito repetições, com 30 aves por unidade experimental para o experimento I (galpão) e 3 aves por unidade experimental para o experimento II (gaiolas metabólicas). Para ambos os experimentos os tratamentos foram DC - dieta controle; AMD – dieta controle suplementada com antibiótico melhorador de desempenho; AF5 - DC + 0,05% de aditivos fitogênicos/kg de dieta; AF10 - DC + 0,10% de aditivos fitogênicos/kg e AF15 - DC + 0,15% de aditivos fitogênicos/kg. A suplementação de 0,05 e 0,10% de AF reduziu (P=0,001) a força de cisalhamento (FC) da carne de peito de frangos em relação as aves com dieta AMD. A capacidade antioxidante no sangue (CAT) para o tratamento com 100 mg de AF foi menor (P=0,034) em relação aos outros tratamentos. A inclusão de 0,05% de AF melhorou a EMAn (P<0,001), e o coeficiente de metabolizabilidade da energia bruta (P=0,015), em relação aos outros tratamentos. Não houve efeito (P>0,05) da suplementação com fitogênicos sobre ... / Recent studies have shown that the addition of natural antioxidants can improve meat quality and oxidative stability in vivo for being a potent free radical sequestrator, liposoluble with antioxidative functions, which favors oxidative stability in muscular tissues and oxidative processes in the organism overall. The present study investigated the influence of a phytogenic additive (PA) mixture composed of field rosemary, Chile Boldo and mate herb on zootechnic performance, diet metabolizability and oxidative stability of poultry meat stored in frozen state; blood enzymatic oxidative properties and serum metabolites. The experiment used 1320 poultry, males and females, of the Cobb® lineage, starting from 1 day of age, distributed in a completely randomized experimental outline with five treatments and eight repetitions, with 30 poultry per experimental unit for experiment I (warehouse) and 3 poultry per experimental unit for experiment II (metabolic cages). For both experiments, diet treatments followed: control diet (CD); control diet supplemented with performance enhancement antibiotic (PEA); PA5 – CD + 0.05% of phytogenic additives/ kg of diet; PA10 – CD + 0.10% of phytogenic additives/ kg of diet and PA15 – CD + 0.15% of phytogenic additives/ kg of diet. Supplementation of .05 and .10% of PA reduced (P=.001) shear force (SF) of breast meat in comparison with poultry fed with PEA supplemented diet. Antioxidant blood capacity (TAC) for the 100mg treatment with PA was smaller (P=0.034) in relation to other treatments. Addition of .05% of PA improved EMAn (P<0.001), and metabolizability of gross energy (P=.015) in comparison with other treatments. Effects of phytogenic supplementation have not been observed (P>.05) on performance, carcass and parts yield, oxidative stability of meat and blood, and metabolites of blood serum of poultry. Intake of phytogenic additive composed of Chile ... / FAPESP: 2013/13589-2

Orientador: Hirasilva Borba / Banca: Luciano Hauschild / Banca: Daniel Emygdio de Faria Filho / Resumo: O objetivo desse trabalho foi avaliar o ambiente de criação e a reutilização da cama na qualidade microbiológica e físico-química da carne de frango. Foram utilizados 900 pintinhos machos de um dia de idade da linhagem Cobb®, sendo 450 distribuídos em uma câmara climatizada e 450 criados em galpão convencional. Em ambas as instalações, metade das aves foram criada sobre cama nova de maravalha e a outra metade sobre cama reutilizada tratada com cal. Os animais foram abatidos aos 21, 35 e 42 dias de idade. Foram avaliados índices de desempenho como ganho de peso, conversão alimentar e consumo de ração; o rendimento de carcaça e de cortes; a qualidade físico-química e microbiológica da carne dos frangos; a microbiota das aves. Houve influencia da cama sobre o ganho de peso das fases de 21 dias (P<0,05) 0,839Kg cama nova e 0,792 Kg da cama reutilizada e na fase de 35 dias ( P<0,01) cama nova 1,774Kg e cama reutilizada 1,661Kg.O rendimento de peito também foi influenciado pela cama nas fases de 21 dias (P< 0,05) cama nova 30,78% e cama reutilizada 30,00% e 35 dias com (P<0,01) cama nova 32,26% e cama reutilizada 31,64%. Os animais criados em cama reutilizada foram capazes de superar as perdas de ganho de peso e rendimento de peito na fase de 42 dias não havendo diferença significativa para animais criados em cama nova. Houve diferença significativa (P< 0,05) no teor de vermelho da carne de peito de frango de animais criados em temperatura termoneutra (2,20) e ambiente (2,74) aos 42 dias. O teor de oxidação também foi influenciado pela temperatura (P<0,01), o tratamento termoneutro com médias 0,230 mg mda/Kg e ambiente 0,180 mg mda/Kg. A cama influenciou a força de cisalhamento (P<0,01) cama nova 1,38 Kg/cm2 e reutilizada 1,86 Kg/cm2. A cama reutilizada apresentou maior contaminação microbiológica inicial a nova, mas o mesmo não foi observado na microbiota das aves ... / Abstract: The aim of this study was to evaluate the authoring environment and reused of litter in microbiological and physical-chemical chicken meat. Were used 900 male chicks from one day old Cobb ®, 450 distributed in a chamber 450 and raised in conventional shed. The animals were slaughtered at 21, 35 and 42 days old. Were evaluated performance indices such as weight gain, feed conversion and feed intake, carcass yield and cuts, the physico-chemical and microbiological analysis of meat from chickens; microbiota of birds. There was the bed influences on weight gain phase of 21 days (P <0.05) 0.839 Kg 0.792 Kg new bed chicken and reused litter during 35 days (P <0.01) 1,774 Kg new bed and bedding reused 1,661 Kg. Breast yield was also influenced by the bed phases of 21 days (P <0.05) new bed 30.78% and 30.00% and reused litter with 35 days (P <0.01) 32.26% new bed chicken and 31.64% reused litter. Animals reared on reused litter were able to overcome the losses of weight gain and breast yield during 42 days with no significant difference for animals raised in new bed chicken. There were significant differences (P <0.05) in redness of breast meat chicken from animals raised in thermoneutral (2.20) and environment (2.74) at 42 days. The level of oxidation was also influenced by the temperature (P <0.01) on thermal treatment with means mda 0.230 mg mda / kg to 0.180 mg mda/Kg environment. The bed chicken influenced the shear force (P <0.01) new bed 1.38 kg/cm2 1.86 kg/cm2 and reused. The reused litter showed higher initial new microbiological contamination, but the same was not observed in the microbiota of birds. Animals reared in thermoneutral have higher microbial contamination by Enterobacteria to 42 days on average 7.6 log UFC / g, compared animals reared at room temperature (6.3 to 6.9 log UFC / g). The carcass of animals from all treatments are within recommended for microbiological contamination ... / Mestre

Orientador: Ruben Pablo Schocken Iturrino / Banca: Luiz Augusto do Amaral / Banca: Alessandra Aparecida Medeiros / Resumo: Campylobacter sp é o patógeno mais envolvido em casos de infecção alimentar no mundo. Uma das principais fontes identificadas é a carne de frango, seja por má preparação antes do consumo ou contaminação cruzada durante sua manipulação. Atualmente, o mercado tem buscado produtos com alto valor agregado e algumas empresas tem utilizado o método de maturação, que consiste em manter o músculo da ave em baixa temperatura ambiente por determinado período de tempo até que enzimas naturais confiram à carne maior suculência e maciez. O objetivo deste estudo foi identificar se Campylobacter sp é um perigo biológico a ser considerado na Análise de Perigos e Pontos Críticos de Controle na produção de peito de frango maturado. Para isso, seis lotes de aves de integrados diferentes foram testados para a presença de Campylobacter coli, Campylobacter lari e Campylobacter jejuni antes do abate (n= 1500), pelo método PCR-RT Multiplex, utilizando um kit comercial. Em seguida, amostras dos respectivos lotes foram retiradas na Evisceração, antes e após o Ponto Crítico de Controle para contaminação fecal visível (n=30 cada etapa) e analisadas pelo método qPCR-RT Multiplex, para as três espécies, além de contagem total de coliformes e E. coli, utilizando Placa Petrifilm 3M®. Os mesmos parâmetros foram analisados antes e após o Pré-resfriamento, antes e após a Maturação e após o Congelamento, além de dois pontos da superfície de equipamentos em contato com produto (n = 30 por etapa e n=06, cada equipamento). Dos três sorotipos pesquisados, apenas Campylobacter jejuni e Campylobacter coli foram recuperados a partir das amostras. Apenas um dos seis lotes foi positivo para Campylobacter jejuni antes do abate, entretanto, ao menos um dos dois sorotipos identificados foi recuperado a partir de amostras coletadas dos demais lotes em uma das etapas do ... / Abstract: Campylobacter sp is the pathogen involved in most cases of foodborne diseases in the world. A major source is chicken meat due to poor preparation or cross-contamination during its handling. Nowadays, customers seek for chicken products with higher added value and some slaughterhouses have used aging procedures , which consists of keeping meat under low temperature for a certain period of time, untill natural enzymes confer more tenderness to it. The aim of this study was to identify whether Campylobacter sp is a biological hazard to be considered in the hazard analysis of aged chicken breast production. To do that, six flocks from different farms were tested for the presence of Campylobacter coli, Campylobacter jejuni and Campylobacter lari before slaughter (n=1500) using a commercial kit for Multiplex RT-PCR assay. Consecutively, samples from those flocks were taken at the evisceration before and after the Critical Control Point for visible ingesta contamination; before and after chilling; before and after aging (24 h) and after freezing, besides surface swabs of two equipments in contact with products. For each step thirty samples were gathered (n = 240) and six swabs per equipment (n = 12) to be analyzed by the Multiplex qRT-PCR method for the three Campylobacter serovars, including total coliforms and E. coli counts by Petrifilm plates. From the three serovars tested, Campylobacter jejuni and Campylobacter coli were recovered from the samples, but not Campylobacter lari. Although only one of the six flocks was pre-slaughter positive for Campylobacter jejuni, positive samples were recovered from all the other flocks, at least for one of the serovars tested in one of the steps. E.coli and total coliforms counts decreased significantly throughout process. The number of positive samples for one of the two species ... / Mestre

Made available in DSpace on 2015-04-09T12:28:14Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-11-21Bitstream added on 2015-04-09T12:47:55Z : No. of bitstreams: 1 000816229.pdf: 479415 bytes, checksum: 4bb81de48800a0db8439726b0244f3da (MD5) / As esteiras condutoras de cortes são muito utilizadas nas áreas de manipulação de alimentos, sendo uma exigência da portaria n°210/MAPA a limpeza com água preferencialmente morna sob pressão. O uso de água neste processo tem sido questionada quanto a possibilidade de disseminação de micro-organismos. O presente trabalho teve por objetivo comparar as populações microbianas nas superfícies das esteiras condutoras (seca e úmida), com seus respectivos cortes de coxa com sobrecoxa desossada, colhidas em dois momentos diferentes e em dois pontos, no início e final das esteiras, quanto a população de micro-organismos heterotróficos aeróbicos mesófilos e psicrotróficos, enterobactérias e Staphylococcus spp. e presença de Listeria spp. e Listeria monocytogenes, assim como mensurar a quantidade de água utilizada durante a desossa pelo sistema autolimpeza das esteiras condutoras. Para tal, foram obtidos 80 chiffonettes das superfícies das esteiras condutoras, sendo 40 da seca e 40 da úmida e em cortes de coxa com sobrecoxa desossada foram colhidas mais 80 amostras, sendo 40 conduzidos pela esteira seca e 40 pela úmida. Para micro-organismos mesófilos, psicrotróficos e enterobactérias foram observadas diferenças significativas entre as populações encontradas na superfície da esteira úmida, o mesmo não foi observado para populações de Staphylococcus spp.. Para Listeria spp. foi observado um isolamento maior na esteira seca. Ao comparar os dois momentos e pontos de colheita, a população de psicrotróficos foi superior no final das esteiras, para os demais micro-organismos não foram observadas diferenças significativas. Entre os cortes conduzidos pelas esteiras seca e úmida, entre os momentos e pontos de colheita não foram observados diferenças significativas entre as populações dos diversos micro-organismos avaliados, somente para população de psicrotróficos a diferença foi signiticativa nos cortes ... / In poultry slaughterhouses, conveyor belts are common in meat handling areas. According to Brazilian legislation, cleaning of this equipment has to be done with heated and pressurized water. However, this process has been questioned based on the hypothesis that water might be responsible for propagation of microorganisms. This work aimed to compare microbial populations on the surface of conveyor belts (dry and wet) and on boneless chicken legs (consisting of thigh and drumsticks) in respect of heterotrophic aerobic mesophilic and psychrotrophic microorganisms, enterobacteria, Staphylococcus spp., Listeria spp. and Listeria monocytogenes. The samples were collected at two different moments and two points, at the beginning and end of the conveyor belts. Another objective of this study was to measure the amount of water used by the conveyor belts self-cleaning system during deboning. For such, 80 chiffonettes were collected from the conveyor belts surface (40 from dry equipment and 40 from wet equipment); and 80 samples, from boneless leg cuts (40 that were on the dry conveyor belt and 40 that were on the wet conveyor belt). Regarding mesophilic and psychrotrophic microorganisms, and enterobacteria, statistically significant differences were observed in terms of the populations found on the surface of the wet conveyor belt. The same was not observed for Staphylococcus spp. populations. It was also noticed greater isolation of Listeria spp. in samples from the dry conveyor belt. Comparing the two periods and sampling points, population of psychrotrophics was superior at the end of the conveyor belts and there were no statistically significant differences for the other microorganisms. Among cuts transported on dry or wet conveyor belts, in all moments and collecting points, statistically significant differences were not observed for the populations of the various microorganisms evaluated. Only for the psychrotrophic population ...

Made available in DSpace on 2015-04-09T12:28:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-07-15Bitstream added on 2015-04-09T12:47:49Z : No. of bitstreams: 1 000817020.pdf: 534648 bytes, checksum: 11c69d3fa68bf1f916051c710c3dd25f (MD5) / Campylobacter sp é o patógeno mais envolvido em casos de infecção alimentar no mundo. Uma das principais fontes identificadas é a carne de frango, seja por má preparação antes do consumo ou contaminação cruzada durante sua manipulação. Atualmente, o mercado tem buscado produtos com alto valor agregado e algumas empresas tem utilizado o método de maturação, que consiste em manter o músculo da ave em baixa temperatura ambiente por determinado período de tempo até que enzimas naturais confiram à carne maior suculência e maciez. O objetivo deste estudo foi identificar se Campylobacter sp é um perigo biológico a ser considerado na Análise de Perigos e Pontos Críticos de Controle na produção de peito de frango maturado. Para isso, seis lotes de aves de integrados diferentes foram testados para a presença de Campylobacter coli, Campylobacter lari e Campylobacter jejuni antes do abate (n= 1500), pelo método PCR-RT Multiplex, utilizando um kit comercial. Em seguida, amostras dos respectivos lotes foram retiradas na Evisceração, antes e após o Ponto Crítico de Controle para contaminação fecal visível (n=30 cada etapa) e analisadas pelo método qPCR-RT Multiplex, para as três espécies, além de contagem total de coliformes e E. coli, utilizando Placa Petrifilm 3M®. Os mesmos parâmetros foram analisados antes e após o Pré-resfriamento, antes e após a Maturação e após o Congelamento, além de dois pontos da superfície de equipamentos em contato com produto (n = 30 por etapa e n=06, cada equipamento). Dos três sorotipos pesquisados, apenas Campylobacter jejuni e Campylobacter coli foram recuperados a partir das amostras. Apenas um dos seis lotes foi positivo para Campylobacter jejuni antes do abate, entretanto, ao menos um dos dois sorotipos identificados foi recuperado a partir de amostras coletadas dos demais lotes em uma das etapas do ... / Campylobacter sp is the pathogen involved in most cases of foodborne diseases in the world. A major source is chicken meat due to poor preparation or cross-contamination during its handling. Nowadays, customers seek for chicken products with higher added value and some slaughterhouses have used aging procedures , which consists of keeping meat under low temperature for a certain period of time, untill natural enzymes confer more tenderness to it. The aim of this study was to identify whether Campylobacter sp is a biological hazard to be considered in the hazard analysis of aged chicken breast production. To do that, six flocks from different farms were tested for the presence of Campylobacter coli, Campylobacter jejuni and Campylobacter lari before slaughter (n=1500) using a commercial kit for Multiplex RT-PCR assay. Consecutively, samples from those flocks were taken at the evisceration before and after the Critical Control Point for visible ingesta contamination; before and after chilling; before and after aging (24 h) and after freezing, besides surface swabs of two equipments in contact with products. For each step thirty samples were gathered (n = 240) and six swabs per equipment (n = 12) to be analyzed by the Multiplex qRT-PCR method for the three Campylobacter serovars, including total coliforms and E. coli counts by Petrifilm plates. From the three serovars tested, Campylobacter jejuni and Campylobacter coli were recovered from the samples, but not Campylobacter lari. Although only one of the six flocks was pre-slaughter positive for Campylobacter jejuni, positive samples were recovered from all the other flocks, at least for one of the serovars tested in one of the steps. E.coli and total coliforms counts decreased significantly throughout process. The number of positive samples for one of the two species ...

Made available in DSpace on 2015-06-17T19:34:06Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-02-24. Added 1 bitstream(s) on 2015-06-18T12:47:25Z : No. of bitstreams: 1 000833283.pdf: 413396 bytes, checksum: 4f4b44635662234a06e2aa4f4868a784 (MD5) / Foram conduzidos dois experimentos, um durante a fase inicial (1 a 21 dias de idade) e um durante a fase de crescimento (22 a 42 dias de idade), com o objetivo de avaliar o efeito de diferentes níveis de lisina e de metionina+cistina digestíveis sobre o desempenho zootécnico, rendimento de carcaça e suas partes, biometria do filé de peito, morfometria das fibras musculares e qualidade do músculo Pectoralis major de frangos de corte. Utilizou-se um total de 4800 pintos machos de um dia de idade, da linhagem Cobb® 500, em um delineamento inteiramente casualizado em esquema fatorial 2x5, com oito repetições de 30 aves cada, para cada experimento. Os tratamentos consistiram de 2 níveis de lisina digestível (fase inicial: 1,253 e 1,378%; fase de crescimento: 1,100 e 1,210%) x 5 níveis de metionina+cistina digestíveis (fase inicial: 0,812; 0,857; 0,902; 0,947; 0,992%; fase de crescimento: 0,724; 0,764; 0,804; 0,844; 0,884%). Para o experimento conduzido durante a fase inicial, conclui-se que, a utilização de diferentes níveis de lisina e metionina+cistina digestíveis na dieta influenciou os resultados de qualidade e morfometria de fibras do músculo Pectoralis major. Com relação ao desempenho e rendimento de carcaça, os menores níveis de lisina (1,253%) e metionina+cistina (0,812%) digestíveis atenderam as exigências das aves de 1 a 21 dias de idade. No experimento conduzido durante a fase de crescimento conclui-se que diferentes níveis de lisina e metionina+cistina influenciam a morfometria das fibras do músculo Pectoralis major. Com relação ao desempenho, qualidade e rendimento de carcaça, os menores níveis utilizados de lisina (1,100%) e metionina+cistina (0,724%) digestíveis atenderam as exigências das aves, entretanto para o rendimento de coxa e sobrecoxa o nível de 1,210% de lisina digestível promoveu o melhor resultado em frangos de corte aos 42 dias de idade / Two experiments were conducted to evaluate different levels of digestible lysine and methionine+cystine on growth performance, carcass yield, morfphometry of breast fillet and muscle fibers and meat quality of pectoral muscle (Pectoralis major) of broilers at 1 to 21 (first experiment) and 22 to 42 (second experiment) days of age. A total of 4,800 one-day-old male Cobb® 500 chicks were used, distributed in a completely randomized design with ten treatments (factorial arrangement 2x5) and eight replicates of 30 birds each. Treatments had two digestible lysine levels (experiment 1: 1.253 and 1.378%; experiment 2: 1.100 and 1.210%) x five digestible methionine+cystine levels (experiment 1: 0.812, 0.857, 0.902, 0.947 and 0.992%; experiment 2: 0.724; 0.764; 0.804; 0.844; 0.884%). For the experiment conducted during initial phase, it is concluded that the use of different levels of digestible lysine and methionine+cystine in diet had influenced on meat quality and morphology of Pectoralis major muscle fibers. Regarding the performance and carcass yield, lower levels of digestible lysine (1.253%) and methionine+cystine (0.812%) achieved bird's requirements at 1 to 21 days old. For the experiment conducted during the growth phase, it is concluded that different digestible lysine and methionine+cystine levels had influenced the morphology of Pectoralis major muscle fibers. Regarding the performance, meat quality and carcass yield, lower digestible lysine (1.100%) and methionine+cystine (0.724%) levels achieved bird's requirements. However, for better thighs and drumsticks ...