Theses and Dissertations

Issuing Body

Mississippi State University


Schilling, M. Wes

Committee Member

Corzo, A.

Committee Member

Martin, J. M.

Committee Member

Silva, Juan L.

Date of Degree


Document Type

Graduate Thesis - Open Access


Food Science and Technology

Degree Name

Master of Science


College of Agriculture and Life Sciences


Department of Food Science, Nutrition and Health Promotion


Research was conducted to evaluate the effect of dietary amino acid (AA) density (Deficient (D), Low (L), High (H), and Excessive (E)) on broiler breast and thigh meat quality. As expected, the feed conversion improved (P<0.05) as AA density increased. No differences (P>0.05) existed among treatments with regard to final pH, cooking loss, shear force, brine absorption proximate analysis, and average consumer acceptability of breast meat. The D AA diet yielded meat with less (P<0.05) moisture, less protein (P<0.05) and more fat (P<0.05) than all other treatments. Increasing AA density in the diet led to increased (P<0.05) concentrations of linoleic and linolenic acid in the thigh meat from the H and E treatments, thus making it more susceptible to oxidation (P<0.05) in comparison to the D and L treatments. Overall, data revealed that all four AA diets yielded high-quality breast and thigh meat with minimal product differences.



consumer acceptability||broiler||meat quality||amino acid density