The current study proposes a method for the morphological characterization of chicken. It involves the measurement of 25 variables, 12 from head measures and the other 13 from rest of the body. This method was used to compare two Catalonian autochthonous chicken breeds: partridge Penedesenca and blond Empordanesa with measurements of 30 hens each. Measurements were taken by two operators, each measured 15 hens per breed. Hens were 30 weeks old, and were bred under the same conditions. As a whole the results showed us that both breeds are very similar morphologically. Nevertheless, nine variables were different between the two breeds and six were different between the two operators, most of them were head measurements. So it is suggested that the measurements on head must be accurate. Only four variables, beak length and width, comb width and ear lobes length, showed interaction among the factors that do not allow us to address the differences between the breeds. The comparison results between Empordanesa and Penedesenca showed that Empordanesa had higher values in wattle length, wattle width and ear lobes width than Penedesenca. Regarding the corporal measures, Empordanesa had higher values of the folding wing and tarsus diameter than Penedesenca although Penedesenca had larger values in keel of sternum length and breast angle than Empordanesa. Empordanesa was a little heavier than Penedesenca.Penedesenca. Respecto a las medidas corporales, la Empordanesa obtuvo una mayor longitud del ala plegada y del diámetro del tarso aunque la raza Penedesenca obtuvo una mayor longitud de la quilla y del ángulo de pechuga. La Empordanesa resultó algo más pesada que la Penedesenca.

1. Effect of a diet with 5% grape seed inclusion, substituting for maize compared to a standard diet, was studied in the Penedes chicken. 2. A total of 128 chickens were used, half from each sex. Individual weights and feed intake were controlled weekly from the first d to 5th week and fortnightly until the 15th week. On the 16th week, chemical analyses of meat from 16 thighs from each diet and sex were carried out, as well as a sensory analysis of meat from 24 thighs. Differences between diet and sex were analysed using live body weight, feed intake, feed conversion rate (FCR), chemical composition and sensory attributes of the meat. 3. At the end of the experiment, no significant differences were observed on live body weight, feed intake and FCR due to diet. 4. Meat showed no differences due to diet in the percentages of protein, lipid and ash. 5. Meat from the grape seed diet showed a higher percentage of unsaturated fatty acids due to linoleic acid. It also showed a more nutty smell, a more metallic flavour and more stringiness. There was, also, less of a pork crackling odour and flavour, a less sweet flavour and less of a broiler meat flavour.

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