Carcass Composition and Physicochemical and Sensory Properties of Meat From Broiler Chickens of Different Origin

Kokoszyński, Dariusz; Bernacki, Zenon; KORYTKOWSKA, Henryka; KRAJEWSKI, Krzysztof; SKROBISZEWSKA, Lidia

doi:10.5513/jcea01/14.2.1263

Cited by 18 publications

(29 citation statements)

References 10 publications

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“…Therefore, while certain meat offal can be considered as valuable meal in some regions, the same might be considered as inedible in other areas (Toldra et al 2012). The yield of edible chicken offal is approximately 6.3% (Poltowicz and Doktor 2011), neck 3% and wings 10% (Kokoszynski et al 2013); thus, they constitute a significant part of chicken weight. The importance of edible offal is underlined by their good nutritional value for consumers (Seong et al 2015).…”

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confidence: 99%

Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

Abdullah¹,

Buchtová²

2016

Vet. Med. - Czech

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ABSTRACT:The aim of the present study was to investigate qualitative and quantitative properties of wings, offal (liver, heart and gizzard) and necks of chickens from organic and conventional production systems, currently available on the market for Czech consumers. Production properties (yield and weight), surface colour (lightness, redness, yellowness) and chemical indicators (dry matter, total protein, net protein, collagen, hydroxyproline, fat, ash and phosphorus) were evaluated in fresh chicken broilers. Conventionally produced chickens had higher carcass yields but higher wing yields and weights were observed in organic broilers. The skin, bones, tip (left wings) and the meat with skin (right wings) of organic broilers were heavier (P < 0.05) than those of conventional chickens. The dry matter and total protein content of deboned organic broiler wings (meat with skin) was greater (P < 0.01) than those of conventional wings. Similarly as for yields, the offal (heart, gizzard) and necks of organic chickens had significantly (P < 0.01) higher weights in comparison with conventional chickens. Colour indicators showed that the external surface of the livers, necks and gizzards (muscle) from organic chickens were darker (lightness; P < 0.01). Total protein content in livers, hearts and necks of organic chickens was greater; fat content in the livers and necks of organic broilers was also higher (P < 0.05) than those of conventional broilers. The ash and phosphorus in the necks of conventional broilers was higher (P < 0.05) than in organic chickens. This study indicates that the quantity and quality of offal and neck from organic broilers are slightly superior compared to conventional chickens.

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confidence: 99%

Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

Abdullah¹,

Buchtová²

2016

Vet. Med. - Czech

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“…The group with lowest liver weight as group III -88.33g (p<0.05). According to Kokoszynski et al (2013) the origin of broilers did not have a considerable effect on this trait. The comparison between the sexes exhibited higher weight of edible offal in males (p<0.001).…”

Section: Slaughter Analysismentioning

confidence: 99%

“…The studied traits comprise the live weight, slaughter weight, carcass weight, and the weights of different cut parts: breast, thighs, drumstick, back, neck, legs, wings, abdominal fat, offal (Faria et al, 2010). The effects of the genotype, production systems, and various feeding programmes on productive performance and the quality of produce were investigated (Bogosavljevic-Boskovic et al, 2010;Rizzi and Chiericato, 2010; Eleroğlu et al 2013;Kokoszynski et al, 2013, Sarica et al, 2014 Cömert et al, 2016). The production of slow-growing chickens is expensive and therefore, many farmers prefer using fast-growing strains with low feed conversion ratio, which are widely used in intensive production systems.…”

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confidence: 99%

Carcass traits and meat quality of different slow growing and fast growing broiler chickens

Oblakova¹,

Mincheva²,

Hristakieva³

et al. 2017

AST

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Editors and Sections Genetics and Breeding IntroductionSlow-growing broiler chickens comprise 30% of European poultry meat market (Westgren, 1999; Fanatiko and Born, 2001), and their proportion in the USA has evidenced an increased by 20% (ERS, 2002). Consumers prefer poultry with more breast meat, thighs and drumsticks (Hellmeister, 2002; Sauza, 2004). The retail market of intensively reared broiler chickens offers grill and various cut parts of the carcass. In broilers reared in extensive systems, the demand is greater and consumers are ready to pay a higher price (Zanusso and Dionello, 2003).The history of specialty poultry products in Europe is longer. One of the most successful production system is the French Label Rouge, requiring outdoor access of birds. It has occupied about 30% of the French market despite the twice lower retail price of conventional products (Westgren, 1999; Fanatiko and Born, 2001). In Poland, certified chickens are available for pasture-based poultry production, and a good example of a free-range rearing program is "kurczak zagrodowy z Podlasia" ("organically raised chickens of Podlasie") (Mikulski et al., 2011).The high interest has necessitated research on the productive performance of these birds (Aksoy et al., 2010;Wang et al., 2013), on the economic efficient of production and the production itself (Farmer et al., 1997;Grashorn, 1999). The studied traits comprise the live weight, slaughter weight, carcass weight, and the weights of different cut parts: breast, thighs, drumstick, back, neck, legs, wings, abdominal fat, offal (Faria et al., 2010). The effects of the genotype, production systems, and various feeding programmes on productive performance and the quality of produce were investigated (Bogosavljevic-Boskovic et al., 2010;Rizzi and Chiericato, 2010; Eleroğlu et al. 2013;Kokoszynski et al., 2013, Sarica et al., 2014 Cömert et al., 2016). The production of slow-growing chickens is expensive and therefore, many farmers prefer using fast-growing strains with low feed conversion ratio, which are widely used in intensive production systems. The choice of a given genotype requires a balance between the organic farming system and good conformation, yet. Attempts to use French breeder forms for production of slowgrowing chickens have been made in Bulgaria as well. A commercial production and marketing of such products is still not implemented. The Experimental base of the Agricultural Institute in Stara Zagora rears chickens, which are appropriate for breeder forms of slowgrowing crosses. The aim of the present study was to investigate the meat yield and the chemical composition of meat of different crosses of slowgrowing and conventional broiler chickens, produced using a specific crossing schedule. Hence, the specific tasks of our research was 1) the performance of a complete slaughter analysis and 2) determination of the chemical composition of poultry meat. Material and methodsThe experiment was conducted in the breeder farm of Department Population genetics, reproduction a...

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“…Pod względem natężenia barwy czerwonej mięśnie piersiowe bażan-tów (a* = 16,0 ÷ 18,8) są zbliżone do mięśni kaczek (a* = 17,3 ÷ 18,8), gęsi (a* = 17,0) i przepiórek (a* = 13,1 ÷ 16,0), a znacznie przewyższają mięśnie kurcząt (a* = 1,7) i indyków (a* = 5,49). Poziom wysycenia barwą żółtą filetów piersiowych bażan-tów (b* = 4,8 ÷ 7,0) jest podobny jak mięśni kaczek (b* = 6,2 ÷ 7,3) i kurcząt (b* = 5,2), natomiast większy niż filetów indyków (bliskie 0) i gęsi (b* = 3,8) [2, 8,11,17,33].…”

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“…Bażanty charakteryzuje wysoka wydajność rzeźna (70,4 ÷ 73,4 %), zbliżona do kurcząt brojlerów (70,5 ÷ 73,3 %) [9,17,18,22]. Pod względem wydajności rzeźnej ustępują jedynie młodym indykom rzeźnym (78 ÷ 84 %), przewyższając kaczki brojlery (67,0 %) i młode gęsi rzeźne (63,5 %) [13].…”

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Carcass Composition and Meat Quality of Common Pheasants (Phasianus Colchicus Colchicus) Depending on Sex of Birds

Mieczkowska

Kokoszyński

Wasilewski

et al. 2015

zntj

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SKŁAD TUSZKI I JAKOŚĆ MIĘSA BAŻANTÓW ZWYCZAJNYCH (PHASIANUS COLCHICUS COLCHICUS) W ZALEŻNOŚCI OD PŁCI PTAKÓWS t r e s z c z e n i e Celem pracy była ocena składu tuszek i jakości mięsa 16-tygodniowych kogutów i kur bażantów rzeź-nych (Phasianus colchicus colchicus) odchowywanych w systemie intensywnym. Badaniami objęto 80 bażantów zwyczajnych, które przez cały okres doświadczenia przebywały w pomieszczeniu zamkniętym. Ptaki żywiono ad libitum przemysłowymi pełnoporcjowymi mieszankami paszowymi dla bażantów rzeź-nych zgodnie z zaleceniami hodowlanymi. Po 16 tygodniach odchowu wybrano do uboju po 16 samców i 16 samic o masie ciała zbliżonej do średniej dla danej płci. W wieku 16 tygodni samce cechowały się istotnie (p ≤ 0,01) większą: masą ciała (1251,4 g), masą tuszki patroszonej z szyją (870,9 g) i masą podrobów (46,7 g) w porównaniu z samicami (odpowiednio: 903,7, 628,9 i 37,9 g). Wydajność rzeźna 16-tygodniowych samców i samic bażancich była taka sama i wynosiła 69,6 %. Odsetek mięśni nóg w patroszonej tuszce samców był istotnie (p ≤ 0,05) większy (25,2 %) niż samic (23,7 %). Płeć ptaków nie miała istotnego wpływu na wartości pH 15 i zmienne barwy L*, a* i b*, a także na profil kwasów tłuszczowych i udział Na, K, Zn, Mg, Ca i Fe w mięśniach piersiowych i mięśniach nóg bażantów zwyczajnych w wieku 16 tygodni. Udział kwasów tłuszczowych nienasyconych (UFA) w lipidach mięśni ocenianych ptaków był większy niż kwasów nasyconych (SFA). Mięśnie piersiowe zawierały więcej kwasów UFA niż mięśnie nóg.Słowa kluczowe: bażant, skład tuszki, pH, barwa mięsa, kwasy tłuszczowe WprowadzenieWzrost zainteresowania żywnością o wysokiej jakości sprawia, że częściej zwraca się uwagę na mięso bażantów. Mięso tych ptaków ma cenne walory smakowe. CharakMgr inż. A. Mieczkowska, dr hab. D. Kokoszyński, mgr inż. R. Wasilewski, prof. dr hab. Z. Bernacki, Katedra Hodowli Drobiu i Oceny Surowców Zwierzęcych, Wydz. Hodowli i Biologii Zwierząt, ul. Mazowiecka 28,

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Carcass Composition and Physicochemical and Sensory Properties of Meat From Broiler Chickens of Different Origin

Cited by 18 publications

References 10 publications

Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

Carcass traits and meat quality of different slow growing and fast growing broiler chickens

Carcass Composition and Meat Quality of Common Pheasants (Phasianus Colchicus Colchicus) Depending on Sex of Birds

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