Carcass Yields and Meat Composition of Male and Female Italian Slow-Growing Chicken Breeds: Bianca di Saluzzo and Bionda Piemontese

Bongiorno, Valentina; Schiavone, Achille; Renna, Manuela; Sartore, Stefano; Soglia, Dominga; Sacchi, Paola; Gariglio, Marta; Castillo, A.; Mugnai, Cecilia; Forte, Claudio; Bianchi, C.; Mioletti, Silvia; Gasco, Laura; Biasato, Ilaria; Brugiapaglia, Alberto; Sirri, Federico; Zampiga, Marco; Gai, Francesco; Cossato, Margherita Marzoni Fecia Di; Cerolini, S.; Dabbou, Sihem

doi:10.3390/ani12030406

Cited by 18 publications

(25 citation statements)

References 43 publications

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“…Compared with female, male exhibited higher breast muscle crude protein contents than thigh meat, but not the crufe fat content. A recent study reported that two Italian slow-growing chicken breeds also exhibited the same results [ 7 ]. Another study reported that the higher crude fat contents in female meat contributed to estrogen production, promoting lipid synthesis and deposition during the sexual maturity of birds [ 19 ].…”

Section: Discussionmentioning

confidence: 86%

“…The ultimate goal is to provide high levels of growth performance and quality of their meat. The development and composition of breast and thigh muscles, as the main meat-producing parts of chickens, are affected by breed [ 6 ], sex [ 7 ], nutrition [ 8 ], intestinal microbial species [ 9 ], and rearing systems [ 10 ]. Chicken is a favorite food product for healthy eating because it contains higher levels of protein as well as lower fat content than other meats.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Sex on the Muscle Development and Meat Composition in Wuliangshan Black-Bone Chickens

Shi

et al. 2022

Animals

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This study was conducted to illustrate the morphological features of the breast and thigh muscles at four developmental stages (1, 42, 84, and 126 days of age) of Wuliangshan Black-bone chickens and to compare the chemical composition, fatty acid, and amino acid contents of their meat at 126 days of age (D126). In total, 80 chickens (male, n = 40 and female, n = 40) in the sixth generation from the breeding farm were used in the experiment under free-range rearing conditions. The cross-sectional areas (CSA) of muscle fibers and meat composition were compared between different sex and different muscle types. The results showed that gender did not affect the CSA of the breast muscle fibers but did affect the CSA of the thigh muscle fibers at D42, D84, and D126 (p < 0.05). Muscle types affected the CSA of muscle fibers: male chickens exhibited significantly higher values than female chickens at D42, D84, and D126 (p < 0.05). The results of moisture, crude protein, and crude fat at D126 showed that moisture contents were higher in the thigh muscles than in the breast muscles in male and female chickens (p < 0.05). Gender affected the crude protein contents and crude fat contents: the breast muscle crude protein content was significantly higher than that in the thigh muscle, both in males and females (p < 0.05), whereas the crude fat contents were significantly higher in females than in males (p < 0.05); moreover, the thigh muscle fat contents were significantly higher than those of the breast muscles both in males and females (p < 0.05). Gender and muscle types also affected the fatty acid contents: the PUFA contents of the breast and thigh muscles were significantly higher in male than in female chickens (p < 0.05). Muscle types significantly influenced the total EAA, NEAA, and flavor amino acid contents. The total EAA contents of the breast muscles were significantly higher than those of the thigh muscles in males and females (p < 0.05), whereas the total NEAA and total flavor amino acid contents of the thigh muscles were significantly higher than those of the breast muscles (p < 0.05). Our results may lead to a better understanding of the effects of gender on the breast and thigh muscle development and meat composition of Wuliangshan Black-bone chicken.

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Section: Discussionmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Effects of Sex on the Muscle Development and Meat Composition in Wuliangshan Black-Bone Chickens

Shi

et al. 2022

Animals

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“…Meat moisture plays a fundamental role in meat quality, being responsible for its perceived juiciness [ 50 ]. Moisture content can be affected by age [ 51 ], and a higher content indicates a lower physiological maturity state.…”

Section: Discussionmentioning

confidence: 99%

Carcass and Meat Quality Traits of Males and Females of the “Branca” Portuguese Autochthonous Chicken Breed

Meira

Afonso

Casal

et al. 2022

Animals

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The “Branca” breed is a dual-purpose Portuguese autochthonous chicken breed, produced in extensive systems and in small flocks, especially in the Entre Douro and Minho regions. A total of 40 birds (n = 20/sex) were slaughtered between 38 and 42 weeks (males) and 110 and 120 weeks (females), and carcass and meat quality parameters were evaluated. The results showed significantly higher weights and differences for males between sexes and pieces (p ≤ 0.05) in the meat physicochemical composition. Water holding capacity (WRC), moisture and ash contents were influenced by sex. They were higher in males in the breast and drumstick and lightness (L*) and lipid content were higher in females (p ≤ 0.05). The breast meat presented greater lightness, moisture, ash and protein contents, while the drumstick showed a higher pH value, redness (a*) and lipid content, in both sexes (p ≤ 0.05). Regarding the nutritional properties, “Branca” meat revealed a good proportion of minerals and the female meat showed, in both pieces (p ≤ 0.05), significantly lower values for total saturated fatty acids (SFAs) and higher values for monounsaturated fatty acids (MUFAs). Breast meat was richer in n-3-PUFAs (C22:5n-3 and C22:6n-3) in both sexes (p ≤ 0.05). Considering the results obtained, it can be concluded that “Branca” breed meat is a healthy food characterized by a good general nutritional profile.

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“…In contrast to the current findings, Tangnet al ( 17 ) found that the indigenous chicken types had equal or even lower PUFA contents in the intramuscular lipids. In a more recent research, Bongiorno et al ( 36 ) also revealed similar PUFA contents in the breast and thigh muscles of indigenous Italian chicken breeds. Given that poultry meat is one of the main sources of PUFA in developed economies ( 30 ), spent laying hens might be used as a low-cost, moderate-quality meat source.…”

Section: Discussionmentioning

confidence: 71%

Muscle oxidative stability, fatty acid and amino acid profiles, and carcass traits of broiler chickens in comparison to spent laying hens

et al. 2022

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This research compared muscle oxidative stability, meat composition, and carcass traits in commercial broilers and spent laying hens. At week 65 of age, 40 ISA Brown laying hens were randomly selected to create 10 replicate cages (4 birds per cage). Also, 60 day-old Ross chicks were equally divided into six replicates (10 chicks each). Broiler chickens had a higher dressing percentage than spent hens (P = 0.027), but a lower abdominal fat percentage (P = 0.009). Spent hens had higher level of malondialdehyde (MDA) in the breast muscles (P = 0.001). Meanwhile, the MDA levels in thigh muscles did not differ in both groups (P = 0.328). Broiler chickens showed greater concentrations of saturated fatty acids (palmitic and stearic) in the breast (P = 0.012 and 0.006, respectively) and thigh (P = 0.033 and 0.038, respectively) muscles as compared to spent hens. Meanwhile, broiler chickens had lower concentrations of palmitoleic, oleic and eicosapentaenoic in the breast muscles (P = 0.002, 0.004 and 0.001, respectively). Also, spent hens had greater concentrations of linoleic in the breast and thigh muscles (P = 0.018 and 0.035, respectively). When compared to broiler chickens, spent hens had greater essential amino acids (isoleucine, methionine and tyrosine) concentrations in the breast muscles (P = 0.002, 0.001 and 0.036, respectively). Finally, while broiler chickens had superior carcass traits, spent hens showed better meat composition (higher polyunsaturated fatty acids and essential amino acids). Furthermore, the oxidative stability of the breast muscles of spent hens was lower than that of broilers. Spent hens can be used as an attractive source of chicken meat if certain precautions are adopted.

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Carcass Yields and Meat Composition of Male and Female Italian Slow-Growing Chicken Breeds: Bianca di Saluzzo and Bionda Piemontese

Cited by 18 publications

References 43 publications

Effects of Sex on the Muscle Development and Meat Composition in Wuliangshan Black-Bone Chickens

Effects of Sex on the Muscle Development and Meat Composition in Wuliangshan Black-Bone Chickens

Carcass and Meat Quality Traits of Males and Females of the “Branca” Portuguese Autochthonous Chicken Breed

Muscle oxidative stability, fatty acid and amino acid profiles, and carcass traits of broiler chickens in comparison to spent laying hens

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