Comparison of Selected Quality Attributes of Chicken Meat as Affected by Rearing Systems

Michalczuk, Monika; Łukasiewicz, Monika; Zdanowska‐Sąsiadek, Żaneta; Niemiec, J.

doi:10.2478/v10222-012-0096-y

Cited by 33 publications

(41 citation statements)

References 21 publications

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“…The calculated values of ΔE* ab in group HS5 falls into the category of slight perceived difference, which is not 126 The measured pH ult values can be categorized as normal, since they did not exceed value 6.2 (dark, firm, dry -DFD; Owens et al 2009;Adzitey and Nurul 2011). Previous studies that examined the same indicators as the present study (chemical composition, pH, shear force and colour indicators of breast meat) but in different rearing systems found values that are consistent with those of the present study (Michalczuk et al 2014). Their evaluation of chickens' breast meat was consistent with our results and they observed that the rearing system did not affect the proximate chemical composition and physicochemical properties of breast muscles (Michalczuk et al 2014).…”

Section: Discussionsupporting

confidence: 92%

The effect of hempseed expellers on selected quality indicators of broiler chicken’s meat

et al. 2019

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The aim of the study was to evaluate the effect of feeding hempseed expellers in a feed mixture on the quality indicators of broiler chicken's meat. One hundred and fifty Ross 308 hybrid cockerels were used in the present study. The control group (HS0) was fed without hempseed expellers; the other two groups received diets containing 50 g·kg -1 and 150 g·kg -1 of hempseed expellers (HS5 and HS15, respectively). The birds were slaughtered at the age of 37 days, and samples of breast and thigh muscles were collected for determination of proximate chemical composition and technological properties, and sensory analyses. Feeding with hempseed expellers influenced the colour of meat with a significant difference observed for a* (redness) and b* (yellowness) values in the HS15 group. The colour of breast meat in HS15 group is more intense compared to HS5 and HS0 groups. Breast meat was evaluated as the best in terms of odour for HS15 group compared to HS0. The colour of thigh meat was better rated in the HSE supplemented groups compared to the controls. In conclusion, dietary supplementation with hempseed expellers appears to affect the colour and odour of broiler chicken's meat which is positive for the consumers. Including hempseed cakes can be recommended as a component of broiler chicken's feed.

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Section: Discussionsupporting

confidence: 92%

The effect of hempseed expellers on selected quality indicators of broiler chicken’s meat

et al. 2019

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“…In the modern broiler industry, the increasing demand for higher chicken productivity and quality has stimulated innovations in rearing techniques, among which the rearing system has been identified as an important non‐genetic factor affecting broiler production and welfare (Li et al., ). Previous studies had reported that rearing systems played crucial roles in poultry production and quality (Michalczuk, Lukasiewicz, Zdanowska‐Sasiadek, & Niemiec, ; Rehman et al., ). The most widely and commonly used rearing systems are free‐range (FRS) and conventional cage‐rearing systems (CRS), and the chickens are raised under CRS conditions tending to show superior feed efficiency and growth performance (Wang et al., ).…”

Section: Introductionmentioning

confidence: 99%

Effects of rearing systems on growth performance, carcass yield, meat quality, lymphoid organ indices, and serum biochemistry of Wannan Yellow chickens

Jin

Fan

Yang

et al. 2019

Animal Science Journal

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This study was conducted to investigate the effects of free‐range system (FRS) and conventional cage‐rearing system (CRS) on growth performance, carcass yield, meat quality, lymphoid organ indices, and serum biochemistry of Wannan Yellow chickens. At 56 days of age, a total of 640 male chickens were randomly allocated to FRS and CRS groups, each of which included 4 replicates with 80 chickens in each replicate. The experiment lasted from 56 to 112 days of age. The results showed that CRS chickens exhibited better final body weight, average daily feed intake, average daily gain, and feed conversion ratio, whereas FRS chickens showed better breast and leg yields, shear force, meat color, lower drip loss, and decreased abdominal fat deposition. Moreover, the absolute thymus weight and thymus to body weight ratio of FRS birds were significantly higher than those of CRS birds (p < 0.05). Additionally, FRS chickens had significantly reduced glucose, total protein, triglyceride, and cholesterol contents, but enhanced levels of high‐density lipoprotein cholesterol (p < 0.05). In conclusion, the FRS has advantages in breast and leg yields, meat quality, and some serum biochemical parameters of Wannan Yellow chickens, whereas it has negative effects on growth performance.

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“…Color is one of the most important quality attributes of poultry meat, being of great significance to consumers. It is also an important indicator of the technological usability of meat as a raw material which may be intended either for direct sale or for further processing (Michalczuk et al, 2014). Genotype significantly affected the color of roasted muscles ( Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…The nutritional value of poultry meat, its high protein content, and low fat content as well as its flavor make it attractive to consumers, who increasingly declare their preference for meat of chickens that have been produced in the system taking the greatest possible care of birds' welfare (Damaziak, Michalczuk, & Kurek, 2012;Marcinkowska-Lesiak et al, 2016;Michalczuk, Łukasiewicz, Zdanowska-Sąsiadek, & Niemiec, 2014;Popova, Ignatova, Petkov, & Stanišić, 2016;Puchała, Krawczyk, Sokołowicz, & Utnik-Banaś, 2015). Studies have shown that more than half of Britons polled assessed the animals' welfare as very important, and more than 70% of the surveyed citizens of the United States reported concern about the welfare of farm animals (Norwood & Lusk, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The sensory properties of meat are affected by many factors: the genetic origin of birds (Michalczuk, Damaziak, & Goryl, 2016), the production system (Michalczuk et al, 2014), the age at slaughter (Połtowicz & Doktor, 2012), and animal nutrition (Al-Marzooqi, Al-Farsi, Kadim, Mahgoub, & Goddard, 2010;Zduńczyk & Jankowski, 2013). Most of these studies involved the comparison of meat quality of slow-and fast-growing chickens considering the structure of their pectoral muscles.…”

Section: Introductionmentioning

confidence: 99%

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Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

Michalczuk

Marzec

Damaziak

et al. 2018

CyTA - Journal of Food

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(2018) Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes, CyTA -Journal of Food, 16:1, 667-671, DOI: 10.1080/19476337.2018 To link to this article: https://doi.org/10. 1080/19476337.2018 Sensory quality of roasted breast muscles of two genotypes of chickens kept for 9 weeks of life in an outdoor or indoor system was tested by Quantitative Descriptive Analysis (QDA). After roasting in a convective-steam oven, 72 individual pectoral muscles of cocks (36 from each genetic group, 18 from outdoor and 18 from indoor system) were subjected to the sensory evaluation. There was a significant effect of genotype on fat odor (fatty flavor, P = 0.007), color (P = 0.007), and texture parameters: juiciness (P = 0.046) and greasy feel (P = 0.027). The rearing system had a significant effect only on meat juiciness (P = 0.015). Significant genotype × rearing system interactions were found for juiciness (P = 0.015) and different taste (P = 0.05). Principal component analysis showed distinct differences in the sensory traits of roasted breast muscle of two chicken genotypes produced in different rearing systems. RESUMENEl presente estudio utilizó el análisis cuantitativo descriptivo (QDA) para evaluar la calidad sensorial de músculos de pechuga asados provenientes de pollos de dos genotipos, los cuales fueron criados durante nueve semanas en sistemas exteriores e interiores. Después de asar 72 músculos pectorales de gallos (36 de cada grupo genético, 18 provenientes del sistema exterior y 18 del sistema interior) en un horno de vapor con convección, se los sometió a una evaluación sensorial. El genotipo produjo un efecto significativo en el olor a grasa (sabor grasoso, P = 0.007), el color (P = 0.007) y los parámetros de textura: jugosidad (P = 0.046) y sensación grasosa (P = 0.027), mientras que el sistema de cría solo incidió significativamente en la jugosidad de la carne (P = 0.015). Asimismo, se comprobó la existencia de interacciones significativas entre el genotipo y el sistema de cría para jugosidad (P = 0.015) y gustos diferenciados (P = 0.05). El análisis de componentes principales (PCA) dio cuenta de diferencias claras en los rasgos sensoriales de músculo de pechuga asado proveniente de dos genotipos de pollos producidos en diferentes sistemas de cría. ARTICLE HISTORY

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Comparison of Selected Quality Attributes of Chicken Meat as Affected by Rearing Systems

Cited by 33 publications

References 21 publications

The effect of hempseed expellers on selected quality indicators of broiler chicken’s meat

The effect of hempseed expellers on selected quality indicators of broiler chicken’s meat

Effects of rearing systems on growth performance, carcass yield, meat quality, lymphoid organ indices, and serum biochemistry of Wannan Yellow chickens

Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

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