Effect of age and sex on the composition of muscle and skin from a commercial broiler strain

Grey, Thomas C.; Robinson, David S.; Jones, J. M.; Stock, S. W.; Thomas, N.

doi:10.1080/00071668308416733

Cited by 42 publications

(24 citation statements)

References 16 publications

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“…The loss of water was along the same lines as reports from different researchers, such as Lyon et al (1984) and Cepero et al (1989), and can be justified by the higher pH in the drumstick and lower free water content, as well as a greater myofibrillar structure and higher fat content (Grey et al, 1983). Other authors studying the loss by cooking broiler and label chickens (e.g., Cepero et al, 1994) found smaller losses in thighs (13.22% in broiler and 10.23% in label) than breasts (15.92% in label and 12.81% in broiler).…”

Section: Physical Analysissupporting

confidence: 71%

Meat characteristics of chickens from an F1 cross of two improved Spanish breeds depending on slaughter age

Miguel¹,

Escoda²,

Cubilo³

et al. 2011

Span. j. agric. res.

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The present study analysed the meat characteristics of i) improved Castellana Negra chickens slaughtered at 18 weeks and ii) F1 crossbred chickens from improved Castellana Negra hens and improved Penedesenca Negra cocks (CNPN) slaughtered at 12 weeks and 18 weeks of age (young and adult animals, respectively). Purebred and crossbred specimens were compared at similar weights (CN-18 and CNPN-12) and ages . The protein content of the meat was similar for the three types of animals; heavier animals (CNPN-18) had more fat than those slaughtered at lower weights (CNPN-12 and CN-18). Adults had a higher saturated fatty acid content and the young CNPN chickens had more monounsaturated fatty acids than CN chickens. In the CNPN adults, less water was lost during cooking, which is directly related to the juiciness of the meat. With regard to sensory analysis, a darker colour was observed in the meat as much as the internal fat of adult animals, in addition to greater colour uniformity. The meat of young CNPN birds was juicier, whereas that of the CN chickens was more fibrous. Therefore, we conclude that meat from CNPN chickens presents chemical, physical, and sensorial characteristics that make these animals a genetic base for alternative poultry production.Additional key words: alternative animal production; autochthonous breeds; Castellana Negra; fat; fatty acids; Penedesenca Negra. ResumenCaracterísticas de la carne de pollos del cruce F1 de dos razas españolas mejoradas en función de la edad de sacrificio En este trabajo se estudiaron las características de la carne de pollos mejorados de raza Castellana Negra sacrificados a las 18 semanas (CN-18) y de pollos del cruce F1 de gallinas mejoradas de raza Castellana Negra y gallos mejorados de la raza Penedesenca Negra (tipo CNPN), sacrificados a las 12 y 18 semanas de vida (CNPN-12 y 18, animales jóvenes y adultos, respectivamente), con el fin de comparar la raza pura y el cruce sacrificados con peso similar (CN-18 y CNPN-12) y con la misma edad (CN-18 y CNPN-18). El contenido en proteína de la carne fue similar para los tres tipos de animales, y en grasa, los animales de mayor peso (CNPN-18) presentaron mayores contenidos que los sacrificados con pesos inferiores (CNPN-12 y CN-18). Los adultos presentaron mayor contenido en ácidos grasos saturados y el tipo CNPN joven mayor en monoinsaturados que el CN. En los tipo CNPN adultos se observaron unas menores pérdidas de agua por cocción, variable relacionada directamente con la jugosidad de la carne. Respecto al análisis sensorial, se observó un color más oscuro, tanto de la carne como de la grasa interna, en los animales adultos, así como una uniformidad mayor de ese color. La carne de los CNPN-12 resultó más jugosa, mientras que la de los CN-18 fue la más fibrosa. Así pues, podemos concluir que la carne de los pollos CNPN presenta unas características químicas, físicas y sensoriales, que hacen de estos animales una base genética adecuada para la producción avícola alternativa.

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Section: Physical Analysissupporting

confidence: 71%

Meat characteristics of chickens from an F1 cross of two improved Spanish breeds depending on slaughter age

Miguel¹,

Escoda²,

Cubilo³

et al. 2011

Span. j. agric. res.

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“…According to Touraille et al (1981) breast lipid content decreases while the phospholipid fraction increases from 8 to 16 weeks of age. On the contrary, Grey et al (1983) showed a lipid increase from 6 to 22 weeks of age. Similarly, Baeza et al (2000) found a significant lipid increase in breast muscle of ducks between 8 and 12 weeks.…”

Section: Introductionmentioning

confidence: 94%

Effect of fast-, medium- and slow-growing strains on meat quality of chickens reared under the organic farming method

Sirri

Castellini

Bianchi

et al. 2011

Animal

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The characteristics of meat quality, chemical and fatty acid composition, from fast-growing (FG) and medium-growing (MG) meat-type and slow-growing (SG) egg-type chickens reared under organic conditions were compared. Three-hundred and sixty 1-day-old male chicks, equally divided into three experimental groups represented by strains (FG: Cobb 700, MG: Naked neck Kabir and SG: Brown Classic Lohman) were housed into three poultry houses with outdoor pasture availability of 10 m 2 /bird located in the same Research Centre of the University of Perugia. All the birds were fed ad libitum the same diets formulated according to the European Union (EU) Regulations by using organic raw materials. Birds from the FG and MG groups were raised until 81 days, whereas birds from the SG group were raised until 96 days in order to achieve an acceptable market live weight. SG birds showed significantly ( P , 0.01) higher breast meat drip and cook losses, Allo-Kramer shear values and collagen content. In comparison with FG and SG, MG exhibited a higher breast meat pH (5.86% v. 5.79% and 5.78%, respectively; P , 0.01) and a lower lightness (54.88% v. 57.81% and 56.98%, respectively; P , 0.05). Genotype dramatically affected the lipid content as well as the fatty acid composition of both breast and thigh meat. SG exhibited the lowest content of lipid, both in breast and in thigh meat, the lowest proportions of monounsaturated fatty acids (MUFA) and the highest proportions of polyunsaturated fatty acids (PUFA). The total n-3 PUFA of SG breast meat was double that of FG meat and intermediate with respect to MG birds (8.07% v. 4.07% v. 5.14% total fatty acids; P , 0.01). The fatty acid composition of thigh meat is similar to that of breast meat, but the differences among genotypes are less pronounced. Total saturated fatty acids were not affected by the genotype. In conclusion, meat functional properties of FG and MG strains appeared much more attractive both for industry and consumer (lower drip and cook losses and higher tenderness), whereas from a nutritional point of view, meat from SG appeared healthier (less fat and higher content of n-3 PUFA) and thus might better fit with the consumer's expectations of organic products.

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“…In chickens, lipid levels in breast and thigh muscles remain stable or decrease with age, at least until 100 days (Touraille et al, 1981;Hamm and Ang, 1984;Rabot, 1998) and then, according to the few reports available for older chickens, lipid levels possibly increase (Marion and Miller, 1968;Grey et al, 1983). Wangen et al (1972) reported that lipid levels in the breast muscle remained unchanged in turkeys killed at intervals of 4 weeks from 4 to 28 weeks, whereas they increased in thigh muscle after 16 weeks of age.…”

Section: Introductionmentioning

confidence: 99%

Do age and feeding levels have comparable effects on fat deposition in breast muscle of mule ducks?

Chartrin¹,

Bernadet²,

Guy³

et al. 2007

Animal

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The effects of age (from 1 day post-hatch to 98 days of age) and feeding levels (feed restriction followed by overfeeding v. ad libitum feeding) on lipid deposition in breast muscle (quantity and quality, localisation) of mule ducks were determined in relation to muscle energy metabolism (glycolytic and oxidative), plasma levels of lipids, glucose and insulin, and muscle capacity for lipid uptake (characterised by lipoprotein lipase (LPL) activity). Two periods were defined for age effects on intramuscular lipids in breast muscle: 21 to 42 days of age when lipids (mainly phospholipids and cholesterol provided by egg yolk) stored in the adipocytes during embryonic life were transferred to the muscle fibres and used for growth and energy requirements, 242 to 98 days of age when the muscle again stored lipids (mainly triglycerides provided by liver lipogenesis), first in fibres and then in adipocytes.Plasma glucose and insulin levels were not affected by age. Plasma levels of lipids and LPL activity in breast muscle were high at 1 and 14 days of age and then decreased, remaining stable until 98 days of age. Energy metabolism activity in the breast muscle (mainly glycolytic activity) increased with age.Feed restriction, corresponding to 79% of ad libitum intake, applied between 42 and 75 days of age only resulted in decreases in plasma insulin concentration and total lipid content of breast muscle, mainly affecting triglyceride and mono-unsaturated fatty acid (MUFA) levels. Overfeeding increased plasma levels of insulin and lipids while glycaemia remained stable. LPL activity and total lipid levels increased in breast muscle, mainly induced by deposition of triglycerides and MUFA occurring particularly during the 2nd week of this period. Glycolytic energy metabolism decreased. In response to age or feeding levels, muscle lipid levels and composition reflect plasma lipid levels and composition and high muscle lipid levels stimulate oxidative energy metabolism.

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Effect of age and sex on the composition of muscle and skin from a commercial broiler strain

Cited by 42 publications

References 16 publications

Meat characteristics of chickens from an F1 cross of two improved Spanish breeds depending on slaughter age

Meat characteristics of chickens from an F1 cross of two improved Spanish breeds depending on slaughter age

Effect of fast-, medium- and slow-growing strains on meat quality of chickens reared under the organic farming method

Do age and feeding levels have comparable effects on fat deposition in breast muscle of mule ducks?

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