Effect of intensive vs. free range production on the fat and fatty acid composition of whole birds and edible portions of retail chickens in the UK

Givens, D.I.; Gibbs, R.A.; Rymer, C.; Brown, R. H.

doi:10.1016/j.foodchem.2011.02.016

Cited by 29 publications

(22 citation statements)

References 18 publications

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“…The report by Jahan et al (2004), that demonstrated that organic breast meat had a significantly lower contents of n-3 fatty acids, but a higher content of total PUFA, n-6 and n-6/n-3 ratios, is in full agreement with the present findings. Also, a recent study showed that free-range meat contained lower quantities of most n-3 fatty acids (C18:3, C18:4, EPA) and had a consistently higher n-6/n-3 ratio than that from intensively reared birds (Givens et al, 2011). It has been suggested that broiler chicks in an organic system are usually exposed to more and different environmental factors compared with the conventional indoor systems; hence, they might have utilized omega-3 as an essential nutrient to support their immune system against external stimulations, rather than deposit it in the meat.…”

Section: Resultsmentioning

confidence: 99%

Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems

Küçükyılmaz¹,

Bozkurt²,

Catli³

et al. 2012

SA J. An. Sci.

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The major quality characteristics of breast and thigh meat, including chemical composition, fatty acid composition, cholesterol content and colour of slow-growing broilers (Hubbard Red-JA), reared under either organic or conventional rearing systems, and fast-growing broilers (Ross-308) grown under the conventional procedure, were investigated in this comparative study. Slaughter age was 81 days and 42 days for slow-and fast-growing birds, respectively. A lower protein, but higher fat content was measured in the thigh meat of slow-growing broilers reared both in the organic and conventional systems, compared with conventionally reared fast growers. In both systems the breast meat of fast-growing birds had a higher moisture content than those of the slow-growing birds. The organic system promoted ash retention in breast meat compared with conventional rearing procedures. The fatty acid profile of thigh and breast meat showed different responses to broiler rearing systems. Both thigh and breast meat of conventionally reared slow-growing birds contained higher cholestorel levels. Breast and thigh meat yielded from conventionally reared fast-growing birds had a markedly higher red appearance, but a lower yellow colour, than those of slow growers. The organic system increased the yellowness of the meat. In conclusion, the organic rearing procedure provided no added benefit to chicken meat quality than current conventional applications, except in yellowness. Meat produced from birds in the organic system did not meet consumer expectations of presenting a lower n-3 but a higher n-6/n-3 ratio in thigh meat. _______________________________________________________________________________Keywords: Fast-growing broilers, slow-growing broilers, organic production, meat quality # Corresponding author: mehmetbozkurt9@hotmail.com IntroductionPoultry meat production in the world exceeded 92 million tons in 2009 and constituted one third of global meat production (Evans, 2008). Commercial broiler hybrids reach market weight within 40 days, with excellent feed conversion efficiencies and high yields of edible cuts. However, the rapid growth of fastgrowing modern lines leads to welfare concerns, especially because of metabolic disorders (Owens et al., 2006). It is evident that the genotype of the bird influences the meat quality of broiler chickens considerably. It has been reported that selection for fast growth and high yield is likely to affect the sensory and functional properties of chicken meat (Dransfield & Sosnicki, 1999;Le Bihan-Duval et al., 1999). Therefore, differences in meat quality may derive from the notable differences in growth rate between fast-and slowgrowing broiler strains (Fanatico et al., 2005). The rearing of slow-growing genotypes in organic production systems, even raising them indoors, holds potential for non-conventional broiler producers and should be evaluated.In recent times, consumers have been increasingly interested in products that they perceive as naturally produced or environmentally fr...

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Section: Resultsmentioning

confidence: 99%

Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems

Küçükyılmaz¹,

Bozkurt²,

Catli³

et al. 2012

SA J. An. Sci.

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“…For many consumers who believe that free‐range or organic meat products are healthier (Van Loo et al., 2010), this result may be unexpected. However, since the study (Givens et al., 2011) was based on meat purchased from supermarkets, the diets of chickens are unknown and, as a consequence, the reasons behind the PUFA differences cannot be completely ascertained.…”

Section: Resultsmentioning

confidence: 99%

“…As a result, no manipulations were made to derive the meat yield. Fatty acid composition was taken from Givens, Gibbs, Rymer, and Brown (2011), who used whole cooked chickens for their meat analysis. Although cooked meat could potentially lose a portion of PUFA content as a consequence of oxidation, recent research has demonstrated that these losses are likely to be minimal (Douny et al., 2015).…”

Section: Methodsmentioning

confidence: 99%

Framework for life cycle assessment of livestock production systems to account for the nutritional quality of final products

McAuliffe

Takahashi

Lee

2018

Food and Energy Security

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Life cycle assessment (LCA) is widely regarded as a useful tool for comparing the environmental impacts of multiple livestock production systems. While LCA results are typically communicated in the form of environmental burdens per mass unit of the end product, it is increasingly becoming recognized that the product quality also needs to be accounted for to truly understand the value of a farming system to society. To date, a number of studies have examined environmental consequences of different food consumption patterns at the diet level; however, few have addressed nutritional variations of a single commodity attributable to production systems, leaving limited insight into how on‐farm practices can be improved to better balance environment and human nutrition. Using data from seven livestock production systems encompassing cattle, sheep, pigs, and poultry, this paper proposes a novel framework to incorporate nutritional value of meat products into livestock LCA. The results of quantitative case studies demonstrate that relative emissions intensities associated with different systems can be dramatically altered when the nutrient content of meat replaces the mass of meat as the functional unit, with cattle systems outperforming pig and poultry systems in some cases. This finding suggests that the performance of livestock systems should be evaluated under a whole supply chain approach, whereby end products originating from different farm management strategies are treated as competing but separate commodities.

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“…Some research suggests that farmed fish such as salmon have the ability to generate their own longchain n-3 PUFA when the diet is limiting (Sanden et al 2011). Approximately 35-45% of chicken and other poultry fat is MUFA, between 22 and 27% of the fat is CISFA, 13-26% of fat is PUFA depending on species and method of rearing, but there can be large changes in long-chain n-3 PUFA if the ration contains higher levels of a-linolenic acid (Chartrin et al 2006;Jia et al 2010;Givens et al 2011). In pigs there are smaller changes in stearic acid, MUFA and PUFA with different rations and genotypes than in chickens but CISFA are~27% of the fat and can as low as 21% for free-range pigs (Rodríguez-Sánchez et al 2010;Razmaite et al 2011;Barea et al 2013).…”

Section: Recommendations For Animal Industriesmentioning

confidence: 99%

“…This demand for leaner meat has led to some distortions in selection and production goals. From poultry to cattle, animals are selected for more meat and less fat (Abasht et al 2006;Lagarrigue et al 2006;Givens et al 2011), and meat is presented with more fat trimmed from the cuts. This has led to fat being discarded and, in some cases, excess animal fat burned for fuel (Fairlie 2010), which is wasted production.…”

Section: Recommendations For Animal Industriesmentioning

confidence: 99%

Should animal fats be back on the table? A critical review of the human health effects of animal fat

Barendse

2014

Anim. Prod. Sci.

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Abstract.Humans hunt or raise a wide variety of animals for meat, which vary from free-range to intensively reared. These animals form a valuable part of human nutrition. Their tissues, including the fat, contain vitamin and other essential nutrients necessary for health. However, animal fat from ruminants and other land mammals is usually regarded as saturated. The purpose of this review is partly to examine the basis for the saturated fat hypothesis of cardiovascular disease given more recent research, to examine the human health effects of animal fats, and partly to draw into one place the diverse knowledge about animal fat and the effects of fat on metabolism. Mechanistic understanding of the initiation of the fatty streak and atherosclerosis calls into question the avoidance of ruminant or porcine fat. Due to high levels of oleic acid, a low n-6 : n-3 fatty acid ratio in some groups, and the presence of specific micronutrients including vitamins and essential fatty acids, animal fats are of benefit in human nutrition. Animal fats can be obtained in minimally processed form making them a convenient source of energy and micronutrients.

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Effect of intensive vs. free range production on the fat and fatty acid composition of whole birds and edible portions of retail chickens in the UK

Cited by 29 publications

References 18 publications

Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems

Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems

Framework for life cycle assessment of livestock production systems to account for the nutritional quality of final products

Should animal fats be back on the table? A critical review of the human health effects of animal fat

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