Evaluation of slower-growing broiler genotypes grown with and without outdoor access: meat quality

Fanatico, A. C.; Cavitt, L. C.; Pillai, P. B.; Emmert, J. L.; Owens, Casey M.

doi:10.1093/ps/84.11.1785

Cited by 195 publications

(209 citation statements)

References 17 publications

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“…Also, values of hardness were higher in these animals (5.64 kg) (Franco et al, 2012b). This is noticeable in the present study, as shear force levels were slightly higher than those found for broiler breast meat (Cavitt et al, 2004;Fanatico et al, 2005).…”

Section: Discussionsupporting

confidence: 48%

Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding

Franco¹,

Rois²,

Vázquez³

et al. 2013

Span. j. agric. res.

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The aim of this study was to describe the carcass characteristics and the meat quality of the roosters from the autochthonous Mos breed slaughtered at 8 months. With comparative purpose roosters from hybrid line Sasso T44 were used in this study. Birds were reared on their typical production system (extensive indoor or barns and finishing diet whit corn). Both live and carcass weight were higher for commercial breed (p<0.001). Drumstick, thigh and wing percentages were greater in Mos breed than in Sasso T-44, while breast was similar for both genotypes. Only significant differences in cholesterol and alpha-tocopherol content between genotypes have been found, whereas finishing feeding treatment had effect on moisture, intramuscular fat content, cholesterol, tocopherol isomers and meat yellowness. Unsaturated fatty acids constituted the main contribution to total amount of fatty acid (FA), where monounsaturated oleic acid was the major compound, and found higher concentrations in commercial breed. Mos breed showed higher amounts of polyunsaturated fatty acids (PUFA) and lower amounts of monounsaturated fatty acids (MUFA) than Sasso T-44. The relation PUFA/SFA was above 0.68 for Mos breed and was slightly lower for the other genotype. In conclusion, the carcass morphology and meat quality was influenced by breed and finishing feeding with corn.

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Section: Discussionsupporting

confidence: 48%

Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding

Franco¹,

Rois²,

Vázquez³

et al. 2013

Span. j. agric. res.

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“…Differences in meat fat content between genotypes of broiler chickens have also been found and have been attributed to differences in the degree of animal maturity (Fanatico et al, 2005). The protein content of drumstick meat decreased with the age of the capons and correlated with an increase in fat; capons probably stopped protein deposition before the 5 th month.…”

Section: Discussionmentioning

confidence: 97%

Chemical composition and physico-chemical properties of meat from capons as affected by breed and age

Dı́az¹,

Rodríguez²,

Torres³

et al. 2010

Span. j. agric. res.

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The influence of the breed (Mos (Spanish indigenous breed), Sasso T-44 and X-44 (commercial strains)) and the age (5, 6, 7 and 8 months) of capons (castrated male cockerels) on some qualitative traits of breast and drumstick meat were studied. The chemical composition (dry matter, protein, lipid and ash contents), pH, water holding capacity, drip loss, cooking loss, colour and texture (compression test and shear force) were measured. In breast meat, the Mos capon showed lower water holding capacity, higher drip loss and was lighter than the other breeds. In drumstick meat, the Mos capon showed lower lipid content, lower water holding capacity and was lighter and less red than the other breeds. Chemical composition, pH, water holding capacity, drip loss, colour and texture of the meat were significantly influenced by the age of the capons. The meat of the youngest animals showed higher ash content, higher pH, lower water holding capacity, higher drip loss, higher lightness and lower shear test values, than that of the older ones. In conclusion, the capon meat quality is influenced by breed and age of the capons.

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“…However, to directly compare the presented data with other studies the colour analysis system has to be considered. In scientific reports that also used the Minolta colorimeter comparable L*a*b* values of the breast muscle had been determined (Cavitt et al, 2004;Young et al, 2004;Fanatico et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Increasing the incubation temperature between embryonic day 7 and 10 has no influence on the growth and slaughter characteristics as well as meat quality of broilers

Werner

Wecke

Liebert

et al. 2010

Animal

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Avian embryogenesis can be manipulated by alteration of the temperature during incubation of the brooding egg. Investigations in turkeys showed that a higher temperature during early embryogenesis positively affects the myogenesis accompanied with a higher muscle fibre number (MFN). The aim of this study was to transfer this result to broiler and to investigate if an alteration of the temperature also affects the meat quality after slaughter of the birds. Therefore brooding eggs of the Cobb 500 broiler genetic were either incubated at 37.5°C during the whole incubation period (at normal temperature (NT)), or at 38.5°C during embryonic day (ED) 7 to 10 (at high temperature (HT)). After hatch the chicks were sexed and reared up to an age of 36 days in an experimental stable. Growth and feed conversion properties were determined during this period. After slaughter different meat quality characteristics as well as the muscle microstructure were analysed. The hatch rate and chick weight did not differ between the broiler of the NT and HT group. After 36 days the final body weights and the cumulative feed conversion rates were not different in the NT and HT groups. No differing results were obtained with regard to the slaughter, breast and leg weights of the NT and HT animals. Considering the gender of the animals no differences in the slaughter characteristics could be determined although the carcass and breast weights of the HT cocks were tendentially higher. The muscle fibre areas and MFNs in the breast muscles of the NT and HT cocks did not differ significantly and were in the range of the HT hens. Only the NT hens had significantly larger muscle fibres and less MFN than the other animals. With regard to the meat quality characteristics no clear differences of the pH, electrical conductivity (EC) and colour (L*a*b*) values were found. The L*a*b* values in the investigated breast muscles of all broilers usually increased during ageing. The increase of the incubation temperature had no impact on the hatch, growth, slaughter and meat quality characteristics of the broiler except for the tendentially higher carcass and breast weights of the HT cocks. However, the decrease of the fibre areas in the HT hens is an interesting effect of using a higher incubation temperature, which needs to be considered when implicating further investigations.

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Evaluation of slower-growing broiler genotypes grown with and without outdoor access: meat quality

Cited by 195 publications

References 17 publications

Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding

Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding

Chemical composition and physico-chemical properties of meat from capons as affected by breed and age

Increasing the incubation temperature between embryonic day 7 and 10 has no influence on the growth and slaughter characteristics as well as meat quality of broilers

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