Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens

Abstract

The increased demand for chicken meat products has led to chickens with increased growth rates and heavier slaughter weights. This has had unintentional negative effects on the genetics of these animals, such as spontaneous, idiopathic muscle abnormalities. There has also been a shift in customer preference towards products from alternative farming systems such as organic and free-range. Indigenous purebred chickens, such as the Polverara, show potential in these systems as they are adapted to more extensive systems. The aim of the present study was to characterize the meat quality traits of the Polverara, by comparing the proximate composition and amino acid profile with that of a commercial Hybrid. In addition, the lipid and protein oxidation was analyzed after eight days of storage. A total of 120 leg meat samples, 60 Polverara and 60 Hybrid were analyzed. Polverara exhibited higher protein content, lower lipid content, and a better amino acid profile. These results indicate that the Polverara has better nutritional meat quality. However, Polverara also showed higher levels of lipid and protein oxidation. Therefore, further research is needed, especially in regards to the fatty acid profile and mineral content of the meat, which is known to affect oxidative stability.

1H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat

“…Amino acids are the key compounds in growth and immunity, as well as in regulating metabolic pathways [ 39 ]. Concomitantly, they play a crucial role in developing meat flavor [ 40 ].…”

Are Meat Quality Traits and Sensory Attributes in Favor of Slow-Growing Chickens?

“…It is also well established that when consumers are not used to consume a certain type of food, they generally dislike it [ 6 ]. From previous research, it emerged that the meat of PAD and POL chickens is characterized by different physical and chemical features compared to that of conventional broiler chickens [ 20 , 21 ], being particularly dark and with a marked redness, and with a very low fat content. Having all the above-mentioned considerations in mind, it is easy to perceive why the meat of PAD and POL chickens was penalized by consumers in terms of sensory evaluation compared to the Hybrid.…”

“…Haem iron content was determined on 12 left breast fillets per group ( n = 36) and on 12 left legs per group ( n = 36), chopped, and ground using a Retsch Grindomix GM 200 (10 s at 7000 g). The remaining legs were used for different analytical purposes [ 21 ]. Samples were analyzed following the method by Hornsey [ 25 ] and read with the absorbance at 640 nm; results were expressed as mg/kg of meat.…”

“…Recent studies by Tasoniero et al [18] and Dalle Zotte et al [19][20][21] investigated the productive performance, slaughter yield, and meat quality of Padovana and Polverara breeds, with the objective to characterize their unique meat quality properties and potential in the poultry industry, and showed that these slow-growing chickens can effectively be utilized in alternative production systems. From a nutritional point of view, the meat obtained from these two breeds has a high protein and low lipid contents with a favorable fatty acid profile [14,19].…”

“…From a nutritional point of view, the meat obtained from these two breeds has a high protein and low lipid contents with a favorable fatty acid profile [14,19]. Furthermore, a study considering the proximate composition and amino acid profile of Polverara breast meat highlighted the superior quality traits compared to conventional chicken meat [21].…”