Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems—II. Sensory attributes

Farmer, L.J.; Perry, G. C.; Pd, Lewis; Nute, GR; Piggott, John; Patterson, R. L. S.

doi:10.1016/s0309-1740(97)00040-5

Cited by 78 publications

(51 citation statements)

References 7 publications

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“…Castellini et al (2002) found that the shear force values had higher in the breast or drumstick from the organic chickens, presumably as a consequence of their greater motor activity, which was not consistent with our result. Farmer et al (1997) observed the same tendency for breast meat from birds reared under a lower stocking density. The shear forces measurement may give a good estimate of tenderness and texture profile.…”

Section: Resultssupporting

confidence: 56%

Comparison of the Quality of the Chicken Breasts from Organically and Conventionally Reared Chickens

Kim¹,

Cho²,

Kim³

et al. 2009

Korean Journal for Food Science of Animal Resources

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In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher a* and b* values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.

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Section: Resultssupporting

confidence: 56%

Comparison of the Quality of the Chicken Breasts from Organically and Conventionally Reared Chickens

Kim¹,

Cho²,

Kim³

et al. 2009

Korean Journal for Food Science of Animal Resources

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“…The production chain acknowledges the importance of food sensorial attributes as a decision-making factor when consumers make (Farmer et al, 1997). Therefore, farmers should adopt measures to maintain those attributes or to adopt strategies to develop the desired features in the final product.…”

Section: Introductionmentioning

confidence: 99%

“…The main differences in meat quality attributes between free-range and conventionally-reared chickens are related to color, flavor, and texture " (Castellini et al, 2002a;Castellini et al, 2002b;Castellini, 2005;Rizzi, 2007). These differences may be related to sex, due to the different growth and muscle development potential between males and females (Le Bihan-Duval, 2004;Farmer et al, 1997;Santos et al, 2005;Toldrá, 2003;Touraille et al, 1981). However, the effects of different genetic strains on meat quality characteristics are not well known, particularly in slow-growing strains.…”

Section: Introductionmentioning

confidence: 99%

Proximate composition and meat quality of broilers reared under different production systems

Souza

Faria

Bressan

2011

Rev. Bras. Cienc. Avic.

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In this study, the physical-chemical characteristics and proximate composition of the meat of of two strains of broilers (Paraíso Pedrês and Máster gris plumé -Super Pesadão, utilized for semi-intensive rearing) and Cobb ® strain, utilized in intensive rearing systems) were evaluated. Differences related to strain and sex (males and females) were studied. Cobb ® broilers were slaughtered at 45 days and the other strains at 85 days. The following characteristics were evaluated in breast and thigh meat: moisture, protein, ether extract, ashes, color (CIEL*a*b*), final pH, cooking loss (CL) and shear force (SF). Bird strain and sex influenced breast color parameters, with Cobb ® presenting higher yellowness (b*) and redness (a*) means, whereas females had higher b* values and males, a* values. Paraíso Pedrês had lower SF values. As to proximate composition, there was an interaction between strain and sex, with higher ether extract values in the meat of Super Pesadão males. Cobb ® birds presented higher lightness (L*) and b* values, and there was no effect of sex on color parameters. Higher pH and SF values were found in the meat of Super Pesadão birds. There was an interaction between strain and sex for b* and SF values, with higher b* values obtained with Cobb ® males, while differences between sex, with superiority for females in the Paraíso Pedrês strain and for males in the Cobb ® strain were found. Increased values of SF for males were obtained for Super Pesadão strain. Both Paraíso Pedrês and Super Pesadão strains presented physicochemical and proximate composition characteristics similar to those of Cobb ® strain in the cuts breast and thigh so that in a few parameters, no differences between the birds kept in this two rearing systems were found.

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“…Assim, a criação alternativa de frangos de corte, também chamados no Brasil de "caipira" (Região Sudeste), "colonial" (Região Sul) e "capoeira" (Região Nordeste), tem evoluído nos últimos anos, tornando-se uma atividade economicamente viável para pequenas propriedades rurais que podem explorar este nicho de mercado com produtos diferenciados (Figueiredo et al, 2001;Takahashi et al, 2006). Para se obter lucratividade neste segmento da avicultura, pesquisas na área de genética têm sido realizadas com o objetivo de desenvolver aves mais adaptadas para melhoria dos índices produtivos da criação alternativa Lewis et al, 1997;Boelling et al, 2003).…”

Section: Introductionunclassified

Parâmetros de desempenho e carcaça de genótipos de frangos tipo caipira

Veloso

Pires

Filho

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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 RESUMOObjetivou-se com este trabalho avaliar as características de desempenho e de carcaça de sete genótipos de frangos tipo caipira da linhagem Redbro. Foram utilizados 840 pintos de um dia, machos, distribuídos em delineamento inteiramente ao acaso, dos seguintes genótipos: Caboclo, Carijó, Colorpak, Gigante Negro, Pesadão Vermelho, Pescoço Pelado e Tricolor. Os frangos foram alojados em 28 boxes, sendo 30 frangos por boxe, em galpão de alvenaria com acesso a um piquete de 45m², em quatro repetições. As características de desempenho (conversão alimentar, ganho em peso médio diário, consumo de ração médio diário) foram avaliadas nos períodos: um a 28, um a 56, um a 70 e um a 84 dias de idade. O peso corporal foi avaliado aos 28, 56, 70 e 84 dias de idade. As características de carcaça (peso e rendimento de carcaça, peito e pernas) foram obtidas a partir do abate de dois frangos por boxe, aos 85 dias de idade. As análises estatísticas foram realizadas utilizando-se o "proc glm" do SAS. Verificou-se que, em todos os períodos, os frangos do genótipo Colorpak apresentaram maior peso corporal, consumo de ração médio diário, ganho em peso médio diário e melhor conversão alimentar. Entretanto, os genótipos Caboclo e Gigante Negro apresentaram menores consumo de ração médio diário, ganho de peso médio diário e pior conversão alimentar.

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Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems—II. Sensory attributes

Cited by 78 publications

References 7 publications

Comparison of the Quality of the Chicken Breasts from Organically and Conventionally Reared Chickens

Comparison of the Quality of the Chicken Breasts from Organically and Conventionally Reared Chickens

Proximate composition and meat quality of broilers reared under different production systems

Parâmetros de desempenho e carcaça de genótipos de frangos tipo caipira

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