Variability of Meat and Carcass Quality from Worldwide Native Chicken Breeds

Abstract

The present research aimed to determine the differential clustering patterns of carcass and meat quality traits in local chicken breeds from around the world and to develop a method to productively characterize minority bird populations. For this, a comprehensive meta-analysis of 91 research documents that dealt with the study of chicken local breeds through the last 20 years was performed. Thirty-nine traits were sorted into the following clusters: weight-related traits, histological properties, pH, color traits, water-holding capacity, texture-related traits, flavor content-related nucleotides, and gross nutrients. Multicollinearity problems reported for pH 72 h post mortem, L* meat 72 h post mortem, a* meat 72 h post mortem, sex, firmness, and chewiness, were thus discarded from further analyses (VIF < 5). Data-mining cross-validation and chi-squared automatic interaction detection (CHAID) decision tree development allowed us to detect similarities across genotypes. Easily collectable trait, such as shear force, muscle fiber diameter, carcass/pieces weight, and pH, presented high explanatory potential of breed variability. Hence, the aforementioned variables must be considered in the experimental methodology of characterization of carcass and meat from native genotypes. This research enables the characterization of local chicken populations to satisfy the needs of specific commercial niches for poultry meat consumers.

Data Mining as a Tool to Infer Chicken Carcass and Meat Cut Quality from Autochthonous Genotypes

“…As suggested in González Ariza et al [ 140 ], redundant variables need to be discarded prior to statistical analyses, leading to CHAID decision tree building before the splitting and pruning stages. In line with this premise, on the one hand, L* meat 72 h post-mortem, a* meat 72 h post-mortem, b* meat 72 h post-mortem, and pH 72 h post-mortem were deemed redundant variables and were discarded from further analyses.…”

“…This variable closely relates to the initial carcass/piece weight of individuals. A loss in carcass weight is produced by the action of the cold air in forced circulation when carcasses are conserved into cooling chambers [ 140 ].…”

“…However, in low-pH-value tissues, light scattering is strong, the path of light through the fibers is relatively short, and the selective absorbance of light decreases. Therefore, meat translucency comprehensively and highly influences all meat colourimetry-related parameters [ 140 ].…”

Discriminant canonical analysis as a tool for genotype traceability testing based on turkey meat and carcass traits

“…Furthermore, strict adherence to the PRISMA guidelines failed to detect any alterations in the journal’s level of recommendation and endorsement ( 41 ) and exhibited restricted suitability in the context of reviews concerning conservation and environmental management. Instead, the methodology selected in the present study was that described by McLean and Navas Gonzalez ( 42 ), which has been reported as an efficient methodology in previous studies ( 18 , 39 , 43 ).…”

GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens

“…With the improvement in living standards, consumers are looking for higher meat quality and flavor. Local breeds of chickens are gradually occupying the dominant position in the world chicken market and becoming the mainstream of poultry production [ 1 , 2 ]. In addition, research has shown that poultry gelatin can be used as a sustainable alternative to mammalian gelatin [ 3 ].…”