Male Layer-Type Chickens - an Alternative Source for High Quality Poultry Meat: a Review on the Carcass Composition, Sensory Characteristics and Nutritional Profile

Popova, Teodora; Petkov, Evgeni; Ignatova, M.; Vlahova-Vangelova, Desislava; Balev, Desislav; Dragoev, Stefan; Kolev, Nikolay

doi:10.1590/1806-9061-2021-1615

Cited by 8 publications

(7 citation statements)

References 40 publications

(94 reference statements)

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“…Many authors have shown that the textural characteristics of the pectoral muscle are influenced by genotype, age of the birds, sex, nutrition and handling of carcasses after slaughter [11,26,38,39]. In our study, the genotype of the birds did not significantly affect the texture characteristics of the pectoralis major muscle.…”

Section: Discussioncontrasting

confidence: 45%

Influence of Genotype on Meat Quality in Laying Hens after the Egg Production Season

Wegner,

Kokoszyński,

Kotowicz

et al. 2023

Agriculture

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The aim of this study was to compare the quality characteristics of the meat of two genotypes (Lohmann Brown and Lohmann White) of laying hens after the laying period. Studies were conducted on pectoral and leg muscles from 26 females, 13 of each genotype. Breast and leg muscles were evaluated in terms of their basic chemical composition, acidity (pH24), color attributes (L*, a*, b*), electrical conductivity (EC24) and macro- (K, P, Na, Mg, Ca) and microelements (Fe, Zn, Cu, Mn, Cr). Analysis of the texture of the pectoral muscle major and rheological properties (sum of viscosity modules and sum of elasticity modules) was also performed. Breast and leg meat were also subjected to sensory evaluation. The genotype of the birds significantly affected the percentage of intramuscular fat in the pectoral muscle and the percentage of protein, fat and water in the leg muscle. When analyzing pectoral and leg muscles for color attributes, we found no significant (p > 0.05) differences between genotypes. Differences were shown, however, between genotypes in EC24 and phosphorus content in leg muscle. Breast muscles differed significantly (p < 0.05) in iron and zinc content. Sensory analysis revealed significant differences between genotypes in leg muscle tenderness and juiciness, and breast muscle juiciness and aroma desirability. When analyzing the breast muscle in terms of texture, we did not observe any significant differences, nor did we find any differences in the assessment of rheological properties. Not depending on genotype, however, we noted significant differences between protein, fat, water and collagen content, sodium, magnesium, calcium, iron, zinc, copper, manganese, chromium, acidity, color parameters (L*, a*, b*), EC24 and tastiness desirability between breast meat and leg meat. The results of this study showed that meat from old hens obtained after the laying period is a good material for further technological processing, due to its favorable basic chemical composition and high nutritional value expressed in the content of macro- and microelements, and is also characterized by relatively good sensory characteristics, which can be improved by marinating or adding enzymatic preparations during its processing.

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Section: Discussioncontrasting

confidence: 45%

Influence of Genotype on Meat Quality in Laying Hens after the Egg Production Season

Wegner,

Kokoszyński,

Kotowicz

et al. 2023

Agriculture

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“…France and Germany are the first countries to implement this ban, starting in 2022. Consequently, alternative strategies, such as appropriate breeding methods, must be explored to utilize male layer-type chickens for meat production [5]. This shift could potentially create a market gap due to the limited availability of parent lines capable of producing layertype chickens suitable for alternative rearing systems or floor-raising.…”

Section: Introductionmentioning

confidence: 99%

“…This import aimed to establish a new line, BB, which is currently part of the country's gene pool. The researchers are * Corresponding author: nkolevphd@gmail.com focused on developing a dual-purpose crossbreed based on the Bresse Gauloise breed, where females are bred for egg production and males for meat [1,[4][5][6].…”

Section: Introductionmentioning

confidence: 99%

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A comparative analysis of cooked smoked cockerel products derived from male layer-type chickens (Lohmann Brown Classic hybrid) and dual-purpose cocks (based on Bresse Gauloise)

Dragoev,

Balev,

Vlahova-Vangelova

et al. 2024

BIO Web Conf.

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Breeding of chickens is divided in two categories: meat production with focus on the males, and egg production – targeting the females. Culling of male layer-type chickens is a long-standing practice but is now ban some European countries. The dual-purpose cocks (based on Bresse Gauloise) are potential solution to the problem with banned culling practices. The aim of this work is to compare the cooked smoked cockerel products derived from male layer-type chickens (MLC) and dual-purpose cocks (DPC). The highest sensory scores were awarded to the thighs and fillets of the DPC. The hardness, springiness, gumminess, and chewiness, were greater in the thighs of the MLC. In contrast, these parameters were lower in the fillets. The degree of proteolysis in the thighs and fillets of the MLC was greater. The protein content in the tight was not affected by the breed of the cockerels. In contrast higher protein content in MLC fillets was found. Fat or ash content was not affected significantly by the breed of the cockerels. Overall, both breeds of cockerels used for the production of cooked smoked products had a similar and sufficiently high yield, establishing an opportunity for their industrial utilization.

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“…An alternative source of this meat could be male layer-type chickens. In fact, their rearing for meat has been considered as an option in addition to in ovo sex determination and the development of dual-purpose breeds to avoid the common practice of culling them immediately after hatching [10]. Based on previous studies, showing that the meat of male layer-type chickens is not inferior to fast-and slow-growing chickens, we focused on their age at slaughter as a factor to produce high-quality meat and meat products, as well as achieve more economically efficient production.…”

Section: Introductionmentioning

confidence: 99%

Performance, Carcass Composition, and Meat Quality during Frozen Storage in Male Layer-Type Chickens

Popova,

Petkov,

Dimov

et al. 2024

Agriculture

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An experiment was carried out in the Institute of Animal Science—Kostinbrod, Bulgaria, to investigate the growth performance of male layer-type chickens (Lohmann Brown Classic), raised to 6 and 9 weeks of age, to evaluate the economic aspects of this rearing, as well as to present changes in the quality characteristics of the meat during frozen storage. The chickens were reared in a controlled microclimate with an initial stocking density of 9 birds/m2. After 6 weeks of age, fragmentation of the stocking density was applied, and then it diminished to 3 birds/m2. The chickens were slaughtered at 6 and 9 weeks of age. Ten 9-week-old chickens were subjected to carcass analysis. Meat quality parameters (pH, color), degree of proteolysis (free amino groups), and lipid oxidation (content of peroxides and TBARS) were assessed in fresh breast and thigh meat (0 d) and in samples stored for 60 and 120 days at −18 °C in chickens slaughtered at 6 and 9 weeks old. The mean live weight of the male layer-type chickens at 6 weeks was 608.81 g, while the 9-week-old chickens reached 1115.93 g. The feed conversion ratio (FCR) for the whole period of rearing was 2.75. There were no considerable deviations in the meat traits, indicating quality deterioration over the course of the frozen storage. There was a significant increase in the pH of the breast and thighs, reaching maximum values for 60 days of storage in the 6-week-old chicks, while in the 9-week-old birds, pH peaked in the samples stored for 120 days. The changes in the dynamics of pH corresponded to those of proteolysis. There was an increase in lightness (L*), allowing for higher values in the samples stored for 60 days to be reached regardless of the type of meat and age of the chickens. The content of the peroxides increased considerably for 60 days of frozen storage and decreased afterwards. During storage, there was a constant increase in the secondary products of lipid oxidation. Our results indicated that the application of practices such as the fragmentation of stocking density and finding the suitable age for slaughter have significant importance for the profitability of producing meat product from male layer-type chickens. We found that rearing this type of bird until 9 weeks of age resulted in lower costs and higher economic efficiency.

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Male Layer-Type Chickens - an Alternative Source for High Quality Poultry Meat: a Review on the Carcass Composition, Sensory Characteristics and Nutritional Profile

Cited by 8 publications

References 40 publications

Influence of Genotype on Meat Quality in Laying Hens after the Egg Production Season

Influence of Genotype on Meat Quality in Laying Hens after the Egg Production Season

A comparative analysis of cooked smoked cockerel products derived from male layer-type chickens (Lohmann Brown Classic hybrid) and dual-purpose cocks (based on Bresse Gauloise)

Performance, Carcass Composition, and Meat Quality during Frozen Storage in Male Layer-Type Chickens

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