4. Quality of Poultry Meat from Native Chicken Breeds – A Review

Abstract

the objective of the paper was to demonstrate the possibilities of using polish native breeds of chickens for the production of meat for its specific quality features in the light of worldwide researches. The object of the analysis was the quality of meat from slow-growing chickens raised in varied housing systems, including capons and poulards. The findings of studies on the quality of poultry meat from native breeds obtained from post-production cockerels and from hens in their post egg-laying stage have shown that there are chances for their use in meat production. Native breed hens can also be used as foundation material for the production of capons, poulards or international mixed breeds for purposes of extensive farming. The body weight of native breed hens, including their muscle build depend on the bird's genotype, feeding, length of exploitation and farming system. Meat from native breed hens, raised in free-range systems has less fat, but with higher polyunsaturated fatty acids in their meat muscles as well as a healthier ratio of n-6/n-3 PUFA acids. Outdoor free-range access influences the meat colour, i.e., bright coloured breast muscle (L*) as well as increased intensity of red coloration of leg muscles (b*). Caponisation of hens enhances intensified body weight gains along with increased fattening of meat. In comparison with cockerel meat, the meat of capons is more juicy, tender and of better taste, while poulard meat has distinctively favourable sensory values in comparison with broiler chicken meat.

Performance and lipid profiles of native chickens fed diet containing skipjack fish oil as by-product of fish canning factory

“…As [32][33] reported that dietary fatty acid could affect abdominal fat deposition and there are several reports on the effects of polyunsaturated fatty acids on abdominal fat pad reduction in broiler chickens. Compared to fast-growing broilers, native chicken breeds and their hybrids show lower weight gain and a smaller proportion of breast muscle in the carcass, but their meat has many quality characteristics valued by modern consumers [34]. These results are in agreement with those reported previously by [35] which showed that the presence of saturated fatty acid in bird meat was dependent on the presence of these fats in the diet, their oxidation rate, and also their synthesis in the liver.…”

Effects of Caponization on Growth Performance and Meat Physicochemical Properties of Crossbred Chickens

“…The quality of meat obtained from native breeds of chickens differs significantly than those of broiler chickens (Połtowicz and Doktor, 2012;Sokołowicz et al, 2016). These changes mainly relate to color, fat cover, muscle fiber thickness, tenderness, chemical and sensory characteristics of the meat and depend on the genotype of the birds, their rearing methods, feeding and slaughter age.…”

Effect of Breed and Caponisation on the Growth Performance, Carcass Composition, and Fatty Acid Profile in the Muscles of Greenleg Partridge and Polbar Breeds

“…In Poland, the genetic potential is based on pure lines of Greenleg Partridge, Yellowleg Partridge, Polbar, Sussex, Rhode Island Red, Barred Rock, and New Hampshire breeds. They can be used as a source of meat or material for production of slow-growing broiler chicken hybrids (Sokołowicz et al, 2016). Besides their unique genetic profile, native breeds are a source of unique quantitative and qualitative traits, which cannot be found in high-performance breeds (Krawczyk et al, 2011).…”

“…Besides their unique genetic profile, native breeds are a source of unique quantitative and qualitative traits, which cannot be found in high-performance breeds (Krawczyk et al, 2011). Given the consumers' preferences for meat with low fat content and an agreeable flavour and odour (Van Loo et al, 2010;Walley et al, 2015;Sokołowicz et al, 2016), an interesting alternative in poultry production based on native breed flocks is the tradition of caponisation (Calik, 2014;Kwiecień et al, 2015;Franco et al, 2016;Calik et al, 2017). An additional advantage of this procedure is the use of superfluous numbers of cocks among birds that are intended for rearing.…”