Age-related changes in the growth performance, meat quality, and oxidativeprocesses in breast muscles of three chicken genotypes

Abstract

The aim of this study was to determine growth performance, meat quality, and oxidative changes in breast muscles depending on the genotype and age of broiler chickens. The experiment was conducted on 1080 chickens: fast-growing Cobb 500, medium-growing Hubbard JA957, and a slow-growing experimental line. Chickens from all genetic groups were reared on litter for 8 weeks, but from the 5th week of age, 15 chickens from each group were slaughtered every week. After slaughter at weeks 5, 6, 7, and 8 of chickens' lives, their muscles were sampled for chemical composition, fatty acid profile, and cholesterol. Contents of reduced glutathione and ascorbic acid were determined as well. The fast-growing chickens achieved the highest daily gain and daily meat weight gain compared with the medium-growing chickens and the slow-growing experimental line. Meat of the fast-growing and medium-growing chickens was characterized by antioxidative potential decreasing with age, which was manifested by a decreased content of reduced glutathione. In turn, the slow-growing experimental line showed the lowest content of reduced glutathione (85.2 U/mL) in the sixth week and a systematic growth with age.

Difference in fatty acid composition and related nutritional indices of meat between two lines of slow-growing chickens slaughtered at different ages

“…Raes et al (2001) stated that the proportions of C18:1 diminished with a decrease in the total intramuscular lipid content in beef. However, a similar relationship between the contents of C18:1 and the lipid content is not always observed in poultry (Michalczuk et al, 2016).…”

“…Similarly to us, Dal Bosco et al (2014a) reported higher contents of total PUFA and the long-chain derivatives in older birds. On the other hand, Michalczuk et al (2016) observed changes in the PUFA with age, depending on the genotype, as in the fast-and medium-growing chickens, the total PUFA increased from 5 to 7 weeks, while in a slow-growing line no changes were presented.…”

Influence of indoor and outdoor systems on meat quality of slow-growing chickens

“…Research results available to date show differences in physicochemical traits of meat between fast-and slow-growing chickens. The meat of slow-growing chickens is characterized by a higher protein content and low fatness desired by consumers (Michalczuk et al, 2016;Połtowicz, Wężyk, & Cywa-Benko, 2003).…”

Effects of Slatted Floor and Slow Growing Broilers on Growth Performance and Production Economics

“…[19][20] Michalczuk ve ark. 21 19 yaptıkları bir çalışmada 42 günlük dönem sonunda yavaş ve hızlı gelişen genotiplerin yemden yararlanma oranını 1,71 ve 1,68; 65 günlük dönem sonunda ise 2,54 ve 2,48 bildirmişlerdir. Almeida ve ark.…”