Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

Abdullah, Fouad Ali Abdullah; Buchtová, Hana

doi:10.17221/286/2015-vetmed

Cited by 21 publications

(39 citation statements)

References 29 publications

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“…Furthermore, Farmani and Rostammiri (2015) found that chicken skin had contained moisture of 50.78%, protein of 8.93%, fat of 38.92%, and ash of 1.28%. Our results are also in good agreement with those found by Seong et al (2015) and Abdullah and Buchtova (2016).…”

Section: Gross Chemical Compositionsupporting

confidence: 93%

“…For example, Abu-Salem and Abou Arab 2010found that chicken liver contained Fe of 83.65, Zn of 50.75, and of Mn 1.15 mg/g (wet weight basis). Also, Farmani and Rostammiri (2015) found that chicken skin contained phosphorous of 13.43 and Iron of 35.39 ppm.Moreover, mineral contents of liver and gizzard are in agreement with those found by Seong et al (2015) and Abdullah and Buchtova (2016).…”

Section: Minerals Contentsupporting

confidence: 89%

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Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Henry

Darwish

Saleh

et al. 2019

Egypt. J. Food Sci.

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T HE objective of this study was to evaluate the characteristics of chicken carcass and determine the nutritional composition of some edible chicken by-products, including liver, gizzard, wings, and skin. The total yield of liver, gizzard, wings and skinof chicken wasfound to be about 23.43%of carcassweight. The results showed that these chicken by-products are good sources of protein, fat, and minerals (ash). The greatest protein content was found to be26.33% (wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb) and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition, the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken by-products. These by-products were found to be a good source of essential amino acids such as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and arachidonic acids are the most predominant unsaturated fatty acids found in these chicken byproducts. However, palmitic and stearic acids are the predominant saturated fatty acids found in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings, and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products as food should be promoted by development of new food products through the advances in meat processing techniques.

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Section: Gross Chemical Compositionsupporting

confidence: 93%

Section: Minerals Contentsupporting

confidence: 89%

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Henry

Darwish

Saleh

et al. 2019

Egypt. J. Food Sci.

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“…(2005b , 2008) . The higher wing yield observed in SGB could be a result of higher activity levels which promote the bone mass and supporting muscle mass accumulation, compared with CB, ( Gordon and Charles, 2002 ; Abdullah and Buchtova, 2016 ). Moreover, it has been found that layer-type males tend to have a higher percentage of leg yield and less value parts of the carcass than broilers ( Gerken et al., 2003 ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of performance and carcass composition of a novel slow-growing crossbred broiler with fast-growing broiler for chicken meat in Australia

et al. 2021

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Slow-growing broilers offer differentiation in the chicken meat market for consumers who have distinct preferences based on perceived higher welfare indices and willingness to pay a higher price for the product. Although breeding for slow-growing broilers is relatively advanced in Europe and the United States, it is limited in Australia. Crossbreeding is one of the approaches taken to developing slow-growing broiler strains. Thus, the aim of this study was to compare performance, immune response, leg health, carcass characteristics, and meat quality of a novel crossbred slow-growing broiler breed ( SGB ) with the conventional, fast-growing Cobb 500 broiler ( CB ) to assess their suitability as an alternative for chicken meat production in Australia. A total of 236 one-day-old broiler chicks (116 SGB and 120 fast-growing CB) were reared on standard commercial diet in an intensive production system. Birds and feed were weighed on a weekly basis and feed intake and feed conversion ratio calculated. At 21 d of age, a 2% suspension of sheep red blood cells was injected subcutaneously into 8 broilers of each breed to compare their antibody response. Birds from both breeds were grown to a final live weight of 2.0–2.2 kg, before a latency-to-lie ( LTL ) test, carcass analysis and apparent metabolizable energy ( AME ) assay were performed. The SGB reached the target weight at 55 d of age compared with 32 d in CB. However, SGB stood for longer during LTL, had higher thigh, drumstick, and wing yields (as a percentage of carcass weight) as well as darker and redder meat in comparison with the CB. The CB had better feed conversion efficiency, higher antibody ( IgM ) production, higher AME, heavier breast yield, and lower meat drip loss than the SGB. Although fast-growing CB outperformed the SGB for traditional performance parameters, the crossbred in this study was comparable with other slow-growing broiler breeds and strains across different countries and is thus a suitable candidate for a slow-growing alternative in Australia.

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“…Significance (P< 0.05) was estimated by t-test and ANOVA analysis of variance, with a posthoc Tukey test to find differences between independent variances using UNISTAT 6.0 (Unistat ® Limited, London, England). All results in Figs 1-7 and Tables 1-4 of this study were used in the dissertation theses of the first author (Abdullah 2017).…”

Section: Statistical Analysesmentioning

confidence: 99%

Selected freshness indices of skin and wings from organic chicken packaged in modified atmosphere

Abdullah

Buchtová

2020

Acta Vet. Brno

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This study is part of a project aiming to optimize storage conditions for organic chicken meat. Selected indices of skin and wings from organic chicken were evaluated. A total of 24 samples were packaged in MAP-O2 (80% O2/20% CO2), 24 samples in MAP-N2 (70% N2/30% CO2) and 48 samples as a control. The samples were analysed on days 2, 7, 10 and 14 of storage during a 14-day storage period at 2 ± 2 °C. The surface colour of skin (L*a*b*), ammonia content, thiobarbituric acid reactive substances content (TBARS) and antioxidant capacity were assessed. The lightness values (L*) for chicken skin in MAP-O2 were increased on days 7 and 10 of the storage period, and were significantly (P < 0.05) higher than in the samples in MAP-N2 and the control. Significant increases of TBARS were observed in the samples in MAP-O2 from day 7 and these values continued to increase until the end of the storage period. The antioxidant capacities of the samples in MAP-O2 were mostly lower than those of the samples in MAP-N2. Our results indicate that MAP-O2 only had a positive effect on skin colour, whereas MAP-N2 maybe preferable for shelf-life prolongation.

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Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

Cited by 21 publications

References 29 publications

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Comparison of performance and carcass composition of a novel slow-growing crossbred broiler with fast-growing broiler for chicken meat in Australia

Selected freshness indices of skin and wings from organic chicken packaged in modified atmosphere

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