Comparison of Selected Quality Attributes of Meat Originating From Fast- And Slow Growing Chickens

Pietrzak, Dorota; Michalczuk, Monika; Niemiec, J.; Mroczek, J.R.; Adamczak, Lech; Łukasiewicz, Monika

doi:10.15193/zntj/2013/87/030-038

Cited by 7 publications

(8 citation statements)

References 7 publications

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“…0.58% in the breast muscle and 2.02% in the thigh muscles. Pietrzak et al (2013) found in breast muscles about 100% more fat than in the presented studies. According to other authors, the fat content in chicken breast muscle is in the range of 0.3-2.9% (Berri et al 2005;Grześkowiak et al 2011).…”

Section: Resultscontrasting

confidence: 57%

“…In comparison with other meat species, poultry meat is easily digestible, it contains more full-value protein (Pomianowski et al 2011). The chemical composition, nutritional value and consequently the quality of poultry meat are influenced by both species, genotype (breed), age, sex, type of use, nutrition, husbandry conditions, as well as ante-mortem treatment of birds (stress) (Pietrzak et al 2013). The production of poultry meat in the world shows a clear upward trend, the highest of all types of meat obtained from livestock.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Value of Poultry Meat Utilized in the Dogs Diet

Biel¹,

Czerniawska-Piątkowska²

2018

Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Z

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Streszczenie. Mięso drobiu jest istotnym źródłem energii i składników odżywczych, zapewniającym wysoką jakość białka w diecie psów. Celem badań było określenie jakości mięsa kurcząt brojlerów. Materiał doświadczalny pracy stanowiły kurczęta brojlery ROSS 308, chowywane w kontrolowanych warunkach środowiskowych do 42 dnia życia. W mięśniach piersiowych i udowych oznaczano zawartość podstawowych składników i profil aminokwasowy. Na podstawie przeprowadzonych badań stwierdzono, że mięśnie piersiowe zawierają więcej białka, a mniej tłuszczu, niż mięśnie ud. Mięśnie udowe cechowały się większą zawartością tłuszczu śródmięśniowego, co wpłynęło na ich większą wyliczoną wartość energetyczną. Mięso drobiowe ma wysoką jakość odżywczą białka, jest dobrym źródłem aminokwasów egzogennych, co jest korzystne pod względem żywieniowym.

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Section: Resultscontrasting

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Nutritional Value of Poultry Meat Utilized in the Dogs Diet

Biel¹,

Czerniawska-Piątkowska²

2018

Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Z

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“…In our study, was observed no significant effect of the Polish Crested strain on meat acidity at 24 h post-mortem and, importantly, the pH 24 values obtained for the meat of CP-11 and CP-22 strains ranged from 5.6 to 6.1. This, according to the study of Pietrzak et al (2013), allows this meat to be classified as normal meat.…”

Section: Resultsmentioning

confidence: 99%

“…An important determinant of the technological quality of meat is cooking loss, which shows possible meat weight loss due to water loss during processing (Pospiech and Montowska 2011). According to Pietrzak et al (2013), cooking loss is undesirable due to the loss of soluble meat components, reduced juiciness, and economic losses. Studies by Alina et al (2012) and Choi et al (2016) suggest that the extent of meat losses during cooking depends mainly on product temperature, and to a lesser extent on processing time, as well as the initial water and intramuscular fat content (Sokołowicz et al 2016).…”

Section: Resultsmentioning

confidence: 99%

Slaughter value and meat quality in two strains of polish crested cockerels

Węglarz

Andres

Wojtysiak

2020

Italian Journal of Animal Science

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With increasing consumer awareness of animal welfare, and also on humanitarian grounds, the search is on to find the possibility of using slow-growing cockerels, which are becoming an alternative for conventional broilers. Therefore, the aim of this study was to evaluate slaughter value and meat quality in two new strains of Polish Crested cockerels: CP-11 (40 birds) and CP-22 (40 birds) which were raised for 25 weeks on a finishing diet based on whole wheat and oat grain. Carcase quality parameters (carcase weight, dressing percentage, leg and breast muscle percentage) were evaluated. Moreover, breast meat parameters (pH 24 , cooking loss, colour, muscle fibre diameter, sensory traits, chemical composition, fatty acid profile) were determined. The results showed that CP-22 cockerels were characterised by significantly lower carcase weight (p < .05) and significantly higher dressing percentage (p < .05) compared to CP-11 cockerels. Genotype had no significant effect on breast meat quality parameters such as acidity, cooking loss, colour, as well as chemical composition of raw meat, tenderness, texture parameters, and muscle fibre size. On the other hand, breast meat from CP-22 cockerels was characterised by higher aroma desirability (p < .05) as well as higher content of nutritionally desirable fatty acids such as CLA (p < .01), GDLA (p < .01), AA (p < .01), EPA (p < .05), DPA (p < .05) and DHA (p < .01). Summarising, the obtained results indicated that the application of a similar model for the farming and feeding of surplus Polish Crested cockerels will provide a relatively large amount of meat, which can be used in traditional or alternative farming. HIGHLIGHTSThe cockerels of both strains exhibited high dressing percentage, their meat had a beneficial chemical composition and delicate texture. Breast meat from CP-22 cockerels was characterised by higher aroma desirability as well as higher content of nutritionally desirable fatty acids. The use of post-production cockerels of the CP-11 and CP-22 strains of Polish crested chickens may be a good choice for organic farming or free range.

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“…Knowing their effect on the slaughter value and quality of poultry meat is an important element of such an evaluation. According to Pietrzak et al (2013) the values of poultry meat may vary depending on the method of nutrition, origin of birds, rearing scheme (intensive, semi-intensive, ecological), age, sex and the slaughtering procedure. Its quality is a product of many properties such as texture, colour, juiciness, water absorption and nutritional value that is primarily determined by the whole protein content.…”

Section: Introductionmentioning

confidence: 99%

The effect of rations containing hulled or hull-less barley on the slaughter parameters and the quality of broiler chicken meat

Janocha¹,

Milczarek²,

Pietrusiak³

et al. 2020

JCEA

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The studies aimed to determine the effect of feed rations containing hulled or hull-less barley meal on the slaughter parameters and the quality of muscles in broiler chickens. The experiment involved 120 broiler chickens of Ross 308 split into 3 groups (K, DI, DII), each consisting of 40 birds. Until the 21 st day of life the birds were fed ad libitum with ground starter rations, and from day 22 to day 42 they received grower rations based on wheat, soybean meal, and soya oil with an admixture of minerals and vitamins. In the control rations the second cereal was corn, and the experimental rations contained 30% hulled barley (DI) or hull-less barley (DII). The best slaughter parameters were recorded for chickens from group DI. They had the largest share of total muscles including thigh and drumsticks as well as the smallest share of abdominal fat and skin with subcutaneous fat compared to others. The intramuscular fat of experimental birds contained significantly less PUFA than that of the control birds. In terms of taste, the best note the muscles of chickens fed mixtures containing husked barley were rated. The mean of the traits of breast muscle of chickens in this group was higher (P≤0.05) compared to others. The slaughter parameters obtained in the study provide grounds for recommending the use of hulled barley in rations for broiler chickens accounting for 30% of the ration weight.

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Comparison of Selected Quality Attributes of Meat Originating From Fast- And Slow Growing Chickens

Cited by 7 publications

References 7 publications

Nutritional Value of Poultry Meat Utilized in the Dogs Diet

Nutritional Value of Poultry Meat Utilized in the Dogs Diet

Slaughter value and meat quality in two strains of polish crested cockerels

The effect of rations containing hulled or hull-less barley on the slaughter parameters and the quality of broiler chicken meat

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