Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds

Abstract

Chicken meat from intensive broiler production have different quality compared with meat from native chicken breeds and chicken from a free range production system. The aim of the present study was to evaluate differences in fatty acids content of meat of Naked Neck chickens rared in free range system and two commercial broiler breeds (Cobb 308 and Hybro G+) reared in conventional production system. The trial involved 100 chickens per group. Fattening period lasted 42 days for convencional system and 84 days for free range system. Breast meat of Naked Neck chicken had statisticaly more 16:0 content compared with Cobb 308 (p≤0.

Fatty Acid and Amino Acid Profile of Indigenous Cluster Ecotypes of Kenyan Freeranging Chicken

“…The SFA has been reported to be significantly different between breeds for example naked neck and the broiler (hybro G+ and Cobb 308) (Pavlovski et al, 2013). Fatty acid profiles were also reported to differ significantly (p≤ 0.05) with the part of the body (Pavlovski et al, 2013;Adulyatham et al, 2006). Poultry meat is considered healthier because of a considerably low fat content compared to other meats (Brenes and Roura, 2010).…”

“…Though many factors may have contributed to this including ecotype (Pavlovski et al, (2013), the other likely factor is that the feeding regime for chicken in Kakamega consists chiefly of free range in which palmitic acid and then linolenic acid. The lowest was capric acid at 0.18±0.05 %.…”

“…The Kakamega ecotype ratio of 9.5:1 is most favourable and is recommended in this regard. The SFA content of chicken meat was contributed majorly by palmitic, myristic and stearic fatty acids both in breast (Pavlovski et al, 2013) and thigh (Table 2 and 3). Meat in general is associated with the supply of fatty acids especially the SFA which have been associated with the risk of cardiovascular diseases (Milićević et al, 2014).…”

“…Meat in general is associated with the supply of fatty acids especially the SFA which have been associated with the risk of cardiovascular diseases (Milićević et al, 2014). The SFA has been reported to be significantly different between breeds for example naked neck and the broiler (hybro G+ and Cobb 308) (Pavlovski et al, 2013). Fatty acid profiles were also reported to differ significantly (p≤ 0.05) with the part of the body (Pavlovski et al, 2013;Adulyatham et al, 2006).…”

“…The most common rearing method for indigenous chicken is through the free range backyard system. According to (Pavlovski et al, 2013) chicken meat from intensive broiler production differs in quality from native breeds and those in a free range system. Intensification of native/indigenous chicken rearing has been on the increase for the past 20 years.…”