Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes

Jahan, Kishowar; Paterson, Alistair; Spickett, Corinne M.

doi:10.1111/j.1365-2621.2004.00799.x

Cited by 55 publications

(35 citation statements)

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“…Although pasture intake was available for the birds in the organic system in this study between the ages of 21 and 81 days, the thigh meat of the organically reared birds was markedly lower in omega-3 content when compared with birds kept indoors. The report by Jahan et al (2004), that demonstrated that organic breast meat had a significantly lower contents of n-3 fatty acids, but a higher content of total PUFA, n-6 and n-6/n-3 ratios, is in full agreement with the present findings. Also, a recent study showed that free-range meat contained lower quantities of most n-3 fatty acids (C18:3, C18:4, EPA) and had a consistently higher n-6/n-3 ratio than that from intensively reared birds (Givens et al, 2011).…”

Section: Resultssupporting

confidence: 82%

“…The fatty acid composition in the meat shows varying responses in the different rearing systems. However, most studies indicated higher PUFA, n-3 and n-6 concentrations when birds were grown under organic and free range systems (Jahan et al, 2004;Grashorn & Serini, 2006;Husak et al, 2008;. The fatty acid composition of the chicken meat was also significantly influenced by the rearing system in the present study.…”

Section: Resultssupporting

confidence: 55%

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Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems

Küçükyılmaz¹,

Bozkurt²,

Catli³

et al. 2012

SA J. An. Sci.

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The major quality characteristics of breast and thigh meat, including chemical composition, fatty acid composition, cholesterol content and colour of slow-growing broilers (Hubbard Red-JA), reared under either organic or conventional rearing systems, and fast-growing broilers (Ross-308) grown under the conventional procedure, were investigated in this comparative study. Slaughter age was 81 days and 42 days for slow-and fast-growing birds, respectively. A lower protein, but higher fat content was measured in the thigh meat of slow-growing broilers reared both in the organic and conventional systems, compared with conventionally reared fast growers. In both systems the breast meat of fast-growing birds had a higher moisture content than those of the slow-growing birds. The organic system promoted ash retention in breast meat compared with conventional rearing procedures. The fatty acid profile of thigh and breast meat showed different responses to broiler rearing systems. Both thigh and breast meat of conventionally reared slow-growing birds contained higher cholestorel levels. Breast and thigh meat yielded from conventionally reared fast-growing birds had a markedly higher red appearance, but a lower yellow colour, than those of slow growers. The organic system increased the yellowness of the meat. In conclusion, the organic rearing procedure provided no added benefit to chicken meat quality than current conventional applications, except in yellowness. Meat produced from birds in the organic system did not meet consumer expectations of presenting a lower n-3 but a higher n-6/n-3 ratio in thigh meat. _______________________________________________________________________________Keywords: Fast-growing broilers, slow-growing broilers, organic production, meat quality # Corresponding author: mehmetbozkurt9@hotmail.com IntroductionPoultry meat production in the world exceeded 92 million tons in 2009 and constituted one third of global meat production (Evans, 2008). Commercial broiler hybrids reach market weight within 40 days, with excellent feed conversion efficiencies and high yields of edible cuts. However, the rapid growth of fastgrowing modern lines leads to welfare concerns, especially because of metabolic disorders (Owens et al., 2006). It is evident that the genotype of the bird influences the meat quality of broiler chickens considerably. It has been reported that selection for fast growth and high yield is likely to affect the sensory and functional properties of chicken meat (Dransfield & Sosnicki, 1999;Le Bihan-Duval et al., 1999). Therefore, differences in meat quality may derive from the notable differences in growth rate between fast-and slowgrowing broiler strains (Fanatico et al., 2005). The rearing of slow-growing genotypes in organic production systems, even raising them indoors, holds potential for non-conventional broiler producers and should be evaluated.In recent times, consumers have been increasingly interested in products that they perceive as naturally produced or environmentally fr...

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Section: Resultssupporting

confidence: 82%

Section: Resultssupporting

confidence: 55%

Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems

Küçükyılmaz¹,

Bozkurt²,

Catli³

et al. 2012

SA J. An. Sci.

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“…The incidence of several common metabolic diseases associated with deficiencies of critical dietary minerals, vitamins, and amino acids can be reduced by consuming poultry products because they are rich in all essential nutrients (Cherian, Seena, Bullock, & Antony, 2005). Chicken meat products can be considered an important component in healthy diets (Jahan, Paterson, & Spickett, 2004), as they contain a higher proportion of polyunsaturated fatty acids compared with meat from other species (Berzaghi, Dalle Zotte, Jansson, & Andrighetto, 2005), high nutritional value, and distinct flavor (Patsias, Badeka, Savvaidis, & Kontominas, 2008). However, poultry meat products are perishable foods as they deteriorate within 4-10 days, even when stored at refrigeration temperature (Jimenez et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.Características microbianas y oxidativas de la hamburguesa de pollo refrigerada con moringa en polvo (Moringa oleifera) RESUMENEste estudio investigó el efecto de diferentes niveles de Moringa oleifera en polvo (MLP) en las características fisicoquímicas, microbiológicas y sensoriales de hamburguesas de pollo durante su almacenamiento en frío. En los extractos de MLP, el extracto de metanol exhibió contenidos de flavonoides y total fenólico de 48,0 mg/kg y 2010,3 mg/kg, respectivamente. El extracto acuoso de MLP mostró niveles altos (16,7 mm) y medianos (8,7 mm) de actividad antimicrobiana (zonas de inhibición) frente a Escherichia coli y Staphylococcus aureus, respectivamente. En las hamburguesas de pollo, el pH, el índice de peróxido (PV), las propiedades sensoriales y las características microbiológicas se vieron todos afectados (P ≤ 0,05) por la incorporación de MLP en la fórmula de la hamburguesa. El PV y los recuentos bacterianos disminuyeron (P ≤ 0,05) con el aumento de la concentración de MLP, sin embargo, sus valores aumentaron (P ≤ 0,05) con el progreso del periodo de almacenamiento. El nivel moderado (50 g/kg) de MLP fue favorable (P ≤ 0,05) para retardar la peroxidación lipídica e inhibir el crecimiento microbiano sin afectar la calidad sensorial de las hamburguesas de pollo almacenadas. ARTICLE HISTORY

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“…Although there are a relatively limited number of studies that have compared organic and conventional broiler meat quality (Castellini et al, 2002;Ristic, 2004;Jahan et al, 2004;Grashorn & Serini, 2006;Castellini et al, 2006;Husak et al, 2008;Martino et al, 2008), we have not found a sufficient number of studies that define the differences of cost between organic and conventional broiler production. The cost of broiler production can vary depending on many factors, such as final crop characteristics (the name of the brand and the quality of the product), feed price (basically, cereal prices), climate factors, and genetic lines employed (FAO/EBRD, 1999).…”

Section: Introductionmentioning

confidence: 66%

Comparing the profitability of organic and conventional broiler production

Çobanoğlu

Küçükyılmaz

Çınar³

et al. 2014

Rev. Bras. Cienc. Avic.

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Recently, organic broiler chicken production has received more attention worldwide. This study has carried out an economic analysis to compare the profitability of organic versus conventional growing systems per unit of broiler meat production. To achieve this goal, 400 slow-growing broiler chickens (Hubbard Red-JA) were reared in an organic production system, and the same number of fast-growing birds (Ross-308) in a conventional system. The profitability was deduced with an economic analysis that compared total costs and net income. Results showed that organic broiler meat can cost from 70% to 86% more with respect to variable and fixed costs when compared with conventional production. The main reasons for the higher cost of organic broiler meat were feed, labor, certification, and outdoor area maintenance. The proportion of fixed costs in total costs was 1.54% in the conventional system and 7.48% in the organic system. The net income per kg of chicken meat in the organic system was € 0.75, which is 180% higher than chicken meat grown in a conventional system (€ 0.27); however, the price of organic broiler meat sold in the present study was twice as high as that obtained for conventional broilers. In conclusion, organic broiler meat production was more profitable than conventional rearing.

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Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes

Cited by 55 publications

References 35 publications

Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems

Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Comparing the profitability of organic and conventional broiler production

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