Influence of Origin of Laying Hens on the Quality of Their Carcasses and Meat After the First Laying Period

Abstract

the aim of the study was to assess the quality of carcasses and meat from selected native breeds and breeding lines of hens after using them for laying eggs in terms of their usefulness as raw material in traditional old polish cuisine. hens included in the programme for the protection of genetic resources were the object of this study. they belonged to the following breeds/breeding lines: greenleg partridge (Z-11), rhode Island red (r-11), new hampshire (n-11) and Barred rock (WJ-44) -30 hens from each line. the hens were kept in a closed hen house under standard raising conditions. eight hens were selected from 56-week-old hens of each line which were subjected to analysis after being slaughtered. as a result of the research conducted, it was found that: -among the hens under study, heavier layers, i.e. Barred rock (WJ-44), new hampshire (n-11) and rhode Island red (r-11), which are characterized by good muscling and dressing percentage similar to that of broiler chickens, proved to be most suitable for use as meat. -the meat from WJ-44 hens contained most cholesterol and least protein, and the meat from Z-11 birds had the least fat compared to the other lines. -at the end of the laying period, meat and broth from WJ-44, n-11 and r-11 hens obtained better sensory scores than those from the carcasses of Z-11 hens, which makes them an attractive raw material for traditional polish cuisine.

Chemical composition of meat of laying hens in alternative rearing systems

“…In our research, meat of New Hampshire genotype had generally a higher fat content and in the breasts and in the legs compared with Isa Brown hybrid. This is in accordance with the results published by Puchala et al (2014), who founded that this genotype has a tendency to accumulation of fat in the meat, because they found a significantly higher fat content in breast meat (1.61%), and in the meat of thighs and drumsticks (7.71%), compared to the other three genotypes: Greenleg Partridge, Rhode Island Red and Barred Rock. It must be noted that these contents of fat were significantly higher than in our experiment, what these authors and confirmed by the comments that were obtained content of fat had twice the size of their available results of other authors.…”

“…The reason for this is because this meat represents only a by-product, which is obtained at the end of the completed cycle of egg production and represents, above all, an important raw material for the meat industry. Although the value of meat worn hens does not exceed 10% of their value at beginning egg production (Puchala et al, 2014), it is assumed that even between 15% and 20% of the produced poultry meat represents meat of laying hens at the end of egg production.…”

Effects of Caponization on Growth Performance and Meat Physicochemical Properties of Crossbred Chickens

“…A better sensory quality of castrated birds is indicated in studies by Adamski (2016b), Amorim et al (2016), Franco et al (2016) and Gesek et al (2017). Moreover, Puchała et al (2014) found that meat from birds of native or locally adapted breeds has a more intense smell and taste. In addition, Obrzut et al (2018) and Krawczyk et al (2019) indicate that meat from indigenous breeds or hybrids is tastier and more tender than that from hens.…”

“…taste and dietary qualities (Połtowicz and Doktor, 2012;Puchała et al, 2014;. Unfortunately, it is very difficult to link the laying hens with their use for meat production, due to the number of unnecessary cockerels (around 50 %).…”

“…Our own research shows that the results of capon rearing and fattening obtained from pure hen families required a longer rearing period due to slow weight gain (Calik, 2015;Calik et al, 2015Calik et al, , 2017. Thus, an attempt was made to have capon production using hybrids obtained from the crossing of meat roosters with hens of the Yellow Leg Partridge (Ż-33) breed, which is distinguished from other native breeds by its good quality and favorable sensory qualities of meat (Puchała et al, 2014;Obrzut et al, 2018).…”