Relationships between technological and nutritional meat quality parameters in local poultry populations (&lt;i&gt;Gallus gallus&lt;/i&gt;) of Benin

Tougan, P. U.; Dahouda, M.; Salifou, C. F. A.; Ahounou, G. S.; Kossou, D.N.F.; Amenou, C.; Kogbeto, C.E.; Kpodekon, MT; Mensah, GA; Lognay, Georges; Thewis, André; Youssao, Iak

doi:10.4314/ijbcs.v7i6.22

Cited by 5 publications

(6 citation statements)

References 19 publications

(26 reference statements)

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“…The aforementioned variables (fat and ash) showed negative correlations with moisture (−0.375 and −0.498, respectively), which is supported by literature ( 144 , 147 , 148 ), which could be attached to the fact that greater fatty muscles repulse moisture due to their low solubility ( 147 ). Fat was also found to be negatively associated with protein (−0.460), which is reinforced by previous authors ( 149 ). Moreover, muscle type ( 146 ) and rearing system ( 7 ) should be considered among those variables influencing meat composition.…”

Section: Discussionsupporting

confidence: 82%

Discriminant canonical analysis as a tool for genotype traceability testing based on turkey meat and carcass traits

Salgado Pardo,

González Ariza,

Navas González

et al. 2024

Front. Vet. Sci.

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The present study aims to develop a statistical tool for turkey breed traceability testing based on meat and carcass quality characteristics. To this end, a comprehensive meta-analysis was performed, collecting data from a total of 75 studies approaching meat and carcass attributes of 37 turkey strains and landraces since the late 1960s. A total of 22 meat and carcass traits were considered variables, grouped in the following clusters: carcass dressing traits, muscle fiber properties, pH, colorimetry, water-capacity traits, texture-related attributes, and nutritional composition of the meat. Once the multicollinearity analysis allowed the deletion of redundant variables, cold carcass weight, slaughter weight, muscle fiber diameter, sex-female, carcass/piece weight, meat redness, ashes, pH24, meat lightness, moisture, fat, and water-holding capacity showed explanatory properties in the discriminating analysis (p < 0.05). In addition, strong positive and negative correlations were found among those variables studied. Carcass traits were positively associated, particularly slaughter weight and cold carcass weight (+0.561). Among meat physical traits, pH showed positive correlations with drip loss (+0.490) and pH24 (+0.327), and water-holding capacity was positively associated with cholesterol (+0.434) and negatively associated with collagen (−0.398). According to nutritional traits, fat and ash showed a strong correlation (+0.595), and both were negatively associated with moisture (−0.375 and −0.498, respectively). Strong negative correlations were found as well between meat protein and fat (−0.460) and between collagen and cholesterol (−0.654). Finally, the Mahalanobis distance suggested a clustering pattern based on meat and carcass characteristics that report information about interbreeding and variety proximity. This study establishes a departure point in the development of a tool for breed traceability guaranteeing aimed at enhancing distinguished, local breed-based turkey meat.

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Section: Discussionsupporting

confidence: 82%

Discriminant canonical analysis as a tool for genotype traceability testing based on turkey meat and carcass traits

Salgado Pardo,

González Ariza,

Navas González

et al. 2024

Front. Vet. Sci.

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“…Recently, Adomeh (2018) showed that grilled chicken meat with the semi-spherical drum kiln was of better quality (low water content, high protein content, fiber and ether extract) compared to other types of grills used namely, the perforated clay pot, drum with upper lid cutoff cover and drum with both lids sealed. Moreoer, Tougan et al (2013) showed the existence of relationships between the technological and nutritional quality of chicken meat according to the ecotype in Benin. Our study revealed three devices for grilling chicken meat.…”

Section: Discussionmentioning

confidence: 99%

Characterization of stakeholders and grilling practices of chicken meat sold in south of Benin Republic

Edikou¹,

Diantom²,

Oke³

et al. 2020

Int. J. Bio. Chem. Sci

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Chicken meat grilling is an economic activity growing in major cities of Benin. This study aimed to characterize stakeholders and grilling processes of chicken meat sold in southern Benin. Therefore, a survey was conducted at the cities of Cotonou and Abomey-Calavi in Benin, with main categories of stakeholders involved in that activity. It revealed that this sector included spice and skewer producers, frozen chicken, skewer and spice retailers, grilling processors and consumers. Commercial chicken grilling was predominantly male activity, mostly Nigerians (61%), followed by Nigeriens (31%) and Beninese (8%), in which subgroups existed. A typology of consumers showed two groups which were: adolescents, under training (22%) and adults, visitors of pubs (78%). The grilling process depended on whether it was a whole chicken or chicken pieces on skewers. The grilling devices were barrel grill (67%), charcoal cabinet, type grill (25%) and gas cabinet type grill (8%). Grilling temperature and time of whole chickens were not significantly different between the grills, except for skewers having shorter grilling time (26 min). Precooked chickens had a better yield (84%) than those grilled directly (57%), it did not vary significantly between the barrel grill and the gas cabinet type grill. These grilling parameter differences may affect the quality of grilled chicken meat.

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“…Instead, CP was negatively correlated with CF (r0.53) (P0.05). In Holli chickens, dry matter content was positively correlated with protein and ash contents, and fat content was positively correlated with the meat texture, pH values and a*, but negatively correlated with the protein content (Tougan et al, 2013).…”

Section: Analysis Of Correlationsmentioning

confidence: 92%

Relationships between technological and nutritional meat quality traits in native Mexican Guajolote (M. g. gallopavo)

Portillo-Salgado¹,

Haro²,

Bautista-Ortega³

et al. 2023

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Objective: To evaluate the relationships between some technological and nutritional meat quality traits in native Mexican Guajolote (M. g. gallopavo). Design/methodology/approach: In the study, a total of 35 carcasses from male native guajolotes (32-40 weeks old; approximately 2.9 kg carcass weight) were used. Some technological [pH, colour (L*, a*, b*), water-holding capacity (WHC), drip loss (DP), and cooking loss (CL)] and nutritional [dry matter (DM), crude protein (CP), crude fat (CF), crude ash (CA) and energy content (EC)] properties of breast and leg meat were evaluated. Pearson correlation of SAS software was used for data analysis. Results: In breast meat, moderate to high positive correlations (P < 0.01; 0.35 [pH45min vs pH24h] ≤ r ˂ 0.82 [DM vs EC]) were observed, but highly and negatively correlations (P < 0.01; -0.36 [CF vs CA] ≤ r < -0.77 [b* vs DL]) also were found. Similarly, technological and nutritional quality traits in leg meat also showed moderate to high positive correlations (P < 0.01; 0.38 [pH24h vs L*] ≤ r < 0.74 [DM vs CF]); however, high negative correlations (P < 0.01; -0.42 [pH24h vs CL] ≤ r < -0.69 [a* vs b*]) were observed. Limitations on study/implications: Studies on the factors that affect the technological and nutritional characteristics of meat quality in this poultry species should be carried out Findings/conclusions: The results could be used as an important benchmark of the current state of Guajolote meat quality to develop selection and breeding programs in its genetic improvement.

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Relationships between technological and nutritional meat quality parameters in local poultry populations (<i>Gallus gallus</i>) of Benin

Cited by 5 publications

References 19 publications

Discriminant canonical analysis as a tool for genotype traceability testing based on turkey meat and carcass traits

Discriminant canonical analysis as a tool for genotype traceability testing based on turkey meat and carcass traits

Characterization of stakeholders and grilling practices of chicken meat sold in south of Benin Republic

Relationships between technological and nutritional meat quality traits in native Mexican Guajolote (M. g. gallopavo)

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