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

Abstract

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.

A combination of garlic oil and cooked chilli oil could be effective and efficient for pigeon production

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Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak

“…Regardless of the intrinsic factors such as species and the amount of intramuscular fat as well as extrinsic factors such as processing conditions (Węglarz et al, 2020), marinating with natural compounds applied before roasting indicated lower values of WBSF, higher tenderness and juiciness as well as the highest palatability and overall acceptance (Jung et al, 2016 Gokoglu et al (2016) implied that the acceptance of the meats treated with vegetable proteases, depended on the level of familiarity with the plants and the difference in the consumer tastes in different cultures. Kadıoğlu et al (2019) concluded that the samples marinated with pineapple fruit juice for 160 min, were recommended because of hydrolyzing the tissue fiber to a greater extent which resulted in better overall quality and economic profits.…”

Physical Quality Parameters and Activity of Albumen Lysozyme of Eggs From Traditional Hens Bred in Poland Compared With Commercial Hybrids

“…Thus, eggs obtained from traditional/native hen breeds can open up new market opportunities for the niche products with specific characteristic. The University of Agriculture in Krakow (Poland) carries out breeding work aimed at preserving traditional hen breeds intended for organic, free-range, backyard, and extensive farming (Andres et al, 2008;Gumułka et al, 2020;Węglarz et al, 2020). Thus, some genetic groups of hens such as Polish Liliputy Bantams (PLB), native Polish Crested Chickens (PCr) and Gold Laced Polish Chickens (GLP) are kept at the University's experimental farm.…”