The effects of raising system on the lipid metabolism and meat quality traits of slow-growing chickens

Yang, Ye; Wen, Jie; Fang, Gui; Li, Zong Rong; Dong, Z.; Liu, Jing

doi:10.1080/09712119.2014.928631

Cited by 22 publications

(26 citation statements)

References 15 publications

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“…Meat drip loss and shear force are important parameters that can directly affect the tenderness and juiciness of meat, with meat that has a higher drip loss value considered to be drier or tougher. In the current study, the pectoralis major and thigh muscles of birds raised under FRS conditions had lower drip loss and higher shear force than those of chickens reared under CRS conditions, which was consistent with the findings of previous studies (Li et al., ; Yang et al., ). Under FRS conditions, the greater amount of physical activity may enhance the development and density of muscle fibers in chickens, and this might be a major factor underlying the increased shear force and decreased drip loss (Vestergaard et al., ).…”

Section: Discussionsupporting

confidence: 93%

Effects of rearing systems on growth performance, carcass yield, meat quality, lymphoid organ indices, and serum biochemistry of Wannan Yellow chickens

Jin

Fan

Yang

et al. 2019

Animal Science Journal

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This study was conducted to investigate the effects of free‐range system (FRS) and conventional cage‐rearing system (CRS) on growth performance, carcass yield, meat quality, lymphoid organ indices, and serum biochemistry of Wannan Yellow chickens. At 56 days of age, a total of 640 male chickens were randomly allocated to FRS and CRS groups, each of which included 4 replicates with 80 chickens in each replicate. The experiment lasted from 56 to 112 days of age. The results showed that CRS chickens exhibited better final body weight, average daily feed intake, average daily gain, and feed conversion ratio, whereas FRS chickens showed better breast and leg yields, shear force, meat color, lower drip loss, and decreased abdominal fat deposition. Moreover, the absolute thymus weight and thymus to body weight ratio of FRS birds were significantly higher than those of CRS birds (p < 0.05). Additionally, FRS chickens had significantly reduced glucose, total protein, triglyceride, and cholesterol contents, but enhanced levels of high‐density lipoprotein cholesterol (p < 0.05). In conclusion, the FRS has advantages in breast and leg yields, meat quality, and some serum biochemical parameters of Wannan Yellow chickens, whereas it has negative effects on growth performance.

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Section: Discussionsupporting

confidence: 93%

Effects of rearing systems on growth performance, carcass yield, meat quality, lymphoid organ indices, and serum biochemistry of Wannan Yellow chickens

Jin

Fan

Yang

et al. 2019

Animal Science Journal

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“…In addition, outdoor production systems allow selection of strains that may increase comfort and bird welfare. Many consumers prefer to buy products from chickens raised outdoors (free range) because they believe that these products have superior sensory qualities or, in other words, taste better (Yang et al 2015). This perception has been confirmed by found that an outdoor (free range) raising system improved the flavour of chicken meat.…”

Section: Introductionsupporting

confidence: 49%

“…There were no significant differences in IMF or IMP among the different production systems (P > .05), which is in agreement with previously reported results (Fanatico et al 2007;Xu et al 2012). However, some studies have reported lower IMF in free-range birds due to the effects of increased activity on energy balance and lipid metabolism (Yang et al 2009(Yang et al , 2015.…”

Section: The Effects Of Raising System On Meat Qualitymentioning

confidence: 99%

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Effects of different raising systems on growth performance, carcass, and meat quality of medium-growing chickens

Ying

Luo

Wang

et al. 2016

Journal of Applied Animal Research

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A growing awareness of human health, nutrition, and animal welfare concerns has led to the development of specialty markets for organic food. Poultry produced in alternative systems, such as free-range or organic, are part of this trend. The aim of the present study was to evaluate the differences in growth performance, carcass traits, and meat quality of medium-growing chickens raised in three different raising systems: indoor-floor, cage, and free-range. One hundred and twenty female Lingnanhuang medium-growing birds were reared in each system. All birds were offered the same diets and were grown for 90 days. The body weight gain and feed conversion ratios (feed/gain) of birds from the cage and indoor-floor systems were superior to those kept in the free-range system. The raising system significantly affected eviscerated carcass, abdominal fat, breast muscle, and leg muscle yields as well as shear force value of muscle (P < .05). There was no difference in pH, water-holding capacity, intramuscular fat, and inosine monophosphate content among the systems (P > .05). In conclusion, in medium-growing chickens, the free-range raising system had significant negative effects on growth performance and abdominal fat content. ARTICLE HISTORY

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“…Consumers found that meat from the medium-growing genotype was more tender than meat from the fast-growing genotypes and that meat of birds raised with outdoor access was less tender than of those raised indoors (Fanatico et al, 2006). Many consumers prefer to buy products from chickens raised outdoors (free range) because they believe that these products have superior sensory qualities or, in other words, taste better (Yang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

Michalczuk

Marzec

Damaziak

et al. 2018

CyTA - Journal of Food

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(2018) Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes, CyTA -Journal of Food, 16:1, 667-671, DOI: 10.1080/19476337.2018 To link to this article: https://doi.org/10. 1080/19476337.2018 Sensory quality of roasted breast muscles of two genotypes of chickens kept for 9 weeks of life in an outdoor or indoor system was tested by Quantitative Descriptive Analysis (QDA). After roasting in a convective-steam oven, 72 individual pectoral muscles of cocks (36 from each genetic group, 18 from outdoor and 18 from indoor system) were subjected to the sensory evaluation. There was a significant effect of genotype on fat odor (fatty flavor, P = 0.007), color (P = 0.007), and texture parameters: juiciness (P = 0.046) and greasy feel (P = 0.027). The rearing system had a significant effect only on meat juiciness (P = 0.015). Significant genotype × rearing system interactions were found for juiciness (P = 0.015) and different taste (P = 0.05). Principal component analysis showed distinct differences in the sensory traits of roasted breast muscle of two chicken genotypes produced in different rearing systems. RESUMENEl presente estudio utilizó el análisis cuantitativo descriptivo (QDA) para evaluar la calidad sensorial de músculos de pechuga asados provenientes de pollos de dos genotipos, los cuales fueron criados durante nueve semanas en sistemas exteriores e interiores. Después de asar 72 músculos pectorales de gallos (36 de cada grupo genético, 18 provenientes del sistema exterior y 18 del sistema interior) en un horno de vapor con convección, se los sometió a una evaluación sensorial. El genotipo produjo un efecto significativo en el olor a grasa (sabor grasoso, P = 0.007), el color (P = 0.007) y los parámetros de textura: jugosidad (P = 0.046) y sensación grasosa (P = 0.027), mientras que el sistema de cría solo incidió significativamente en la jugosidad de la carne (P = 0.015). Asimismo, se comprobó la existencia de interacciones significativas entre el genotipo y el sistema de cría para jugosidad (P = 0.015) y gustos diferenciados (P = 0.05). El análisis de componentes principales (PCA) dio cuenta de diferencias claras en los rasgos sensoriales de músculo de pechuga asado proveniente de dos genotipos de pollos producidos en diferentes sistemas de cría. ARTICLE HISTORY

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The effects of raising system on the lipid metabolism and meat quality traits of slow-growing chickens

Cited by 22 publications

References 15 publications

Effects of rearing systems on growth performance, carcass yield, meat quality, lymphoid organ indices, and serum biochemistry of Wannan Yellow chickens

Effects of rearing systems on growth performance, carcass yield, meat quality, lymphoid organ indices, and serum biochemistry of Wannan Yellow chickens

Effects of different raising systems on growth performance, carcass, and meat quality of medium-growing chickens

Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

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