Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding
Abstract
The aim of this study was to describe the carcass characteristics and the meat quality of the roosters from the autochthonous Mos breed slaughtered at 8 months. With comparative purpose roosters from hybrid line Sasso T44 were used in this study. Birds were reared on their typical production system (extensive indoor or barns and finishing diet whit corn). Both live and carcass weight were higher for commercial breed (p<0.001). Drumstick, thigh and wing percentages were greater in Mos breed than in Sasso T-44, while breast was similar for both genotypes. Only significant differences in cholesterol and alpha-tocopherol content between genotypes have been found, whereas finishing feeding treatment had effect on moisture, intramuscular fat content, cholesterol, tocopherol isomers and meat yellowness. Unsaturated fatty acids constituted the main contribution to total amount of fatty acid (FA), where monounsaturated oleic acid was the major compound, and found higher concentrations in commercial breed. Mos breed showed higher amounts of polyunsaturated fatty acids (PUFA) and lower amounts of monounsaturated fatty acids (MUFA) than Sasso T-44. The relation PUFA/SFA was above 0.68 for Mos breed and was slightly lower for the other genotype. In conclusion, the carcass morphology and meat quality was influenced by breed and finishing feeding with corn.Downloads
References
Aberle EJ, Forrest D, Gerrard E, Mills H, Hedric M, Judge, 2001. Principles of meat science (4th ed.). Kendall-Hunt Publ Co, IA, USA.
AOAC, 2000. AOAC official method 990.26. Hydroxyproline in meat and meat products. 39.1.27. In: Official methods of analysis, 17th ed. Association of Official Analytical Chemists, Arlington, VA, USA.
Arino B, Hernandez P, Blasco A, 2006. Comparison of texture and biochemical characteristics of three rabbit lines selected for litter size or growth rate. Meat Sci 73: 687-692.
http://dx.doi.org/10.1016/j.meatsci.2006.03.014
PMid:22062570
Azcona JO, Garcia PT, Cossu ME, Iglesias BF, Picallo A, Perez C, Gallinger CI, Schang MJ, Canet ZE, 2008. Meat quality of argentinean "camperos" chicken enhanced in omega-3 and omega-9 fatty acids. Meat Sci 79: 437-443.
http://dx.doi.org/10.1016/j.meatsci.2007.12.005
PMid:22062903
Berry C, Wacrenier N, Millet N, Le Bihan-Duval E, 2001. Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines. Poult Sci 80: 833-838.
Brady PL, Hunecke ME, 1985. Correlations of sensory and instrumental evaluations of roast beef texture. J Food Sci 50: 300-303.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13386.x
Carreau JP, Dubacq JP, 1978. Adaptation of a macro-scale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts. J Chromatogr A 151: 384-390.
http://dx.doi.org/10.1016/S0021-9673(00)88356-9
Carreras IL, Guerrero MD, Guardia E, Esteve-García JA, Garcia, JA, Regueiro Sárraga C, 2004. Vitamin E levels, thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed alpha-tocopheryl acetate and ß-carotene-supplemented diets. J Anim Sci Food Agr 84: 313-317.
http://dx.doi.org/10.1002/jsfa.1639
Cason JA, Fletcher DL, Burke WH, 1988. Research note: effects of caponization on broiler growth. Poult Sci 67: 979-981.
http://dx.doi.org/10.3382/ps.0670979
PMid:3413025
Castellini C, Mugnai C, Dal Bosco A, 2002. Effect of organic production system on broiler carcass and meat quality. Meat Sci 60: 219-225.
http://dx.doi.org/10.1016/S0309-1740(01)00124-3
Cavitt LC, Young GW, Meullenet JF, Owens CM, Xiong R, 2004. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length. J Food Sci 69: 3274-3283.
http://dx.doi.org/10.1111/j.1365-2621.2004.tb17879.x
Cortinas L, Villaverde C, Galobart J, Baucells MD, Codony R, Barroeta AC, 2004. Fatty acid content in chicken thigh and breast as affected by dietary polyunsaturation level. Poult Sci 83: 1155-1164.
PMid:15285507
Crespo N, Esteve-Garcia E, 2001. Dietary fatty acid profile modifies abdominal fat deposition in broiler chickens. Poult Sci 80: 71-78.
PMid:11214339
Crespo N, Esteve-Garcia E, 2002. Nutrient and fatty acid deposition in broilers fed different dietary fatty acid profiles. Poult Sci 81: 1533-1542.
PMid:12412920
De Marchi M, Cassandro M, Lunardi E, Baldan G, Siegel PB, 2005. Carcass characteristics and qualitative meat traits of the Padovana breed of chicken. Int J Poult Sci 4: 233-238.
http://dx.doi.org/10.3923/ijps.2005.233.238
Díaz OL, Rodríguez A, Torres A, Cobos A, 2010. Chemical composition and physico-chemical properties of meat from capons as affected by breed and age. Span J Agric Res 8: 91-99.
Ding HR, Xu J, Chan DKO, 1999. Identification of broiler chicken meat using a visible/near-infrared spectroscopic technique. J Sci Food Agr 79: 1382-1388.
http://dx.doi.org/10.1002/(SICI)1097-0010(199908)79:11<1382::AID-JSFA373>3.0.CO;2-U
Fanatico AC, Cavitt LC, Pillai PB, Emmert JL, Owens CM, 2005. Evaluation of slower-growing broiler genotypes grown with and without outdoor access: meat quality. Poult Sci 84: 1785-1790.
PMid:16463978
Fletcher DL, 1999. Broiler breast meat color variation, pH, and texture. Poult Sci 78: 1323-1327.
PMid:10515366
Fletcher DL, 2002. Poultry meat quality. World's Poultry Sci J 58: 131-145.
http://dx.doi.org/10.1079/WPS20020013
Folch J, Lees M, Sloane-Stanley GH, 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-509.
PMid:13428781
Franco D, Rodríguez E, Purri-os L, Crecente S, Bermúdez R, Lorenzo JM, 2011. Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system. Meat Sci 88: 292-298.
http://dx.doi.org/10.1016/j.meatsci.2011.01.004
PMid:21295922
Franco D, Rois D, Vázquez JA, Purri-os L, González R, Lorenzo JM, 2012a. Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn. Poultry Sci 91: 487-498.
http://dx.doi.org/10.3382/ps.2011-01546
PMid:22252364
Franco D, Rois D, Vázquez JA, Lorenzo JM, 2012b. Comparison of growth performance, carcass components, and meat quality between Mos rooster (Galician indigenous breed) and Sasso T-44 line slaughtered at 10 months. Poultry Sci 91: 1227-1239.
http://dx.doi.org/10.3382/ps.2011-01942
PMid:22499883
ISO, 1985. Methodology. Flavour profile methods, ISO 6564:1985. International Organization for Standardization, Geneva, Switzerland.
ISO, 1991. Method of investigating sensitivity of taste, ISO 3972:1991.
ISO, 1993. General guidance for the selection, training and monitoring of assessors. Part 1: Selected assessors, ISO 8586-1:1993.
ISO, 1994. Methodology. Texture profile, ISO 11036:1994.
ISO, 2006. Methodology. Initiation and training of assessers in the detection and recognition of odours, ISO 5496:2006.ISO, 2007. General guidance for the design of test rooms, ISO 8589:2007.
ISO, 2008. General guidance for the selection, training and monitoring of assessors. Part 2: Expert sensory assessors, ISO 8586-2:2008.
Jaturasitha S, Srikanchai T, Kreuzer M, Wicke M, 2008. Differences in carcass and meat characteristics between chicken indigenous to Northern Thailand (Black-Boned and Thai Native) and imported extensive breeds (Bresse and Rhode Island Red). Poult Sci 87: 160-169.
http://dx.doi.org/10.3382/ps.2006-00398
PMid:18079466
Jensen J, 1983. Method of dissection of broiler carcasses and description of parts. Papworth’s Pendragon Press, Cambridge, UK.
Komprda T, Zelenka J, Fajmonovaä E, Bakaj P, Pechova P, 2003. Cholesterol content in meat of some poultry and fish species as influenced by live weight and total lipid content. J Agric Food Chem 51: 7692-7697.
http://dx.doi.org/10.1021/jf030378r
PMid:14664530
Konjufca VH, Pesti GM, Bakalli RL, 1997. Modulation of cholesterol levels in broiler meat by dietary garlic and copper. Poult Sci 76: 1264-1271.
PMid:9276889
Latter-Dubois J, 2000. Poulets fermiers: leurs qualités nutritionnelles et organoleptiques et la perception du consommateur. M.S. Faculte´ des Sciences de l'Agriculture et de L'Alimentation. Univ. Laval, Quebec, Canada.
Le Bihan-Duval E, Debut M, Berri CM, Sellier N, Sante-Lhoutellier V, Jego Y, Beaumont C, 2008. Chicken meat quality: genetic variability and relationship with growth and muscle characteristics. BMC Genetics 9: 53.
http://dx.doi.org/10.1186/1471-2156-9-53
PMid:18706119 PMCid:2533670
López-Ferrer S, Baucells MD, Barroeta AC, Grashorn MA, 1999. N-3 enrichment of chicken meat using fish oil: Alternative substitution with rapeseed and linseed oils. Poult Sci 78: 356-365.
PMid:10090262
Lorenzo JM, Purrinos L, Temperan S, Bermudez R, Tallon S, Franco D, 2011. Physicochemical and nutritional composition of dry-cured duck breast. Poult Sci 90: 931-940.
http://dx.doi.org/10.3382/ps.2010-01001
PMid:21406382
Maltin CA, Warkup CC, Matthews KR, Grant CM, Porter AD, Delday MI, 1997. Pig muscle fibre characteristics as a source of variation in eating quality. Meat Sci 47: 237-248.
http://dx.doi.org/10.1016/S0309-1740(97)00055-7
Miguel JA, Asenjo B, Ciria J, Calvo JL, 2008. Effect of caponisation on growth and on carcass meat characteristics in Castellana Negra native Spanish chicken. Animal 2: 305-311.
http://dx.doi.org/10.1017/S1751731107001127
PMid:22445025
Møller A, 1980. Analysis of Warner Bratzler shear force pattern with regard to myofibrillar and connective tissue components of tenderness. Meat Sci 5: 247-260.
http://dx.doi.org/10.1016/0309-1740(81)90015-2
Musa HH, Chen GH, Cheng JH, Shuiep ES, Bao WB, 2006. Breed and sex effect on meat quality of chicken. Int J Poult Sci 5: 566-568.
http://dx.doi.org/10.3923/ijps.2006.566.568
OJ, 2008. Directive 543/2008/CE of the Council of June 16. Official Journal of the European Union L 157/46/2008. pp: 68-69.
Prates JA, Gonçalves Quaresma MA, Branquinho Bessa RJ, Andrade Fontes C, Mateus Alfaia C, 2006. Simultaneous HPLC quantification of total cholesterol, tocopherols and β-carotene in Barrosã-PDO veal. Food Chem 94: 469-477.
http://dx.doi.org/10.1016/j.foodchem.2005.01.021
Qiao M, Fletcher DL, Northcutt J, Smith DP, 2002. The relationship between raw broiler breast meat color and composition. Poult Sci 81: 422-427.
PMid:11902421
Quentin M, Bouvarel I, Berri C, Le Bihan-Duval E, Baeza E, Jego Y, Picard M, 2003. Growth, carcass composition and meat quality response to dietary concentrations in fast-, medium- and slow-growing commercial broilers. Anim Res 52: 65-77.
http://dx.doi.org/10.1051/animres:2003005
Ricard FH, 1972. Étude de la composition anatomique du poulet. IV- Possibilités d'estimation des pourcentages de viande, d'os et de peau à partir d'une dissection simplifiée des membres. Ann Zootech 21: 49-57.
http://dx.doi.org/10.1051/animres:19720104
Rikimaru K, Ogawa S, Komatsu M, Isiizuka J, 2009. Effects of caponization on meat quality of Hinai-jidori chicken. Japan Poult Sci 46: 345-350.
http://dx.doi.org/10.2141/jpsa.46.345
Rivero CJ, Rois D, Fernández M, Justo JR, Adán S, Lama J, 2007. Study of the increase of weight and index of conversion in a population of Gali-a de Mos. Arch Zootec 56: 529-534.
Rodríguez L, 2010. Efectos de la raza, edad de sacrifico y alimentación en los parámetros de calidad de la canal y carne del capón de Villalba. Doctoral Thesis. Universidad de Santiago de Compostela, Spain.
Rois D, Rivero CJ, Fernandez M, Rivero G, 2009. Gali-a de Mos. In: Guía de Campo de las Razas Autóctonas Espa-olas. RAE 235 (Fernández M, Gómez M, Delgado JV, Adán S, Jiménez M, coords). Sociedad Espa-ola para los Recursos Genéticos Animales. Ministerio de Medio Ambiente y Medio Rural y Marino. Spain, pp: 638-641.
Sánchez L, de la Calle B, Iglesias A, Sánchez B, 2005. Use of native ancestries for the production of chicken label. Arch Zootec 206: 491-496.
Santos AL, Sakomura NK, Freitas ER, Fortes CL, Carrilho EM, Fernandes JB, 2005. Growth, performance, carcass yield and meat quality of three broiler chickens strains. Rev Bras Ciencia Avicola 34: 1589-1598.
Scaife JR, Moyo J, Galbraith H, Michie W, Campbell V, 1994. Effect of different dietary supplemental fats and oils on the tissue fatty acid composition and growth of female broilers. Brit Poult Sci 35: 107-118.
http://dx.doi.org/10.1080/00071669408417675
PMid:8199880
Sheu KS, Chen TC, 2002. Yield and quality characteristics of edible broiler skin fat obtained from five rendering methods. J Food Eng 55: 263-269.
http://dx.doi.org/10.1016/S0260-8774(02)00100-0
Tor M, Estany J, Villalba D, Molina E, Cubiló D, 2002. Comparison of carcass composition by parts and tissues between cocks and capons. Anim Res 51: 421-431.
http://dx.doi.org/10.1051/animres:2002035
Tor M, Estany J, Francesh D, Cubiló D, 2005. Comparison of fatty acid profiles of edible meat, adipose tissues and muscles between cocks and capons. Anim Res 54: 413-424.
http://dx.doi.org/10.1051/animres:2005033
Ulbricht TLV, Southgate DAT, 1991. Coronary heart disease: Seven dietary factors. Lancet 338: 985-992.
http://dx.doi.org/10.1016/0140-6736(91)91846-M
Wattanachant S, Benjakul S, Ledward DA, 2004. Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poult Sci 83: 123-128.
PMid:14761094
Wood JD, Nute GR, Richardson RI, Whittington FM, Southwood O, Plastow G, Mansbridge R, Da Costa N, Chang KC, 2004. Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Sci 67: 651-667.
http://dx.doi.org/10.1016/j.meatsci.2004.01.007
PMid:22061815
Xiong YL, Ho CT, Shahidi F, 1999. Quality characteristic of muscle food. In: Quality attributes of muscle foods (Xiong YL, Ho CT, Shahidi F, eds.). Kluwer Acad/Plenum Publ, NY. pp: 309-318.
http://dx.doi.org/10.1007/978-1-4615-4731-0_1
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
