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MEAT QUALITY OF THREE CHICKEN GENOTYPES REARED ACCORDING TO THE ORGANIC SYSTEM

CASTELLINI, Prof C; MUGNAI, Dr C and DAL BOSCO, Dr A (2002) MEAT QUALITY OF THREE CHICKEN GENOTYPES REARED ACCORDING TO THE ORGANIC SYSTEM. Italian Journal Food Science, 14 (4), pp. 411-412.

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Summary

The meat quality of three poultry genotypes with differing growth rates (fast-growing Ross; medium and slow growing Kabir and Robusta maculata, respectively) was compared. All the birds were reared according to the organic production system which requires a paddock with grass pasture (4 m2/bird) and a slaughter age greater than 81 d. The trial was carried out on 100 female chickens per strain. The meat quality was affected by the 20 different degree of maturity of the strains at slaughter age, which was 70% for Ross, 52 % for Kabir and 78% for Robusta maculata. Ross and Kabir were slaughtered at 81 d, whereas Robusta maculata, required 120 d to reach a commercial weight (>2 kg). The meat of all the three genotypes showed good qualitative traits. The main differences of the three genotypes regarded moisture, lipid, pHu, colour, iron, oxidative stability and overall acceptance. Compared with Kabir and Robusta maculata Ross meat had more fat, lower pHu and iron, and was 25 paler. The oxidative stability during display (24-96 h at 4° C) and acceptance were the worst. Kabir chickens, being the least mature strain, had the highest moisture content with a high cooking loss. The slower-growing genotypes showed a good adaptation to the extensive rearing conditions, while the fast-growing genotype showed unbalanced muscle response to the greater activity and the oxidative stability of the meat was reduced.


EPrint Type:Journal paper
Keywords:broilers, meat quality, organic production, strain
Subjects: Animal husbandry > Production systems > Poultry
Research affiliation: Italy > Univ. Perugia
Deposited By: Castellini, Prof. C.
ID Code:9319
Deposited On:02 Oct 2006
Last Modified:12 Apr 2010 07:34
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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