Effect Of Weather Conditions On The Fatty Acid Profile Of Medium-Growth Chicken Meat Reared In Organic Production Systems. Nir System Evaluation.

Summary

"A total of 160 medium-sized one-day-old male chickens were raised for 120 days in a certified organic farm farming system. The chicks were classified according to the weather period (P1 and P2). A total of 80 chickens were used for each breeding period (8 repetitions with a total of 10 chickens/group). The characteristics of the weather period were defined based on the information provided by the SiAR; P1 were colder than P2. All birds were provided with the same diets. After 120 days, the animals were taken to a certified slaughterhouse for organic meat where they were slaughtered. A total of 24 chicks per period were randomly selected, then the breasts (Pectoralis major) were extracted to the analysis. Individual fatty acids were measured by gas chromatography and expressed in grams per 100g / fat. From the values obtained, the total lipid fractions were calculated. NIR spectra were measured on the surface of the breast without preparing or manipulating. Warmer period (P2) significantly decreased (P <0.01) the content of saturated fatty acids (SFA) and ratio between SFA /polyunsaturated fatty acids (PUFA), and increased (P <0.05) content in PUFA and n-6 in the breast. However, no significant differences were observed on the individual composition of fatty acids. The NIR system was not able to correctly classify the samples according to the aging period."