Effects of season, genotype and rearing system on some meat quality traits for broilers raised in semi-intensive systems.

Tropical Animal Health and Production
T AksoyD Ilaslan Çürek

Abstract

We compared fast-growing and slow-growing broilers raised in extensive indoor, free-range, and traditional free-range systems in terms of meat quality in spring and summer. Five different semi-intensive broiler production applications (fast- in extensive indoor, slow- in extensive indoor, fast- in free-range, slow- in free-range and slow- in traditional free-range) were used according to EU standards. Extensive indoor and free-range birds were slaughtered at 57 days of age and traditional free-range chickens at 82 days. The higher (P < 0.05) skin yellowness (b*) values found in spring compared to summer may have been due to better pasture conditions in spring. The pH24 value of breast meat during the summer period was higher (P < 0.05) than that in spring, but lightness (L*) was similar. Thawing and cooking losses were higher (P < 0.05) in breast meat samples from the summer experiment. The season affected (P < 0.05) all sensory attributes of breast meat; spring samples were appreciated more in terms of all the features discussed. Regarding the skin b* value, the highest average value was detected for slow chickens in the slow- in free-range and traditional free-range groups, most likely because slow chickens spent more time gr...Continue Reading

References

Apr 9, 2008·Avian Pathology : Journal of the W.V.P.A·A Baghbanzadeh, E Decuypere
Mar 1, 2002·Meat Science·C CastelliniA Dal Bosco
Sep 1, 2018·Poultry Science·Gholamreza ZaboliDong U Ahn
Jun 4, 2020·Animals : an Open Access Journal From MDPI·Erika PellattieroAntonella Dalle Zotte

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