RT Journal Article
T1 Meat quality of commercial chickens reared in different production systems: industrial, range and organic
A1 Gálvez, Fernando
A1 Domínguez Valencia, Rubén
A1 Maggiolino, Aristide
A1 Pateiro Moure, Mirian
A1 Carballo García, Francisco Javier
A1 De Palo, Pasquale
A1 Barba, Francisco J.
A1 Lorenzo Rodríguez, José Manuel
K1 3104 Producción Animal
K1 3309 Tecnología de Los Alimentos
K1 2302.90 Bioquímica de Alimentos
AB Meat is an important part of the human diet since it provides several nutrients. However, the amount of these nutrients can differ according to several factors. With this in mind, the present research was designed with the main objective of evaluating the effect of production system of broiler chickens (industrial, range and organic) on meat quality. The physicochemical, chemical and nutritional characteristics were determined in breast and drumstick meat. The organic chickens presented the lowest  amounts of fat and cholesterol and the highest amounts of protein. The colour was also influenced by the production system, where organic and range chickens had the highest values of redness in both cuts (breast and drumstick). In addition, the content of essential fatty acids (C18:2n-6 and C18:3n-3) and other fatty acids with high biological importance, such as eicosapentanoic acid (EPA; C20:5n-3), docosapentanoic acid (DPA; C22:5n-3) and docosahexanoic acid (DHA; C22:6n-3) were higher in organic samples compared to industrial or range chickens. The amino acids content did not vary with the production system. With regard to  mineral contents, organic chickens had the highest values of iron in drumstick and significantly lower values of magnesium in both cuts than industrial chickens. On the whole, the meat of the organic chickens showed better nutritional characteristics than those produced in range or industrial conditions.
PB Annals of Animal Science
SN 23008733
YR 2020
FD 2020-01-01
LK http://hdl.handle.net/11093/3183
UL http://hdl.handle.net/11093/3183
LA eng
NO Annals of Animal Science, 20(1): 263-285 (2020)
DS Investigo
RD 20-sep-2024