Comparison of Selected Quality Attributes of Chicken Meat as Affected by Rearing Systems
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Publish date: 2014-06-30
Pol. J. Food Nutr. Sci. 2014;64(2):121–126
The objective of this study was to establish the effect of rearing conditions of slowly-growing Hubbard JA 957 chickens on selected quality attributes of their meat. Birds from the control group (C) were kept on litter over the entire rearing period, whereas these from the experimental group (E) – with access to free range since the 4th week of life. The birds were slaughtered on day 63, and collected samples of breast muscles were assayed for proximate chemical composition, technological properties, and fatty acid profile in intramuscular fat. The study demonstrated no significant differences in the chemical composition of muscles depending on rearing systems. Meat of chickens using free range was characterised by higher shear force (P≤0.01). Which shows that it is tougher than the meat of chickens which do not use the free range. No significant differences were seen in physicochemical values when it comes to different systems of rearing. The access to free range does not also have any influence on the fatty acid formations. Lack of significant differences can show that the system of rearing has a minor effect when it comes to the quality of poultry meat.