Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

https://doi.org/10.17221/286/2015-VETMEDCitation:Abdullah F.A.A., Buchtova H. (2016): Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems. Veterinarni Medicina, 61: 643-651.
download PDF

The aim of the present study was to investigate qualitative and quantitative properties of wings, offal (liver, heart and gizzard) and necks of chickens from organic and conventional production systems, currently available on the market for Czech consumers. Production properties (yield and weight), surface colour (lightness, redness, yellowness) and chemical indicators (dry matter, total protein, net protein, collagen, hydroxyproline, fat, ash and phosphorus) were evaluated in fresh chicken broilers. Conventionally produced chickens had higher carcass yields but higher wing yields and weights were observed in organic broilers. The skin, bones, tip (left wings) and the meat with skin (right wings) of organic broilers were heavier (P < 0.05) than those of conventional chickens. The dry matter and total protein content of deboned organic broiler wings (meat with skin) was greater (P < 0.01) than those of conventional wings. Similarly as for yields, the offal (heart, gizzard) and necks of organic chickens had significantly (P < 0.01) higher weights in comparison with conventional chickens. Colour indicators showed that the external surface of the livers, necks and gizzards (muscle) from organic chickens were darker (lightness; P < 0.01). Total protein content in livers, hearts and necks of organic chickens was greater; fat content in the livers and necks of organic broilers was also higher (P < 0.05) than those of conventional broilers. The ash and phosphorus in the necks of conventional broilers was higher (P < 0.05) than in organic chickens. This study indicates that the quantity and quality of offal and neck from organic broilers are slightly superior compared to conventional chickens.

References:
Adedeji OS, Amao SR, Oguntunde MM, Dada ID (2014): evaluation of general performance and carcass qualities of organically raised broiler chickens from day old to 12 weeks of age. International Journal of Agriculture Innovations and Research 2, 466–471.
 
Álvarez-Astorga Maite, Capita Rosa, Alonso-Calleja Carlos, Moreno Benito, del Marı́a, Garcı́a-Fernández Camino (2002): Microbiological quality of retail chicken by-products in Spain. Meat Science, 62, 45-50  https://doi.org/10.1016/S0309-1740(01)00225-X
 
Castellini C, Mugnai C, Dal Bosco A (2002): Effect of organic production system on broiler carcass and meat quality. Meat Science, 60, 219-225  https://doi.org/10.1016/S0309-1740(01)00124-3
 
Chen X., Jiang W., Tan H. Z., Xu G. F., Zhang X. B., Wei S., Wang X. Q. (): Effects of outdoor access on growth performance, carcass composition, and meat characteristics of broiler chickens. Poultry Science, 92, 435-443  https://doi.org/10.3382/ps.2012-02360
 
Commission Regulation (EC) No. 543/2008 of 16 June 2008 laying down detailed rules for the application of Council Regulation (EC) No. 1234/2007 as regards the marketing standards for poultry meat. Official Journal of the European Union L 157, 46–87.
 
Commission Regulation (EC) No. 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No. 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control. Official Journal of the European Union L 250, 1–84.
 
Council Regulation (EC) No. 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No. 2092/91. Official Journal of the European Union L 189, 1–23.
 
Council Regulation (EC) No. 1099/2009 of 24 September 2009 on the protection of animals at the time of killing. Official Journal of the European Union L 303, 1–30.
 
Dal Bosco Alessandro, Mugnai Cecilia, Guarino Amato Monica, Piottoli Luca, Cartoni Alice, Castellini Cesare (2014): Effect of slaughtering age in different commercial chicken genotypes reared according to the organic system: 1. Welfare, carcass and meat traits. Italian Journal of Animal Science, 13, -  https://doi.org/10.4081/ijas.2014.3308
 
Darine Selmane, Christophe Vial, Gholamreza Djelveh (2010): Production and functional properties of beef lung protein concentrates. Meat Science, 84, 315-322  https://doi.org/10.1016/j.meatsci.2009.03.007
 
Decree of the Ministry of Agriculture No. 471/2000 Coll., implementing some provisions of Act No. 154/2000 Coll., on breeding and registration of livestock and amending certain related laws (Breeding Act), Annex 1, Section 2, part C Slaughter analysis of poultry. Czech Republic.
 
Dou TC, Shi SR, Sun HJ, Wang KH (2009): Growth rate, carcass traits and meat quality of slow-growing chicken grown according to three raising systems. Animal Science Papers and Reports 27, 361–369.
 
Du M., Ahn D. U. (2002): Effect of Dietary Conjugated Linoleic Acid on the Growth Rate of Live Birds and on the Abdominal Fat Content and Quality of Broiler Meat. Poultry Science, 81, 428-433  https://doi.org/10.1093/ps/81.3.428
 
Fanatico A. C., Pillai P. B., Cavitt L. C., Owens C. M., Emmert J. L. (2005): Evaluation of slower-growing broiler genotypes grown with and without outdoor access: growth performance and carcass yield. Poultry Science, 84, 1321-1327  https://doi.org/10.1093/ps/84.8.1321
 
Fanatico A. C., Pillai P. B., Emmert J. L., Owens C. M. (2007): Meat Quality of Slow- and Fast-Growing Chicken Genotypes Fed Low-Nutrient or Standard Diets and Raised Indoors or with Outdoor Access. Poultry Science, 86, 2245-2255  https://doi.org/10.1093/ps/86.10.2245
 
Faria Filho DE, Rosa PS, Vieira BS, Macari M, Furlan RL (2005): Protein levels and environmental temperature effects on carcass characteristics, performance, and nitrogen excretion of broiler chickens from 7 to 21 days of age. Revista Brasileira de Ciência Avícola, 7, -  https://doi.org/10.1590/S1516-635X2005000400009
 
Grashorn MA, Serini C (2006): Quality of chicken meat from conventional and organic production. Proceedings of the XII. European Poultry Conference, Verona, Italy. 268–269.
 
Husak R. L., Sebranek J. G., Bregendahl K. (2008): A Survey of Commercially Available Broilers Marketed as Organic, Free-Range, and Conventional Broilers for Cooked Meat Yields, Meat Composition, and Relative Value. Poultry Science, 87, 2367-2376  https://doi.org/10.3382/ps.2007-00294
 
ISO 936 (1978): Meat and meat products – Determination of total ash (Reference method). Czech National Standard CSN, Czechoslovakia.
 
ISO 937 (1978): Meat and meat products – Determination of nitrogen content (Reference method). Czech National Standard CSN, Czechoslovakia.
 
ISO 1442 (1997): Meat and meat products – Determination of moisture content (Reference method). Czech National Standard CSN, Czech Republic.
 
ISO 1443 (1973): Meat and meat products – Determination of total fat (Reference method). Czech National Standard CSN, Czechoslovakia.
 
KOKOSZYŃSKI Dariusz, Bernacki Zenon, KORYTKOWSKA Henryka, KRAJEWSKI Krzysztof, SKROBISZEWSKA Lidia, SKROBISZEWSKA Lidia (2013): CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN. Journal of Central European Agriculture, 14, 303-315  https://doi.org/10.5513/JCEA01/14.2.1263
 
. J.B. Lawlor, . E.M. Sheehan, . C.M. Delahunty, . J.P. Kerry, . P.A. Morrissey (2003): Sensory Characteristics and Consumer Preference for Cooked Chicken Breasts from Organic, Corn-fed, Free-range and Conventionally Reared Animals. International Journal of Poultry Science, 2, 409-416  https://doi.org/10.3923/ijps.2003.409.416
 
Mikulski Dariusz, Celej Joanna, Jankowski Jan, Majewska Teresa, Mikulska Marzena (2011): Growth Performance, Carcass Traits and Meat Quality of Slower-growing and Fast-growing Chickens Raised with and without Outdoor Access. Asian-Australasian Journal of Animal Sciences, 24, 1407-1416  https://doi.org/10.5713/ajas.2011.11038
 
Murawska Daria, Kleczek Katarzyna, Wawro Kazimierz, Michalik Danuta (2011): Age-related Changes in the Percentage Content of Edible and Non-edible Components in Broiler Chickens. Asian-Australasian Journal of Animal Sciences, 24, 532-539  https://doi.org/10.5713/ajas.2011.10112
 
Nakano T., Ozimek L., Betti M. (): Deboning broiler chicken legs and wings by dislocation of articular cartilage followed by stripping periosteum. Poultry Science, 91, 2938-2941  https://doi.org/10.3382/ps.2012-02329
 
Nollet LML, Toldra F (2011): Introduction – offal meat: definitions, regions, cultures, generalities. In: Nollet LML, Toldra F (eds): Handbook of Analysis of Edible Animal By-Products. CRC Press, Boca Raton. 3–11.
 
Poltowicz K, Doktor J (2011): Effect of free-range raising on performance, carcass attributes and meat quality of broiler chickens. Animal Science Papers and Reports 29, 139–149.
 
Ponte P. I. P., Rosado C. M. C., Crespo J. P., Crespo D. G., Mourao J. L., Chaveiro-Soares M. A., Bras J. L. A., Mendes I., Gama L. T., Prates J. A. M., Ferreira L. M. A., Fontes C. M. G. A. (2008): Pasture Intake Improves the Performance and Meat Sensory Attributes of Free-Range Broilers. Poultry Science, 87, 71-79  https://doi.org/10.3382/ps.2007-00147
 
Regulation (EC) No. 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Official Journal of the European Union L 139, 1–54.
 
Regulation (EC) No. 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. Official Journal of the European Union L 139, 55–205.
 
Rembialkowska E, Badowski M (2012): 14. Nutritional value of organic meat and potential human health response. In: Ricke SC, Van Loo EJ, Johnson MG, O’Bryan CA (eds): Organic Meat Production and Processing. 1st edn. Wiley Scientific/IFT, New York. 239–252.
 
de Huidobro F. Ruiz, Miguel E., Blázquez B., Onega E. (2005): A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Science, 69, 527-536  https://doi.org/10.1016/j.meatsci.2004.09.008
 
Seong Pil Nam, Cho Soo Hyun, Park Kuyng Mi, Kang Geun Ho, Park Beom Young, Moon Sung Sil, Ba Hoa Van (2015): Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions. Korean Journal for Food Science of Animal Resources, 35, 179-188  https://doi.org/10.5851/kosfa.2015.35.2.179
 
Sirri Federico, Castellini Cesare, Roncarati Alessandra, Franchini Achille, Meluzzi Adele (2010): Effect of feeding and genotype on the lipid profile of organic chicken meat. European Journal of Lipid Science and Technology, 112, 994-1002  https://doi.org/10.1002/ejlt.200900204
 
Skomorucha I, Muchacka R, Sosnowka-Czajka E, Herbut E (2008): Effects of rearing with or without outdoor access and stocking density on broiler chicken productivity. Annals of Animal Science 8, 387–393.
 
Somsen Derk, Capelle Anthony, Tramper Johannes (2004): Production yield analysis in the poultry processing industry. Journal of Food Engineering, 65, 479-487  https://doi.org/10.1016/j.jfoodeng.2004.02.008
 
SOP – Standard Operating Procedure (2000): 8.8. Determination of net muscle protein content (in Czech). Department of Food Preservation and Meat Technology, University of Chemistry and Technology Prague, Czech Republic. 1–7.
 
SOP – Standard Operating Procedure (2009): 2.3.1. Determination of phosphorus (in Czech). Department of Chemistry, State Veterinary Institute in Jihlava, Czech Republic. 79–81.
 
Toldrá Fidel, Aristoy M.-Concepción, Mora Leticia, Reig Milagro (2012): Innovations in value-addition of edible meat by-products. Meat Science, 92, 290-296  https://doi.org/10.1016/j.meatsci.2012.04.004
 
Tomaszewska-Gras J, Konieczny P (2010): A DSC study on the effect of marination on the stability of skin collagen from chicken. Acta Scientiarum Polonorum. Technologia Alimentaria 9, 413–423.
 
Trampel D. W., Sell J. L., Ahn D. U., Sebranek J. G. (2005): Preharvest feed withdrawal affects liver lipid and liver color in broiler chickens. Poultry Science, 84, 137-142  https://doi.org/10.1093/ps/84.1.137
 
Wang K. H., Shi S. R., Dou T. C., Sun H. J. (): Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken. Poultry Science, 88, 2219-2223  https://doi.org/10.3382/ps.2008-00423
 
Woelfel R. L., Owens C. M., Hirschler E. M., Martinez-Dawson R., Sams A. R. (2002): The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant. Poultry Science, 81, 579-584  https://doi.org/10.1093/ps/81.4.579
 
Živělová Iva, Crhová Michaela (): Organic food market in the Czech Republic. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 61, 539-546  https://doi.org/10.11118/actaun201361020539
 
download PDF

© 2020 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti