The influence of sexual maturity on the meat quality of free-range chickens

Detalhes bibliográficos
Autor(a) principal: MARÇAL,Joanna Oliveira
Data de Publicação: 2022
Outros Autores: OLIVEIRA,Giulia Piva, GERALDO,Adriano, MIRANDA,José Rafael, GARBOSSA,Cesar Augusto Pospissil, LIMA,Lidiany Mendonça Zacaroni, FARIA,Peter Bitencourt
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101221
Resumo: Abstract This research study aimed to evaluate the influence of sexual maturity on meat quality parameters in chickens raised in a free-range system. The fully randomized design (FRD) used a (2x2) factorial scheme, with two sexes (male and female) and two categories of sexual maturity (immature and mature). Ninety birds (45 females and 45 males) belonging to the Label Rouge (Pescoço Pelado) strain were slaughtered at five different ages (70, 90, 120, 150, and 180 days). The physicochemical parameters, centesimal composition and shelf life of the meat were assessed. In both breast and leg cuts, sexual maturity promoted an increase in shear force and affected the meat color by increasing its redness (a*). Moisture was higher in leg meat after sexual maturity. In both breast and leg cuts, ether extract was higher in sexually mature females. Sexual maturity also caused a decrease in tenderness and shorter shelf life of the meat.
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spelling The influence of sexual maturity on the meat quality of free-range chickenssexual maturitytexturesexAbstract This research study aimed to evaluate the influence of sexual maturity on meat quality parameters in chickens raised in a free-range system. The fully randomized design (FRD) used a (2x2) factorial scheme, with two sexes (male and female) and two categories of sexual maturity (immature and mature). Ninety birds (45 females and 45 males) belonging to the Label Rouge (Pescoço Pelado) strain were slaughtered at five different ages (70, 90, 120, 150, and 180 days). The physicochemical parameters, centesimal composition and shelf life of the meat were assessed. In both breast and leg cuts, sexual maturity promoted an increase in shear force and affected the meat color by increasing its redness (a*). Moisture was higher in leg meat after sexual maturity. In both breast and leg cuts, ether extract was higher in sexually mature females. Sexual maturity also caused a decrease in tenderness and shorter shelf life of the meat.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101221Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.07222info:eu-repo/semantics/openAccessMARÇAL,Joanna OliveiraOLIVEIRA,Giulia PivaGERALDO,AdrianoMIRANDA,José RafaelGARBOSSA,Cesar Augusto PospissilLIMA,Lidiany Mendonça ZacaroniFARIA,Peter Bitencourteng2022-07-01T00:00:00Zoai:scielo:S0101-20612022000101221Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-07-01T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv The influence of sexual maturity on the meat quality of free-range chickens
title The influence of sexual maturity on the meat quality of free-range chickens
spellingShingle The influence of sexual maturity on the meat quality of free-range chickens
MARÇAL,Joanna Oliveira
sexual maturity
texture
sex
title_short The influence of sexual maturity on the meat quality of free-range chickens
title_full The influence of sexual maturity on the meat quality of free-range chickens
title_fullStr The influence of sexual maturity on the meat quality of free-range chickens
title_full_unstemmed The influence of sexual maturity on the meat quality of free-range chickens
title_sort The influence of sexual maturity on the meat quality of free-range chickens
author MARÇAL,Joanna Oliveira
author_facet MARÇAL,Joanna Oliveira
OLIVEIRA,Giulia Piva
GERALDO,Adriano
MIRANDA,José Rafael
GARBOSSA,Cesar Augusto Pospissil
LIMA,Lidiany Mendonça Zacaroni
FARIA,Peter Bitencourt
author_role author
author2 OLIVEIRA,Giulia Piva
GERALDO,Adriano
MIRANDA,José Rafael
GARBOSSA,Cesar Augusto Pospissil
LIMA,Lidiany Mendonça Zacaroni
FARIA,Peter Bitencourt
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv MARÇAL,Joanna Oliveira
OLIVEIRA,Giulia Piva
GERALDO,Adriano
MIRANDA,José Rafael
GARBOSSA,Cesar Augusto Pospissil
LIMA,Lidiany Mendonça Zacaroni
FARIA,Peter Bitencourt
dc.subject.por.fl_str_mv sexual maturity
texture
sex
topic sexual maturity
texture
sex
description Abstract This research study aimed to evaluate the influence of sexual maturity on meat quality parameters in chickens raised in a free-range system. The fully randomized design (FRD) used a (2x2) factorial scheme, with two sexes (male and female) and two categories of sexual maturity (immature and mature). Ninety birds (45 females and 45 males) belonging to the Label Rouge (Pescoço Pelado) strain were slaughtered at five different ages (70, 90, 120, 150, and 180 days). The physicochemical parameters, centesimal composition and shelf life of the meat were assessed. In both breast and leg cuts, sexual maturity promoted an increase in shear force and affected the meat color by increasing its redness (a*). Moisture was higher in leg meat after sexual maturity. In both breast and leg cuts, ether extract was higher in sexually mature females. Sexual maturity also caused a decrease in tenderness and shorter shelf life of the meat.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101221
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101221
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.07222
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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