Proximate composition and meat quality of broilers reared under different production systems
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/42162 |
Resumo: | In this study, the physical-chemical characteristics and proximate composition of the meat of of two strains of broilers (Paraíso Pedrês and Máster gris plumé - Super Pesadão, utilized for semi-intensive rearing) and Cobb® strain, utilized in intensive rearing systems) were evaluated. Differences related to strain and sex (males and females) were studied. Cobb® broilers were slaughtered at 45 days and the other strains at 85 days. The following characteristics were evaluated in breast and thigh meat: moisture, protein, ether extract, ashes, color (CIEL*a*b*), final pH, cooking loss (CL) and shear force (SF). Bird strain and sex influenced breast color parameters, with Cobb® presenting higher yellowness (b*) and redness (a*) means, whereas females had higher b* values and males, a* values. Paraíso Pedrês had lower SF values. As to proximate composition, there was an interaction between strain and sex, with higher ether extract values in the meat of Super Pesadão males. Cobb® birds presented higher lightness (L*) and b* values, and there was no effect of sex on color parameters. Higher pH and SF values were found in the meat of Super Pesadão birds. There was an interaction between strain and sex for b* and SF values, with higher b* values obtained with Cobb® males, while differences between sex, with superiority for females in the Paraíso Pedrês strain and for males in the Cobb® strain were found. Increased values of SF for males were obtained for Super Pesadão strain. Both Paraíso Pedrês and Super Pesadão strains presented physicochemical and proximate composition characteristics similar to those of Cobb® strain in the cuts breast and thigh so that in a few parameters, no differences between the birds kept in this two rearing systems were found. |
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Proximate composition and meat quality of broilers reared under different production systemsFree-range chickenChicken - Meat qualityProximate compositionFrango caipiraFrango - Qualidade da carneComposição próximaIn this study, the physical-chemical characteristics and proximate composition of the meat of of two strains of broilers (Paraíso Pedrês and Máster gris plumé - Super Pesadão, utilized for semi-intensive rearing) and Cobb® strain, utilized in intensive rearing systems) were evaluated. Differences related to strain and sex (males and females) were studied. Cobb® broilers were slaughtered at 45 days and the other strains at 85 days. The following characteristics were evaluated in breast and thigh meat: moisture, protein, ether extract, ashes, color (CIEL*a*b*), final pH, cooking loss (CL) and shear force (SF). Bird strain and sex influenced breast color parameters, with Cobb® presenting higher yellowness (b*) and redness (a*) means, whereas females had higher b* values and males, a* values. Paraíso Pedrês had lower SF values. As to proximate composition, there was an interaction between strain and sex, with higher ether extract values in the meat of Super Pesadão males. Cobb® birds presented higher lightness (L*) and b* values, and there was no effect of sex on color parameters. Higher pH and SF values were found in the meat of Super Pesadão birds. There was an interaction between strain and sex for b* and SF values, with higher b* values obtained with Cobb® males, while differences between sex, with superiority for females in the Paraíso Pedrês strain and for males in the Cobb® strain were found. Increased values of SF for males were obtained for Super Pesadão strain. Both Paraíso Pedrês and Super Pesadão strains presented physicochemical and proximate composition characteristics similar to those of Cobb® strain in the cuts breast and thigh so that in a few parameters, no differences between the birds kept in this two rearing systems were found.Fundação APINCO de Ciência e Tecnologia Avícolas2020-07-31T18:49:50Z2020-07-31T18:49:50Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSOUZA, X. R.; FARIA, P. B.; BRESSAN, M. C. Proximate composition and meat quality of broilers reared under different production systems. Brazilian Journal of Poultry Science, Campinas, v. 13, n. 1, p. 15-20, Jan./Mar. 2011.http://repositorio.ufla.br/jspui/handle/1/42162Brazilian Journal of Poultry Sciencereponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessSouza, X. R.Faria, P. B.Bressan, M. C.eng2020-07-31T18:49:51Zoai:localhost:1/42162Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2020-07-31T18:49:51Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Proximate composition and meat quality of broilers reared under different production systems |
title |
Proximate composition and meat quality of broilers reared under different production systems |
spellingShingle |
Proximate composition and meat quality of broilers reared under different production systems Souza, X. R. Free-range chicken Chicken - Meat quality Proximate composition Frango caipira Frango - Qualidade da carne Composição próxima |
title_short |
Proximate composition and meat quality of broilers reared under different production systems |
title_full |
Proximate composition and meat quality of broilers reared under different production systems |
title_fullStr |
Proximate composition and meat quality of broilers reared under different production systems |
title_full_unstemmed |
Proximate composition and meat quality of broilers reared under different production systems |
title_sort |
Proximate composition and meat quality of broilers reared under different production systems |
author |
Souza, X. R. |
author_facet |
Souza, X. R. Faria, P. B. Bressan, M. C. |
author_role |
author |
author2 |
Faria, P. B. Bressan, M. C. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Souza, X. R. Faria, P. B. Bressan, M. C. |
dc.subject.por.fl_str_mv |
Free-range chicken Chicken - Meat quality Proximate composition Frango caipira Frango - Qualidade da carne Composição próxima |
topic |
Free-range chicken Chicken - Meat quality Proximate composition Frango caipira Frango - Qualidade da carne Composição próxima |
description |
In this study, the physical-chemical characteristics and proximate composition of the meat of of two strains of broilers (Paraíso Pedrês and Máster gris plumé - Super Pesadão, utilized for semi-intensive rearing) and Cobb® strain, utilized in intensive rearing systems) were evaluated. Differences related to strain and sex (males and females) were studied. Cobb® broilers were slaughtered at 45 days and the other strains at 85 days. The following characteristics were evaluated in breast and thigh meat: moisture, protein, ether extract, ashes, color (CIEL*a*b*), final pH, cooking loss (CL) and shear force (SF). Bird strain and sex influenced breast color parameters, with Cobb® presenting higher yellowness (b*) and redness (a*) means, whereas females had higher b* values and males, a* values. Paraíso Pedrês had lower SF values. As to proximate composition, there was an interaction between strain and sex, with higher ether extract values in the meat of Super Pesadão males. Cobb® birds presented higher lightness (L*) and b* values, and there was no effect of sex on color parameters. Higher pH and SF values were found in the meat of Super Pesadão birds. There was an interaction between strain and sex for b* and SF values, with higher b* values obtained with Cobb® males, while differences between sex, with superiority for females in the Paraíso Pedrês strain and for males in the Cobb® strain were found. Increased values of SF for males were obtained for Super Pesadão strain. Both Paraíso Pedrês and Super Pesadão strains presented physicochemical and proximate composition characteristics similar to those of Cobb® strain in the cuts breast and thigh so that in a few parameters, no differences between the birds kept in this two rearing systems were found. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-31T18:49:50Z 2020-07-31T18:49:50Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
SOUZA, X. R.; FARIA, P. B.; BRESSAN, M. C. Proximate composition and meat quality of broilers reared under different production systems. Brazilian Journal of Poultry Science, Campinas, v. 13, n. 1, p. 15-20, Jan./Mar. 2011. http://repositorio.ufla.br/jspui/handle/1/42162 |
identifier_str_mv |
SOUZA, X. R.; FARIA, P. B.; BRESSAN, M. C. Proximate composition and meat quality of broilers reared under different production systems. Brazilian Journal of Poultry Science, Campinas, v. 13, n. 1, p. 15-20, Jan./Mar. 2011. |
url |
http://repositorio.ufla.br/jspui/handle/1/42162 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Fundação APINCO de Ciência e Tecnologia Avícolas |
publisher.none.fl_str_mv |
Fundação APINCO de Ciência e Tecnologia Avícolas |
dc.source.none.fl_str_mv |
Brazilian Journal of Poultry Science reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1815439326510579712 |