Effect of organic production system on broiler carcass and meat quality

被引:535
作者
Castellini, C [1 ]
Mugnai, C [1 ]
Dal Bosco, A [1 ]
机构
[1] Univ Perugia, Dipartimento Sci Zootecn, I-06121 Perugia, Italy
关键词
organic production; chicken; meat quality;
D O I
10.1016/S0309-1740(01)00124-3
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of organic production on broiler carcass and meat quality was assessed. Two hundred and fifty Ross male chickens were assigned to two different systems of production: conventional, housing in an indoor pen (0.12 m(2)/bird); organic, housing in an indoor pen (0.12 m(2)/bird) with access to a grass paddock (4 m(2)/bird). At 56 and 81 days of age, 20 chickens per group were slaughtered to evaluate carcass traits and the characteristics of breast and drumstick muscles (m. pectoralis major and m. Peroneus longus). The organic chickens had carcasses with a higher breast and drumstick percentages and lower levels of abdominal fat. The muscles had lower pHu and water holding capacity. Instead cooking loss, lightness values, shear values, Fe, polyunsaturated fatty acids of n-3 series and TBA-RS were higher. The sensory quality of the breast muscle was better. Organic production system seems to be a good alternative method, due to better welfare conditions and good quality of the carcass and meat. A negative aspect was the higher level of TBA-RS in the muscles, probably due to greater physical activity. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:219 / 225
页数:7
相关论文
共 34 条
  • [11] Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems .2. Sensory attributes
    Farmer, LJ
    Perry, GC
    Lewis, PD
    Nute, GR
    Piggott, JR
    Patterson, RLS
    [J]. MEAT SCIENCE, 1997, 47 (1-2) : 77 - 93
  • [12] FOLCH J, 1957, J BIOL CHEM, V226, P497
  • [13] FUKOZAWA K, 1992, LIPIDS, V27, P227
  • [14] Hoffmann, 1995, J INORGANIC BIOCH, V59, P237, DOI [10.1016/0162-0134(95)97343-O, DOI 10.1016/0162-0134(95)97343-O]
  • [15] Hulot F., 1999, World Rabbit Science, V7, P15
  • [16] KE PJ, 1977, J FOOD TECHNOL, V12, P37
  • [17] KORKEALA H, 1986, MEAT SCI, V18, P121, DOI 10.1016/0309-1740(86)90088-4
  • [18] Influence of activity and dietary energy on broiler performance, carcase yield and sensory quality
    Lei, S
    vanBeek, G
    [J]. BRITISH POULTRY SCIENCE, 1997, 38 (02) : 183 - 189
  • [19] LEWIS PD, 1997, MEAT SCI, V4, P501
  • [20] Maribo H., 1995, 0171803 DAN MEAT RES