Physicochemical composition and sensory quality evaluation of capon and rooster meat

Effects of high oleic full-fat soybean meal on broiler live performance, carcass and parts yield, and fatty acid composition of breast fillets

The effects of high oleic oil full-fat (HO-FF) soybean meal (SBM) on broiler meat quality could lead to value-added food products. This experiment evaluated the effects of dietary normal oleic extruded expelled (NO-EE), normal oleic full-fat (NO-FF), or HO-FF SBM on live performance, carcass and parts yield, and breast fatty acid composition. Diets were formulated to be isoenergetic and isonitrogenous. A total of 540 Ross-708 male broilers were raised on floor pens with 18 broilers/pen and 10 replicates/treatment. Data were analyzed in a completely randomized design. Chickens were fed with a starter (0-14 d), grower (15-35 d), or a finisher diet (36-47 d) up to 47 d. Chickens were weighed at 7, 14, 35, and 47 d. At 48 d, 4 broilers per pen were processed. Breast samples were collected and evaluated for quality and fatty acid content. Broilers fed diets with NO-EE were heavier (P < 0.05) than chickens fed diets with full-fat SBM (NO-FF and HO-FF) at d 7, 14, 35 while feed conversion ratio (FCR) of NO-EE was best (P < 0.05) at 7 and 47 d. Carcass yield was also higher for broilers fed NO-EE than the other treatments. Diet did not affect parts yield, breast meat color, cooking, drip loss, white stripping, or SM quality parameters. More breast fillets without wooden breast (score 1) were observed (P < 0.05) for NO-FF than the other 2 treatments. The breast meat fatty acid profile (g fatty acid/100 g of all fatty acids) was significantly affected (P < 0.001) by diet. Broilers fed the HO-FF SBM diet had 54 to 86% more oleic acid, 72.5% to 2.2 times less linoleic acid, and reduced stearic and palmitic acid levels in the breast meat than NO-FF and NO-EE. In conclusion, feeding HO-FF to broilers enriched the oleic acid content of their breast meat while reducing the saturated fatty acid content relative to the NO-FF and NO-EE treatment groups.

The effect of caponization on tibia bone histomorphometric properties of crossbred roosters

The negative effect of caponization on the structural, geometric and mechanical parameters of femur and tibia has been shown in a few studies. Nevertheless, its influence on tibia bone microarchitecture is still largely unknown. Therefore, this study aimed to assess the effect of castration on the microstructural parameters of the trabecular and compact bone of tibia bone in crossbred chickens. The experiment involved 96 roosters derived from crossing Yellowleg Partridge hens ([Formula: see text]-33) and Rhode Island Red cockerels (R-11) fattened until the 16th, 20th and 24th week of life. Animals were randomly divided into 2 groups of 48 each. Group I (control) consisted of intact roosters and group II (experimental) consisted of birds subjected to caponization at the 8th week of age. The castration surgery had no influence on some properties within compact bone such as osteon diameter On.Dm, osteon perimeter On.Pm, osteon area On.Ar, osteocyte lacunar number Ot.Lc.N, osteon bone area On.B.Ar, osteon wall thickness On.W.Th as well as thick-mature collagen content in all analyzed age groups of animals. Nevertheless, our results demonstrate that castration caused a decrease of Haversian canal area Hc.Ar, osteocyte lacunar area Ot.Lc.Ar and osteocyte lacunar porosity Ot.Lc.Po among the 16-week-old birds, decrease of Haversian canal perimeter Hc.Pm and increase of fraction of bone area On.B.Ar/On.Ar among 16- and 24-week-old individuals and also an increase of osteocyte lacunar density Ot.Lc.Dn in the osteons of the oldest roosters. Additionally, some microstructural parameters of trabecular bone show the negative effect of caponization. The youngest 16-week-old capons were characterized by thinnin the trabecular in the epiphysis part of tibia. Moreover, in the case of 24-week-old, there is an increase in the trabecular separation Tb.Sp with simultaneous decrease of trabecular number Tb.N compared to roosters, which may suggest the increase of the bone resorption among the oldest individuals. The increased bone turnover in the epiphysis part of the tibia bone also indicates changes in the collagen fibers distribution, where among 20-week-old animals there is a decrease in the content of immature thin collagen fibers with simultaneous increase in the content of mature thick collagen fibers. Furthermore, among the oldest 24-week-old individuals we can observe the increased thick-to-thin collagen ratio, which may be a sign of slowing down in bone formation.

Effects of Hydroxytyrosol Supplementation on Performance, Fat and Blood Parameters of Broiler Chickens

The study aimed to evaluate the effects of dietary supplementation of hydroxytyrosol (HT) on performance, fat, and blood parameters of broilers. In total, 960 male chicks were distributed into four treatments groups with 12 replicates with 20 birds per pen, with varying HT levels (0, 5, 10, and 50 mg/kg of feed) added to the basal diet from 1 to 42 days old. Feed intake, body weight gain, and feed conversion ratio were evaluated. Enzymes related to liver injury were evaluated in blood. Fatty acid profile and malondialdehyde (MDA) concentration were determined in the breast meat. Dietary supplementation of HT did not improve broilers' performance (p > 0.05). Birds fed 50 mg HT/kg had lower AST, ALT, and GGT concentrations (p ≤ 0.05), whereas broilers fed 5, 10, and 50 mg HT/kg, had lower TBIL concentrations (p ≤ 0.05). Breast meat of broilers fed 50 mg HT/kg had lower lipid content, saturated fatty acid, unsaturated fatty acids, MDA concentrations (p ≤ 0.05), and polyunsaturated fatty acids (p < 0.0001). In summary, supplementation of 5, 10, and 50 mg HT/kg does not improve the performance of broilers, but the dose of 50 mg HT/kg helps the liver against inflammation and improves fat parameters.

Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex

The aim of the study was to compare carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex. For this, slaughter weight and carcass characteristics of male (n = 8 ) and female (n = 8 ) guajolotes raised traditionally under extensive systems with similar housing and feeding conditions were recorded. Also, physical characteristics, proximate composition, the fatty acid profile, and sensory attributes were determined in breast and leg meat using standard procedures. The results showed that males had higher (P < 0.001 ) slaughter weight, hot and cold carcass weights, and dressing percentage, as well as carcass part weights, while females had higher (P < 0.001 ) abdominal fat weights than males. The lightness (L * ), yellowness (b * ), and drip loss values of breast meat, as well as redness (a * ) and water-holding capacity values of leg meat, were significantly (P < 0.05 ) influenced by sex. Male breast meat had higher (P < 0.05 ) moisture content, crude protein, erucic acid (C22:1n9), ∑  MUFAs (total monounsaturated fatty acids), ∑  UFAs (unsaturated fatty acids), ∑  DFAs (desirable fatty acids), ∑  UFA /  ∑  SFA (total saturated fatty acid) ratio, ∑  PUFA (total polyunsaturated fatty acid) /  ∑  SFA ratio, and chewiness scores than females. Likewise, leg meat from males showed higher (P < 0.05 ) ash content, myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), palmitoleic acid (C16:1n7), ∑  SFAs, ∑  OFAs (odd fatty acids), thrombogenic index, and atherogenic index, whereas females had high fat content. In conclusion, it would be suggested that, from a nutritional point of view, the meat from male guajolotes was preferable to the meat from females.

GnRH-immunocastration: an alternative method for male animal surgical castration

Castration of male animals is intended to produce high-enhance quality of animal meat, prevent unpleasant taste, reduce aggressive behavior, and manage overbreeding. Over the years, Tranditional methods of mechanical and surgical castration have been employed over the years, but they fall short of meeting animal welfare requirements due to the associated risk of infection, pain, and stress. Immunocastration, specifically Gonadotropin-releasing hormone (GnRH)-immunocastration, targeting the hypothalamic-pituitary-testis (HPT) axis, has emerged as an animal-friendly alternative to surgical castration, effectively addressing these issues. This review seeks to systematically summarize the principles, development, current applications and challenges of GnRH-immunocastration, offering insights into its role in promoting animal welfare.

Data Mining as a Tool to Infer Chicken Carcass and Meat Cut Quality from Autochthonous Genotypes

The present research aims to develop a carcass quality characterization methodology for minority chicken populations. The clustering patterns described across local chicken genotypes by the meat cuts from the carcass were evaluated via a comprehensive meta-analysis of ninety-one research documents published over the last 20 years. These documents characterized the meat quality of native chicken breeds. After the evaluation of their contents, thirty-nine variables were identified. Variables were sorted into eight clusters as follows; weight-related traits, water-holding capacity, colour-related traits, histological properties, texture-related traits, pH, content of flavour-related nucleotides, and gross nutrients. Multicollinearity analyses (VIF ≤ 5) were run to discard redundancies. Chicken sex, firmness, chewiness, L* meat 72 h post-mortem, a* meat 72 h post-mortem, b* meat 72 h post-mortem, and pH 72 h post-mortem were deemed redundant and discarded from the study. Data-mining chi-squared automatic interaction detection (CHAID)-based algorithms were used to develop a decision-tree-validated tool. Certain variables such as carcass/cut weight, pH, carcass yield, slaughter age, protein, cold weight, and L* meat reported a high explanatory potential. These outcomes act as a reference guide to be followed when designing studies of carcass quality-related traits in local native breeds and market commercialization strategies.

Chemical Composition of the “Galo de Barcelos” (Barcelos Rooster Raw Meat)

Simple Summary

The assessment of traditional products is important for the sustainability of agricultural systems and the preservation of a unique gastronomic heritage. The present study aims to determine the chemical composition of “Galo de “Barcelos”” (“Barcelos” Rooster) raw meat, used in the preparation of the typical Portuguese dish “Roasted Rooster from “Barcelos””, in order to evaluate and protect this gastronomic and cultural tradition. The influence of the genotype on the final product was verified, concerning total protein, and fat contents, and a favorable ratio of n-6/n-3 fatty acids of the Sasso line was compared to the “Amarela” breed, contributing to the promotion of its gastronomic potential.

Abstract

Ten roosters produced according to “Barcelos Confraria” rules and ten roosters of autochthonous “Amarela” breed, reared on a similar traditional production system, were analyzed, and the chemical profile of two of the most significant meat portions, breast and drumstick, was determined. The results demonstrated that the “Barcelos” rooster raw meat is rich in proteins (22.3%) and fat (4.31%), particularly in monounsaturated fatty acids (39.1%). Significant differences (p ≤ 0.01) were observed, with the breast having a higher protein content (25.1 vs. 19.7%) and less fat (1.9% vs. 6.7%), compared to the drumstick. The fatty acid profile revealed (SFA 30.0%, MUFA 39.1%, and PUFA 24.6%) a similar composition to the roosters reared in the traditional or organic production systems, such as the “Amarela” autochthonous rooster. The “Barcelos” rooster can be regarded as a highly nutritional meat, with an interesting chemical profile ensuring a high-quality traditional product to consumers.

Variability of Meat and Carcass Quality from Worldwide Native Chicken Breeds

The present research aimed to determine the differential clustering patterns of carcass and meat quality traits in local chicken breeds from around the world and to develop a method to productively characterize minority bird populations. For this, a comprehensive meta-analysis of 91 research documents that dealt with the study of chicken local breeds through the last 20 years was performed. Thirty-nine traits were sorted into the following clusters: weight-related traits, histological properties, pH, color traits, water-holding capacity, texture-related traits, flavor content-related nucleotides, and gross nutrients. Multicollinearity problems reported for pH 72 h post mortem, L* meat 72 h post mortem, a* meat 72 h post mortem, sex, firmness, and chewiness, were thus discarded from further analyses (VIF < 5). Data-mining cross-validation and chi-squared automatic interaction detection (CHAID) decision tree development allowed us to detect similarities across genotypes. Easily collectable trait, such as shear force, muscle fiber diameter, carcass/pieces weight, and pH, presented high explanatory potential of breed variability. Hence, the aforementioned variables must be considered in the experimental methodology of characterization of carcass and meat from native genotypes. This research enables the characterization of local chicken populations to satisfy the needs of specific commercial niches for poultry meat consumers.

Effects of Caponization on Growth Performance and Carcass Composition of Yangzhou Ganders

Simple Summary

Goose meat is recognized as one of the healthiest foods. Goose capons are specially bred and consumed in several parts of China for their high-quality meat. However, the effects of caponization on goose growth and carcass traits have remained uninvestigated, and its molecular mechanisms remain unclear. In this research, caponization lowered testosterone and increased the total cholesterol and triglyceride concentrations in serum. Caponization increased live weights by promoting food intake and abdominal fat deposition, and improved meat quality by increasing intermuscular fat. Changes in the expression of these genes indicate that caponization increases the live weight mainly by increasing fat deposition rather than muscle growth. These results expand our understanding of the mechanisms of caponization on growth performance and fat deposition in ganders.

Abstract

In this study, we determined the effects of caponization on the growth performance and carcass traits of Yangzhou ganders. Fifty sham operated geese (the control group) and 80 caponized geese (the caponized group) were selected at 150 days of age and reared until 240 days of age. At 210 days of age, 30 geese from the caponized group were selected and fed with testosterone propionate (testosterone group). The results showed that caponization lowered testosterone and increased the total cholesterol and triglyceride concentrations in serum, live weights, average 15 day gains, and feed intake. Abdominal fat and intramuscular fat were significantly higher in the caponized geese than in the control at 240 days. Gene expression analysis showed that caponization promoted abdominal fat deposition and intermuscular fat content by upregulating the expression of adipogenic genes in the liver, adipose tissue, and muscle tissue. The high expression of SOCS3 in the hypothalamus, liver, and muscle of caponized geese suggests that caponization may lead to negative feedback regulation and leptin resistance. Changes in the expression of these genes, along with the downregulation of PAX3 in the breast muscle and MYOG in the leg muscles, indicate that caponization increases the live weight mainly by increasing fat deposition rather than muscle growth. These results expand our understanding of the mechanisms of caponization on growth performance and fat deposition in ganders.

Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens

The aim of the present study was to evaluate the effects of dietary supplementation with or without Bacillus subtilis (B. subtilis) on carcass traits, meat quality, amino acids, and fatty acids of broiler chickens. In total, 160 1-day-old Arbor Acres male broiler chicks were divided into two groups with eight replicates of 10 chicks each. Chickens received basal diets without (CN group) or with 500 mg/kg B. subtilis (BS group) for 42 days. Eight chickens from each group were slaughtered at the end of the trial, and carcass traits, meat quality, chemical composition, amino acid, and fatty acid profile of meat were measured. The results showed that the breast muscle (%) was higher in BS than in CN (p < 0.05), while abdominal fat decreased (p < 0.05). The pH_24h of thigh muscle was increased (p < 0.05) when supplemented with BS; however, drip loss, cooking loss of breast muscle, and shear force of thigh muscle decreased (p < 0.05). Lysine (Lys), methionine (Met), glutamic acid (Glu), and total essential amino acid (EAA) in breast muscle and Glu in thigh muscle were greater in BS than in CN (p < 0.05). C16:1, C18:1n9c, and MUFA in breast muscle and thigh muscle were greater in BS than in CN (p < 0.05). In conclusion, dietary supplementation with B. subtilis could improve the carcass traits and meat quality of broilers, which is beneficial for the consumers due to the improved fatty acid profile and amino acid composition.

The Influence of Sex on the Slaughter Parameters and Selected Blood Indices of Greenleg Partridge, Polish Native Breed of Hens

The aim of the study was to assess the influence of sex, including caponization, on selected physiological and productive traits of Greenleg partridge (GP) birds. The study material consisted of 120 GP chicks (40 females and 80 males), divided into 3 equal groups (4 replication in each) and kept in litter system and fed ad libitum. A total of 40 cocks have been surgically castrated. The body weight (BW) of birds were measured biweekly. At the age of 24 weeks 8 birds/group were slaughtered, their carcasses were subjected to simplified dissection. Blood samples were collected and among others biochemical profile of serum was established. The lowest BW, regardless of age, had hens. From 18th week capons had the highest BW and finally it was similar to cocks. Cocks demonstrated, significantly, the highest carcass yield, however, the biggest proportion of breast muscles were stated in capons carcasses. The effect of sex is very clear in case of abdominal fat pad. The highest proportion of it was found in females but the lack of sex hormones in capons also contributed to a higher fat accumulation. The serum profile showed that the sexual maturity of hens increased lipids content (cholesterol, trigliceroles) caused by laying production.

Physico-chemical attributes, sensory evaluation and oxidative stability of leg meat from broilers supplemented with plant extracts

This feeding trial was conducted to investigate the effects of Mentha arvensis (MA) and Geranium thunbergii (GT) in drinking water on physicochemical attributes, sensory qualities, proximate analysis and oxidative stability of broiler leg meat. One hundred and twenty broiler chicks were assigned to 1 of 4 dietary treatments for 5 weeks. The dietary treatments were 1) control, 2) T1 (0.1% 1 MA:1 GT), 3) T2 (0.1% 1 MA:4 GT), 4) T3 (0.1% 4 MA: 1 GT). The water holding capacity and cooking loss were improved (p < 0.05) in T2 and T3. The flavor, texture and acceptability of leg meat by consumers were significantly increased in T2 relative to the control (p < 0.05). The crude protein content was increased in T3 while the crude fat decreased in T2 (p < 0.05). Moreover, broilers supplemented with plant extracts had the lowest leg meat TBARS (thiobarbituric acid reactive substances) values after 2 weeks of storage as compared with the control. Total phenolic contents and 1-1-diphenyl 2 picrylhydrazyl (DPPH) activity were also better in the T2 group (p < 0.05) compared with the control, whereas 2,2-Azinobis-3 ethytlbenzothiazoline-6-sulfonic acid (ABTS⁺) remained unaffected. Overall, these results demonstrate that broiler drinking water with the inclusion of plant extract combination can be used to enhance the oxidative stability, shelf life and quality characteristics of broiler leg meat without compromising the growth performance.

Improvac immunocastration affects the development of thigh muscles but not pectoral muscles in male chickens

Improvac has been tentatively used to immune-castrate roosters. The aim of this study was to investigate whether Improvac affected skeletal muscle development in chickens. The muscle fiber type and size and the expression levels of genes related to muscle development in pectoral and thigh muscles were examined at 5, 9, and 14 wk of age in the control, early, late, and early + late Improvac-treated groups. Immunocastration with Improvac affected the development of thigh muscles and the expression of MYH1B, MSTN, and SM. The cross-sectional area in the early group was significantly larger than in the control group at the 14th week (P < 0.01). At the fifth week, the expression levels of MYH1B, MYOD, and MSTN in the early group were significantly higher than those in the control group (P < 0.05), and at the ninth week, the expression level of SM1 in the control group was significantly lower than that in early and late groups (P < 0.05). Immunocastration did not affect pectoral muscle development or the expression of genes related to muscle development.

Suitability of dual-purpose cockerels of 3 different genetic origins for fattening under free-range conditions

The utilization of male chickens for fattening constitutes a potential advantage of the dual-purpose concept. In addition to the use of commercial hybrids, producers could introduce alternative chicken genotypes or further develop local breeds. To gain more information about the genetic effect on growth performance, carcass characteristics, physicochemical meat traits, and sensory attributes, 60 cockerels belonging to Les Bleues (developed from the French breed Bresse Gauloise), Canarian (Spanish local breed), and Dominant Red Barred D459 (DRB D459; commercial dual-purpose hybrid) genotypes were reared under free-range conditions in a warm tropical climate and slaughtered at 15 wk of age. The major findings were as follows: (i) Les Bleues chickens exhibited the best growth rate and the body weight of 2.44 kg reached by this strain at 15 wk would be gained only after 18 to 19 wk with DRB D459 and it would take even 2 wk longer for Canarian breed, according to the growth modeling using the Morgan equation, although the body weights between the latter were statistical similar at 15 wk; (ii) Les Bleues strain had a good capability in terms of meat production performance, presenting carcasses with significantly heavier commercial cuts, and higher fleshiness than the other 2 genotypes; (iii) although significant differences among genotypes appeared in the physical characteristics of the breast meat, especially those concerning the skin and meat color and water-holding capacity, which was significantly reduced for Canarian chickens, no significant differences were detected in the chemical composition and fatty acid profile of the breast meat; (iv) trained panelists (n = 8) pointed out that leg meat of none of the genotypes is better in terms of global appreciation, but untrained consumers (n = 99) perceived that the Les Bleues leg meat was significantly more palatable than the DRB D459 leg meat.

Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced

Early feeding trials using peanut meal prepared from normal-oleic peanuts helped to identify peanuts as a suitable alternative feed ingredient for poultry. Yet no studies to date have examined the use of high-oleic peanuts (HO-PN) as a feed ingredient for meat type chickens. Therefore, this study aimed to determine the effect of feeding whole unblanched HO-PN on the fatty acid profile of the meat produced from broilers. At hatch male chicks were randomly placed in raised wire cages, in 10 replicate pens per treatment with 10 chicks per pen, and fed with one of the 3 isocaloric, isonitrogenous diets ad libitum for 42 days: (1) conventional control of soybean meal + corn, (2) 10 to 12% HO-PN and corn diet, or (3) control diet spiked with ≈6.0% oleic acid oil. All body weights (BW) were collected, and broiler selection for processing was determined by individual BW within one-half a standard deviation of the experiment 42-D mean BW, with one bird selected per pen (10 replicate pens per treatment, 3 treatments, 10 birds selected per treatment, yielding a total sample size of 30 birds). Performance was determined weekly and breast samples were analyzed for fatty acid and amino acid profile. All data was analyzed using analysis of variance, with t-test mean comparisons at P < 0.05. BW were similar between broilers fed the HO-PN and control diet, while feed conversion ratio of broilers fed the HO-PN diet was significantly higher at weeks 2, 4, and 6 in comparison to the other treatments (P ≤ 0.03). Broilers fed with HO-PN diet had reduced carcass and pectoralis major weights in comparison to the other treatments. Chicken breast from broilers fed the HO-PN diet had significantly reduced saturated and trans fatty acid content in comparison to the controls (P ≤ 0.0002). Although additional studies must be conducted, this study suggests that feeding whole unblanched HO-PN to broiler chickens may serve as a means to enrich the meat produced with unsaturated fatty acids.

Effect of immunocastration and caponization on fatty acid composition of male chicken meat

Recently, immunocastration with Improvac (ImmC). has been tested in broilers and a considerable reduction in serum testosterone concentration (reduced by 79% compared to roosters) was observed. The aim of this study was to evaluate the effect of immunocastration on meat fatty acid (FA) composition and its comparison with caponized and intact males (roosters). The study was conducted with 3 experimental groups: control group (roosters), the group of birds submitted to surgical caponization (SurgC), and the group of birds submitted to immunocastration with Improvac. The comparison of breast meat partial FA sums of castrated (SurgC and ImmC) with control birds (roosters) revealed that castrated birds showed significantly higher content of n-3 polyunsaturated fatty acids (n-3 PUFA) than control birds (1.76 vs. 1.46 g/100 g of total FA; superiority of 20.2%), which has contributed to the occurrence of significant differences on both the n-6/n-3 ratio and the atherogenicity index (AI). In contrast, on leg meat portion, castrated birds displayed higher contents of both total saturated and monounsaturated fatty acids (SFA and MUFA, with 2.2 and 4.1% more, respectively) and lower total n-6 PUFA content (8.3% less) than was observed in control birds, which contributed to significant differences in the AI index. On the other hand, the comparison of breast meat portion from SurgC with ImmC showed that immunocastration contributed to lower total SFA and higher total n-6 PUFA, which have contributed to significant differences on both Polyunsaturated/Saturated (P/S) and n-6/n-3 ratios. Whereas, on leg meat portion no significant differences were observed on partial sums and a single difference was observed on the thrombogenicity index. Immunocastration of broilers has contributed to minor changes in the FA profile, but has improved the overall lipid quality indexes in both breast and leg meat portions. Therefore, immunocastration could be applied as an alternative method to caponization without negative consequences in meat FA profile.

Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people

Visual assessment is one of the key criteria in the sensory evaluation of foods. The appearance of food products may affect their perception by other senses, sometimes giving a false picture of their quality. A true assessment of such sensory attributes as aroma, taste, tenderness, and juiciness, which are components of the overall liking of food, without the use of instrumental methods is feasible only by blind people. We have advanced a hypothesis that blindness may modify the impressions perceived through other senses used in food evaluation. To confirm this hypothesis, a sensory testing of cooked breast and leg meat from various poultry species was conducted by normal sighted and blind panelists aged from 18 to 26 years. It has been demonstrated that the lack of sight is compensated by other senses, the intensified perception of which enables a more precise sensory evaluation of food in terms of such parameters as the aroma, tenderness and juiciness. Thus, blind people can be recommended as panelists evaluating the sensory profile of food products. Scores given by the sensory panel allowed the conclusion that the most desirable poultry meat was BM of broiler chicken and capon, followed by Guinea fowl. Lower scores were given by the panelists to meat of water fowl (goose, duck), whereas the lowest ones were assigned to cooked ostrich meat.

Slaughter performance and meat quality of Milanino chickens reared according to a specific free-range program

The study aimed to characterize meat quality traits of Milanino chickens reared according to a specific free-range farming program. A total of 120 birds was reared straight-run in outdoor pens (8 m2/bird) from 35 d of life and fed ad libitum a low (16%) protein diet. At 180 d of age, 20 birds (10 birds/sex) were slaughtered, and carcass weight data were recorded. After processing, carcasses were refrigerated at 4°C for 24 hours. Then, the right breast and thigh with skin were collected and color parameters, pH, water-holding capacity (WHC), and chemical composition were determined. The left breast and thigh were stored at -20°C until cooking loss and tenderness evaluation. Milanino was confirmed to be a heavy breed with a sexual dimorphism in relation to adult body weight. A high general carcass yield was recorded. Milanino meat was characterized by high protein and low fat contents compared with the standard broiler meat. Differences in meat composition were recorded according to the sex: females presented higher values of dry matter (breast and thigh), protein (breast), and fat (breast and thigh) contents. The meat with skin presented an intense luminosity, and this trait was higher in the females. The muscle color was characterized by high redness and yellowness indices with differences according to the sex: Higher yellowness index was observed in female carcasses, while higher redness index was detected in male breast samples. The pH muscle values were similar to those reported in other autochthonous breeds. WHC values did not show variation between sexes. In contrast, cooking loss values recorded in thigh samples were lower in males compared to females. The degree of tenderness of Milanino meat was not affected by the sex. However, the potential loss of water and the toughness in Milanino meat were low compared to other local chicken breed meat. The present results support the breeding of Milanino chickens for meat production according to its specific straight-run free-range system.