Effect of strain, sex and rearing system on carcass and fat yield of Naked Neck, Ovambo and Potchefstroom Koekoek chickens

2019 ◽  
Author(s):  
T. Mutibvu ◽  
M. Chimonyo ◽  
T.E. Halimani
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Health Conditions ◽  
Poultry Production ◽  
Fat Pad ◽  
Naked Neck ◽  
Free Range ◽  
Commercial Poultry ◽  
Fat Yield ◽  
Slow Growing

Meat and fat yield influence the profitability of modern commercial poultry production. This study investigated the effect of strain, sex and rearing system on carcass and fat yields of 3 slow-growing chicken strains. Two hundred and eighty-eight Potchefstroom Koekoek, Ovambo and Naked Neck chickens, weighing 1710 ± 308.8 g, were allocated to 4 free-range pens and 4 housed pens. Body (BW), carcass (CW), dressed (DW), cut, giblet, fat pad (AFP) weights were determined after 4 weeks. Analysis of variance (ANOVA) was conducted in SAS. Strain influenced (P less than 0.05) thigh, neck and giblet weight. Males were heavier (P less than 0.05), yielding heavier cuts and pancreases but lighter AFP than females. Ovambos yielded the heaviest portions among the 3 strains. Free-range birds experienced crop, gizzard hypertrophy and pancreatic atrophy. Further research could focus on fatty acid composition of meat from free-range systems to establish potential implications on heart-related health conditions.

scholarly journals Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds

2013 ◽  
Vol 29 (3) ◽  
pp. 467-476 ◽  
Author(s):  
Z. Pavlovski ◽  
Z. Skrbic ◽  
N. Stanisic ◽  
S. Lilic ◽  
B. Hengl ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Production System ◽  
Conventional System ◽  
Breast Meat ◽  
Naked Neck ◽  
Free Range ◽  
Commercial Broiler ◽  
Chicken Breeds

Chicken meat from intensive broiler production have different quality compared with meat from native chicken breeds and chicken from a free range production system. The aim of the present study was to evaluate differences in fatty acids content of meat of Naked Neck chickens rared in free range system and two commercial broiler breeds (Cobb 308 and Hybro G+) reared in conventional production system. The trial involved 100 chickens per group. Fattening period lasted 42 days for conventional system and 84 days for free range system. Breast meat of Naked Neck chicken had statistically more 16:0 content compared with Cobb 308 (p?0.05), where in thigh meat the highest content of 16:0 was determined in Hybro G+ breed. Differences for fatty acids composition of breast meat between breeds were also established for 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 and 22:5 fatty acid. The Naked Neck group showed the highest (p?0.05) percentage of SFA and the Cobb 308 showed the lowest in breast meat. Thigh SFA were also significantly different (p?0.05) between breeds, where Naked Neck chickens had the lowest and Hybro G+ the highest values. Breast MUFA were higher in Hybro G+ than in Naked Neck or Cobb 308 chickens, and thigh MUFA content had opposite trend and it was the lowest in Hybro G+ chicken. In conclusion, free ranged Naked Neck chickens have been shown to have significant different fatty acid composition compared with broiler chickens reared in conventional system.

scholarly journals Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

2016 ◽  
Vol 39 (2) ◽  
pp. 167-174 ◽  
Author(s):  
Maja Mauric ◽  
Kristina Starcevic ◽  
Sven Mencik ◽  
Mario Ostovic ◽  
Anamaria Ekert Kabalin
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Point Of View ◽  
Chain Polyunsaturated Fatty Acid ◽  
Turkey Meat ◽  
Free Range ◽  
Health Promoting ◽  
And Storage ◽  
Slow Growing ◽  
Meat Type

AbstractDalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

Fatty Acids Profile of the Subcutaneous Backfat Layers from Iberian Pigs Raised Under Free-range Conditions

2007 ◽  
Vol 13 (2) ◽  
pp. 135-140 ◽  
Author(s):  
A. Daza ◽  
J. Ruiz-Carrascal ◽  
A. Olivares ◽  
D. Menoyo ◽  
C.J. Lopez-Bote
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Outer Layer ◽  
Correlation Coefficients ◽  
Live Weight ◽  
Free Range ◽  
Fatty Acids Profile ◽  
Layer Melting

The aim of this study was to investigate the fatty acid composition of the outer, inner and subinner subcutaneous backfat layers from Iberian pigs raised under free-range conditions. The pigs were fattened on acorns and grass under free-range conditions from 101 to 155 kg of live weight. Proportions of C16:0, C18:0 and C20:0 were lower in the outer than in the inner layer, while the C12:0, C16:0 and C18:0 contents were higher in the subinner layer than in the inner layer. The outer layer had higher C15:1, C16:1 n-7, C17:1, C18:1 n-7 and similar C16:1 n-9, C18:1 n-9 and C20:1 n-9 proportions than the inner layer, while the subinner layer had lower C17:1, C18:1 n-9, C20:1, similar C15:1, C16:1 n-7, C18:1 n-7 and higher C16:1 n-9 proportions than the inner layer. Only the concentrations of C18:3 n-3, C18:4 n-3 and C20:3 n-3 were lower in subinner than in inner layer. The content of all polyunsaturated fatty acids (PUFA) was higher in the outer than in the inner layer except for the C20:4 n-6 fatty acid. A tendency (P < 0.1) to a higher Σ n-6/Σ n-3 fatty acids ratio was found for the inner and subinner layers than for the outer layer. Significant correlation coefficients were observed between the proportions of C14:0, C16:0, C18:1 n-9, C18:2 n-6, C18:3 n-3 and C20:3 n-9 of the inner layer and subinner layer. The outer layer melting point (MP) was lower than those of the inner and subinner layers, although no difference for MP between inner and subinner layers was observed.

Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

2000 ◽  
Vol 6 (3) ◽  
pp. 235-242 ◽  
Author(s):  
R. Cava ◽  
J. Ventanas ◽  
J. Ruiz ◽  
A.I. Andres ◽  
T. Antequera
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Biceps Femoris ◽  
Sensory Characteristics ◽  
Biceps Femoris Muscle ◽  
Free Range ◽  
Semimembranosus Muscle ◽  
Trained Panel ◽  
Rearing Conditions ◽  
Femoris Muscle

The effects of pig rearing conditions (free-range system based on acorn and pasture versus confinement on a concentrate feed) and muscle location (biceps femoris and semimembranosus) on sensory characteristics of dry-cured Iberian hams were studied. Muscle samples were sensorily evaluated for appearance, texture, aroma and flavor attributes by a trained panel. Muscle location significantly affected texture and appearance traits. Semimembranosus muscle was harder, dryer and more fibrous than was biceps femoris muscle. Rearing conditions significantly affected sensory attributes related to fatty acid composition and lipid content of meat. Hams from free-range pigs showed higher scores in oiliness, brightness of the lean, marbling, and aroma and flavor traits than did hams from pigs raised in confinement.

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