Effects of season, genotype and rearing system on some meat quality traits for broilers raised in semi-intensive systems

AKSOY T., Narinc D., Onenc A., Curek D. I.

TROPICAL ANIMAL HEALTH AND PRODUCTION, cilt.53, sa.3, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53 Sayı: 3
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1007/s11250-021-02791-3
  • Dergi Adı: TROPICAL ANIMAL HEALTH AND PRODUCTION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, EMBASE, Environment Index, MEDLINE, Veterinary Science Database
  • Anahtar Kelimeler: Slow-growing, Free-range, Extensive indoor, Ultimate pH, Breast meat colour, Sensory attributes, ACUTE HEAT-STRESS, GROWTH-PERFORMANCE, CARCASS, CHICKENS, POULTRY, TEMPERATURE, INDOORS, PARAMETERS, ACCESS, COLOR
  • Akdeniz Üniversitesi Adresli: Evet

Özet

We compared fast-growing and slow-growing broilers raised in extensive indoor, free-range, and traditional free-range systems in terms of meat quality in spring and summer. Five different semi-intensive broiler production applications (fast- in extensive indoor, slow- in extensive indoor, fast- in free-range, slow- in free-range and slow- in traditional free-range) were used according to EU standards. Extensive indoor and free-range birds were slaughtered at 57 days of age and traditional free-range chickens at 82 days. The higher (P<0.05) skin yellowness (b*) values found in spring compared to summer may have been due to better pasture conditions in spring. The pH(24) value of breast meat during the summer period was higher (P<0.05) than that in spring, but lightness (L*) was similar. Thawing and cooking losses were higher (P<0.05) in breast meat samples from the summer experiment. The season affected (P<0.05) all sensory attributes of breast meat; spring samples were appreciated more in terms of all the features discussed. Regarding the skin b* value, the highest average value was detected for slow chickens in the slow- in free-range and traditional free-range groups, most likely because slow chickens spent more time grazing. Fast- showed higher pH(24) values than slow- (P<0.05) in extensive indoor and free-range groups. We did not observe differences in pH(24) due to grazing in fast-, but grazing slow- showed lower pH(24) values than their indoor counterparts. Further, in the extensive indoor system, both genotypes were similar in terms of breast meat L* and b*, whereas slow- in the free-range system showed higher (P<0.05) averages than fast-. Based on our results, the traditional grazing system has a positive impact on meat sensory features.