Effects of genotype and sterilization of chickens on growth rate, slaughter yield, whole poultry colour and physicochemical properties of poularde meat obtained from a hybrid breed of conservative chickens and meat roosters
PBN-AR
Instytucja
Instytut Zootechniki - Państwowy Instytut Badawczy
Informacje podstawowe
Główny język publikacji
EN
Czasopismo
European Poultry Science (20pkt w roku publikacji)
ISSN
1612-9199
EISSN
Wydawca
Eugen Ulmer KG, Stuttgart
DOI
Rok publikacji
2018
Numer zeszytu
Strony od-do
1-14
Numer tomu
82
Identyfikator DOI
Liczba arkuszy
1.27
Autorzy
Słowa kluczowe
EN
poulardes, hens, native breeds, meat quality
Open access
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Licencja otwartego dostępu
Inna
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Razem z publikacją
Streszczenia
Język
EN
Treść
The aim of the study was to determine the effects of genotype and sterilization on growth rate, carcass and meat quality. The subject of the study included hybrids obtained by crossing Ross 308 meat roosters with hens included in the genetic resource protection program in Poland, i.e. Yellow-Legged Partridge (Ż-33), Rhode Island Red (R-11) and Sussex (S-66). 8-week-old birds of each genetic group, i.e. >Ross 308x +Ż-33, >Ross 308 × +R-11, and >Ross 308x +S-66, were equally divided into pullets (K, control) and poulardes (P, experimental group). The sterilization procedure was performed in the 9 th week of life. The birds were fed ad libitum with whole-portion starter- and grower diets, and finisher mixes with 2% powdered whey addition. Beginning from the 11 th week, outdoor access was provided. The raising was completed in the 18 th week. The slaughter and meat quality assessment were performed based on 6 pieces from each group. It was found that poulardes obtained by crossing domestic general-purpose hen breeds with Ross 308 roosters achieved a slightly higher body mass, yet significantly higher content of pectoral muscles and deposit fat in the whole poultry, compared to pullets. Poularde whole birds were distinguished by higher colour saturation towards yellow, and pectoral muscles were lighter compared to pullets. Poularde meat was more tender and obtained better sensory evaluation results. The influence of hen genotype was noted in the case of body mass, musculature, whole poultry fat content and colour, as well as meat tenderness.
Cechy publikacji
Oryginalny-artykuł-naukowy
Inne
System-identifier
8073
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