<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The objective of the paper was to demonstrate the possibilities of using Polish native breeds of chickens for the production of meat for its specific quality features in the light of worldwide researches. The object of the analysis was the quality of meat from slow-growing chickens raised in varied housing systems, including capons and poulards. The findings of studies on the quality of poultry meat from native breeds obtained from post-production cockerels and from hens in their post egg-laying stage have shown that there are chances for their use in meat production. Native breed hens can also be used as foundation material for the production of capons, poulards or international mixed breeds for purposes of extensive farming. The body weight of native breed hens, including their muscle build depend on the bird’s genotype, feeding, length of exploitation and farming system. Meat from native breed hens, raised in free-range systems has less fat, but with higher polyunsaturated fatty acids in their meat muscles as well as a healthier ratio of n-6/n-3 PUFA acids. Outdoor free-range access influences the meat colour, i.e., bright coloured breast muscle (L*) as well as increased intensity of red coloration of leg muscles (b*). Caponisation of hens enhances intensified body weight gains along with increased fattening of meat. In comparison with cockerel meat, the meat of capons is more juicy, tender and of better taste, while poulard meat has distinctively favourable sensory values in comparison with broiler chicken meat.</p></abstract>

The objective of the paper was to demonstrate the possibilities of using Polish native breeds of chickens for the production of meat for its specific quality features in the light of worldwide researches. The object of the analysis was the quality of meat from slow-growing chickens raised in varied housing systems, including capons and poulards. The findings of studies on the quality of poultry meat from native breeds obtained from post-production cockerels and from hens in their post egg-laying stage have shown that there are chances for their use in meat production. Native breed hens can also be used as foundation material for the production of capons, poulards or international mixed breeds for purposes of extensive farming. The body weight of native breed hens, including their muscle build depend on the bird’s genotype, feeding, length of exploitation and farming system. Meat from native breed hens, raised in free-range systems has less fat, but with higher polyunsaturated fatty acids in their meat muscles as well as a healthier ratio of n-6/n-3 PUFA acids. Outdoor free-range access influences the meat colour, i.e., bright coloured breast muscle (L*) as well as increased intensity of red coloration of leg muscles (b*). Caponisation of hens enhances intensified body weight gains along with increased fattening of meat. In comparison with cockerel meat, the meat of capons is more juicy, tender and of better taste, while poulard meat has distinctively favourable sensory values in comparison with broiler chicken meat.

4. Quality of Poultry Meat from Native Chicken Breeds – A Review

Department of Animal Production and Poultry Products Evaluation, University of Rzeszów, M. Ćwiklińskiej 2, 35-601 Rzeszów, Poland

Department of Animal Genetic Resources Conservation, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland

Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"4. Quality of Poultry Meat from Native Chicken Breeds \u2013 A Review"}

The objective of the paper was to demonstrate the possibilities of using Polish native breeds of chickens for the production of meat for its specific quality...

4. Quality of Poultry Meat from Native Chicken Breeds – A Review

Article Category: Review

Publicado en línea: 06 may 2016

Páginas: 347 - 368

Recibido: 21 oct 2015

Aceptado: 29 ene 2016

DOI: https://doi.org/10.1515/aoas-2016-0004

Palabras clave
biodiversity, chickens, capon, poulard, meat, quality

© by Zofia Sokołowicz

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

4. Quality of Poultry Meat from Native Chicken Breeds – A Review

Article Category: Review

Publicado en línea: 06 may 2016

Páginas: 347 - 368

Recibido: 21 oct 2015

Aceptado: 29 ene 2016

DOI: https://doi.org/10.1515/aoas-2016-0004

Palabras clavebiodiversity, chickens, capon, poulard, meat, quality

© by Zofia Sokołowicz

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Palabras clave
biodiversity, chickens, capon, poulard, meat, quality