Abstract
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.
Highlights
Intensive broiler production, as an integral part of industrial poultry production, began its development in the United States after World War II and in Serbia in around 1960s and it allowed the quantitative satisfaction markets with relatively cheap chicken meat throughout the year
Breast meat of Naked Neck chicken had statisticaly 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
Free ranged Naked Neck chickens have been shown to have significant different fatty acid composition compared with broiler chikens reared in conventional system
Summary
As an integral part of industrial poultry production, began its development in the United States after World War II and in Serbia in around 1960s and it allowed the quantitative satisfaction markets with relatively cheap chicken meat throughout the year. Only few authors has investigated rering of native chickens and meat quality in free range system (Bogosavljević-Boškovićet al., 2003; Milošević et al.,2003; Milošević et al, 2005; Pavlovski et al.,2009a; Pavlovski et al.,2009b;). The aim of the present work was to evaluate differences in fatty acids content of meat of Naked Neck chickens rared in free range system compared with two commercial broiler breeds (Cobb 308 and Hybro G+) reared in conventional system
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