Abstract
The increased demand for chicken meat products has led to chickens with increased growth rates and heavier slaughter weights. This has had unintentional negative effects on the genetics of these animals, such as spontaneous, idiopathic muscle abnormalities. There has also been a shift in customer preference towards products from alternative farming systems such as organic and free-range. Indigenous purebred chickens, such as the Polverara, show potential in these systems as they are adapted to more extensive systems. The aim of the present study was to characterize the meat quality traits of the Polverara, by comparing the proximate composition and amino acid profile with that of a commercial Hybrid. In addition, the lipid and protein oxidation was analyzed after eight days of storage. A total of 120 leg meat samples, 60 Polverara and 60 Hybrid were analyzed. Polverara exhibited higher protein content, lower lipid content, and a better amino acid profile. These results indicate that the Polverara has better nutritional meat quality. However, Polverara also showed higher levels of lipid and protein oxidation. Therefore, further research is needed, especially in regards to the fatty acid profile and mineral content of the meat, which is known to affect oxidative stability.
Highlights
In recent decades there has been an increase in chicken meat consumption
The aim of the present study was to assist in characterizing the meat quality traits of the Polverara breed, by comparing the proximate composition and amino acid profile with that of a commercially used Hybrid
The Polverara leg meat proximate composition reported in the present study differs to the results reported by [15]
Summary
There are numerous reasons for this increase in consumer interest It is perceived as a healthy source of animal protein, it has lower costs associated with it compared to other meat species, it is suitable for further processing, and there are no religious or cultural constraints associated with its consumption [1]. All these characteristics have contributed to the continuous increase in its consumption. The hybrids used in commercial poultry farming have faster growth rates and increased body weights at slaughter than indigenous purebreds that have not undergone the same genetic selection [3,4,5] This strategy has mainly focused on production
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