Proximate composition and meat quality of broilers reared under different production systems

Abstract

In this study, the physical-chemical characteristics and proximate composition of the meat of of two strains of broilers (Paraiso Pedres and Master gris plume - Super Pesadao, utilized for semi-intensive rearing) and Cobb® strain, utilized in intensive rearing systems) were evaluated. Differences related to strain and sex (males and females) were studied. Cobb® broilers were slaughtered at 45 days and the other strains at 85 days. The following characteristics were evaluated in breast and thigh meat: moisture, protein, ether extract, ashes, color (CIEL*a*b*), final pH, cooking loss (CL) and shear force (SF). Bird strain and sex influenced breast color parameters, with Cobb® presenting higher yellowness (b*) and redness (a*) means, whereas females had higher b* values and males, a* values. Paraiso Pedres had lower SF values. As to proximate composition, there was an interaction between strain and sex, with higher ether extract values in the meat of Super Pesadao males. Cobb® birds presented higher lightness (L*) and b* values, and there was no effect of sex on color parameters. Higher pH and SF values were found in the meat of Super Pesadao birds. There was an interaction between strain and sex for b* and SF values, with higher b* values obtained with Cobb® males, while differences between sex, with superiority for females in the Paraiso Pedres strain and for males in the Cobb® strain were found. Increased values of SF for males were obtained for Super Pesadao strain. Both Paraiso Pedres and Super Pesadao strains presented physicochemical and proximate composition characteristics similar to those of Cobb® strain in the cuts breast and thigh so that in a few parameters, no differences between the birds kept in this two rearing systems were found.