Abstract
ABSTRACT The aim of this study was to evaluate the visceral composition, cuts, and meat quality of two strains of free-range chickens fed diets containing crushed sugar cane. 448 chickens were distributed at 35 days of age, in two randomized blocks design, in 4x2 factorial, with four levels of replacement in the feed (0; 15; 30 and 45%) by sugarcane and two strains (Pesadão and Label Rouge), in two repetitions per block of fourteen birds per experimental unit. In 30 minutes after slaughter, the parameter a* was higher for animals of the Pesadão strain relation to the Label Rouge lineage. A quadratic effect was observed with increasing levels of sugarcane on the L* parameter of breast meat; and linear effect on parameter b* of the breast skin. Within 24 hours after slaughter, a quadratic effect of sugarcane levels was observed on the b* parameter of the breast meat. The increase in sugarcane levels linearly reduced the weight of heart, liver, chest, thigh plus drumstick, wing, carcass yield and relative heart weight of the animals. A quadratic effect was observed with increase in sugarcane levels over the relative weight of abdominal fat, the lowest fat content was observed in animals that consumed up to 30% of sugarcane in the feed. The use of sugarcane as an alternative feedstuff in up to 45% in the diet maintains the quality of meat and reduces the abdominal fat content, however, decreases the carcass yield.
Highlights
Broiler and organic production systems were developed following a tendency of concerns focused on human health and nutrition (Stadig et al, 2016; Ipek & Sozcu et al, 2017)
The absence of effect of the substitution level of diet for sugar cane on the temperature and pH of the chicken breast, which was observed in the present study, emphasizes that rarely a diet macroingredient affects physicochemical characteristics of the meat (Faria et al, 2011; Alencar et al, 2014)
The pH of the meat is an important indicator of the meat quality since the pH value can be considered an indicator of biochemical and chemical processes that occur after slaughter
Summary
Broiler and organic production systems were developed following a tendency of concerns focused on human health and nutrition (Stadig et al, 2016; Ipek & Sozcu et al, 2017). Thereby, the industry has demonstrated higher interest in improving the yield of carcass and noble parts due to the consumers demand for meat with good conformation and less quantity of lipids In this way, alternative chicken production has showed sensorial alterations of the meat (Ponte et al, 2008b), lipid level variation (Funaro et al, 2014), and modification in the fatty acids pattern (Funaro et al, 2014) when compared with the conventional production. The inclusion of sugar cane in the feed can be used to control the deposition rate and the composition of the tissues in carcasses (Espósito et al, 2015) Such inclusion would improve the nutritional and organoleptic properties of the meat. Genetic groups of slow growth and environmental factors, such as alterations in feed composition could change the expression of the genetic potential of the chicken regarding performance and growth properties (Souza et al, 2011)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
