Organic Chicken Meat Research Articles

Antibiotic alternatives to produce organic poultry meat as a safe food source and the impact of its consumption on human health: A review

Abstract The scientific evidence on the effects of consuming organic chicken meat on human health is examined in this review article. Few studies particularly look at the effects of eating organic chicken meat on people’s health. Although the evidence is conflicting, they speculate that consuming organic chicken meat may reduce the incidence of obesity and allergy-related illnesses. Customers who purchase organic chicken meat generally have healthier eating habits. The significance of these discoveries for human health is unclear. Still, animal and poultry studies suggest that whether agriculture produces food from conventional or organic sources has different effects on early development and physiology. Omega-3 fatty acids and meat are more abundant in organic than in common meat. However, this is not nutritionally relevant compared to other dietary sources. The widespread use of pharmaceuticals is one of the primary drivers of antimicrobial resistance in traditional animal agriculture. It is possible to reduce this risk and potentially have significant positive effects on public health by preventing animal sickness and using antibiotics more sparingly, as is done in organic farming. The review highlights the importance of organic feeds as an effective and vital alternative to antibiotics in the poultry industry and their impact on human health.

ANALISIS PERSEPSI DAN TINGKAT KEPUASAN KONSUMEN TERHADAP PEMBELIAN AYAM BROILER ORGANIK DI KOTA PEKANBARU

The livestock sub-sector is an integral part of the broad development of the agricultural sector as a source of animal protein that has the potential to be developed is broilers. Given the trend of healthy living among the community by consuming organic food such as organic broiler chicken. This study aims to: 1. determine the characteristics of consumers who buy organic broiler chicken in the city of Pekanbaru 2. analyze consumer perceptions in purchasing organic broiler chicken in the city of Pekanbaru. 3. Analyze the level of consumer satisfaction in purchasing organic broiler chickens in Pekanbaru City. This study uses a survey method through questionnaires with sampling using the proportional random sampling. The results of the research on the characteristics of consumers of organic chicken meat, namely female sex as many as 69 people (86.25%) with ages 30-49 years as many as 57 people (71.25%) with a bachelor's degree (S1) education as many as 52 people (65%), income > 5,000. 000,- as many as 33 people (51.25%), the type of work of housewives as many as 41 people (51.25%), the frequency of purchasing 2-3 times a month as many as 38 people (47.5%) with the weight of meat in each purchase of 1-1.5 kg as much as 66 people (82.5%), with an expenditure of IDR 200,000 - < IDR 300,000, - for each purchase of 43 people (53.75%), the nutritional content of organic chicken meat is the reason for purchasing 38 people (47.5%) with consideration of the place purchase due to the quality of the product at that place as many as 33 people (41.25%). The consumer's perception with the highest score on the variable benefits of meat is 4.68. The CSI value is 84.44% with the purchase category being very satisfied, while the IPA analysis obtained is the intended location and stock of chicken meat.

Data-independent acquisition-based SWATH-MS proteomics profiling to decipher the impact of farming system and chicken strain and discovery of biomarkers of authenticity in organic versus antibiotic-free chicken meat

In the literature, there is a paucity of methods and tools that allow the identification of biomarkers of authenticity to discriminate organic and non-organic chicken meat products. Shotgun proteomics is a powerful tool that allows the investigation of the entire proteome of a muscle and/or meat sample. In this study, a shotgun proteomics approach using Sequential Window Acquisition of All Theoretical Mass Spectra (SWATH-MS) has been applied for the first time to characterize and identify candidate protein biomarkers of authenticity in post-mortem chicken Pectoralis major muscles produced under organic and non-organic farming systems (antibiotic-free). The proteomics characterization was further performed within two chicken strains, these being Ross 308 and Ranger Classic, which differ in their growth rate. From the candidate protein biomarkers, the bioinformatics enrichment analyses revealed significant differences in the muscle proteome between the two chicken strains, which may be related to their genetic background and rearing conditions. The results further provided novel insights on the potential interconnected pathways at interplay that are associated with the differences as a consequence of farming system of chicken strain, such as muscle contraction and energy metabolism. This study could pave the way to more in-depth investigations in proteomics applications to assess chicken meat authenticity and better understand the impact of farming systems on the chicken muscle and meat quality.

Consumers' Willingness to Pay for Organic Chicken Meat in Türkiye

Türkiye’de organik hayvancılık yıllar itibarıyla gelişmekte olup özellikle organik tavuk etine olan talep gün geçtikçe artmaktadır. Artan bu talep, sektöre olan ilgiyi artırmış ve tüketicilerin organik tavuk tüketimine yönelik analizlerin gerekliliğini ortaya koymuştur. Bu çalışmanın amacı, Türkiye’de tüketicilerin organik tavuğa ödemeye razı olacakları fiyatı belirlemektir. Araştırmanın materyalini, üç büyük ilde (İstanbul, Ankara ve İzmir) basit tesadüfi örnekleme yöntemiyle seçilen, konvansiyonel ve organik tavuk eti tüketen toplam 480 tüketiciyle yapılan anket çalışmasından elde edilen veriler oluşturmaktadır. Anketler 2019 yılı Eylül-Kasım döneminde yüz yüze gerçekleştirilmiştir. Tüketicilerin organik tavuk satın almada ödemeye razı oldukları fiyatın belirlenmesi amacıyla sınırlı bağımlı değişken modellerinden çift sınırlı (double bounded) Lojistik Regresyon modelinden yararlanılmıştır. Model sonuçlarına göre, tüketicilerin organik tavuğa ödemek istediği fiyat 29 TL/kg tespit edilmiştir. Tüketicilerin konvansiyonel tavuk fiyatına göre organik tavuğa %138 daha fazla ödemeye razı oldukları belirlenmiştir. Organik tavuk tüketimini etkileyen en önemli faktörler tüketicilerin eğitimi, geliri ve kırmızı et tüketim sıklığı olduğu tespit edilmiştir.

THE IMPACT OF INGREDIENT QUALITY ON WOOD-FIRED PIZZA TASTE AND TEXTURE

High-quality ingredients are the foundation of exceptional pizza. This discussion empha- sizes the importance of selecting premium components in pizza-making, from the choice of flour for the dough to the quality of tomatoes in the sauce, the excellence of cheese, and the freshness of toppings. The type of flour used significantly impacts the texture and flavor of the dough, while a slow fermentation process adds depth to the crust. Tomatoes, preferably San Marzano or organic tomatoes fresh from the farm is the basis of a flavorful sauce, complemented by fresh herbs and olive oil. Fresh mozzarella cheese of buffalo milk, provides a creamy richness unmatched by lower-quality alternatives. Toppings should fea- ture locally sourced, organic vegetables and high-quality meats, such as organic chicken and lamb meat. A finishing touch of extra-virgin olive oil, sea salt, and fresh herbs like basil or arugula enhances the overall experience. In summary, the art of making the per- fect pizza lies in the meticulous selection of top-tier ingredients, ensuring that every bite is a culinary masterpiece. KEYWORDS: High-quality ingredients,Pizza-making,Dough,Flour,Tomato sauce, Toma- toes, Mozzarella cheese,Toppings,organic meats,Extra-virgin olive oil,Sea salt,Fresh herbs, Flavor, Quality,Crust texture, Food quality.

Investigation of Organic Chicken Breeding and Meat Quality

In recent years, with the increase in income in our country, it is seen that most of the consumers have awareness of healthy eating and their interesting in organic food. The emergence of various diseases such as cancer and obesity plays a major role in this preferred. In addition, with the prolongation of life expectancy, the desire to increase the quality of life is of great importance. Due to the harm caused by the foods obtained by conventional methods to human health and the environment, consumers demand for healthy and quality food has led to the emergence of a market segment consisting of organic products. The availability of many conventional foods in the market with unsafe additives, preservatives, sweeteners and colorants can be seen as another factor in the increasing importance given to natural, safe and healthy foods. In this review study, it is aimed to correct some existing misperceptions by giving detailed information about organic chicken breeding and meat quality.

Comparison of degree of liking for “Consumer sensory characteristics” of organic and conventional broiler meat by young consumers in Sri Lanka

Chicken meat does not get restrictions when compare to beef & pork within Sri Lankan community. There is increasing trend of consuming broiler chicken meat as the per capita consumption has grown up to 9.8kg /year in 2020. Consumer sensory characteristics such as appearance, smell, tenderness, taste, colour, juiciness and overall likeness are used to compare the preference of organic and conventional chicken meats by using young consumers. Objective of the study is to discover the acceptance level of organic chicken meat over conventional broiler chicken meat among young generation by analyzing consumer sensory characters of both chicken meats. Local breed (organic) and fast growing conventional (non-organic) birds were reared in two batches with equal facilities each comprising of 100 birds. 10 birds were selected randomly from each group which was fed with organic and non-organic broiler feed having same nutritional composition. Conventional birds & organic birds were slaughtered at 32 & 75 days of age respectively. 10 young both sexed tasters of 20-25 years old age were randomly selected and were served with two samples of organic and conventional broiler meat. Breast meat of 10 Nos of selected chicken was received from the processing and cooked to 82 0C internal muscle temperature. A 10g muscle of P. major muscle, and served for analysis of sensory characteristics. The tasters were instructed to eat crackers, drink water between each sample to clear the palate, and pause for 20 s between samples. All samples were consumed. Results of consumer sensory characteristics appearance, smell, tenderness, taste, colour, juiciness and overall likeness are reported in the sheet after eating both chicken meat samples from each category. Degree of liking for sensory characters were recorded by a questioner having 1 to 5 scale; (1= strongly unlike; 2 = unlike; 3 = average; 4 = like & 5 = strongly like) after tasting. According to analyzed results 70% of the population likes the appearance of organic chicken while 50% of them like conventional. The population prefers taste (40%); colour (30%) & juiciness (60%) of conventional meat. There is no difference regarding the preference of tenderness of both type of meat. Overall (60%) prefer organic chicken meat where as 40% for conventional. Therefore it can conclude that young generation readily accepts organic chicken meat.

Analysis of Factors Affecting Demand for Kampung Chicken in Sidikalang

The demand for kampung chicken meat has increased due to awareness to consume organic chicken meat. This research aims to find out the factors that influence the demand for chicken meat in Sidikalang City. This research was conducted in Sidikalang City from May until June 2021 with primary data processing. The research method used is multiple regression analysis and deliberate sampling. The results showed that the demand for chicken meat in Sidikalang city was influenced simultaneously by the price of chicken meat, the price of broiler chicken meat, family income, age, number of family members, education level and taste level. As conlusion that a significant influence on the demand for chicken meat is the family income with a confidence level of 95%.

A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

Widespread use of traditional packaging constitutes a serious ecological problem leading to a shift to biodegradable and compostable materials. The aim of this work is to study the ability of a new biopackaging (BP), based on biodegradable and compostable material, to preserve the quality of organic chicken meat for 14 days in comparison with a polyethylene terephthalate (PET) material. Results showed that the indices of Biogenic Amines (BAs) and the 18 monitored Volatile Organic Compounds (VOCs) have a similar trend in both packaged meats. For example, the total BAs concentration in meat increased from 390 to 961 mg Kg−1 in BP and from 393 to 800 mg Kg−1 in PET, as well as the microbiological counts. The new biopackaging (BP) showed similar properties of non-biodegradable material (PET) to preserve the shelf life of organic chicken meat and it could be used instead of plastic materials to promote a circular economy.

Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat

In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties. The organic chicken breasts had higher fat content than the conventional chicken breasts. The protein content of organic thighs was higher than conventional thighs. Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value, cooking loss and water holding capacity. Alpha-linoleic acid, docosahexaenoic acid was found to be higher in organic chicken meat. Salmonella spp. was detected in all conventional chicken and 66.66% of organic chicken.

How consumers’ consciousness and perception levels affect purchase intention of organic chicken meat in Turkey

How consumers’ consciousness and perception levels affect purchase intention of organic chicken meat in Turkey

A COMPARISON OF BODY MASS INDEX AND WEIGHT GAIN AMONG MALE SPRAGUE DAWLEY RATS ON BROILER AND DOMESTIC CHICKEN MEAT FEED

Objective:
 To compare and evaluate the effects of broiler chicken fed with commercially offered feed and chicken fed with organic diet on BMI and weight gain in Sprague Dawley rats.
 Study Design:
 A randomized controlled trial.
 Place and Duration of Study:
 Multi-Disciplinary Laboratory of Department of Biochemistry and Molecular Biology, Army Medical College, Rawalpindi, and collaborated with Quaid-e-Azam University, Islamabad from November 2017 to April 2019.
 Methodology:
 Ninety male early weaned Sprague Dawley rats were arbitrarily assorted into three groups (n=30).
 Group I control rats were nourished on standard pelleted diet. Group II rats were nourished with organic chicken meat along with their standard pelleted diet. Group III rats were nourished with broiler chicken meat along with their standard pelleted diet.
 BMI and weight gain were estimated. All variables were calculated as Mean ± SD values. One-way ANOVA was applied to determine the significance among groups followed by Tuckey’s HSD post hoc test. p value ≤ 0.05 was considered significant.
 Results:
 The current study demonstrated significant increase in BMI (p ≤ 0.001) and weight gain (p ≤ 0.001) in both experimental groups as compared to control group.
 Conclusion: 
 Based on the findings of our study we propose that broiler chicken meat consumption could be the probable cause of weight imbalances and out of proportion gain of weight and growth in experimental rats.

Визначення біологічної цінності м’яса органічних курчат

Abstract . Growing organic poultry, the issue of preventing young animals’ diseases is quite difficult, because the use of preventive antibiotics is prohibited. Poultry rearing should take place in accordance with the current «organic» legislation. The Law of Ukraine On basic principles and requirements for organic production, circulation and labeling of organic products 2496-VIII came into force on August 2, 2019 in Ukraine. The chemical composition of meat and the content of amino acids in the muscle tissue of the organic chicken meat-egg direction have been studied. The purpose of the research was to determine the possibility of organic growth of chickens and to study the effect of nutraceuticals on the quality and completeness of chicken meat. The experiment was conducted under organic farming conditions. The bird kept in the poultry houses free access to the pasture, receiving organic feed. The chickens of the study groups (D1 and D2) were administered natural prophylactic preparations - probiotic and postbiotic, respectively, and the control group chickens did not receive any preventive drugs. After slaughter the birds, performed a comparative assessment of the chemical consist, biological value of the meat of the test and control chickens, determined the amino acid score of the protein of the thoracic and femoral muscles. We compared the results of essential amino acid and nonessential amino acid with muscle tissue samples obtained from chickens in the control group, who did not use any preventive drugs. The use of both probiotics and postbiotics has been found to improve the amino acid content of poultry meat, with a better preservation of chickens and productivity. The first experimental group recorded a significantly higher content of nonessential amino acids, and the second experimental group replaced the amino acid and the second experimental group indicated higher content of essential amino-acids, compared to similar indicators in the control group (both in the thoracic and thigh muscles). Protein quality of organic chicken meat of both experimental groups is greater than that of control samples of chickens. Therefore, organic poultry farming with natural keeping and organic nutrition with preventive preparats, helps improve the biological value of chicken meat. Keywords: organic chickens, amino acids, meat, muscle, quality, completeness

Prevalence of antibiotic-resistant Salmonella in retail organic chicken

PurposeThe objective of this study was to determine Salmonella prevalence, antimicrobial-resistant phenotypes, and their genetic relatedness in frozen organic chicken collected at retail level in Turkey.Design/methodology/approachRetail packs (n = 348) of cut-up chicken parts (breast, leg quarter and drumstick) and whole chicken carcasses were purchased from a central hypermarket in Diyarbakir (Southeast Anatolia Region in Turkey) and from a large online retailer in Turkey. The retail packs were paired by part type, brand, production date, and sell-by date. The chicken samples were analyzed for the presence of Salmonella spp., and then isolates were screened for antibiotic susceptibility, class I integron, and genetic similarity.FindingsSalmonella prevalence in retail frozen organic chicken samples was 6.3 percent; however, the prevalence by parts, leg quarter, drumstick, breast, and whole chicken was 2.1 percent, 10.4 percent, 10.4 percent, and 0 percent, respectively. Salmonella prevalence was significantly higher in samples obtained from the hypermarket (9.2 percent) compared to online retailer (3.8 percent). All the isolates were serotype Infantis, genetically similar (highly clonal), and 68.2 percent harbored class I integron. All isolates were resistant to ciprofloxacin (drug of choice to treat salmonellosis in human), and 86.3 percent of the isolates were multidrug-resistant.Originality/valueSalmonella prevalence in organic chicken meat, regardless of the retail market source in Turkey, may pose a health risk to consumers especially with the high prevalence of multi-drug resistant phenotypes. Findings inform researchers and the public about the safety of organically produced chicken and the potential health risk to consumers.

Serotyping and Antibiotic Resistance Profile of Listeria monocytogenes Isolated from Organic Chicken Meat

Serotyping and Antibiotic Resistance Profile of Listeria monocytogenes Isolated from Organic Chicken Meat

Selected freshness indices of skin and wings from organic chicken packaged in modified atmosphere

This study is part of a project aiming to optimize storage conditions for organic chicken meat. Selected indices of skin and wings from organic chicken were evaluated. A total of 24 samples were packaged in MAP-O2 (80% O2/20% CO2), 24 samples in MAP-N2 (70% N2/30% CO2) and 48 samples as a control. The samples were analysed on days 2, 7, 10 and 14 of storage during a 14-day storage period at 2 ± 2 °C. The surface colour of skin (L*a*b*), ammonia content, thiobarbituric acid reactive substances content (TBARS) and antioxidant capacity were assessed. The lightness values (L*) for chicken skin in MAP-O2 were increased on days 7 and 10 of the storage period, and were significantly (P < 0.05) higher than in the samples in MAP-N2 and the control. Significant increases of TBARS were observed in the samples in MAP-O2 from day 7 and these values continued to increase until the end of the storage period. The antioxidant capacities of the samples in MAP-O2 were mostly lower than those of the samples in MAP-N2. Our results indicate that MAP-O2 only had a positive effect on skin colour, whereas MAP-N2 maybe preferable for shelf-life prolongation.

FATTY ACID CONTAINMENT IN ORGANIC CHICKEN-BROILERS MEAT AND TRADITIONAL GROWING

The article presents the results of the study on fatty acids content of broiler chickens purchased from retailers and broiler chickens grown in organic farming. In the study we compared the obtained results. There are also results of the influence of developed preventive drug postbiotic on the fatty acid composition of broiler chickens. The samples were compared in terms of their nutritional value and quality. Chicken that goes into the retail network is obtained from broiler chickens grown in a traditional (intensive) technological way. Organic poultry is extensive. For the experiment in organic farming, we formed the 2 groups (control and experiment). In the experimental group, broiler chickens received a prophylactic preparation - a postbiotic with organic feed, and no drugs were used in the control. In-depth studies of the mechanisms of its effect on the body of chickens and the quality of the products obtained were studied changes in the fatty acid composition of total lipids in skeletal muscle and the biochemical composition of the muscle tissue of chickens. There were no significant changes in the fatty acid content of the tested meat compared with the control group. The content of palmitoleic, linoleic and caprylic acids is slightly increased. The fat content of heavy broiler chickens is much higher than that of broiler chickens. The best fatty acid ratio of omega-3 and omega-6 is found in organic chicken meat. Retail chicken meat has a lower omega 6 content, significantly higher than palmitic acid omega 3. Organic chicken meat contains 3-5% less fat compared to retail chicken. In the meat of chickens grown using organic technology, the amount of saturated fatty acids increased significantly by 11.13%, there is a significant decrease in omega-6 fatty acids by 7.57% and an increase in the amount of omega-3 fatty acids by 0.8% compared to with chicken from the retail chain. Therefore, the value of organic chicken meat lies not only in the absence of residues of antibiotic substances, pesticides and herbicides, but also in its biological value and dietary properties.

Microbiological Quality of Organic Chicken Meat

Organic chicken production in the world increases every year according to the consumer demands. Therefore, a higher awareness of the microbial quality of organic poultry meat is of importance for public health, food safety and product shelf life. In this study was used 240 of frozen organic chicken meat, drumstick (n:80), breast (n: 80) and leg quarter (n: 80) as the material. Microbiological analyses were conducted to determine the total mesophilic aerobic bacteria (TMAB), the total psychotropic aerobic bacteria (TPAB), Pseudomonas spp., coliforms, E. coli , mold, and yeast counts in all samples. It was determined that 100%, 100%, 100%, 81.6%, 54.1%, 34.1%, and 83.3% of the analyzed samples (n:240) were contaminated with TMAB, TPAB, Pseudomonas spp., coliforms, E. coli , mold and yeasts, respectively. Moreover, the mean counts of TMAB was 4.99±0.80 log 10 cfu/g, the TPAB was 5.29±0.96 log 10 cfu/g, the coliforms were 3.53 ± 0.92 log 10 cfu/g, E. coli was 2.45±0.65 log 10 cfu/g, Pseudomonas spp. was 4.63±1.10 log 10 cfu/g, the mold count was 2.03±0.42 log 10 cfu/g and yeast count was 3.68±1.13 log 10 cfu/g. These results indicate that organic chicken meat can be contaminated with various microorganisms that affect the shelf life and hygienic quality.

Bölgesel Gelişmişlik Düzeyinin Organik Ürün Tüketimi Üzerine Etkisi

Organik ürünlere olan talep son yıllarda giderek artmaktadır. Bununla birlikte zaman zaman pazarlamada karşılaşılan birtakım olumsuzluklar üretimde daralmaya veya ürün değerinin kaybına neden olabilmektedir. Uygun pazarlama ve ürün deseninin oluşturulması için tüketici tercihlerinin bilinmesinde yarar bulunmaktadır. Bu çalışma, TR72 bölgesinde (Kayseri, Sivas ve Yozgat) organik ürün tüketim deseni ve bu ürünlere fazladan yapılacak ödeme tutarının bölgesel değişimini belirlemek amacıyla yapılmıştır. Bu amaçla, TR72 bölgesinde tüketicilerin organik ürünlerin tüketim deseni ve değerini belirlemek amacıyla 1350 aile ile yüz yüze anket uygulaması yapılmıştır. Yapılan analizler sonucunda, tüketilen organik içecek, süt, yumurta, tavuk eti ile sebze meyve bakımından bölgeler arasında farklılık önemli olarak hesaplanmıştır. Ayrıca, tüketim mevsimi, marka, organik yumurta ve tavuk eti için fazladan yapılabilecek ödeme oranları bakımından da bölgesel farklılıklar önemli bulunmuştur. Elde edilen bulgulara göre; organik ürün seçimi, marka tercihi, tüketim mevsimi ve organik ürün için yapılacak fazla ödeme üzerine bölgesel gelişmişlik düzeyi, gelir seviyesi ve bilinçli tüketim faktörleri etkili olmaktadır.

Effect of using acid whey for marinating chicken breast muscles in organic production

Currently, there is an increase in the group of consumers looking for poultry products obtained from the organic housing system, who pay attention to the relationship between diet and health. The research material consisted of breast muscles of organic chickens that were marinated for 24 hours with acid marinades: acid whey (n=30) and lemon juice (n=30). Acid whey was used in the study as a new ingredient in comparison to the traditional ingredient of marinades (lemon juice). The control group (n=30) were non-marinated breast muscles. The physicochemical parameters (marinade absorption, pH, Water Holding Capacity, colour L*a*b*, shear force, chemical composition) and microbiological (mesophilic aerobic bacteria, Pseudomonas spp., coli group, lactic acid bacteria) ones of breast muscles were evaluated immediately after marinating, as well as after grilling treatment. The sensory evaluation was also conducted. Raw breast muscles marinated using whey, in comparison with those marinated with lemon juice, were characterized by (p<0,05) a higher absorption of the marinade, lower saturation of the redness (a*), better tenderness measured by the shear force (N) and higher ash content. Also, after heat treatment, marinated breast muscles maintained a better (p<0,05) tenderness and juiciness and higher ash content. The study has shown that acid whey can be used as a new marinade in organic chicken meat marinades, as it causes a reduction in the redness saturation, higher ash content, improvement of tenderness and juiciness and increase in the microbiological safety of the product. The use of acid whey meets the expectations of consumers for the use of natural food additives that have a positive impact on human health.