Meat characteristics of chickens from an F1 cross of two improved Spanish breeds depending on slaughter age
- Miguel Romera, José Ángel
- Escoda, L.
- Cubilo, M. D.
- Tor Naudi, Marc
- Asenjo Martín, Begoña
- Ciria Ciria, Jesús
- Francesch Vidal, Amadeu
ISSN: 1695-971X, 2171-9292
Year of publication: 2011
Volume: 9
Issue: 2
Pages: 423-432
Type: Article
More publications in: Spanish journal of agricultural research
Abstract
The present study analysed the meat characteristics of i) improved Castellana Negra chickens slaughtered at 18 weeks (CN-18) and ii) F1 crossbred chickens from improved Castellana Negra hens and improved Penedesenca Negra cocks (CNPN) slaughtered at 12 weeks and 18 weeks of age (young and adult animals, respectively). Purebred and crossbred specimens were compared at similar weights (CN-18 and CNPN-12) and ages (CN-18 and CNPN-18). The protein content of the meat was similar for the three types of animals; heavier animals (CNPN-18) had more fat than those slaughtered at lower weights (CNPN-12 and CN-18). Adults had a higher saturated fatty acid content and the young CNPN chickens had more monounsaturated fatty acids than CN chickens. In the CNPN adults, less water was lost during cooking, which is directly related to the juiciness of the meat. With regard to sensory analysis, a darker colour was observed in the meat as much as the internal fat of adult animals, in addition to greater colour uniformity. The meat of young CNPN birds was juicier, whereas that of the CN chickens was more fibrous. Therefore, we conclude that meat from CNPN chickens presents chemical, physical, and sensorial characteristics that make these animals a genetic base for alternative poultry production.
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