Physical-chemical characteristics of meat in chickens of the Paraíso Pedrês and Label Rouge lines

Revista Brasileira de Zootecnia

Bressan, Maria Cristina¹  Faria, Peter Bitencourt²  Cardoso, Giselle Pereira²  Rodrigues, Érika Cristina²  Gama, Luis Telo da¹  Souza, Xisto Rodrigues de³ 

[1] Instituto Nacional de Investigação Agrária, Vale do Santarém, Portugal;UFLA, Lavras, Brasil;IFMT, Santo Antonio do Leverger, Brasil

关键词: chemical composition;    color;    country chicken;    meat cuts     IntroduçãoNos últimos anos;    as cadeias produtivas reconhecem a importância dos atributos sensoriais dos alimentos como fator decisivo na sua aquisição (Farmer et al;   

DOI  :  10.1590/S1516-35982009001200023

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

The objective of this study was to evaluate the physical and chemical characteristics of chicken meat from two lines (Paraíso Pedrês or Label Rouge and Pescoço Pelado), raised in a semi-extensive system, and slaughtered at 65, 75, 85 and 95 days of age. The variables assessed in the breast and leg of experimental animals were moisture, protein, fat, ashes, objective colour (CIEL*a*b* system), final pH and cooking loss. The breast of Paraíso Pedrês females showed a higher fat content (0.86%) than in males of the Paraíso Pedrês (0.63%) or Pescoço Pelado (0.57%) lines. In the leg, Pescoço Pelado chicken slaughtered at 85 days showed higher moisture and lower fat than the Paraíso Pedrês line, while Paraíso Pedrês females at 95 days presented more fat than males at the same age. In the breast, the yellow colour (b*) was more intense in Pescoço Pelado (6.24) than in Paraíso Pedrês (5.41), and in the females (6.47) than in the males (5.18). The leg color in the Pescoço Pelado birds was more yellow at 95 (6.87) than at 85 days (5.90). Birds from the Pescoço Pelado line give leaner cuts in the case of the males, and with more intense yellow coloring, in the case of the females, than birds from the Pescoço Pelado line.

【 授权许可】

CC BY-NC