Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Revista Brasileira de Ciência Avícola

Kmr De Souza¹  Rb Araujo¹  Al Dos Santos²  Cec Rodrigues²  De De Faria²  Ma Trindade² 

[1] ,Universidade de São Paulo School of Animal Science and Food Engineering Pirassununga São Paulo ,Brazil

关键词: Color;    microbiology testing;    sensory evaluation;    soybean oil;    spent layers;   

DOI  :  10.1590/S1516-635X2011000100009

来源: SciELO

【 摘 要 】

The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line® W36 and semi-heavy Hy-line® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color, microbiological parameters, fatty acid profile and sensory acceptance. The meat of light and semi-heavy spent hens presented good yield and composition, allowing it to be used as raw material for the manufacture of processed products. Mortadellas were safe from microbiological point of view, and those made with semi-heavy hens fillets were redder and better accepted by consumers. Values for all sensory attributes were evaluated over score 5 (neither liked nor disliked). Both products presented high polyunsaturated fatty acid contents and good polyunsaturated to saturated fatty acid ratio. The excellent potential for the use of meat from spent layer hens of both varieties in the manufacturing of healthier mortadella-type sausage was demonstrated.

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