EFFECT OF GENOTYPE, SEX AND KEEPING TECHNOLOGY ON THE CHEMICAL COMPOUNDS OF BREAST AND THIGH MEAT

Abstract

In the recent decades because of the alternative poultry meat production technologies (free range and organic farming), which are gaining ground in some of the European countries, only special slow growing breeds and hybrids can be used. The end products created by crossing the indigenous Yellow Hungarian hen with different meat type cocks were suitable for alternative keeping technology. The valuable meat parts of the pure bred Yellow Hungarian kept in free range for 84 days and the end product created with crossing (first group) as well as the valuable meat parts of Ross 308 broilers fattened for 42 days in intensive keeping technology (second group) were thoroughly examined in order to establish whether the genotype, sex and/or keeping technology has any kind of influence on different chemical parameters of the meat. There were no essential differences between the dry matter content of breast meat of the two different keeping technology groups (25.34 and 26.25%). However, dry matter content of thigh was 5.28 to 7.48 percentage points higher in the second group. Protein contents of breast and thigh meat were not affected by the keeping technology. Fat content of thigh meat was two and a half times higher than in the first group (6.03 and 13.73%). Thus, this study have revealed that only the ash content of breast meat affected from the keeping technology, as this parameter was higher in the first group than the second group (0.84 to 1.05 % vs 0.53 %).

Keywords

• yellow hungarian
• free-range
• breast
• thigh
• chemical compounds