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 %).