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Table 1 Physicochemical properties and quality characteristics of chicken meat between farms during two period of investigation X ¯ ± Sd

From: The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors

Parameter   Tretman
   Ia IIa Ib IIb
Average live weight (g)   2190a 1470b, a 2240b, e 2220b, f
Age at slaughter (d)   38 38 39 38
Carcass weight (g)   1279,45 ±174,02 1223,3±116,38 1764,87±227,83 1400,70±130,01
Weight (g) Breast 452,5±80,17 427,70±53,44 647,95±78,70 470,62±61,15
  Drumstick 389,89±51,19 392,9±39,20 536,40±88,41 476,78±48,20
pH, Ultimate Breast 5,4±0,20a 5,90±0,11b 5,88±0,18b 5,84±0,14b
  Drumstick 5,71±0,30a 6,44±0,17b 6,45±0,26b 6,51±0,09b
Water-holding capacity (%) Breast 30,53±7,27e 29,44±10,95c 36,58±7,70d 42,78±10,93f, d
  Drumstick 17,04±5,60a 26,50±9,81b, c 31,60±7,82b 37,94±9,83b, d
Moisture (%) Breast 71,25 ± 2,75 70,74±3,79a 71,48±2,58 74,29±1,32b
  Drumstick 69,50±1,40a 71,765±1,78 71,13±0,63b 72,29±2,81
Protein (%) Breast 21,18±0,96e 21,65±0,75 22,18±0,25f 22,29±0,71
  Drumstick 17,95±0,956 18,68±0,96 18,41±0,95 17,92±0,61
Lipids (%) Breast 5,53±0,61a 3,05±1,11b, c 4,19±1,15b, d, e 2,61±0,77b, f
  Drumstick 9,63±0,63a 5,19±0,45b, a 9,85±1,98b 8,16±2,25b
Ash (%) Breast 0,99±0,13a 1,16±0,09b, e 1,04±0,09f, a 1,29±0,11b, f
  Drumstick 0,92±0,05f 1,026±0,05f, a 0,91±0,06b, a 1,01±0,07f, b
Fe total (mg/kg) Breast 4,06±1,36 4,34±0,55d 3,94±0,42c 4,29±0,31d
  Drumstick 7,88±1,41 7,45±0,98 8,42±1,46 8,12±0,68
  1. n = 12 per Tretman, a:bp<0,001, c:dp<0,05, e:fp<0,01, (Tretman-Farm I and II), a-summer, b- winter.