Skip to main content

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.