Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel

  1. Vargas-Ramella, Márcio 1
  2. Lorenzo, José M. 2
  3. Rois, Diego 3
  4. Arias, Anisia 3
  5. Justo, José R. 3
  6. Pateiro, Mirian 4
  7. López-Pedrouso, María 5
  8. Franco, Daniel 4
  1. 1 Centro de Educação Superior da Região Sul - CERES da Universidade do Estado de Santa Catarina, Laguna, Santa Catarina 88.790-000, Brazil Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
  2. 2 Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense
  3. 3 Federacion de Razas Autóctonas de Galicia (BOAGA), Pazo de Fontefiz, 32152 Coles (Ourense)
  4. 4 Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense
  5. 5 University of Santiago de Compostela, Dept. Zoology, Genetics and Physical Anthropology, 15872 Santiago de Compostela
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Revista:
Spanish journal of agricultural research

ISSN: 1695-971X,  2171-9292

Ano de publicación: 2021

Volume: 19

Número: 1

Tipo: Artigo

DOI: 10.5424/SJAR/2021191-16870 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

Outras publicacións en: Spanish journal of agricultural research

Resumo

Aim of study: To evaluate the effect of different diets on carcass characteristics and meat quality from Mos free-ranged cockerel.Area of study: Galicia (NW Spain).Material and methods: Cockerels (n=75) were allocated to 3 groups (n=25) according to finishing diets: commercial fodder (CF), 50% wheat and 50% corn (WH) and 33% wheat and 66% corn (CR). Meat quality was assessed in terms of physicochemical, and nutritional features.Main results: The highest live and carcass weight were obtained in CF group. Meat from CF and CR groups were similar in moisture, protein and cholesterol content in drumstick cut, meanwhile in breast piece there were no significant differences (p>0.05) in intramuscular fat (IMF), ash, and lightness (L*). On the other hand, finishing diet affected L* and redness (a*) values, showing the highest L* values in meat samples from CF treatment (49.94 for drumstick) (p<0.01), whereas a* was superior in WH samples (11.30 and 4.61, for drumstick and breast, respectively) (p<0.001). Meat shear force test was not affected (p>0.05) by diets. Finally, the finishing feed affected (p<0.05) the fatty acid and amino acid profile in both cuts (drumstick and breast).Research highlights: Present study allowed to characterize for the first time Mos cockerels fed with different diets. Some carcass features obtained were higher than previous studies with other Mos categories, and some autochthonous and industrial breeds. Meat from cockerels was characterized by a high protein percentage and lower IMF.

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Información de financiamento

Conseller?a de Medio Rural of Xunta de Galicia FEADER 2016/20ADaniel Franco and Jos? M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref. 119RT0568).

Financiadores

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