Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems
2016
Abdullah FAA, Buchtova H
The aim of the present study was to investigate qualitative and quantitative properties of wings, offal (liver, heart and gizzard) and necks of chickens from organic and conventional production systems, currently available on the market for Czech consumers. Production properties (yield and weight), surface colour (lightness, redness, yellowness) and chemical indicators (dry matter, total protein, net protein, collagen, hydroxyproline, fat, ash and phosphorus) were evaluated in fresh chicken broilers. Conventionally produced chickens had higher carcass yields but higher wing yields and weights were observed in organic broilers. The skin, bones, tip (left wings) and the meat with skin (right wings) of organic broilers were heavier (P less than 0.05) than those of conventional chickens. The dry matter and total protein content of deboned organic broiler wings (meat with skin) was greater (P less than 0.01) than those of conventional wings. Similarly as for yields, the offal (heart, gizzard) and necks of organic chickens had significantly (P less than 0.01) higher weights in comparison with conventional chickens. Colour indicators showed that the external surface of the livers, necks and gizzards (muscle) from organic chickens were darker (lightness; P less than 0.01). Total protein content in livers, hearts and necks of organic chickens was greater; fat content in the livers and necks of organic broilers was also higher (P less than 0.05) than those of conventional broilers. The ash and phosphorus in the necks of conventional broilers was higher (P less than 0.05) than in organic chickens. This study indicates that the quantity and quality of offal and neck from organic broilers are slightly superior compared to conventional chickens.
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