Slaughtering yield and meat quality of two commercial hybrids and two purebred laying hens reared according to organic system production [Veneto]
2004
Rizzi, C. (Padua Univ. (Italy). Dipartimento di Scienze Zootecniche) | Chiericato, G.M. (Padua Univ. (Italy). Dipartimento di Scienze Zootecniche) | Carazzolo, A. (Padua Univ. (Italy). Dipartimento di Scienze Zootecniche) | Baruchello, M. (Azienda Regionale per i Settori Agricolo, Forestale ed Agroalimentare (Veneto Agricoltura), Legnaro, Padua (Italy))
A trial was carried out to compare the slaughtering yields and the quality of meat of laying hens belonging to different genotypes reared according to organic production system. Two commercial hybrid hens (Hy-line Brown, HLB, and Hy-Line White 36, HLW) and two Italian purebred double-purpose hens (Ermellinata, E, and Robusta maculata, R) were reared in the first phase of oviposition for about 5 months, from July to December. The cold dressing percentage was higher (P0.01) in purebred hens in comparison to hybrid subjects. The weight of the breast muscles, the hindlegs and wings were higher (P0.01) in R and E in comparison to HLB and HLW. The R and E hens had higher (P0.01) % on carcass of breast and hindleg and drumsticks, respectively, in comparison to the other groups. The muscle/bone ratio was similar among the genotypes. The genotypes affected (P0.01) protein, lipid and ash content of the breast and hindleg muscles. The hindleg of purebreds had higher lipids content; cholesterol was not influenced by strain. The HLW breast had higher (P0.01) potassium content, whereas the purebred breast had lower (P0.01) sodium content. The breast had a iron content which was similar in all the groups. The E hindlegs had the lowest (P0.01) sodium content and the hybrids hindlegs presented the highest (P0.01) iron content in comparison to the other genotypes
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