Sensory attributes of slow- and fast-growing chicken genotypes raised indoors or with outdoor access

Poultry Science

Volumn 86, Issue 11, 2007, Pages 2441-2449

  Fanatico, A C ^a   Pillai, P B ^a   Emmert, J L ^a   Gbur, E E ^a   Meullenet, J F ^a   Owens, C M ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Free range; Meat chicken; Organic; Sensory

Indexed keywords

AVES;

ANIMAL; ANIMAL HOUSING; ANIMAL HUSBANDRY; ARTICLE; CHICKEN; COLOR; FEMALE; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; MEAT; STANDARD;

ANIMAL HUSBANDRY; ANIMALS; CHICKENS; COLOR; FEMALE; GENOTYPE; HOUSING, ANIMAL; MEAT;

EID: 36049027545     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2007-00092     Document Type: Article

References (43)

1. Aberle, E. D., J. C. Forrest, D. E. Gerrard, and E. W. Mills. 2001. Principles of Meat Science. 4th ed. Kendall/Hunt Publ. Co., Dubuque, IA.
2. American Meat Science Association. 1995. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat. Natl. Livest. Meat Board, Chicago, IL.
3. Beaumont, C., E. Le Bihan-Duval, H. Juin, and P. Magdelaine. 2004. Productivité et qualité du poulet de chair. INRA Prod. Anim. 17:265-273.
4. Castellini, C., C. Mugnai, and A. Dal Bosco. 2002a. Effect of organic production system on broiler carcass and meat quality. Meat Sci. 60:219-225.
5. Castellini, C., C. Mugnai, and A. Dal Bosco. 2002b. Meat quality of three chicken genotypes reared according to the organic system. Ital. J. Food Sci. 14:401-412.
6. Cavitt, L. C., G. W. Youm, J. F. Meullenet, C. M. Owens, and R. Xiong. 2004. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length. J. Food Sci. 69:SNQ11-SNQ15.
7. Chartrin, P., K. Méteau, H. Juin, M. D. Bernadet, G. Guy, C. Larzul, H. Rémignon, J. Mourot, M. J. Duclos, and E. Baéza. 2006. Effects of intramuscular fat levels on sensory characteristics of duck breast meat. Poult. Sci. 85:914-922.
8. Chen, C. W., and C. T. Ho. 1998. The flavor of poultry meat. Pages 84-100 in Flavor of Meat, Meat Products, and Seafoods. 2nd ed. F. Shadihi, ed. Blackie Acad. Prof., Chapman & Hall, London, UK.
9. Dingboom, E. G., and W. A. Weijs. 2004. The effect of growth and exercise on muscle characteristics in relation to meat quality. Pages 83-102 in Muscle Development of Livestock Animals: Physiology, Genetics, and Meat Quality. M. F. W. te Pas, M. E. Everts, and H. P. Haagsman, ed. CABI Publ., Cambridge, MA.
10. Dreisigacker, C. 2005. Kikok chickens - An alternative to standard quality. Fleischwirtschaft 85:25-26.
11. Emmert, J. L., M. W. Douglas, S. D. Boling, C. M. Parsons, and D. H. Baker. 1999. Bioavailability of lysine from liquid lysine source in chicks. Poult. Sci. 78:383-386.
12. Fanatico, A. C., L. C. Cavitt, P. B. Pillai, J. L. Emmert, and C. M. Owens. 2005a. Evaluation of slower-growing broiler genotypes grown with and without outdoor access: Meat quality. Poult. Sci. 84:1785-1790.
13. Fanatico, A. C., P. B. Pillai, L. C. Cavitt, J. L. Emmert, J. F. Meullenet, and C. M. Owens. 2006. Evaluation of slower-growing broiler genotypes grown with and without outdoor access: Sensory attributes. Poult. Sci. 85:337-343.
14. Fanatico, A. C., P. B. Pillai, L. C. Cavitt, C. M. Owens, and J. L. Emmert. 2005b. Evaluation of slower-growing broiler genotypes grown with and without outdoor access: Growth performance and carcass yield. Poult. Sci. 84:1321-1327.
15. Fanatico, A. C., P. B. Pillai, J. L. Emmert, and C. M. Owens. 2005c. Impact of alternative broiler genotypes and production systems on meat quality. Poult. Sci. 84 (Suppl. 1):34. (Abstr.)
16. Fanatico, A. C., and H. M. Born. 2002. Label Rouge: Pasture-Raised Poultry in France. Publ. Natl. Center Appropr. Technol., Fayetteville, AR.
17. Farmer, L. J. 1999. Poultry meat flavor. Pages 127-158. in Poultry Meat Science. R. I. Richardson and G. C. Mead, ed. CAB Int., Wallingford, UK.
18. Farmer, L. J., G. C. Perry, P. D. Lewis, G. R. Nute, J. R. Piggot, and R. L. S. Patterson. 1997. Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems - II. Sensory attributes. Meat Sci. 47:77-93.
19. Fleiss, J. 2003. Statistical Methods for Rates and Proportions. John Wiley & Sons, Hoboken, NJ.
20. Fletcher, D. L. 2002. Poultry meat quality. World's Poult. Sci. J. 58:131-145.
21. Gordon, S. H., and D. R. Charles. 2002. Niche and Organic Chicken Products. Nottingham Univ. Press, Nottingham, UK.
22. Grashorn, M. A. 2006. Fattening performance, carcass and meat quality of slow and fast growing broiler strains under intensive and extensive feeding conditions. Page 249 in XII Eur. Poult. Conf., Verona, Italy. I. Romboli, D. Flock, and A. Franchini, ed. World's Poult. Sci. Assoc., Italian Branch, Bologna, Italy.
23. Grashorn, M. A., and C. Serini. 2006. Quality of chicken meat from conventional and organic production. Page 268 in XII Eur. Poult. Conf., Verona, Italy. I. Romboli, D. Flock, and A. Franchini, ed. World's Poult. Sci. Assoc., Italian Branch, Bologna, Italy.
24. Heller, L. 2006. Subject: USDA Organic seal grows with market, OTA survey. Food Navigator USA (July 5). http://www.foodnavigator-usa.com/news/ng. asp?n=68917-ota-manufacturing-survey-organic-usda-organic-seal Accessed Sep. 5, 2007.
25. Latter-Dubois, J. 2000. Poulets Fermiers: Leurs Qualités Nutritionnelle et Organoleptiques et la Perception du Consommateur. MSc Faculté des Sciences de l'Agriculture et de L'Alimentation. Univ. Laval, Quebec, Canada.
26. Lawlor, J. B., E. M. Sheehan, C. M. Delahunty, J. P. Kerry, and P. A. Morrissey. 2003. Sensory characteristics and consumer preference for cooked chicken breasts from organic, cornfed, free-range and conventionally reared animals. Int. J. Poult. Sci. 2:409-416.
27. Le Bihan-Duval, E. 2003. Genetic variability of poultry meat. Pages 11-20 in Proc. 52nd Annu. Natl. Breeders Roundtable, St. Louis, MO. US Egg Poult. Assoc., Tucker, GA.
28. Lewis, P. D., G. C. Perry, L. J. Farmer, and R. L. S. Patterson. 1997. Responses of two genotypes of chicken to the diets and stocking densities typical of UK and "Label Rouge" systems: I. Performance, behaviour and carcass composition. Meat Sci. 45:501-516.
29. Jahan, K., A. Paterson, and J. R. Piggott. 2005. Sensory quality in retailed organic, free range and corn-fed chicken breast. Food Res. Int. 38:495-503.
30. Komprda, T., J. Zelenka, E. Fajmonova, A. Jarosova, and I. Kubis. 2000. Meat quality of broilers fattened deliberately slow by cereal mixtures to higher age: 1. Growth and sensory quality. Arch. Gefluegelkd. 64:167-174.
31. Meilgaard, M., G. V. Civille, and B. T. Carr. 1999. Sensory Evaluation Techniques. 3rd ed. CRC Press, New York, NY.
32. Milosevic, N., L. Peric, and V. Strugar. 2005. Raising meat type chickens on a range. Biotechnol. Anim. Husb. 21(1/2):65-72.
33. Ministère de L'Agriculture. 1996. Subject: Notice technique définissant les critères minimaux à remplir pour l'obtention d'un label: Poulets de chair. http://www.agriculture.gouv.fr/spip/ IMG/pdf/nt_poulets_chair.pdf Accessed Feb. 2006.
34. NRC. 1994. Nutrient Requirements of Poultry. 9th rev. ed. Natl. Acad. Press, Washington, DC.
35. Pingel, H., and U. Knust. 1993. Review on duck meat quality. Pages 26-38 in Proc. XI Eur. Symp. Qual. Poult. Meat, Tours, France. World's Poult. Sci. Assoc., Beekbergen, the Netherlands.
36. Rehfeldt, C., I. Fiedler, and N. C. Stickland. 2004. Number of size of muscle fibres in relation to meat production. Pages 1-38 in Muscle Development of Livestock Animals: Physiology, Genetics and Meat Quality. M. F. W. te Pas, M. E. Everts, and H. P. Haagsman, ed. CABI Publ., Cambridge, MA.
37. Rèmignon, H., V. Desrosiers, G. Marche, and F. H. Ricard. 1994. Influences of growth rate on muscle fibre characteristics in the chicken. Pages 223-224 in Proc. 9th Eur. Poult. Conf., Glasgow, UK. Vol. 1. World's Poult. Sci. Assoc., Beekbergen, the Netherlands.
38. Ristic, M. 2003. Quality of poultry meat obtained using different production systems and EU regulations for production and marketing of poultry carcasses. Tehnol. Mesa 44(3/4):149-158.
39. Roy, B. C., I. Oshima, H. Miyachi, N. Shiba, S. Nishimura, S. Tabata, and H. Iwamoto. 2006. Effects of nutritional level of muscle development, histochemical properties of myofibre and collagen architecture in the pectoralis muscle of male broilers. Br. Poult. Sci. 47:433-442.
40. Santos, A. L., N. K. Sakomura, E. R. Freitas, C. M. S. Fortes, and E. N. V. M. Carrilho. 2005. Comparison of free range broiler chicken strains raised in confined or semi-confined systems. Rev. Bras. Cienc. Avicola 7:85-92.
41. Sundrum, A. 2006. Protein supply in organic poultry and pig production. Pages 195-199 in Proc. 1st Int. Fed. Org. Agric. Mov. Int. Conf. Anim. Org. Prod., St. Paul, MN. O. Gopalakrishnan, L. Melotti, J. Ostertag, and N. Sorensen, ed. Int. Fed. Org. Agric. Mov., Bonn, Germany.
42. Touraille, C., J. Kopp, C. Valin, and F. H. Ricard. 1981. Chicken meat quality. 1. Influence of age and growth rate on physicochemcial and sensory characteristics of the meat. Arch. Gefluegelkd. 45:69-76.
43. Wattanachant, S., S. Benjakul, and D. A. Ledward. 2004. Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poult. Sci. 83:123-128.