Comparison of the quality of the chicken breasts from organically and conventionally reared chickens

Korean Journal for Food Science of Animal Resources

Volumn 29, Issue 4, 2009, Pages 409-414

  Kim, Dong Hun ^a,b   Cho, Soo Hyun ^a,b   Kim, Jin Hyoung ^a,b   Seong, Pil Nam ^a,b   Lee, Jong Moon ^a,b   Jo, Cheorun ^a,c   Lim, Dong Gyun ^a  

^a Korea Livestock Products HACCP Management Institute   (South Korea)

^b National Institute of Animal Science   (South Korea)

^c Chungnam National University   (South Korea)

Author keywords

Conventional; Fatty acid composition; Meat quality; Organic

Indexed keywords

AVES; COLUMBA; GALLUS GALLUS;

EID: 70349456448     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2009.29.4.409     Document Type: Article

References (40)

1. th ed. Association of Official Analytical Chemists, Washington, DC, USA.
2. Asghar, A., Lin, C. F., Buckley, D. J., Booren, A. M., and Flegal, C. J. (1990) Effects of dietary oils and a-tocopherol supplementation on membranal lipid oxidation in broiler meat. J. Food Sci. 55,46-50.
3. 3. Castellini, C., Mugnai, C., and Dal, B. A. (2002) Effect of organic production system on broiler carcass and meat quality. Meat Sci. 60, 219-225. (Pubitemid 36537483)
4. 4. Davies, A., Titterington, A. J., and Cochrane, C. (1995) Who buys organic food? A profile of the purchasers of organic food in Northern Ireland. Br. Food J. 97, 17-23. (Pubitemid 126009574)
5. EC (1999) Council Regulation (EC) No. 1804/1999 of 19 July 1999 supplementing Regulation (EEC) No. 2029/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs to include livestock production. Official J. European Comm. 24. 98. Brussels. L. 222, 1-28.
6. 6. Farmer, L. J., Perry, G. C., Lewis, P. D., Nute, G. R., Piggott, J. R., and Patterson, R. L. S. (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. (Pubitemid 127166833)
7. Folch, J., Lee, M., and Sloan-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissue. J. Biol. Chem. 226,497.
8. Gentry, J. G., McGlone, J. J., Blanton, J. R., and Miller, M. F. (2002) Impact of spontaneous exercise on performance, meat quality and muscle fibre characteristics of growing/finishing pigs. J. Anim. Sci. 80, 2833-2839.
9. 9. Hansen, L. L., Claudi-Magnussen, C., Jensen, S. K., and Andersen, H. J. (2006) Effect of organic pig production systems on performance and meat quality. Meat Sci. 74,605-615. (Pubitemid 44278391)
10. Harper, G. C. and Makatouni, A. (2002) Consumer perception of organic food production and farm animal welfare. Br. Food J. 104,287-299.
11. Högberg, A., Pickova, J. K. A, and Lundström, K. (2003) Fatty acid composition and tocopherol content of muscle in pigs fed organic and conventional feed with different n6/n3 ratios, respectively. Food Chem. 80, 177-186.
12. Honikel, K. O., and Hamm, R. (1994) Advances in Meat Research. Vol.9. A. M. Pearson and Dutson, T. R. (eds), Chapman and Hall, Glasgow, UK.
13. Horrocks, L. A. and Yeo, Y. K. (1999) Health benefits of docosahexaenoic acid (DHA). Pharma. Res. 40, 211-222.
14. Horsted, K., Henning, J., and Hermansen, J. E. (2005) Growth and sensory characteristics of organically reared broilers differing in strain, sex and age at slaughter. Acta Agric. Scand Sec. A. 55, 149-157.
15. 15. Hovi, M., Sundrum, A., and Thamsborg, S. M. (2003) Animal health and welfare in organic livestock production in Europe: current state and future challenges. Livest. Prod. Sci. 8,41-53. (Pubitemid 36400313)
16. th Edition. SOL, Bad Dürchhei.
17. 17. Jahan, K., Paterson, A., and Piggott, J. R. (2005) Sensory quality in retailed organic, free range and corn-fed chicken breast. Food Res. Int. 38,495-503. (Pubitemid 40406293)
18. 18. Josäll, A., Johanson, L., Lundstrom, K., Anderson, K. H., Nilsen, A. N., and Risvik, E. (2002) Effects of genotype and rearing system on sensory characteristics and preference for pork. Food Quality Prefer. 13,73-80. (Pubitemid 34086950)
19. Kouba, M. (2003) Quality of organic animal products. Livest. Sci. 80, 33-40.
20. Krzywicki, K. ( 1979) Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci. 3, 1-10.
21. Lawlor, J. B., Sheehan, E. M., Delahunty, C. M., Kerry, J. P., and Morrissey, P. A. (2003) Sensory characteristics and consumer preference for cooked chicken breasts from organic, corn-fed, free-range and conventionally reared animals. Int. J. Poultry Sci. 2, 409-416.
22. 22. Le Roy, P., Elssen, J. M., Caritez, J. C., Talmant, A., Juin, H., Sellier, P., and Monin, G.(2000) Comparison between the three porcine genotypes for growth, carcass composition and meat quality traits. Genet. Sci. Evol. 32, 165-186. (Pubitemid 30246428)
23. McEachern, G.M. and Willock, J. (2004) Producers and consumers of organic meat : A focus on attitude and motivation. Br. Food J. 106,534-552.
24. 24. Millet, S., Hesta, M., Seynaeve, M., Ongenae, E., De Smet, S., Debraekeleer, J., and Janssens, G.P. J. (2004) Performance, meat and carcass traits of fattening pigs with orgnic versus conventional housing and nutrition. Livest. Sci. 87, 109-119. (Pubitemid 38617282)
25. 25. Millet, S. C. E., Buyse, J., Goddeeris, B. M., and Janssens, G. P. J. (2005) Immunocompetence of fattening pigs fed organic versus conventional diets in organic versus conventional housing. Vet. J. 169, 293-299. (Pubitemid 40277304)
26. Ministry for Food, Agriculture, Forestry and Fisheries. (2003) National regulation on Korean organic farming standard.
27. Mintel (1996) Red meat. London, pp. 132.
28. Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron trifluoride-methanol. J. Lipid Res. 5, 600-608.
29. 29. Nilzen, V., Babol, J., Dutta, P. C., Lundeheim, N., Enfalt, A. C., and Lundstrom, K. (2001) Free range rearing of pigs with access to pasture grazing effect on fatty acid composition and lipid oxidation products. Meat Sci. 58, 267-275. (Pubitemid 33255834)
30. 30. Nürnberg, K., Wegner, J., and Ender, K. (1998) Factors influencing fat composition in muscle and adipose tissue of farm animals. Livest. Prod. Sci. 56, 145-156. (Pubitemid 128409953)
31. 31. Olsson, V., Andersson, K., Hansson, I., and Lundström. A. (2003) Differences in meat quality between organically and conventionally produced pigs. Meat Sci. 64, 287-297. (Pubitemid 36317323)
32. 32. Petersen, J. S., Henckel, P., Oksbjerg, N., and Sorensen, M. T. (1998) Adaptions in muscle fibre characteristics induced by physical activity in pigs. J. Anim. Sci. 66, 733-740. (Pubitemid 128092569)
33. Sardesai, V. M. (1992) Biochemical and nutritional aspects of eicosanoids. J. Nutr. Biochem. 3, 562-579.
34. SAS (1997) SAS/STAT Software for PC, SAS Institute INC, Cary, NC, USA.
35. 35. Sather, A. P., Jones, S. D. M., Schaefer, A. L., Colyn, J., and Robertson, W. M. (1997) Feedlot performance, carcass composition and meat quality of free range reared pigs. Canadian J. Anim. Sci. 77, 225-232. (Pubitemid 127120558)
36. Sundram, A., Buffering, L., Henning, M., and Hoppenbrock, K. H. (2000) Effects of on-farm diets for organic pig production on performance and carcass quality. J. Anim. Sci. 78, 1199-1205.
37. Sundrum, A. (2001) Organic livestock farming. A critical review. Livest.Prod. Sci. 67, 207-215.
38. van der Wal, P. G., Mateman, G., de Vries, A. W, Vonder, G. M. A., Smulders, F. J. M., Geesink, G.H., and Engel, B. (1993) Free range pigs: carcass composition, meat quality and taste-panel studies. Meat Sci. 34, 27-37.
39. Warriss, P. D., Kestin, S. C., and Robinson, J. M. (1983) A note on the influence of rearing environment on meat quality in pigs. Meat Sci. 9, 271-279.
40. Wheeler, T. L, Shackelford, S. D., and Koohmaraie, M. (2000) Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. J. Anim. Sci. 78, 2856-2861.