Chicken meat from intensive broiler production have different quality compared with meat from native chicken breeds and chicken from a free range production system. The aim of the present study was to evaluate differences in fatty acids content of meat of Naked Neck chickens rared in free range system and two commercial broiler breeds (Cobb 308 and Hybro G+) reared in conventional production system. The trial involved 100 chickens per group. Fattening period lasted 42 days for conventional system and 84 days for free range system. Breast meat of Naked Neck chicken had statistically more 16:0 content compared with Cobb 308 (p≤0.05), where in thigh meat the highest content of 16:0 was determined in Hybro G+ breed. Differences for fatty acids composition of breast meat between breeds were also established for 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 and 22:5 fatty acid. The Naked Neck group showed the highest (p≤0.05) percentage of SFA and the Cobb 308 showed the lowest in breast me...at. Thigh SFA were also significantly different (p≤0.05) between breeds, where Naked Neck chickens had the lowest and Hybro G+ the highest values. Breast MUFA were higher in Hybro G+ than in Naked Neck or Cobb 308 chickens, and thigh MUFA content had opposite trend and it was the lowest in Hybro G+ chicken. In conclusion, free ranged Naked Neck chickens have been shown to have significant different fatty acid composition compared with broiler chickens reared in conventional system.
Cilj istraživanja je bio da se utvrdi razlika u masnokiselinskom sastavu mesa gološijana gajenih u slobodnom sistemu i dva komercijalna brojlerska hibrida (Cobb 308 i Hybro G+ gajenih u konvencionalnom proizvodnom sistemu. U ogledu je bilo po 100 pilića po grupi. Tov u konvencionalnom sistemu je trajao 42 dana, a u slobodnom sistemu 84 dana. Meso grudi gološijana sadržalo je statistički više 16:0 u odnosu na Cobb 308 (p≤0.05), dok je meso karabataka hibrida Hybro G+ imalo veći sadržaj 16:0 masnih kiselina. Sadržaj masnih kiselina u mesu grudi između hibrida je bio različit za 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 i 22:5 masne kiseline. Zaključno, može se reći da je u mesu gološijana gajenih u slobodnom sistemu utvrđen statistički značajno različit sadržaj masnih kiselina u poređenju sa brojlerima gajenih u konvencionalnom sistemu.
TY - JOUR
AU - Pavlovski, Zlatica
AU - Škrbić, Zdenka
AU - Stanišić, Nikola
AU - Lilić, Slobodan
AU - Hengl, B.
AU - Lukić, Miloš
AU - Petričević, Veselin
PY - 2013
UR - http://r.istocar.bg.ac.rs/handle/123456789/400
AB - Chicken meat from intensive broiler production have different quality compared with meat from native chicken breeds and chicken from a free range production system. The aim of the present study was to evaluate differences in fatty acids content of meat of Naked Neck chickens rared in free range system and two commercial broiler breeds (Cobb 308 and Hybro G+) reared in conventional production system. The trial involved 100 chickens per group. Fattening period lasted 42 days for conventional system and 84 days for free range system. Breast meat of Naked Neck chicken had statistically more 16:0 content compared with Cobb 308 (p≤0.05), where in thigh meat the highest content of 16:0 was determined in Hybro G+ breed. Differences for fatty acids composition of breast meat between breeds were also established for 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 and 22:5 fatty acid. The Naked Neck group showed the highest (p≤0.05) percentage of SFA and the Cobb 308 showed the lowest in breast meat. Thigh SFA were also significantly different (p≤0.05) between breeds, where Naked Neck chickens had the lowest and Hybro G+ the highest values. Breast MUFA were higher in Hybro G+ than in Naked Neck or Cobb 308 chickens, and thigh MUFA content had opposite trend and it was the lowest in Hybro G+ chicken. In conclusion, free ranged Naked Neck chickens have been shown to have significant different fatty acid composition compared with broiler chickens reared in conventional system.
AB - Cilj istraživanja je bio da se utvrdi razlika u masnokiselinskom sastavu mesa gološijana gajenih u slobodnom sistemu i dva komercijalna brojlerska hibrida (Cobb 308 i Hybro G+ gajenih u konvencionalnom proizvodnom sistemu. U ogledu je bilo po 100 pilića po grupi. Tov u konvencionalnom sistemu je trajao 42 dana, a u slobodnom sistemu 84 dana. Meso grudi gološijana sadržalo je statistički više 16:0 u odnosu na Cobb 308 (p≤0.05), dok je meso karabataka hibrida Hybro G+ imalo veći sadržaj 16:0 masnih kiselina. Sadržaj masnih kiselina u mesu grudi između hibrida je bio različit za 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 i 22:5 masne kiseline. Zaključno, može se reći da je u mesu gološijana gajenih u slobodnom sistemu utvrđen statistički značajno različit sadržaj masnih kiselina u poređenju sa brojlerima gajenih u konvencionalnom sistemu.
PB - Institute for Animal Husbandry, Belgrade
T2 - Biotechnology in Animal Husbandry
T1 - Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds
T1 - Razlike u masno kiselinskom sastavu mesa između gološijana i dva komercijalna hibrida pilića
VL - 29
IS - 3
SP - 467
EP - 476
DO - 10.2298/BAH1303467P
ER -
@article{
author = "Pavlovski, Zlatica and Škrbić, Zdenka and Stanišić, Nikola and Lilić, Slobodan and Hengl, B. and Lukić, Miloš and Petričević, Veselin",
year = "2013",
abstract = "Chicken meat from intensive broiler production have different quality compared with meat from native chicken breeds and chicken from a free range production system. The aim of the present study was to evaluate differences in fatty acids content of meat of Naked Neck chickens rared in free range system and two commercial broiler breeds (Cobb 308 and Hybro G+) reared in conventional production system. The trial involved 100 chickens per group. Fattening period lasted 42 days for conventional system and 84 days for free range system. Breast meat of Naked Neck chicken had statistically more 16:0 content compared with Cobb 308 (p≤0.05), where in thigh meat the highest content of 16:0 was determined in Hybro G+ breed. Differences for fatty acids composition of breast meat between breeds were also established for 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 and 22:5 fatty acid. The Naked Neck group showed the highest (p≤0.05) percentage of SFA and the Cobb 308 showed the lowest in breast meat. Thigh SFA were also significantly different (p≤0.05) between breeds, where Naked Neck chickens had the lowest and Hybro G+ the highest values. Breast MUFA were higher in Hybro G+ than in Naked Neck or Cobb 308 chickens, and thigh MUFA content had opposite trend and it was the lowest in Hybro G+ chicken. In conclusion, free ranged Naked Neck chickens have been shown to have significant different fatty acid composition compared with broiler chickens reared in conventional system., Cilj istraživanja je bio da se utvrdi razlika u masnokiselinskom sastavu mesa gološijana gajenih u slobodnom sistemu i dva komercijalna brojlerska hibrida (Cobb 308 i Hybro G+ gajenih u konvencionalnom proizvodnom sistemu. U ogledu je bilo po 100 pilića po grupi. Tov u konvencionalnom sistemu je trajao 42 dana, a u slobodnom sistemu 84 dana. Meso grudi gološijana sadržalo je statistički više 16:0 u odnosu na Cobb 308 (p≤0.05), dok je meso karabataka hibrida Hybro G+ imalo veći sadržaj 16:0 masnih kiselina. Sadržaj masnih kiselina u mesu grudi između hibrida je bio različit za 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 i 22:5 masne kiseline. Zaključno, može se reći da je u mesu gološijana gajenih u slobodnom sistemu utvrđen statistički značajno različit sadržaj masnih kiselina u poređenju sa brojlerima gajenih u konvencionalnom sistemu.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds, Razlike u masno kiselinskom sastavu mesa između gološijana i dva komercijalna hibrida pilića",
volume = "29",
number = "3",
pages = "467-476",
doi = "10.2298/BAH1303467P"
}
Pavlovski, Z., Škrbić, Z., Stanišić, N., Lilić, S., Hengl, B., Lukić, M.,& Petričević, V.. (2013). Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 29(3), 467-476.
https://doi.org/10.2298/BAH1303467P
Pavlovski Z, Škrbić Z, Stanišić N, Lilić S, Hengl B, Lukić M, Petričević V. Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds. in Biotechnology in Animal Husbandry. 2013;29(3):467-476.
doi:10.2298/BAH1303467P .
Pavlovski, Zlatica, Škrbić, Zdenka, Stanišić, Nikola, Lilić, Slobodan, Hengl, B., Lukić, Miloš, Petričević, Veselin, "Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds" in Biotechnology in Animal Husbandry, 29, no. 3 (2013):467-476,
https://doi.org/10.2298/BAH1303467P . .
