Influence of genotype and feeding on chemical composition of organic chicken meat

Abstract

The aim of this study was to evaluate the effects of different genotypes and of feeding on meat chemical composition, including fatty acid profile, of chickens reared under organic conditions. Two meat–type fast-growing (FG) and medium-growing (MG), and one egg-type slow-growing (SG) strains were assigned to 2 different diets differing for the protein source: soybean (SB) and faba bean (FB) in partial substitution of soybean. Genotype markedly affected the meat chemical composition. SG breast and thigh meat showed lower content of lipids (P<0.01) than FG. The highest proportions of polyunsaturated fatty acids (PUFA) n-6 and n-3 and the lowest proportion of monounsaturated (MUFA) (P<0.01), as well as the lowest ratio of PUFA n6/n3 (P<0.01) were found in SG breast and thigh meat. MG showed always intermediate values. As for feeding, FB treatment produced only a slight increment of protein in breast and a decrease of fat and ash in thigh meat. Total PUFA and PUFA n-6 resulted lower in both thigh and breast meat of FB groups compared to SB (P<0.01).

Key words:

• Organic chicken
• Genotype
• Faba bean
• Meat quality
• Fatty acid composition