The effects of grape seed in the diet of the Penedes chicken, on growth and on the chemical composition and sensory profile of meat

Abstract

1. Effect of a diet with 5% grape seed inclusion, substituting for maize compared to a standard diet, was studied in the Penedes chicken.

2. A total of 128 chickens were used, half from each sex. Individual weights and feed intake were controlled weekly from the first d to 5th week and fortnightly until the 15th week. On the 16th week, chemical analyses of meat from 16 thighs from each diet and sex were carried out, as well as a sensory analysis of meat from 24 thighs. Differences between diet and sex were analysed using live body weight, feed intake, feed conversion rate (FCR), chemical composition and sensory attributes of the meat.

3. At the end of the experiment, no significant differences were observed on live body weight, feed intake and FCR due to diet.

4. Meat showed no differences due to diet in the percentages of protein, lipid and ash.

5. Meat from the grape seed diet showed a higher percentage of unsaturated fatty acids due to linoleic acid. It also showed a more nutty smell, a more metallic flavour and more stringiness. There was, also, less of a pork crackling odour and flavour, a less sweet flavour and less of a broiler meat flavour.

ACKNOWLEDGEMENTS

The authors would like to thank Dr Luis Guerrero from the IRTA Process in Food Industry Subprogram for his participation in the management and organisation of the tasting panel, Candy Segarra from the IRTA laboratory of animal nutrition for her work on the analysis of fatty acids and Henry Bainbridge for proofreading the English version of this manuscript.

Additional information

Funding

This study was funded by the Department of Agriculture of the Generalitat of Catalunya and the County Council of Alt Penedès (Catalonia) via Breeders Association of Penedesenca chicken breed.