Slaughter value and meat quality in two strains of polish crested cockerels

Figures & data

Table 1. Composition and nutrients content of the diets fed during the experiment.

Item	I	II	III
Composition (% on fed basis)
Corn	33.00	38.70	–
Wheat	35.70	32.50	66.7
Oat s	–	–	33.3
Wheat bran	0.00	5.00	–
Soybean meal	25.00	9.00	–
Rapeseed meal	3.00	5.00	–
Sunflower meal	0.00	6.50	–
Monocalcium phosphate	0.80	0.70	–
Limestone	1.40	1.40	–
Mineral–vitamins premix	1.10	1.20	–
Nutrient content
Crude protein (%)	19.04	15.52	12.19
Crude fat (%)	2.05	2.41	2.80
Crude fibre (%)	3.22	4.10	6.29
Crude ash (%)	5.40	4.68	2.23
Na (%)	0.17	0.18	0.01
Ca (%)	0.94	0.91	0.07
P (%)	0.41	0.38	0.21
Lysine (%)	0.97	0.68	0.36
Methionine (%)	0.48	0.34	0.17
Metabolic energy (MJ)	11.65	11.55	12.02
Fatty acids content (g/100 g of total fatty acids)
10:0	0.020	0.004	0.049
12:0	0.036	0.011	0.220
14:0	0.149	0.089	0.969
14:1	0.005	0.002	0.033
15:0	0.054	0.061	0.262
16:0	16.451	18.481	24.712
16:1n-9	0.229	0.200	0.423
16:1n-7	0.244	0.172	0.413
17:0	0.081	0.101	0.222
17:1	0.035	0.066	0.217
18:0	2.320	2.100	2.434
18:1n-9	19.801	18.750	19.363
18:1n-7	1.190	1.300	1.549
18:2n-6	55.554	54.843	42.823
18:3n-6	0.007	0.006	0.042
18:3n-3	3.316	3.306	4.100
20:0	0.268	0.259	1.609
20:1	0.244	0.252	0.563

Diets: I – 0–56 d of age; II – 57–150 d; III – 151–170 d.

Table 2. Dressing percentage of Polish Crested cockerels of strains CP-11 and CP-22.

Item	CP-11	CP-22	SEM	p Value
	Mean	Mean
Preslaughter weight (g)	1995.00	1990.50	33.046	.70
Carcase weight (g)	1466.00^a	1400.50^b	27.928	.02
Dressing percentage	73.48^a	70.36^b	0.436	.02
Leg muscle percentage	25.15	25.37	0.417	.35
Breast muscle percentage	17.33	17.51	0.239	.12

^a,bWithin a rows different superscripts are significantly different (p < .05). SEM: standard errors of the mean.

Table 3. Muscle fibre diameter and physicochemical parameters of breast meat from Polish Crested cockerels of strains CP-11 and CP-22.

Item	CP-11	CP-22	SEM	p Value
	Mean	Mean
Muscle fibre diameter (µm)	37.2	37.5	0.286	.29
pH24	5.79	5.77	0.043	.66
Cooking loss (%)	21.31	21.90	0.645	.32
CIE L*	55.93	53.88	0.658	.79
CIE a*	10.45	11.59	0.391	.89
CIE b*	10.18	10.42	0.253	.72

SEM: standard errors of the mean.

Table 4. Chemical composition of raw meat (%) from breast meat of Polish Crested cockerels of strains CP-11 and CP-22.

Item		CP-11	CP-22	SEM	p Value
		Mean	Mean
Dry matter		27.02	27.52	0.061	.55
Crude protein		24.39	24.86	0.116	.83
Fat		1.72	1.73	0.050	.06
Ash		0.91	0.93	0.011	.07

SEM: standard errors of the mean.

Table 5. Sensory parameters of breast meat from Polish Crested cockerels of strains CP-11 and CP-22.

Item	CP-11	CP-22	SEM	p Value
	Mean	Mean
Structure (pts)	3.43	3.25	0.110	.33
Aroma – intensity (pts)	3.48	3.58	0.084	.95
Aroma – desirability (pts)	3.70^a	3.75^b	0.071	.02
Tenderness (pts)	3.50	3.33	0.111	.14
Juiciness (pts)	3.73	3.55	0.096	.85
Taste – intensity (pts)	3.63	3.58	0.050	.22
Taste – desirability (pts)	3.73	3.70	0.057	.85

^a,bWithin a rows different superscripts are significantly different (p < .05). SEM: standard errors of the mean.

Table 6. Texture parameters of breast meat from Polish Crested cockerels of strains CP-11 and CP-22.

Item	CP-11	CP-22	SEM	p Value
	Mean	Mean
Shear force [N]	30.43	31.84	2.005	.08
Hardness [N]	13.44	13.5	0.737	.57
Springiness	0.68	0.69	0.018	.98
Cohesiveness	0.52	0.51	0.006	.97
Chewiness [N]	4.73	4.83	0.035	.52

SEM: standard errors of the mean.

Table 7. Composition (%) of some fatty acids in the breast meat of Polish Crested cockerels of strains CP-11 and CP-22.

Item	CP-11	CP-22	SEM	p Value
	Mean	Mean
ƩSFA	37.866	38.264	0.416	.44
ƩUFA	62.467	62.002	1.130	1.85
ƩMUFA	38.079	36.738	0.559	.59
ƩPUFA	24.388	25.264	0.570	1.26
C18:2n-6 (LA)	14.092	13.246	0.204	.16
C18:3n-6 (GLA)	0.099	0.091	0.001	.18
C18:3n-3 (ALA)	0.377	0.314	0.009	.47
C18:2c9t11 (CLA)	0.024^A	0.028^B	0.001	.01
C20:3n-6 (DGLA)	0.351^A	0.366^B	0.009	.01
C20:4n-6 (AA)	6.461^A	7.741^B	0.225	.00
C20:5n-3 (EPA)	0.039^a	0.043^b	0.001	.04
C22:5n-3 (DPA)	0.756^a	0.868^b	0.035	.01
C22:6n-3 (DHA)	0.715^A	0.900^B	0.027	.00
Ʃn6	22.266	22.889	0.491	.72
Ʃn3	1.898	2.139	0.073	.53
n6/n3	11.734	10.699	0.876	1.36

^a,bWithin a rows different superscripts are significantly different (p < .05);

^A,BWithin a rows different superscripts are significantly different (p < .01).

SEM: standard errors of the mean; SFA: Saturated fatty acids; UFA: Unsaturated fatty acids; PUFA: Polyunsaturated fatty acids; MUFA: Monounsaturated fatty acids; LA: Linoleic acid; GLA:Gamma-linolenic acid; ALA: α-Linolenic acid; CLA: Conjugated linoleic acids; DGLA: Dihomo-γ-linolenic acid; AA: Arachidonic acid; EPA: Eicosapentaenoic acid; DPA: Docosapentaenoic acid; DHA: docosahexaenoic acid; n6: Omega-6 fatty acids; n3: Omega-3 fatty acids.