Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems

F.A.A. Abdullah and H. Buchtova
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F.A.A. Abdullah: University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
H. Buchtova: University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic

Veterinární medicína, 2016, vol. 61, issue 11, 643-651

Abstract: The aim of the present study was to investigate qualitative and quantitative properties of wings, offal (liver, heart and gizzard) and necks of chickens from organic and conventional production systems, currently available on the market for Czech consumers. Production properties (yield and weight), surface colour (lightness, redness, yellowness) and chemical indicators (dry matter, total protein, net protein, collagen, hydroxyproline, fat, ash and phosphorus) were evaluated in fresh chicken broilers. Conventionally produced chickens had higher carcass yields but higher wing yields and weights were observed in organic broilers. The skin, bones, tip (left wings) and the meat with skin (right wings) of organic broilers were heavier (P < 0.05) than those of conventional chickens. The dry matter and total protein content of deboned organic broiler wings (meat with skin) was greater (P < 0.01) than those of conventional wings. Similarly as for yields, the offal (heart, gizzard) and necks of organic chickens had significantly (P < 0.01) higher weights in comparison with conventional chickens. Colour indicators showed that the external surface of the livers, necks and gizzards (muscle) from organic chickens were darker (lightness; P < 0.01). Total protein content in livers, hearts and necks of organic chickens was greater; fat content in the livers and necks of organic broilers was also higher (P < 0.05) than those of conventional broilers. The ash and phosphorus in the necks of conventional broilers was higher (P < 0.05) than in organic chickens. This study indicates that the quantity and quality of offal and neck from organic broilers are slightly superior compared to conventional chickens.

Keywords: meat quality; broiler; chemical indicators; liver; heart; gizzard (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlvet:v:61:y:2016:i:11:id:286-2015-vetmed

DOI: 10.17221/286/2015-VETMED

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