Influence of feeding colored wheat varieties on selected quality parameters of broiler chicken”™s meat
Keywords:poultry nutrition, purple pericarp, blue aleurone, meat quality, sensory traits
The effect of feeding colored wheat varieties (PS Karkulka and Skorpion) on chicken´s performance and texture, color and sensory characteristics of broiler chicken´s meat were evaluated in this study. The experiment was performed with 66 of Ross 308 cockerels. Cockerels were divided into three equal groups. The two experimental groups received feed mixtures containing 40% of wheats with different grain colour: groups PS Karkulka (n = 22) with PS Karkulka wheat cultivar and Skorpion (n = 22) with Skorpion cultivar. The third group (n = 22) had 40% of common wheat Vánek cultivar (Control). The live weight of broilers between all three groups was not significant different, as well as carcass yield and chemical composition of breast and thigh meat of chickens. In the parameter Razor Shear Force was found statistically significant higher breast meat tenderness in PS Karkulka against Control and Skorpion groups. In parameters L* and b* of colour of the meat samples was found statistically significant higher value in L* parameter in Skorpion group and b* parameter was higher in Control group. The total colour change was 2.25 and 2.53 for PS Karkulka and Skorpion group, respectively. In sensory analysis of broilers breast muscle was found statistically significant differences in odour, colour, fibreness, chewiness, juiciness and flavour parameter. The fatty taste parameter was non-significant. The odour parameter of chicken´s breast muscle was significantly lower in Skorpion group against PS Karkulka and Control groups. The significantly most intense colour of breast muscle was found in Control group versus Skorpion and PS Karkulka groups (91.71 mm, 79.71 mm and 71.15 mm, respectively). The fibreness parameter was significantly higher for Control group, as well. Significantly higher chewiness of breast meat was in Control (68.49 mm) than PS Karkulka (52.02 mm) and Skorpion (43.32 mm) group. The feeding of wheat cultivars with different grain pigmentation had no effect on performance parameters of broiler chicken´s as well as to it´s body and chemical composition of breast and thigh meat in this study.
Arts, I. C., Hollman P. C. 2005. Polyphenols and disease risk in epidemiologic studies. The American Journal of Clinical Nutrition, vol. 81, no. 1, p. 317-325. https://doi.org/10.1093/ajcn/81.1.317S
Aviagen Group, 2014a. Broiler nutrition specifications [online] s.a. [cit. 2018-08-09]. Available at: http://en.aviagen.com/ross-308.
Aviagen Group, 2014b. Technological procedure for broiler Ross [online] s.a. [cit. 2018-08-08]. Available at: http://en.aviagen.com/ross-308.
Cavitt, L. C., Meullenet, J. F., Xiong, R., Owens, C. M. 2005. The relationship of razor blade shear, Allo-Kramer shear, Warner-Bratzler shear and sensory tests to changes in tenderness of broiler breast fillets. Journal of Meat Foods, vol. 16, no. 3, p. 223-242. https://doi.org/10.1111/j.1745-4573.2005.00001.x
Chen, C. D., Sloane, J. A., Li, H., Aytan, N., Giannaris, E. L., Zeldich, E., Luebke, J. I. 2013. The antiaging protein Klotho enhances oligodendrocyte maturation and myelination of the CNS. Journal of Neuroscience, vol. 33, no. 5, p. 1927-1939. https://doi.org/10.1523/JNEUROSCI.2080-12.2013
Choi, Y., Jeong, H. S., Lee, J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea, Food Chemistry, vol. 103, no. 1, p. 130-138. https://doi.org/10.1016/j.foodchem.2006.08.004
CIE. 2007. Colorimetry, part 4: CIE 1976 L*a*b* Colour space. CIE Central Bureau, Vienna, CIE DS 014-4.3/E:2007, p.8 Available at: http://www.unife.it/scienze/astro-fisica/insegnamenti/ottica-applicata/materiale-didattico/colorimetria/CIE%20DS%20014-4.3.pdf
Commission regulation (EC) 152/2009. 2009. Laying down the methods of sampling and analysis for the official control of feed. Brussels: The commission of the European Communities.
Dransfield, E., Sosnicki, A. A. 1999. Relationship between muscle growth and poultry meat quality. Poultry Science, vol. 78, no. 5, p. 743-746. https://doi.org/10.1093/ps/78.5.743
Fanatico, A. C., Pillai, P. B., Emmert, J. L., Owens, C. M. 2007. Meat quality of slow-and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access. Poultry Science, vol. 86, no. 10, p. 2245-2255. https://doi.org/10.1093/ps/86.10.2245
Ficco, D. B. M., Mastrangelo, A. M., Trono, D., Borrelli, G. M., Vita, P., Fares, C., Beleggia, R., Platani, C., Papa, R. 2014. The colours of durum wheat: a review. Crop and Pasture Science Journal, vol. 65, no. 1, p. 1-15. https://doi.org/10.1071/CP13293
Haščík, P., Kačániová, M., Čuboň, J., Mellen, M., Mihok, M., Eliman, I. O. E. 2012. Sensory evaluation of meat chickens ross 308 after application of propolis in their nutrition. Potravinarstvo, vol. 6, no. 1, p. 14-20. https://doi.org/10.5219/158
Hosseinian, F. S., Beta, T. 2007. Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries. Journal of Agricultural and Food Chemistry, vol. 55, no. 26, p. 10832-10838. https://doi.org/10.1021/jf072529m
ISO 8586-1. 2015. Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (in Czech).
ISO 8589. 1993. Sensory analysis. General guidelines for the organization of a sensory workplace (in Czech).
Kris-Etherton, P. M., Beecher, G. R., Etherton, T. D., Gross, M. D., Keen, C. L., Lefevre, M. 2004. Bioactive compounds in nutrition and health-research methodologies for establishing biological function: The antioxidant and anti-inflammatory effects of flavonoids on atherosclerosis. Annual Reviews of Nutrition, vol. 24, no. 1, p. 511-538. https://doi.org/10.1146/annurev.nutr.23.011702.073237
Martinek, P., Jirsa, O., Vaculova, K., Chrpova, J., Watanabe, N., Burešová, V., Kopecký, D., Štiasna, K., Vyhnánek, T., Trojan, V. 2014. Use of wheat gene resources with different grain colour in breeding. In Proceeding from Conference: Tagungsband der 64. Jahrestagung der Vereinigung der Pflanzenzüchter und Saatgutkaufleute Österreichs, vol. 1, p. 75-78. ISBN-13:978-3-902849-00-7.
Meullenet, J. F., Jonville, E., Grezes, D., Owens, C. M. 2004. Prediction of the texture of cooked poultry pectoralis major meats by near-infrared reflectance analysis of raw meat. Journal of Texture Studies, vol. 35, no. 6, p. 573-585. https://doi.org/10.1111/j.1538-7836.2004.01165.x-i1
Oomah, B. D., Mazza, G. 1999. Health benefits of phytochemicals from selected Canadian crops, Trends in Food Science & Technology, vol. 10, p. 193-198 https://doi.org/10.1016/j.cj.2015.04.004
Patel, K. K., Jain, A., Patel, D. K. 2013. Medicinal significance, pharmacological activities, and analytical aspects of anthocyanidins 'delphinidin': A concise report. Journal of Acute Disease, vol. 2, no. 3, p. 169-178. https://doi.org/10.1016/S2221-6189(13)60123-7
Št'astník, O., Karásek, F., Jůzl, M., Mrkvicová, E., Pavlata, L., Nedomová, Š., Trojan, V., Vyhnánek, T., Doležal, P., Martinek, P. 2017. The effect of feeding wheat varieties with different grain pigmentation on growth performance, texture, colour and meat sensory traits of broiler chickens. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 145-150. https://doi.org/10.5219/753
Tsuda, T., Aoki, H., Horio, F., Osawa, T., Uchida, K. 2003. Dietary cyanidin 3-O-β-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia. Journal of Nutrition, vol. 133, no. 7, p. 2125-2130. https://doi.org/10.1093/jn/133.7.2125
Valous, N. A., Mendoza, F., Sun, D. W., Allen, P. 2009. Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams. Meat Science, vol. 81, no. 1, p. 132-141. https://doi.org/10.1016/j.meatsci.2008.07.009
Varga, M., Bánhidy, J., Cseuz, L., Matuz, J. 2013. The anthocyanin content of blue and purple coloured wheat cultivars and their hybrid generations. Cereal Research Communications, vol. 41, no. 2, p. 284-292. https://doi.org/10.1556/CRC.41.2013.2.10
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).