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Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual

Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especially the practice of culling. This paper aims to e...

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Autores principales: Siekmann, Lisa, Meier-Dinkel, Lisa, Janisch, Sabine, Altmann, Brianne, Kaltwasser, Claudia, Sürie, Christian, Krischek, Carsten
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210674/
https://www.ncbi.nlm.nih.gov/pubmed/30257499
http://dx.doi.org/10.3390/foods7100156
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author Siekmann, Lisa
Meier-Dinkel, Lisa
Janisch, Sabine
Altmann, Brianne
Kaltwasser, Claudia
Sürie, Christian
Krischek, Carsten
author_facet Siekmann, Lisa
Meier-Dinkel, Lisa
Janisch, Sabine
Altmann, Brianne
Kaltwasser, Claudia
Sürie, Christian
Krischek, Carsten
author_sort Siekmann, Lisa
collection PubMed
description Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especially the practice of culling. This paper aims to explore and assess the dual-purpose chicken breed “Lohmann Dual” (LD) performance (n = 30) and sensory characteristics (n = 48). Carcass and meat quality traits are evaluated, and descriptive sensory analysis of breast muscles is conducted. To define the scope of characteristics, a market sample of “Ross” Line (n = 35) is adducted. LD carcasses are characterized by higher leg than breast yield; carcass, breast and leg weights are higher in Ross. LD meat has a lower pH, differs in color, has higher drip and thawing losses, but lower cooking loss. LD breast muscles are firmer as indicated by shear force measurements, which is confirmed through the sensory analysis. Appearance, odor and flavor differ between the lines. Overall, distinguishable differences are found between both breeds. Further research should focus on the marketing aspect of the dual-purpose line, as some characteristics could draw consumers to this product. Animal welfare and ethical concerns should further be considered when considering dual-purpose breeds as a feasible alternative to culling.
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spelling pubmed-62106742018-11-05 Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual Siekmann, Lisa Meier-Dinkel, Lisa Janisch, Sabine Altmann, Brianne Kaltwasser, Claudia Sürie, Christian Krischek, Carsten Foods Article Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especially the practice of culling. This paper aims to explore and assess the dual-purpose chicken breed “Lohmann Dual” (LD) performance (n = 30) and sensory characteristics (n = 48). Carcass and meat quality traits are evaluated, and descriptive sensory analysis of breast muscles is conducted. To define the scope of characteristics, a market sample of “Ross” Line (n = 35) is adducted. LD carcasses are characterized by higher leg than breast yield; carcass, breast and leg weights are higher in Ross. LD meat has a lower pH, differs in color, has higher drip and thawing losses, but lower cooking loss. LD breast muscles are firmer as indicated by shear force measurements, which is confirmed through the sensory analysis. Appearance, odor and flavor differ between the lines. Overall, distinguishable differences are found between both breeds. Further research should focus on the marketing aspect of the dual-purpose line, as some characteristics could draw consumers to this product. Animal welfare and ethical concerns should further be considered when considering dual-purpose breeds as a feasible alternative to culling. MDPI 2018-09-25 /pmc/articles/PMC6210674/ /pubmed/30257499 http://dx.doi.org/10.3390/foods7100156 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Siekmann, Lisa
Meier-Dinkel, Lisa
Janisch, Sabine
Altmann, Brianne
Kaltwasser, Claudia
Sürie, Christian
Krischek, Carsten
Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual
title Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual
title_full Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual
title_fullStr Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual
title_full_unstemmed Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual
title_short Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual
title_sort carcass quality, meat quality and sensory properties of the dual-purpose chicken lohmann dual
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210674/
https://www.ncbi.nlm.nih.gov/pubmed/30257499
http://dx.doi.org/10.3390/foods7100156
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