Evaluation of breast meat quality in slow-growing native chickens compared with commercial medium- and fast-growing hybrids.

ABSTRACT: The recent consumer interest in native poultry breeds has increased, driven by perceptions of their high quality, thus contributing to the preservation of local genetic resources. This study investigated the chemical, texture, and sensory traits of breast meat from three slow-growing Italian chicken breeds (Bionda Piemontese [BP], Bianca di Saluzzo [BS], Millefiori Piemontese [MP]) and compared them with those for medium- and fast-growing commercial hybrids (Naked Neck [NN] and Ross 308 [BR]). The studies were performed on 15 samples per genotype, and included chemical composition, thawing (TL) and cooking losses (CL), texture profile analysis (TPA) on cooked meat, Warner-Bratzler shear force test (SFT), and sensory evaluation by trained judges. Slaughter weight was higher in MP than in BP

SUBMITTER: Cappone EE 

PROVIDER: S-EPMC12756014 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature