Effect of Slaughtering Age in Different Commercial Chicken Genotypes Reared According to the Organic System: 2. Fatty Acid and Oxidative Status of Meat

Alessandro Dal Bosco, Simona Mattioli, Silvia Ruggeri, Cecilia Mugnai, Cesare Castellini
2014 Italian Journal of Animal Science  
The fatty acid profile and the oxidative status of meat of three different commercial chicken genotypes organically reared and slaughtered at two different ages (70 and 81 days) were compared. The genotypes used were Naked Neck (CN1 strain), Kabir (KR4 strain) and Ross 308 (R). All animals were raised in the facilities of a big Italian company, in field conditions. Genotype and slaughtering age affected the main fatty acids and the antioxidant profile of meat. Concerning the content of total
more » ... content of total saturated fatty acids (SFA), the highest value was observed in R chicks. The CN1 birds showed the lowest SFA values, whereas the KR4 showed intermediate values. Polyunsaturated fatty acids (PUFA) showed a different trend at the two slaughter ages. At 71 days medium-growing chickens had lower values, while at 81 days CN1 birds reached the highest value. The CN1 chickens exhibited lower concentrations of linolenic acid, but higher long chain PUFA derivatives. However, the meat of these chickens showed a lower lipid stability despite a higher antioxidant content probably due to the kinetic behaviour and the resulting high oxidative metabolism. This finding is of importance since health concerns over fatty acid profile are among the main factors contributing to the decline of meat intake. Regarding the slaughtering age, the results of this trial demonstrate that at older age chickens show a better fatty acid profile under a nutritional point of view even if the oxidative status worsens.
doi:10.4081/ijas.2014.3311 fatcat:cqb65ovw6zha5g5ipyezm4mrty