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Comparison of Qualitative and Quantitative Properties of the Wings, Necks and Offal of Chicken Broilers from Organic and Conventional Production Systems

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Comparison of Qualitative and Quantitative Properties of the Wings, Necks and Offal of Chicken Broilers from Organic and Conventional Production Systems Veterinarni Medicina, 61, 2016 (11): 643–651 Original Paper doi: 10.17221/286/2015-VETMED 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, H. Buchtova University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic 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 avail- able on the market for Czech consumers. Production properties (yield and weight), surface colour (lightness, red- ness, 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 One of the fastest growing segments of the Consumption of chicken by-products is increas- European food market is organic food (Lawlor et al. ing due to their low cost, their low content of fat as 2003). Consumption of organic food in the Czech well as short time required for preparation (Alvarez- Republic is rising despite the economic challenges Astorga et al. 2002). Edible chicken offal is widely (Zivelova and Crhova 2013). It is believed that or- consumed in most countries worldwide (Nollet and ganic food contains no harmful ingredients and thus Toldra 2011). Culture, religion and preference are is healthier for consumers than conventionally pro- the basic factors that affect consumption of meat duced food (Grashorn and Serini 2006). According offal. Therefore, while certain meat offal can be to Council Regulation (EC) No. 834/2007, the rules considered as valuable meal in some regions, the of organic livestock production include a high level same might be considered as inedible in other areas of animal welfare (access to open air areas, prefer- (Toldra et al. 2012). The yield of edible chicken ably pasture, stocking densities) and organic feed offal is approximately 6.3% (Poltowicz and Doktor that meets the animal’s nutritional requirements 2011), neck 3% and wings 10% (Kokoszynski et al. (growth promoters and synthetic amino-acids 2013); thus, they constitute a significant part of should not be used). In the last few decades, the chicken weight. The importance of edible offal is amount of available edible meat offal has increased underlined by their good nutritional value for con- considerably from slaughterhouses, meat proces- sumers (Seong et al. 2015). During the last decades, sors and wholesalers (Darine et al. 2010). most studies have dealt with chicken muscle tissue 643 Original Paper Veterinarni Medicina, 61, 2016 (11): 643–651 doi: 10.17221/286/2015-VETMED and have focused only on meat quality evaluation Chickens slaughter and processing was carried and processing methods. Very few studies were out by both producers in compliance with Council published on the quality of chicken offal (Seong et Regulations (EC) No. 1099/2009 and 853/2004. The al. 2015), particularly those from organic produc- samples (packed cold carcasses) were transported tion systems. Quality parameters of organic and from both farms to DMHE at temperature of be- conventional broilers are affected by many factors, tween 2 ± 2 °C. In the DMHE, the samples were e.g. hybrid genotype, nutrition, age, sex, season as stored in a refrigerator with controlled temperature well as production methods (organic/conventional) (2 ± 2 °C) until analysis. Dissection of the carcasses (Fanatico et al. 2007; Ponte et al. 2008). There is a was done according to the Commission Regulation large price difference between edible by-product (EC) No. 543/2008. organs of organic and conventional chickens. It is, The eviscerated carcass (without neck, feet and therefore, important that consumers should receive gut), wings, neck and giblets (liver, heart and giz- objective information about quality parameters, zard) were weighed and yields were calculated ac- especially because no similar data have been pub- cording to Decree of the Ministry of Agriculture lished so far to the best of our knowledge. No. 471/2000. The wings were dissected from the The objective of this study was to evaluate the carcasses at the shoulder joint, and then weighed qualitative and quantitative characteristics of as pairs and singly. The wings (drumette and wing wings, necks and giblets of broilers from organic flat) were deboned after dissection of the wing and conventional production systems as they are tip. The remaining meat (triceps, biceps and fore- currently sold in retail markets. arm muscles) of the wing and skin were weighed separately, whereas the meat and skin of the right wing were weighed together. The wing bones (hu- MatERIAL AND METHODS merus, radius, and ulna) and tip were weighed as well. Yield measurement: (1) yield of whole eviscer- Production properties. This experimental anal- ated carcass, pair of wings, neck and giblets were ysis was carried out at the Department of Meat measured mathematically by the formula: yield = Hygiene and Ecology (DMHE) of the Faculty of (weight of the aforementioned carcass cuts/live Veterinary Hygiene and Ecology, University of weight) × 100; (2) the yield of wing components – Veterinary and Pharmaceutical Sciences Brno meat, skin, (meat with skin), bone and tip; yield = (Czech Republic). A total of 15 organic broiler (weight of the aforementioned wing components/ chicken (OC) and 20 conventional broiler chicken wing weight) × 100. (CC) carcasses were obtained directly from farms Colour indicators. The colour indicators (light- utilising organic production systems (Biopark s.r.o., ness, L*; redness, a*; yellowness, b*) of raw exter- Lipova, Czech Republic) meeting requirements laid nal surfaces (liver, heart, gizzard and neck) were down in Commission Regulation (EC) No. 889/2008 measured according to the CIE L*a*b* system us- and from conventional production systems ing a Minolta CM 2600d (Konica Minolta, Japan). (Vodnanska drubez, a.s., Vodnany, Czech Republic) Spectra Magic 3.61 Software was used for calcu- meeting requirements for safety and product qual- lating the parameters and the mean ± SD of five ity according to the Regulation (EC) No. 852/2004 measurements of each sample was reported. and the Regulation (EC) No. 853/2004. The con- Chemical analysis. The basic chemical compo- ditions for breeding were as follows: (1) organic sition indicators of the right deboned wing (meat production system – Colour yield hybrid, age at with skin), neck and giblets (liver, heart, and giz- slaughter 81 days, stocking density was 10 birds/m2, zard) from OC and CC were evaluated. Five sam- birds had access to a free range area during the ples of each bird, i.e. deboned wings, neck, liver, summer period, weight of the birds at the time of heart and gizzard were homogenised as one sample slaughter was 2379 ± 384.80 g; (2) conventional in order to obtain an adequate amount for analysis. production system – Ross 308 hybrid, age at slaugh- The amount of dry matter was determined gravi- ter 38 days, stocking density was 18 birds/m2, metrically by drying samples for 24 h at 103 ± 2 °C birds did not have access to a free range area, weight (ISO 1442 1997). The content of total protein was of the birds at the time of slaughter was 2284 ± determined using a Kjeltec 2300 analyser (Foss 235.51 g. Analytical AB, Hoganas, Sweden) according to 644 Veterinarni Medicina, 61, 2016 (11): 643–651 Original Paper doi: 10.17221/286/2015-VETMED ISO 937 (1978), net protein content was deter- RESULts mined as the amount of nitrogen that was organi- cally bound using the Kjeltec 2300 (Foss Analytical The results are summarised in Tables 1–5. As AB, Hoganas, Sweden) after precipitation with hot shown in Table 1, no differences were observed be- tannin solution (SOP 2000); the collagen content tween the weights of organic and conventional live was computed (coefficient factor f = 8) from the broilers in this study. The eviscerated carcasses of content of the amino acid hydroxyproline (SOP CC yielded more than OC, whereas no differences 2000). The quantity of hydroxyproline was evalu- were observed between their weights. The wings ated by photometric measurement of absorbance (pair) of OC yielded more than the wings of CC at 550 nm on a GenesysTM 6 (Thermo Electron and were heavier. The results associated with the Corporation, USA) spectrophotometer (SOP 2000). yield and weight of wing components indicated the The fat content was analysed on a Soxtec 2055 (Foss following: the meat with skin of from the OC wings Analytical AB, Hoganas, Sweden) with petrol ether (right) weighed more than the wings of chickens as extraction agent (ISO 1443 1973).
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