<abstract xmlns="http://www.w3.org/1999/xhtml">The aim of the study was to assess the quality of carcasses and meat from selected native breeds and breeding lines of hens after using them for laying eggs in terms of their usefulness as raw material in traditional old polish cuisine. hens included in the programme for the protection of genetic resources were the object of this study. they belonged to the following breeds/breeding lines: greenleg partridge (Z-11), rhode Island red (r-11), new hampshire (n-11) and Barred rock (WJ-44) – 30 hens from each line. the hens were kept in a closed hen house under standard raising conditions. eight hens were selected from 56-week-old hens of each line which were subjected to analysis after being slaughtered. as a result of the research conducted, it was found that:– Among the hens under study, heavier layers, i.e. Barred rock (WJ-44), new hampshire (n-11) and rhode Island red (r-11), which are characterized by good muscling and dressing percentage similar to that of broiler chickens, proved to be most suitable for use as meat.– The meat from WJ-44 hens contained most cholesterol and least protein, and the meat from Z-11 birds had the least fat compared to the other lines.– At the end of the laying period, meat and broth from WJ-44, n-11 and r-11 hens obtained better sensory scores than those from the carcasses of Z-11 hens, which makes them an attractive raw material for traditional polish cuisine.</abstract>

The aim of the study was to assess the quality of carcasses and meat from selected native breeds and breeding lines of hens after using them for laying eggs in terms of their usefulness as raw material in traditional old polish cuisine. hens included in the programme for the protection of genetic resources were the object of this study. they belonged to the following breeds/breeding lines: greenleg partridge (Z-11), rhode Island red (r-11), new hampshire (n-11) and Barred rock (WJ-44) – 30 hens from each line. the hens were kept in a closed hen house under standard raising conditions. eight hens were selected from 56-week-old hens of each line which were subjected to analysis after being slaughtered. as a result of the research conducted, it was found that:– Among the hens under study, heavier layers, i.e. Barred rock (WJ-44), new hampshire (n-11) and rhode Island red (r-11), which are characterized by good muscling and dressing percentage similar to that of broiler chickens, proved to be most suitable for use as meat.– The meat from WJ-44 hens contained most cholesterol and least protein, and the meat from Z-11 birds had the least fat compared to the other lines.– At the end of the laying period, meat and broth from WJ-44, n-11 and r-11 hens obtained better sensory scores than those from the carcasses of Z-11 hens, which makes them an attractive raw material for traditional polish cuisine.

Influence of Origin of Laying Hens on the Quality of Their Carcasses and Meat After the First Laying Period

Department of Animal Genetic Resources Conservation, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of the study was to assess the quality of carcasses and meat from selected native breeds and breeding lines of hens after using them for laying eggs in...

Influence of Origin of Laying Hens on the Quality of Their Carcasses and Meat After the First Laying Period

Publié en ligne: 29 juil. 2014

Pages: 685 - 696

Reçu: 30 oct. 2013

Accepté: 27 févr. 2014

DOI: https://doi.org/10.2478/aoas-2014-0028

Mots clés
hens, meat quality, biodiversity

© 2014 Michał Puchała et. al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Influence of Origin of Laying Hens on the Quality of Their Carcasses and Meat After the First Laying Period

Publié en ligne: 29 juil. 2014

Pages: 685 - 696

Reçu: 30 oct. 2013

Accepté: 27 févr. 2014

DOI: https://doi.org/10.2478/aoas-2014-0028

Mots cléshens, meat quality, biodiversity

© 2014 Michał Puchała et. al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
hens, meat quality, biodiversity