Sensory traits of capon meat in three chicken genotypes

Špela Malovrh (Author), Katarina Hriberšek (Author), Dušan Terčič (Author), Marko Volk (Author), Božidar Žlender (Author), Tomaž Polak (Author), Antonija Holcman (Author)

Abstract

Capons of three genotypes (Barred Prelux, Sulmtaler, Styrian hen) were fattened outdoors and slaughtered at two ages (163, 198 days). Cockerels were caponised at age 47 days and at age 84 days were moved to grower houses with free access to pasture. Animals had ad libitum access to food and water. Ten carcasses of each genotype and age were sampled at slaughter for sensory analysis. The four trained panellist assessed three traits of raw carcasses on scale 1-5 and 19 traits on roasted carcasses on scale 1-7. Shear force was measured on cooled meat slices by appartus Texture Anayser, TA.XT plus, Volodkevich contact cell. Statistical analysis was performed by MIXED procedure in SAS/STAT. Age at slaughter affected nine, genotype five and interactions between age and genotype three sensory traits. Shear force differed among genotypes and it got worse at older age. Any of three genotypes was not superior in most of sensory traits. Thus, decision which genotype to fatten and how long depends on preferences and importance of certain sensory traits by consumers.

Keywords

poultry;capons;genotype;meat;sensory traits;Slovenia;

Data

Language:	English
Year of publishing:	2009
Typology:	1.01 - Original Scientific Article
Organization:	UL BF - Biotechnical Faculty
Publisher:	Biotehniška fakulteta
UDC:	636.5:637.5
COBISS:	2539144
ISSN:	1581-9175
Parent publication:	Acta agriculturae Slovenica
Views:	1657
Downloads:	395
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Other data

Secondary language:	Slovenian
Secondary title:	Senzorične lastnosti mesa kopunov treh genotipov
Secondary abstract:	Kopune treh genotipov (grahasti prelux, sultaler, štajerska kokoš) smo pitali v izpustih in zaklali pri dveh starostih (163 in 198 dni). petelinčke smo kastrirali pri starosti 47 dni in jih pri starosti 84 dni preseleili v hlev z izpustom. Živali so imele krmo in vodo po volji. Po deset trupov vsakega genotipa in starosti smo ob zakolu vzorčili za senzorično analizo. Štirje usposobljeni ocenjevalci so na presnih trupih ocenili tri lastnosti (skala 1-5) in na pečenih trupih 19 lastnosti (skala 1-7). Reznost smo merili na ohlajenih rezinah mesa z aparatom Texture Analyser, TA,XT plus, kontaktni nastavek po Volodkevich. Za statistično obdelavo podatkov smo uporabili proceduro MIXED v SAS/STAT. Starost ob zakolu je vplivala na devet, genotip napet ter interakcija med starostjo in genotipom na tri senzorične lastnosti. Rezna trdnost se je med genotipi razlikovala, povečala pa se je s staostjo. Noben od genotipov ni najboljši v večini senzoričnih lastnosti, zato je odločitev, kateri genotip kopunov bi bil najprimernejši, odvisna predvsem od želja in pomembnosti senzoričnih lastnosti s strani porabnikov.
Secondary keywords:	perutnina;kopuni;genotip;meso;senzorične lastnosti;Slovenija;
URN:	URN:NBN:SI
Type (COBISS):	Not categorized
Pages:	str. 17-27
Volume:	ǂLetn. ǂ94
Issue:	ǂšt. ǂ1
Chronology:	2009
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;agriculture and related sciences and techniques;forestry;farming;wildlife exploitation;kmetijstvo ter sorodne vede in tehnologije;animal husbandry and breeding in general;livestock rearing;breeding of domestic animals;živinoreja na splošno;vzreja domačih živali;poultry;perutnina;applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;agriculture and related sciences and techniques;forestry;farming;wildlife exploitation;kmetijstvo ter sorodne vede in tehnologije;produce of domestic (farmyard) animals and game;proizvodi domačih živali in divjadi;
ID:	23294