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Effect of caponisation on physicochemical and sensory characteristics of chickens

2016Journal article Open access
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dc.contributor.authorAmorim, André
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorPereira, Etelvina
dc.contributor.authorValentim, Ramiro
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T16:39:44Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T16:39:44Z
dc.date.issued2016
dc.description.abstractThe meat fats content associated to nutritional and sensory characteristics are the most important concerns of consumers. To study the effect of caponisation on the meat quality of two different breed chickens, slaughtered at 18 weeks of age, raised under the same conditions, the physicochemical and sensory characteristics of capons (castrated males at 8 weeks of age) and roosters' meat of native Amarela Portuguesa and native Pedrês Portuguesa breeds were evaluated. Forty Amarela (20 roosters and 20 capons), 40 Pedrês (20 roosters and 20 capons) chickens, and also, six free-range chicken and six broilers were evaluated. The pH, water-holding capacity, Warner-Bratzler shear force, moisture content, ash, myoglobin, collagen, CP, total fat and fatty acids profile were evaluated in breast and leg meat, according to standard procedures. Leg meat capon showed greater intramuscular fat content (P≤0.05), monounsaturated fatty acids (MUFA) and CP (P≤0.001) than leg roosters. Caponisation increased the content of myoglobin and MUFA (P≤0.05) and reduced the moisture content in the leg (P≤0.05). The main fatty acids found were oleic acid (C18:1), palmitic acid (C16:0) and linoleic acid (C18:2). The greatest value of C18:1 was observed in capon's breast (P≤0.01). Sensory analysis was made to compare the Amarela and Pedrês meat with a free-range chicken and a broiler. The sensory taste panel classified the capon's meat (Amarela and Pedrês) as juicier, less fibrous and tougher than rooster's meat. The broiler was in general juicier, tenderer and less fibrous than the other birds. The results of sensory analysis complement those obtained in physicochemical analysis, suggesting that caponisation promotes an overall improvement in meat quality.pt_PT
dc.description.sponsorshipThe authors are grateful to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAmorim, André; Rodrigues, S.; Pereira, Etelvina; Valentim, Ramiro; Teixeira, Alfredo (2016). Effect of caponisation on physicochemical and sensory characteristics of chickens. Animal. ISSN 1751-7311. 10:6, p. 978-986en_EN
dc.identifier.doi10.1017/S1751731115002876pt_PT
dc.identifier.issn1751-7311
dc.identifier.urihttp://hdl.handle.net/10198/15342
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.subjectCaponisationen_EN
dc.subjectMeat qualityen_EN
dc.subjectPortuguese chickensen_EN
dc.subjectSensorial evaluationen_EN
dc.titleEffect of caponisation on physicochemical and sensory characteristics of chickensen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameRodrigues
person.familyNameValentim
person.familyNameTeixeira
person.givenNameSandra
person.givenNameRamiro
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-idB01B-96FF-D524
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0000-0002-3514-988X
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublication7c1f54bd-81e6-45c4-ac4d-6a297ecd0f35
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5

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