Hostname: page-component-cd9895bd7-gxg78 Total loading time: 0 Render date: 2024-12-18T17:20:35.340Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of caponisation on physicochemical and sensory characteristics of chickens

Published online by Cambridge University Press:  07 January 2016

A. Amorim ,
S. Rodrigues ,
E. Pereira ,
R. Valentim  and
A. Teixeira
A. Amorim
Affiliation:
Agriculture School of Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
S. Rodrigues
Affiliation:
Agriculture School of Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal Mountain Research Centre (CIMO), Bragança, Portugal
E. Pereira
Affiliation:
Agriculture School of Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
R. Valentim
Affiliation:
Agriculture School of Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
A. Teixeira*
Affiliation:
Agriculture School of Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal Veterinary and Animal Research Centre (CECAV). University of Trás-os-Montes e Alto Douro, Quinta de Prados, Apartado 1013, 5001-801 Vila Real, Portugal
*
†E-mail: [email protected]
Get access

Abstract

The 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.

Keywords

Portuguese chickenscaponisationmeat qualitysensorial evaluation
Type
Research Article
Information
animal , Volume 10 , Issue 6 , June 2016 , pp. 978 - 986
Copyright
© The Animal Consortium 2016 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Addinsoft 2013. XLSTAT, generalized procrustes analysis. Retrieved May 14, 2013, from http://www.xlstat.com/en/support/tutorials/gpa.htm.Google Scholar
Arnalds, T, McElhinney, J, Fearn, T and Downey, G 2004. A hierarchical discriminant analysis for species identification in raw meat by visible and near infrared spectroscopy. Journal of Near Infrared Spectroscopy 12, 183–188.Google Scholar
Berzaghi, P, Dalle Zotte, A, Jansson, LM and Andrighetto, I 2005. Near-Infrared Reflectance Spectroscopy as a method to predict chemical composition of breast meat and discriminant between difference n-3 feeding source. Poultry Science 84, 128–136.Google Scholar
Calik, J, Poltowicz, K, Świątkiewicz, S, Krawczyk, J and Nowak, J 2015. Effect of caponization on meat quality of Greenleg Partridge cockerels. Annals of Animal Science 15, 541–553.Google Scholar
Castellini, C, Mugnai, C and Dal Bosco, A 2002. Effect of organic production system on broiler carcass and meat quality. Meat Science 60, 219–225.Google Scholar
Chen, KL, Chi, WT and Chiou, PWS 2005. Caponization and testosterone implantation effects on blood lipid and lipoprotein profile in male chickens. Poultry Science 84, 547–552.Google Scholar
Díaz, O, Rodríguez, L, Torres, A and Cobos, A 2013. Composition and physico-chemical properties of meat from capons fed cereals. Journal of Integrative Agriculture 12, 1953–1960.Google Scholar
Franco, D, Rois, D, Vázquez, JA, Purriños, L and Lorenzo, JM 2013. Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding. Spanish Journal of Agricultural Research 11, 382–393.CrossRefGoogle Scholar
Honikel, KO 1998. Reference methods for the assessment of physical characteristics of meat. Meat Science 49, 447–457.Google Scholar
Hornsey, HC 1956. The colour of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments. Journal of the Science of Food and Agriculture 7, 534–540.Google Scholar
Hsieh, CY, Chen, KL and Chiou, PWS 2001. The lipoprotein composition and structure of capon and incomplete caponized Taiwan country chicken. Journal of Chinese Society of Animal Science 30, 229.Google Scholar
Lin, CY and Hsu, JC 2013. Comparison of skin and muscle color, muscle composition and sensory panel score of capon, slip and intact birds in Taiwan country chicken cockerels. Journal of Taiwan Livestock Research 46, 187–194.Google Scholar
Lin, CY, Lin, LC and Hsu, JC 2011. Effect of caponization on muscle composition, shear value, ATP related compounds and taste appraisal in Taiwan country chicken cockerels. Asian-Australasian Journal of Animal Science 24, 1026–1030.Google Scholar
Lyon, BG and Lyon, CE 1991. Shear values ranges by Instron Warner-Brazler and single blade Allo-Kramer devices that correspond to sensory tenderness. Poultry Science 70, 188–191.Google Scholar
Miguel, JA, Ciria, J, Asenjo, B and Calvo, JL 2008. Effect of caponisation on growth and on carcass and meat characteristics in Castellana Negra native Spanish chickens. Animal 2, 305–311.CrossRefGoogle ScholarPubMed
NP 1612:2002 – ISO 937:1978. Portuguese Norm – Meat and meat products. Determination of total nitrogen content. Reference method. Portuguese Institute of Quality, Ministry of Economy and Innovation, Caparica, Portugal.Google Scholar
NP 1614:2002 – ISO 1442:1197. Portuguese Norm – Meat and meat products. Determination of moisture content. Reference method. Portuguese Institute of Quality, Ministry of Economy and Innovation, Caparica, Portugal.Google Scholar
NP 1615:2002 – ISO 936:1998. Portuguese Norm – Meat and meat products. Determination of total ash. Reference method. Portuguese Institute of Quality, Ministry of Economy and Innovation, Caparica, Portugal.Google Scholar
NP 1987:2002 – ISO 3496:1994. Portuguese Norm – Meat and meat products. Determination of hydroxyproline content. Reference method. Portuguese Institute of Quality, Ministry of Economy and Innovation, Caparica, Portugal.Google Scholar
NP 8586-1:2001 – ISO 8586-1:1993. Portuguese Norm – Sensory analysis. General guidance of the selection, training and monitoring of assessors. Part 1: selected assessors. Portuguese Institute of Quality, Ministry of Economy and Innovation, Caparica, Portugal.Google Scholar
Park, B, Lawrence, KC, Windham, WR, Chen, YR and Chao, K 2002. Discriminant analysis of dual – wavelength spectral images for classifying poultry carcasses. Computers and Electronics in Agriculture 33, 219–231.Google Scholar
Rodrigues, S and Teixeira, A 2009. Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano. Journal of Animal Science 87, 711–715.Google Scholar
Rodrigues, S and Teixeira, A 2014. Effect of breed and sex on pork meat sensory evaluation. Food and Nutrition Sciences 5, 599–605.Google Scholar
Rosário, MF, Silva, MAN, Coelho, AAD, Savino, VJM and Dias, CTS 2008. Canonical discriminant analysis applied to broiler chicken performance. Animal 2, 419–424.Google Scholar
Sirri, F, Bianchi, M, Petracci, M and Meluzzi, A 2009. Influence of partial and complete caponization on chicken meat quality. Poultry Science 88, 1466–1473.Google Scholar
Statistical Analysis Systems 2012. JMP Pro version 10.. Statistical Analysis Systems, Institute Inc., Cary, NC, USA.Google Scholar
Stone, H and Sidel, JL 1985. Sensory evaluation practices. Academic Press Inc., San Diego, CA, USA.Google Scholar
Symeon, GK, Mantis, F, Bizelis, I, Kominakis, A and Rogdakis, E 2010. Effects of caponization on growth performance, carcass composition, and meat quality of medium growth broilers. Poultry Science 89, 1481–1489.Google Scholar
Symeon, GK, Mantis, F, Bizelis, I, Kominakis, A and Rogdakis, E 2012. Effects of caponization on growth performance, carcass composition, and meat quality of males of a layer line. Animal 6, 2023–2030.CrossRefGoogle ScholarPubMed
Teixeira, A and Rodrigues, S 2013. Pork meat quality of preto Alentejano and commercial Largewhite Landrace cross. Journal of Integrative Agriculture 12, 1961–1971.Google Scholar
Tor, M, Estany, J, Francesch, A and Cubiló, MD 2005. Comparison of fatty acid profiles of edible meat, adipose tissues and muscles between cocks and capons. Animal Research 54, 413–424.Google Scholar
Volk, M, Malensêk, J, Prevolnik, M, Škrlep, B, Čandek-Potokar, M and Bavec, M 2011. Differences in carcass and meat quality between organically reared cocks and capons. Agriculturae Conspectus Scientificus 76, 153–155.Google Scholar
Wattanachant, S, Benjakul, S and Ledward, DA 2004. Composition, colour and texture of Thai Indigenous and broiler chicken muscles. Poultry Science 83, 123–128.Google Scholar
World Health Organization 2003. Diet, nutrition and the prevention of chronic diseases. Report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series 916. World Health Organization, Geneva, Switzerland.Google Scholar