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This research aimed to determine the effect of intramuscular fat (IMF) levels in m. pectoralis major on carcass weight and composition, meat of male broiler chickens. Whole eviscerated necked carcasses of Ross 308 male broiler chickens aged 42 days were purchased from a commercial poultry slaughterhouse. After the carcasses were dissected, m. pectoralis major was sampled to determine their basic chemical composition, physicochemical and sensory characteristics, texture, and microstructural characteristics. The IMF content of the m. pectoralis major evaluated male Ross 308 broiler chickens at 42 days of age ranged from 0.88 % to 4.64 %. The majority (about 66 %) carcasses contained pectoral muscle containing no more than 2.04 % IMF. Male broiler chicken carcasses differed (P < 0.05) in IMF, water, and protein content of m. pectoralis major. Breast muscles of Ross 308 chickens with the highest IMF levels (2.05-4.64 %) had significantly less water and protein compared to those of chickens with the lowest (0.88-1.60 %) and medium (1.61-2.04 %) IMF levels. IMF level had no effect on carcass weight and composition, physicochemical characteristics, texture, and microstructure of m. pectoralis major. To date, there have been no studies determining the effect of IMF level on microstructure and texture traits of m. pectoralis major (except WB shear force) and electrical conductivity in Ross 308 broiler chickens. The results obtained indicate the need for future research in this area with consideration of males and females and research material from multiple sources.

Abstract Japanese quails (Coturnix japonica) have a high reproductive rate because they reach sexual maturity very early. This short rearing time results in increasing interest among breeders and consumers. The aim of the study was a comparative analysis of two genotypes and sexes of Japanese and Pharaoh quails and their impact on body weight, carcass composition, meat quality, digestive system morphometry and leg bone dimensions. The study involved 40 birds (10 females and 10 males), Japanese quail and Pharaoh quail, 42 days old. Quail genotype had an effect (P

ABSTRACT: The purpose of this study was to compare analyze the quality of meat depending on the type of muscle: breast muscles (m. Pectoralis superficialis and m. Pectoralis profundus) and leg muscles (m. Sartorius and m. Femorotibialis) in relation to the sex of the common guinea fowl (Numida meleagris). For the study, pectoral muscles and leg muscles from 10 females and 10 males at 20 wk of age were used to determine their chemical composition, physicochemical properties, and texture characteristics of the pectoral muscle were determined. Overall, pectoral muscles were characterized by higher protein content, lightness (L*), and electrical conductivity (EC24), and lower redness (a*), and pH24 compared to leg muscles. Leg muscles, on the other hand, were characterized by higher, collagen, intramuscular fat and salt content. In terms of pectoral muscle texture characteristics, males were characterized by lower chewiness value and were less gumminess. In conclusion, it can be said that the sex of the birds affected some of the pectoral muscle texture traits, but did not affect the remaining analyzed features of the pectoral and leg muscles. However, from the consumer's point of view, breast muscles contained more protein and less fat, so they are more dietary compared to leg muscles.

ABSTRACT: The purpose of the study was to compare young (6-wk-old) and spent (52-wk-old) Japanese quail in terms of body weight, carcass characteristics, and some meat quality traits. Whole carcasses were dissected, pectoral muscles and leg muscles were sampled for determination of basic chemical composition and L*a*b* color parameters, while m. pectoralis major was sampled for texture and microstructure traits. Age of quails had a significant effect on body weight, carcass weight, carcass yield, pectoral muscle, abdominal fat and skin with subcutaneous fat, and carcass remainders contents in eviscerated carcass. Spent quails had significantly higher intramuscular fat content in pectoral and leg muscles and protein content in breast muscle, and also lower content of water in breast and leg muscles than young quails. Slaughter age significantly affected lightness (L*) and redness (a*) of pectoral muscles, as well as texture traits (except for cohesiveness) and microstructure of m. pectoralis major, except for thickness of perimysium and endomysium. Regardless of age, quail sex had an effect on the carcass traits studied (except for leg muscle content), intramuscular fat content of pectoral and leg muscles, water content of leg muscles and yellowness of pectoral muscle. In addition, a significant effect of quail sex was found on cutting work, springiness, chewiness and marked microstructural characteristics, except for vertical fiber diameter. The interaction between age and sex was significant for most slaughter and microstructural characteristics and also WB-shear force of m. pectoralis major, and L*, b* pectoral muscles. Higher fatness of carcasses, higher intramuscular fat in meat, and poorer textural and microstructural characteristics of m. pectoralis major spent Japanese quail indicate poorer fulfillment of most consumers' requirements compared to carcasses and meat of young quails.

In the past, studies have been conducted on the evaluation of meat traits of pigeons, but the knowledge obtained is incomplete and needs to be expanded. The purpose of this study was to obtain information on the weight and proportion of carcass elements, femur and tibia bone dimensions, and egg characteristics of meat of King breed and carrier pigeons. For this study, 16 carcasses of carrier pigeons and 16 carcasses of King pigeons were used, with 8 carcasses of males and 8 carcasses of females of each breed. Additionally, 20 eggs evaluated were from carrier pigeons and 20 eggs from King breed pigeons. The carcasses and eggs were obtained from birds that were 12 months old. The compared pigeon breeds differed (p < 0.05) significantly in terms of the weight of the eviscerated carcass with the neck; the content of neck, wings, pectoral and leg muscles in the carcass; as well as in terms of all specified dimensions of tibia and femur length and width. The origin of the pigeons had an effect (p < 0.05) on egg weight and dimensions, egg index, and the other studied egg traits, with the exception of eggshell weight and eggshell yellowness, yolk weight, yolk height, yolk diameter, and yolk index. So far, there have been no studies comparing carrier pigeons and King breed pigeons in terms of femur and tibia bone dimensions, morphological composition and egg dimensions, and egg content traits, which adds to the knowledge in this area and indicates the need for continuation in the future.

The aim of this study was to determine the effects of slaughter age and sex on the carcass characteristics, meat quality parameters, and leg bone dimensions of common pheasants. The study material consisted of 40 common pheasants, including 10 males and 10 females at 12 weeks of age and 10 males and 10 females at 15 weeks of age. The birds were kept on a farm in a semi-intensive system. The slaughter age had significant effects on the eviscerated carcass weight; the percentage of skin with subcutaneous fat; the wings percentage; electrical conductivity (EC24); the work required to cut the samples (cutting work); redness (a*); the intramuscular fat content in the breast meat; and the protein, intramuscular fat, water, and collagen contents in the leg meat. The sex of the pheasants had significant effects on the eviscerated carcass weight; the contents of leg muscles, skin with subcutaneous fat, and wings in the carcasses; and the electrical conductivity, thermal loss, lightness (L*), and redness (a*) of the breast muscles. It also significantly affected the protein and water contents of the pectoral and leg muscles, the intramuscular fat contents of the leg muscles, the texture traits of the pectoralis major muscle, and all femur and tibia bone dimensions. The results indicate a greater influence of sex compared to slaughter age on the pheasant traits studied. We confirmed the occurrence of a clearly marked sexual dimorphism in birds of this species. Both factors (slaughter age and gender) have significant effects on the nutritional and technological value of pheasant meat. The few studies on meat texture and the dimensions of pheasant leg bones indicate a need for continued research in this area in the future.

The aim of this study was to compare the quality characteristics of the meat of two genotypes (Lohmann Brown and Lohmann White) of laying hens after the laying period. Studies were conducted on pectoral and leg muscles from 26 females, 13 of each genotype. Breast and leg muscles were evaluated in terms of their basic chemical composition, acidity (pH24), color attributes (L*, a*, b*), electrical conductivity (EC24) and macro- (K, P, Na, Mg, Ca) and microelements (Fe, Zn, Cu, Mn, Cr). Analysis of the texture of the pectoral muscle major and rheological properties (sum of viscosity modules and sum of elasticity modules) was also performed. Breast and leg meat were also subjected to sensory evaluation. The genotype of the birds significantly affected the percentage of intramuscular fat in the pectoral muscle and the percentage of protein, fat and water in the leg muscle. When analyzing pectoral and leg muscles for color attributes, we found no significant (p > 0.05) differences between genotypes. Differences were shown, however, between genotypes in EC24 and phosphorus content in leg muscle. Breast muscles differed significantly (p < 0.05) in iron and zinc content. Sensory analysis revealed significant differences between genotypes in leg muscle tenderness and juiciness, and breast muscle juiciness and aroma desirability. When analyzing the breast muscle in terms of texture, we did not observe any significant differences, nor did we find any differences in the assessment of rheological properties. Not depending on genotype, however, we noted significant differences between protein, fat, water and collagen content, sodium, magnesium, calcium, iron, zinc, copper, manganese, chromium, acidity, color parameters (L*, a*, b*), EC24 and tastiness desirability between breast meat and leg meat. The results of this study showed that meat from old hens obtained after the laying period is a good material for further technological processing, due to its favorable basic chemical composition and high nutritional value expressed in the content of macro- and microelements, and is also characterized by relatively good sensory characteristics, which can be improved by marinating or adding enzymatic preparations during its processing.

Conservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The aim of the present study was to compare three duck strains maintained in Poland and included in the Genetic Resources Protection Programme in terms of the fatty acid profile, health lipid indices, and sensory traits of breast and leg meat. The experimental material consisted of 180 sexed Pekin ducks, 60 ducks each (including 30 males and 30 females) from strain P33 (Pekin of Polish origin), P8 (Pekin of Danish origin), and P9 (Pekin of French origin). During 49 days of rearing, the ducks were kept in an enclosed building with six pens on straw. The duck genotype had a significant effect on the myristic (C14:0), palmitic (C16:0), oleic (C18:1n9), linolenic (C18:2n6), arachidonic (C20:4n6), monounsaturated fatty acid (MUFA), PUFAn6 content, and Peroxidisability Index (PI) values of breast muscle. Ducks from the compared strains differed significantly in C16:0 content and the proportion of unsaturated fatty acids (UFAs), including MUFAs, Nutritive Value Index, and Health-Promoting Index in leg muscles. Ducks from the compared strains also differed significantly in the aroma and juiciness of the heat-treated breast muscles and the tenderness of the leg muscles. The sex of the birds had a significant effect on the C18:1, C22:6n3, MUFA, PUFAn6, PUFAn3, PI, and aroma and taste desirability of the breast muscles, as well as the aroma intensity of the leg muscles.

The aim of the study was to determine the effects of genotype and sex on carcass composition and selected meat quality parameters of Dworka and Pekin ducks after two reproductive seasons. The research material consisted of 24 carcasses of Dworka ducks (breeding strain D11) and 24 carcasses of Pekin ducks from the herd of genetic resources (French Pekin, strain P-9). After cooling the carcasses (18 h, 2 °C), the pH values and electrical conductivity of the pectoral and leg muscles were determined, and then the carcass was dissected using a simplified method. After dissection, the pectoral and leg muscles were sampled for quality characteristics assessment. The Dworka ducks from breeding strain D11 compared to Pekin duck from conservative strain P9 were characterized by significantly (p < 0.05) higher carcass weight, protein and salt content, thermal drip, yellowness, thickness of perymisium and endomysium and lower water content of the pectoral muscle. Dworka ducks were also characterized by higher protein, salt and collagen content and higher electrical conductivity (EC24) of leg muscles than Pekin ducks. Regardless of genotype, male ducks had a higher gutted carcass weight with neck, salt content, muscle fiber cross-sectional area, fiber perimeter and diameters of pectoral muscle, and also higher protein and collagen, and lower fat content, pH24 and electrical conductivity of leg muscles. The genotype by sex interaction was significant (p < 0.05) for water, protein, fat content, perimisium thickness, cohesiveness, springiness of the pectoral major muscle, and for water content and protein of the leg muscles. The results obtained in this study demonstrate the effects of genotype and sex on the nutritional value and some technological parameters of duck meat. The studied ducks after two reproductive seasons satisfactorily meet the requirements of duck meat for consumers and duck meat processing plants.

Raising dual-purpose hens for meat is believed to bring more economic benefits to farmers selling products directly to consumers. The aim of the study was to determine the differences between the carcass features and the digestive system of multipurpose hens and spent broiler breeders. In the experiment, 20 carcasses of 70-week-old Rosa 1 dual-purpose hens and 20 carcasses of 62-week-old Ross 308 broiler breeders were used. Measurements of the length of various sections of the intestine and the diameter of individual intestinal segments were made. During the gutting, proventriculus, gizzard, liver, heart, and spleen were separated and then weighed. Dual-purpose hens differed significantly (p < 0.05) from broiler breeders in weight and carcass dimensions. Multipurpose hens were characterized by significantly lower (p < 0.05) percentages of breast muscles, leg muscles, skin with subcutaneous fat, wings, and carcass remainders. Broiler breeders were characterized by significantly longer (p > 0.05) total intestinal length, duodenum, jejunum, ileum, and terminal intestine. Significant differences were confirmed in terms of the diameter of some segments of the intestine. Broiler breeder hens also had a greater mass of internal organs compared to the dual-purpose layer hens.

Pigeons have been the subject of research in the past, but the knowledge gained is incomplete and must be extended. The aim of the study was to provide information about differences in carcass weight and measurements, carcass composition, proximate chemical composition, acidity, electrical conductivity, color attributes, the texture, rheological properties and microstructure of the meat, and some biometric characteristics of the digestive system in carrier and King pigeons, and also to determine if the two compared breeds meet the expectations of pigeon meat consumers to the same extent. The study involved 40 carcasses from carrier pigeons and King pigeons after three reproductive seasons. The chemical composition was determined by near-infrared transmission (NIT) spectroscopy, color coordinates according to CIELab, the texture according to Texture Profile Analysis (TPA) and Warner–Bratzler (WB) tests, and the rheological properties of meat according to the relaxation test. The compared pigeon groups differed significantly (p < 0.05) in carcass weight and measurements, carcass composition (except breast muscle percentage), chemical composition (except leg muscle collagen content) and electrical conductivity, lightness (L*), yellowness (b*), chroma (C*) and hue angle (h*), textural characteristics (except cohesiveness and Warner‒Bratzler shear force), rheological properties, microstructure of the pectoralis major muscle, as well as the total length of intestine and its segments, duodenal diameter, weight of proventriculus, gizzard, liver, heart, and spleen. The sex of the birds had a significant (p < 0.05) effect on the carcass weight, chest circumference, carcass neck percentage, breast muscle collagen content, and caeca length. The genotype by sex interaction was significant (p < 0.05) for fat content, collagen content, hardness, sum of elastic moduli and sum of viscous moduli of the pectoralis major muscle, protein and collagen content of leg muscles, duodenal and caecal length, jejunal and ileal diameter, and spleen weight. The obtained results show a significant effect of genetic origin and sex on the nutritive and technological value of the meat, and on the digestive system development of the pigeons.