[ Composition biochimique et qualité sensorielle de la viande des poulets hybrides F1 (Holli x Fulani) en relation avec la durée de maturation et le système de production ]
Volume 43, Issue 4, October 2024, Pages 1036–1048
Tougan P. Ulbad1, H. Bah2, V. Kourouma3, Domingo I. Anaïs4, Osseyi G. Elolo5, and Théwis André6
1 Département de Nutrition et Sciences Agro-Alimentaires de la Faculté d’Agronomie, Université de Parakou, BP 2760, Abomey-Calavi, Benin
2 Institut Supérieur Agronomique et Vétérinaire Valery Giscard d’Estaing de Faranah (ISAV-VGE, F), BP: 131, Faranah, Guinea
3 Institut Supérieur Agronomique et Vétérinaire Valery Giscard d’Estaing de Faranah (ISAV-VGE, F), BP: 131, Faranah, Guinea
4 Centre d’Excellence Regional sur les Sciences Aviaires (CERSA-UL), Université de Lomé, Togo
5 Centre d’Excellence Regional sur les Sciences Aviaires (CERSA-UL), Université de Lomé, Togo
6 Unité de Nutrition et d’Ingénierie des Productions Animales de Gembloux Agro-Bio Tech, Université de Liège, Belgium
Original language: French
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The family poultry production in Benin is based on a variety of local ecotypes including Holli and Fulani breeds. The aim of this study is to determine the effect of production system and post-mortem aging time on the meat of their crossbred F1 (Holli x Fulani). Therefore, 60 hybrid chicks were divided into 2 group and reared respectively under conventional modern housing system (Lot1) and under backyard free range system (Lot2). At the age of 24 weeks, 10 cockerels (male) of each lot of similar live weight were slaughtered according to the conventional for meat quality assessment at different post-mortem aging time. It comes out from the study that the best carcass yields at 1 h and 24 h post-mortem were recorded in hybrid chickens raised under modern breeding systems (P<0.01). Technologically, it appears that the production system influenced only the pH recorded at 24h post-mortem (5.92 vs 5.88; P<0.05), luminance (57.98 vs 59.4; P<0.01), yellow index (3.46 vs 4.51; P<0.01); chromaticity (8.43 vs 9.09; P<0.01) and the water holding capacity of meat (28.47 vs 31.68; P<0.01). Significant variabilities of the technological quality of meat were also recorded according to muscle type. Nutritionally, the production system did not affect the meat’s dry matter and ash contents. However, the lowest fat content (1.72% vs 2.3%) and highest fat protein content (20.96% vs 20.01%) were recorded in the traditional system meat samples (P<0.001). Sensorially, meat from chickens raised under the traditional production system with access to natural pasture and those that have undergone 24 hours of maturation recorded the highest scores for all sensory parameters.
Author Keywords: Benin, production system, indigenous crossbred chicken, maturation, meat, quality.
Volume 43, Issue 4, October 2024, Pages 1036–1048
Tougan P. Ulbad1, H. Bah2, V. Kourouma3, Domingo I. Anaïs4, Osseyi G. Elolo5, and Théwis André6
1 Département de Nutrition et Sciences Agro-Alimentaires de la Faculté d’Agronomie, Université de Parakou, BP 2760, Abomey-Calavi, Benin
2 Institut Supérieur Agronomique et Vétérinaire Valery Giscard d’Estaing de Faranah (ISAV-VGE, F), BP: 131, Faranah, Guinea
3 Institut Supérieur Agronomique et Vétérinaire Valery Giscard d’Estaing de Faranah (ISAV-VGE, F), BP: 131, Faranah, Guinea
4 Centre d’Excellence Regional sur les Sciences Aviaires (CERSA-UL), Université de Lomé, Togo
5 Centre d’Excellence Regional sur les Sciences Aviaires (CERSA-UL), Université de Lomé, Togo
6 Unité de Nutrition et d’Ingénierie des Productions Animales de Gembloux Agro-Bio Tech, Université de Liège, Belgium
Original language: French
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The family poultry production in Benin is based on a variety of local ecotypes including Holli and Fulani breeds. The aim of this study is to determine the effect of production system and post-mortem aging time on the meat of their crossbred F1 (Holli x Fulani). Therefore, 60 hybrid chicks were divided into 2 group and reared respectively under conventional modern housing system (Lot1) and under backyard free range system (Lot2). At the age of 24 weeks, 10 cockerels (male) of each lot of similar live weight were slaughtered according to the conventional for meat quality assessment at different post-mortem aging time. It comes out from the study that the best carcass yields at 1 h and 24 h post-mortem were recorded in hybrid chickens raised under modern breeding systems (P<0.01). Technologically, it appears that the production system influenced only the pH recorded at 24h post-mortem (5.92 vs 5.88; P<0.05), luminance (57.98 vs 59.4; P<0.01), yellow index (3.46 vs 4.51; P<0.01); chromaticity (8.43 vs 9.09; P<0.01) and the water holding capacity of meat (28.47 vs 31.68; P<0.01). Significant variabilities of the technological quality of meat were also recorded according to muscle type. Nutritionally, the production system did not affect the meat’s dry matter and ash contents. However, the lowest fat content (1.72% vs 2.3%) and highest fat protein content (20.96% vs 20.01%) were recorded in the traditional system meat samples (P<0.001). Sensorially, meat from chickens raised under the traditional production system with access to natural pasture and those that have undergone 24 hours of maturation recorded the highest scores for all sensory parameters.
Author Keywords: Benin, production system, indigenous crossbred chicken, maturation, meat, quality.
Abstract: (french)
L’aviculture familiale au Bénin est basée sur une diversité d’écotypes locales dont l’écotype Holli et Fulani. Le but de cette étude est de déterminer l’effet du système de production et du temps de maturation post-mortem sur la qualité de la viande des croisés F1 (Holli x Fulani). Pour ce faire, 60 poussins hybrides ont été divisés en 2 groupes et élevés respectivement selon le système d’élevage moderne conventionnel (Lot1) et le système en plein air (Lot2). À l’âge de 24 semaines, 10 coqs de chaque lot ayant le meilleur poids vif ont été abattus pour l’évaluation de la qualité des viandes à différentes périodes de maturation post-mortem. Il ressort de l’étude que les meilleurs rendements de la carcasse à 1 h et à 24 h post-mortem ont été enregistrés chez les poulets hybrides élevés selon le système d’élevage moderne (P<0,01). Sur le plan technologique, il ressort que le système de production a influencé seulement le pH enregistré à 24h post-mortem (5,92 vs 5,88; P<0,05), la luminance (57,98 vs 59,4; P<0,01), l’indice du jaune (3,46 vs 4,51; P<0,01); la chromacité (8,43 vs 9,09; P<0,01) et la capacité de rétention d’eau de la viande (28,47 vs 31,68; P<0,01). Des variabilités importantes de la qualité technologiques de la viande ont été aussi enregistrées selon le type de muscle. Sur le plan nutritionnel, le système de production n’a pas affecté significativement les teneurs en matières sèche et en cendres de la viande. Par contre, la plus faible teneur en matière grasse (1,72% vs 2,3%) et la plus forte teneur en protéine grasse (20,96% vs 20,01%) a été enregistrées au niveau des échantillons de viande du système traditionnel (P<0,001). Sur le plan sensoriel, la viande de poulets élevés selon le système de production traditionnelle avec accès au pâturage naturel et celles ayant subies 24 heures de maturation ont enregistré les meilleurs scores pour tous les paramètres sensoriels.
Author Keywords: Bénin, système de production, poulet Croisés F1 (Holli x Fulani), maturation, viande, qualité.
How to Cite this Article
Tougan P. Ulbad, H. Bah, V. Kourouma, Domingo I. Anaïs, Osseyi G. Elolo, and Théwis André, “Biochemical composition and sensory quality of the meat of F1 crossbred chickens (Holli x Fulani) in relation with the production system and post-mortem aging time,” International Journal of Innovation and Applied Studies, vol. 43, no. 4, pp. 1036–1048, October 2024.
