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Effect of Genotype on Slaughtering Performance and Meat Physical and Sensory Characteristics of Organic Laying Hens

C. Rizzi^*,1, A. Marangon and G. M. Chiericato^*

^* Department of Animal Science, Viale dell’Università, 16, 35020 Legnaro, Padova, Italy; and Veneto Agricoltura, Via S. Gaetano, 74, 36016 Thiene, Vicenza, Italy

¹ Corresponding author: chiara.rizzi{at}unipd.it

Slaughtering yields and some meat physical and sensorial parameters of laying hens reared under organic system production were studied. The hens belonged to both Italian dual-purpose breeds [Ermellinata di Rovigo (ER; brown eggshell) and Robusta Maculata (RM; brown eggshell)] as well as hybrid genotypes [Hy Line White 36 (white eggshell) and Hy Line Brown (brown eggshell)]. The birds were reared under organic farming system production from 24 to 44 wk of age, when they were slaughtered. They were reared throughout summer and autumn, and the temperature ranged from about 28 to 3° C. Local breeds presented higher (P < 0.01) live BW and dressing percentage compared with hybrids. The RM and ER carcasses had (P < 0.01) the highest breast and leg (thigh and drumstick) percentage, respectively. The muscle-bone ratio of the Hy Line White 36 drumstick was lower (P < 0.05) than the RM ratio, whereas the other groups were intermediate. The ER breast presented the highest (P < 0.01) lightness value and the lowest (P < 0.01) final pH value compared with the other 3 groups. The breast meat significantly differed according to genotype for almost all the studied sensorial parameters (adhesivity, fibrousness, chewiness, solubility, juiciness, tenderness, shear resistance), with the exception of aroma and odor intensity. In the thigh, genotype significantly affected aroma, adhesivity, fibrousness, solubility, tenderness, and shear resistance.

Key Words: organic laying hen • genotype • slaughtering performance • meat quality • sensory evaluation

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