Sensory traits of capon meat in three chicken genotypes
ID Malovrh, Špela (Author), ID Hriberšek, Katarina (Author), ID Terčič, Dušan (Author), ID Volk, Marko (Author), ID Žlender, Božidar (Author), ID Polak, Tomaž (Author), ID Holcman, Antonija (Author)

URLURL - Presentation file, Visit http://aas.bf.uni-lj.si/zootehnika/94-2009/PDF/94-2009-1-17-26.pdf This link opens in a new window

Capons of three genotypes (Barred Prelux, Sulmtaler, Styrian hen) were fattened outdoors and slaughtered at two ages (163, 198 days). Cockerels were caponised at age 47 days and at age 84 days were moved to grower houses with free access to pasture. Animals had ad libitum access to food and water. Ten carcasses of each genotype and age were sampled at slaughter for sensory analysis. The four trained panellist assessed three traits of raw carcasses on scale 1-5 and 19 traits on roasted carcasses on scale 1-7. Shear force was measured on cooled meat slices by appartus Texture Anayser, TA.XT plus, Volodkevich contact cell. Statistical analysis was performed by MIXED procedure in SAS/STAT. Age at slaughter affected nine, genotype five and interactions between age and genotype three sensory traits. Shear force differed among genotypes and it got worse at older age. Any of three genotypes was not superior in most of sensory traits. Thus, decision which genotype to fatten and how long depends on preferences and importance of certain sensory traits by consumers.

Keywords:poultry, capons, genotype, meat, sensory traits, Slovenia
Work type:Not categorized (r6)
Typology:1.01 - Original Scientific Article
Organization:BF - Biotechnical Faculty
Number of pages:Str. 17-27
Numbering:Letn. 94, št. 1
PID:20.500.12556/RUL-1165 This link opens in a new window
ISSN on article:1581-9175
COBISS.SI-ID:2539144 This link opens in a new window
Publication date in RUL:11.07.2014
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Record is a part of a journal

Title:Acta agriculturae Slovenica
Shortened title:Acta agric. Slov.
Publisher:Biotehniška fakulteta
COBISS.SI-ID:213840640 This link opens in a new window

Secondary language

Kopune treh genotipov (grahasti prelux, sultaler, štajerska kokoš) smo pitali v izpustih in zaklali pri dveh starostih (163 in 198 dni). petelinčke smo kastrirali pri starosti 47 dni in jih pri starosti 84 dni preseleili v hlev z izpustom. Živali so imele krmo in vodo po volji. Po deset trupov vsakega genotipa in starosti smo ob zakolu vzorčili za senzorično analizo. Štirje usposobljeni ocenjevalci so na presnih trupih ocenili tri lastnosti (skala 1-5) in na pečenih trupih 19 lastnosti (skala 1-7). Reznost smo merili na ohlajenih rezinah mesa z aparatom Texture Analyser, TA,XT plus, kontaktni nastavek po Volodkevich. Za statistično obdelavo podatkov smo uporabili proceduro MIXED v SAS/STAT. Starost ob zakolu je vplivala na devet, genotip napet ter interakcija med starostjo in genotipom na tri senzorične lastnosti. Rezna trdnost se je med genotipi razlikovala, povečala pa se je s staostjo. Noben od genotipov ni najboljši v večini senzoričnih lastnosti, zato je odločitev, kateri genotip kopunov bi bil najprimernejši, odvisna predvsem od želja in pomembnosti senzoričnih lastnosti s strani porabnikov.

Keywords:perutnina, kopuni, genotip, meso, senzorične lastnosti, Slovenija

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