Summary
Genetic variation in four indigenous chicken breeds from the Veneto region of Italy was assessed using amplified fragment length polymorphism (AFLP) markers. A total of 99 individuals were analysed using three AFLP primer combinations that produced 70 polymorphisms. Four indigenous Veneto chicken breeds (Ermellinata, Padovana, Pepoi and Robusta) and a reference broiler line were included in the analysis. Breed-specific markers were identified in each breed. The expected heterozygosity did not differ significantly among the indigenous Veneto chicken breeds and the broiler line. The coefficient of gene variation (Gst) value across loci indicated that almost half of the total variability was observed among breeds. Nei's standard genetic distance between pairs of breeds showed that the distance between the broiler line and the Pepoi breed was greater than the distances between the broiler line and the other three chicken breeds. Cluster analysis based on standard genetic distances between breeds indicated that the Padovana and Pepoi breeds were closely related. Factorial analysis based on a binary matrix of the AFLP data showed a clear distinction of all breeds.

Assessing genetic diversity in indigenous Veneto chicken breeds using AFLP markers.

Native chickens are slowly growing indigenous chicken (Gallus domesticus) breeds; many of them were developed from jungle fowl, which is found in every part of Asia. These breeds are disease resistant, easy adapting to tropical climates, and have a low mortality. In Thailand, a distinct sector of consumers prefers to eat meat from native chickens rather than that from broilers because it is more tasty and chewy. In addition, studies have shown that it has a low content of fat which may be helpful for people susceptible to coronary heart diseases. This review also compiles evidence for further indicators of a special meat quality such as more oxidative (Type I) muscle fibres, a higher collagen content (promoting the preferred chewiness), an elevated content of certain flavor-relevant compounds, as well as high ratio of polyunsaturated to saturated fatty acids.

Thai native chicken meat: an option to meet the demands for specific meat quality by certain groups of consumers; a review

Sensory characteristics and consumer preference for chicken meat in Guinea.

Chicken meat results from overall biochemical and mechanical changes of the muscles after slaughtering process. The transformation of muscle in meat is a control point in the determinism of meat quality. Several and complex factors can affect poultry meat quality properties. Therefore, genotype, age, sex, type of muscle, structure of muscle fiber, production system, feeding, feed and water withdrawal, transport, slaughter process, post mortem aging time promote a significant difference in parameters of technological, sensorial and nutritional quality of chicken meat. However, differences in meat quality exist between fast and slow growing chicken genotypes. Furthermore, older chickens present a lower ultimate pH, redder breast meat, higher shear force and drip loss, lower yield and more important intramuscular fat. At equivalent age, the male chickens are less fatty than the females, while crude protein content is higher in males than females. Production systems, such as traditional free range and improved farming, promote differences in color, texture, chemical composition and the fatty acid composition of meat, with the higher protein content, the lower fat content and favorable fatty acid profile reported from chicken of free range system. The motory activity of birds in free range results in tough texture and high cooking loss in the meat during heating (80-100°C). Diet composition affects the fatty acid composition and meat flavor. Higher breast meat redness was found in birds that were transported for a shortest distance or not transported than in those after a longer distance.

/pdf/conversion-of-chicken-muscle-to-meat-and-factors-affecting-1554au4jcl.pdf

Conversion of chicken muscle to meat and factors affecting chicken meat quality: a review

http://digital.csic.es/bitstream/10261/46095/1/Mos%206%20meses%20V_6_rev.pdf

Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn

The aim of this study was to describe meat quality and carcass characteristics of the Padovana breed of chicken. The Padovana chicken is a historical fancy breed found in the Veneto region of Italy and produces meat that is typical to some local markets. The experiment reported here involved 60 chickens reared in an organic production system where housing was an indoor pen with access to a grass paddock. Experimental chicks were randomly selected from May 17 and 24, 2001 hatches and slaughtered at 150 and 180 days of age, respectively. Meat from 30 chickens (16 males and 14 females) from each slaughter age was stored for subsequent analysis of breast and thigh meat quality. Males were consistently heavier then females for live; without blood and feathers; eviscerated with head; neck, and legs; carcass; breast; and right thigh weight. There were no differences between males and females for chemical composition of the breast except for percentages of dry matter and ash (female > male). Generally, overall weights were greater at 180 then 150 days of age, whereas there was no difference between ages for breast chemical composition except for % protein (180 > 150). The breast and thigh had a low value of brightness and a distinctive blue meat color. The fatty acid profile of the breast consisted of a high percentage of polyunsaturated fatty acids. There were no differences between sexes for fatty acids, except for C16:0, C18:3w3 (female > male) and C18:1w7t, C20:4w6 (male > female).

/pdf/carcass-characteristics-and-qualitative-meat-traits-of-the-17dewpl5x2.pdf

Carcass Characteristics and Qualitative Meat Traits of the Padovana Breed of Chicken

INTRODUCTION In the Veneto region, perspectives of conservation and development of local poultry breeds are based on passion of single farmers and recent interests of local and regional governments. The Padovana chicken breed is important not only for genetic biodiversity but also to preserve local traditions and rural culture. The recent development of organic animal production and the consumer requests of food security with a close environmental rural relations (Ismea, 2001) might consent to propose local chicken breeds for a niche gastronomical market. The relationships between the quality of poultry meat and the organic production system have mainly been studied using broiler chickens (Culioli et al. 1990). The major factors influencing growth performance, carcass composition and meat quality in organic chickens were genotype (Culioli et al. 1990) and age (Rabot et al. 1996). The composition of diets, density and access to pasture had lesser effects (Ricard, 1988). Compared with the standard broiler, the local chicken breeds are characterized by a lower growth rate and lower carcass fatness (Culioli et al. 1990). Until now, local chickens breeds, and in particular Padovana chicken breed, have received little or not attention regarding these aspects. Padovana chicken is a fancy breed, cited by Aldrovandi (1600) on his ornithology treatise for the presence of a cerebral hernia below a big forelock. Aim of this experiment was to quantify carcass characteristics of Padovana chickens breed.

Carcass characteristics of Padovana chicken breed.

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Carcass Characteristics and Qualitative Meat Traits of the Padovana Breed of Chicken

Carcass characteristics of Padovana chicken breed.