Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel

• Vargas-Ramella, Márcio ^[1] ; Lorenzo, José M. ^[3] ; Rois, Diego ^[4] ; Arias, Anisia ^[4] ; Justo, José R. ^[4] ; Pateiro, Mirian ^[5] ; López-Pedrouso, María ^[2] ; Franco, Daniel ^[5]
  1. [1] Universidade do Estado de Santa Catarina

     Universidade do Estado de Santa Catarina

     Brasil

     
  2. [2] Universidade de Santiago de Compostela

     Universidade de Santiago de Compostela

     Santiago de Compostela, España

     
  3. [3] Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense
  4. [4] Federacion de Razas Autóctonas de Galicia (BOAGA), Pazo de Fontefiz, 32152 Coles (Ourense)
  5. [5] Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense

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• Localización: Spanish journal of agricultural research, ISSN-e 2171-9292, ISSN 1695-971X, Vol. 19, Nº. 1, 2021
• Idioma: inglés
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  • Aim of study: To evaluate the effect of different diets on carcass characteristics and meat quality from Mos free-ranged cockerel.Area of study: Galicia (NW Spain).Material and methods: Cockerels (n=75) were allocated to 3 groups (n=25) according to finishing diets: commercial fodder (CF), 50% wheat and 50% corn (WH) and 33% wheat and 66% corn (CR). Meat quality was assessed in terms of physicochemical, and nutritional features.Main results: The highest live and carcass weight were obtained in CF group. Meat from CF and CR groups were similar in moisture, protein and cholesterol content in drumstick cut, meanwhile in breast piece there were no significant differences (p>0.05) in intramuscular fat (IMF), ash, and lightness (L*). On the other hand, finishing diet affected L* and redness (a*) values, showing the highest L* values in meat samples from CF treatment (49.94 for drumstick) (p<0.01), whereas a* was superior in WH samples (11.30 and 4.61, for drumstick and breast, respectively) (p<0.001). Meat shear force test was not affected (p>0.05) by diets. Finally, the finishing feed affected (p<0.05) the fatty acid and amino acid profile in both cuts (drumstick and breast).Research highlights: Present study allowed to characterize for the first time Mos cockerels fed with different diets. Some carcass features obtained were higher than previous studies with other Mos categories, and some autochthonous and industrial breeds. Meat from cockerels was characterized by a high protein percentage and lower IMF.