ArticleScientific reports2023
The sex impact on the technological and chemical characteristics of meat derived from the Polish native chicken breed.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 6 citations in OpenAlex.
- Excess Cockerels in the Context of Legal Regulations, Animal Welfare and the Bioeconomy.Animals : an open access journal from MDPI · 2026Article
- Integrating transcriptome and metabolome reveals sex-dependent meat quality regulation in Qiandongnan Xiaoxiang chickens.BMC genomics · 2025Article
- Multi-omics analysis reveals age-dependent changes in flavor compounds and meat quality in Jiaji ducks between 60 and 70 days of age.Poultry science · 2025Article
- Systemic analyses show that the biosynthesis and spatial distribution of fatty acids, triglycerides and lipids differed in male and female mice and humans.Open biology · 2025Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the study was to evaluate the birds' sex as well as the caponisation influence on the technological traits of obtained meat, fatty acids profile as well as main chemical compounds distribution. In this study, 40 hens, roosters and green-legged partridge capons each were used (4 replications each). At 24 weeks of age, 2 birds from each replication subgroup were selected and slaughtered. During dissection analysis, pectoral and femoral muscles were sampled. Acidity, colour, tenderness, water holding capacity, drip and cooking loss were determined in the obtained material. The fatty acid profile of the meat was also determined, as well as the distribution of components in the pressed meat samples using FTIR spectroscopy. Statistically significant differences in the colour lightness index (L*) of the breast muscles were recorded, with cockerel meat being the darkest and capon meat the lightest. The greatest natural water loss was recorded in the hens' pectoral muscle; cooking loss was also the greatest in these samples. Roosters showed significantly the lowest content of monounsaturated fatty acids, at the same time the highest proportion of the n3 fatty acids group was found in capons. Irrespective of muscle, meat from roosters showed the highest susceptibility to oxidation (PI index). The variation in the chemical composition of the meat was confirmed by FTIR mapping.
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