Quality and composition of the Branca breed cock meat fed with maize or concentrate

Abstract

This study investigates the chemical and physical properties of Branca chicken meat, a traditional Portuguese breed. A feeding trial compared a conventional concentrate diet with a maize-based finishing diet, focusing on breast and thigh cuts. Key analyses included physical and chemical parameters, fatty acid composition and nutritional indices, highlighting implications for health and niche market potential. Thighs of birds fed on maize show higher post-mortem pH, independently of the fed type. These also have higher moisture levels. Protein levels are higher in the breast of concentrate-fed birds, and lower in the thighs of maize-fed birds. Thigh meat exhibited higher intramuscular fat. Thigh of concentrate-fed birds have higher water-holding capacity, and breast of concentrate-fed birds have lower water-holding capacity. Breast meat had elevated levels of long-chain polyunsaturated fatty acids (PUFAs). Maize-fed birds showed higher levels of plant-based FAs, while concentrate- fed birds demonstrated increased PUFAs such as EPA and DHA. Meat cuts affect firmness and colour attributes, with thighs displaying higher colour attributes and firmness levels. Different cuts and feed influence Branca chicken meat's quality and properties, emphasising the importance of tailored diets and sensory analyses to enhance its nutritional profile, market differentiation, and consumer appeal.