Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sex
<p>The aim of the study was to compare carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sex. For this, slaughter weight and carcass characteristics of male (<span...
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| Format: | Article |
| Language: | English |
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Copernicus Publications
2023-11-01
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| Series: | Archives Animal Breeding |
| Online Access: | https://aab.copernicus.org/articles/66/341/2023/aab-66-341-2023.pdf |
| _version_ | 1797561086158831616 |
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| author | R. Portillo-Salgado R. Portillo-Salgado J. G. Herrera-Haro J. Bautista-Ortega J. E. Ramírez-Bribiesca C. Flota-Bañuelos A. J. Chay-Canul F. A. Cigarroa-Vázquez |
| author_facet | R. Portillo-Salgado R. Portillo-Salgado J. G. Herrera-Haro J. Bautista-Ortega J. E. Ramírez-Bribiesca C. Flota-Bañuelos A. J. Chay-Canul F. A. Cigarroa-Vázquez |
| author_sort | R. Portillo-Salgado |
| collection | DOAJ |
| description | <p>The aim of the study was to compare carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sex. For this, slaughter weight and carcass characteristics of male (<span class="inline-formula"><i>n</i>=8</span>) and female (<span class="inline-formula"><i>n</i>=8</span>) guajolotes raised traditionally under extensive systems with similar housing and feeding conditions were recorded. Also, physical characteristics, proximate composition, the fatty acid profile, and sensory attributes were determined in breast and leg meat using standard procedures. The results showed that males had higher (<span class="inline-formula"><i>P</i><i><</i>0.001</span>) slaughter weight, hot and cold carcass weights, and dressing percentage, as well as carcass part weights, while females had higher (<span class="inline-formula"><i>P</i><i><</i>0.001</span>) abdominal fat weights than males. The lightness (<span class="inline-formula"><i>L</i><sup>*</sup></span>), yellowness (<span class="inline-formula"><i>b</i><sup>*</sup></span>), and drip loss values of breast meat, as well as redness (<span class="inline-formula"><i>a</i><sup>*</sup></span>) and water-holding capacity values of leg meat, were significantly (<span class="inline-formula"><i>P</i><i><</i>0.05</span>) influenced by sex. Male breast meat had higher (<span class="inline-formula"><i>P</i><i><</i>0.05</span>) moisture content, crude protein, erucic acid (C22:1n9), <span class="inline-formula">∑</span> MUFAs (total monounsaturated fatty acids), <span class="inline-formula">∑</span> UFAs (unsaturated fatty acids), <span class="inline-formula">∑</span> DFAs (desirable fatty acids), <span class="inline-formula">∑</span> UFA <span class="inline-formula"><math xmlns="http://www.w3.org/1998/Math/MathML" id="M14" display="inline" overflow="scroll" dspmath="mathml"><mo>/</mo></math><span><svg:svg xmlns:svg="http://www.w3.org/2000/svg" width="8pt" height="14pt" class="svg-formula" dspmath="mathimg" md5hash="539a58614ea8688159b8effbc6d3da8d"><svg:image xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="aab-66-341-2023-ie00001.svg" width="8pt" height="14pt" src="aab-66-341-2023-ie00001.png"/></svg:svg></span></span> <span class="inline-formula">∑</span> SFA (total saturated fatty acid) ratio, <span class="inline-formula">∑</span> PUFA (total polyunsaturated fatty acid) <span class="inline-formula"><math xmlns="http://www.w3.org/1998/Math/MathML" id="M17" display="inline" overflow="scroll" dspmath="mathml"><mo>/</mo></math><span><svg:svg xmlns:svg="http://www.w3.org/2000/svg" width="8pt" height="14pt" class="svg-formula" dspmath="mathimg" md5hash="a3a809672b156f3719eee3cbaf593ee5"><svg:image xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="aab-66-341-2023-ie00002.svg" width="8pt" height="14pt" src="aab-66-341-2023-ie00002.png"/></svg:svg></span></span> <span class="inline-formula">∑</span> SFA ratio, and chewiness scores than females. Likewise, leg meat from males showed higher (<span class="inline-formula"><i>P</i><i><</i>0.05</span>) ash content, myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), palmitoleic acid (C16:1n7), <span class="inline-formula">∑</span> SFAs, <span class="inline-formula">∑</span> OFAs (odd fatty acids), thrombogenic index, and atherogenic index, whereas females had high fat content. In conclusion, it would be suggested that, from a nutritional point of view, the meat from male guajolotes was preferable to the meat from females.</p> |
| first_indexed | 2024-03-10T18:10:17Z |
| format | Article |
| id | doaj.art-9ca9fc0d61dc43eaaf34967d1d7933ab |
| institution | Directory Open Access Journal |
| issn | 0003-9438 2363-9822 |
| language | English |
| last_indexed | 2024-03-10T18:10:17Z |
| publishDate | 2023-11-01 |
| publisher | Copernicus Publications |
| record_format | Article |
| series | Archives Animal Breeding |
| spelling | doaj.art-9ca9fc0d61dc43eaaf34967d1d7933ab2023-11-20T08:13:09ZengCopernicus PublicationsArchives Animal Breeding0003-94382363-98222023-11-016634135510.5194/aab-66-341-2023Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sexR. Portillo-Salgado0R. Portillo-Salgado1J. G. Herrera-Haro2J. Bautista-Ortega3J. E. Ramírez-Bribiesca4C. Flota-Bañuelos5A. J. Chay-Canul6F. A. Cigarroa-Vázquez7Tecnológico Nacional de México, Instituto Tecnológico Superior de Calkiní, 24206 Calkiní, Campeche, MexicoColegio de Postgraduados, Campus Montecillo, 56230 Montecillo, Estado de México, MexicoColegio de Postgraduados, Campus Montecillo, 56230 Montecillo, Estado de México, MexicoColegio de Postgraduados, Campus Campeche, 24450 Champotón, Campeche, MexicoColegio de Postgraduados, Campus Montecillo, 56230 Montecillo, Estado de México, MexicoCONACYT, Colegio de Postgraduados, Campus Campeche, 24450 Champotón, Campeche, MexicoDivisión Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, 86280 Villahermosa, Tabasco, MexicoEscuela de Estudios Agropecuarios Mezcalapa, Universidad Autónoma de Chiapas, 29622 Copainalá, Chiapas, Mexico<p>The aim of the study was to compare carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sex. For this, slaughter weight and carcass characteristics of male (<span class="inline-formula"><i>n</i>=8</span>) and female (<span class="inline-formula"><i>n</i>=8</span>) guajolotes raised traditionally under extensive systems with similar housing and feeding conditions were recorded. Also, physical characteristics, proximate composition, the fatty acid profile, and sensory attributes were determined in breast and leg meat using standard procedures. The results showed that males had higher (<span class="inline-formula"><i>P</i><i><</i>0.001</span>) slaughter weight, hot and cold carcass weights, and dressing percentage, as well as carcass part weights, while females had higher (<span class="inline-formula"><i>P</i><i><</i>0.001</span>) abdominal fat weights than males. The lightness (<span class="inline-formula"><i>L</i><sup>*</sup></span>), yellowness (<span class="inline-formula"><i>b</i><sup>*</sup></span>), and drip loss values of breast meat, as well as redness (<span class="inline-formula"><i>a</i><sup>*</sup></span>) and water-holding capacity values of leg meat, were significantly (<span class="inline-formula"><i>P</i><i><</i>0.05</span>) influenced by sex. Male breast meat had higher (<span class="inline-formula"><i>P</i><i><</i>0.05</span>) moisture content, crude protein, erucic acid (C22:1n9), <span class="inline-formula">∑</span> MUFAs (total monounsaturated fatty acids), <span class="inline-formula">∑</span> UFAs (unsaturated fatty acids), <span class="inline-formula">∑</span> DFAs (desirable fatty acids), <span class="inline-formula">∑</span> UFA <span class="inline-formula"><math xmlns="http://www.w3.org/1998/Math/MathML" id="M14" display="inline" overflow="scroll" dspmath="mathml"><mo>/</mo></math><span><svg:svg xmlns:svg="http://www.w3.org/2000/svg" width="8pt" height="14pt" class="svg-formula" dspmath="mathimg" md5hash="539a58614ea8688159b8effbc6d3da8d"><svg:image xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="aab-66-341-2023-ie00001.svg" width="8pt" height="14pt" src="aab-66-341-2023-ie00001.png"/></svg:svg></span></span> <span class="inline-formula">∑</span> SFA (total saturated fatty acid) ratio, <span class="inline-formula">∑</span> PUFA (total polyunsaturated fatty acid) <span class="inline-formula"><math xmlns="http://www.w3.org/1998/Math/MathML" id="M17" display="inline" overflow="scroll" dspmath="mathml"><mo>/</mo></math><span><svg:svg xmlns:svg="http://www.w3.org/2000/svg" width="8pt" height="14pt" class="svg-formula" dspmath="mathimg" md5hash="a3a809672b156f3719eee3cbaf593ee5"><svg:image xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="aab-66-341-2023-ie00002.svg" width="8pt" height="14pt" src="aab-66-341-2023-ie00002.png"/></svg:svg></span></span> <span class="inline-formula">∑</span> SFA ratio, and chewiness scores than females. Likewise, leg meat from males showed higher (<span class="inline-formula"><i>P</i><i><</i>0.05</span>) ash content, myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), palmitoleic acid (C16:1n7), <span class="inline-formula">∑</span> SFAs, <span class="inline-formula">∑</span> OFAs (odd fatty acids), thrombogenic index, and atherogenic index, whereas females had high fat content. In conclusion, it would be suggested that, from a nutritional point of view, the meat from male guajolotes was preferable to the meat from females.</p>https://aab.copernicus.org/articles/66/341/2023/aab-66-341-2023.pdf |
| spellingShingle | R. Portillo-Salgado R. Portillo-Salgado J. G. Herrera-Haro J. Bautista-Ortega J. E. Ramírez-Bribiesca C. Flota-Bañuelos A. J. Chay-Canul F. A. Cigarroa-Vázquez Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sex Archives Animal Breeding |
| title | Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sex |
| title_full | Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sex |
| title_fullStr | Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sex |
| title_full_unstemmed | Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sex |
| title_short | Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (<i>Meleagris g. gallopavo</i>) as influenced by sex |
| title_sort | carcass composition and physicochemical and sensory attributes of breast and leg meat from native mexican guajolote i meleagris g gallopavo i as influenced by sex |
| url | https://aab.copernicus.org/articles/66/341/2023/aab-66-341-2023.pdf |
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