References
- Alasnier C., Rémignon H., Gandemer G. (1996). Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles. Meat Sci., 43: 213–224.10.1016/S0309-1740(96)00015-0
- American Heart Association (2008). Dietary guidelines for healthy American adults. Cholesterol. Fat, in: Heart and Stroke Encyclopedia Dallas, USA.
- American Oil Chemist Society (AOCS) (2005). AOCS Official Procedure Am 5-04. Rapid determination of oil/fat utilizing high temperature solvent extraction. Urbana, IL.
- Andersen H.J., Oksbjerg N., Young J.F., Therkildsen M. (2005). Feeding and meat quality – a future approach. Meat Sci., 70: 543–554.10.1016/j.meatsci.2004.07.015
- Arienti G. (2003). Le basi molecolari della nutrizione. 2nd ed. Piccin Nuova Libraria S.p.A., Padova, Italy.
- Barbut S. (1998). Estimating the magnitude of the PSE problem in poultry. J. Muscle Foods, 9: 35–49.10.1111/j.1745-4573.1998.tb00642.x
- Bessa R.J.B., Alves S.P., Figueiredo R., Teixeira A.J.R., Rodrigues A.I.P., Janeiro A., Costa M., Santos-Silva J., Prates J.A.M. (2006). Discrimination of production system and origin of animal products using chemical markers. In: Animal Products from the Mediterranean Area. EAAP Publication No. 119, Ramalho Ribeiro M.C., Horta A.E.M., Mosconi C., Rosati A. (Eds). Academic Publishers, Netherlands, pp. 231−240.
- Bianchi M., Petracci M., Sirri F., Folegatti E., Franchini A., Meluzzi A. (2007). The influence of the season and market class of broiler chickens on breast meat quality traits. Poultry Sci., 86: 959–963.10.1093/ps/86.5.959
- Bligh E.G., Dyer W.J. (1959). A rapid method of total lipid extraction and purification. Can. J. Biochem. Phys., 37: 911–917.10.1139/o59-099
- Bogosavljević-Bošković S., Mitrovic S., Djokovic R., Doskovic V., Djermanovic V. (2010 a). Chemical composition of chicken meat produced in extensive indoor and free range rearing systems. Afr. J. Biotechnol., 9: 9069–9075.
- Bogosavljević-Bošković S., Pavlovski Z., Petrović M.D., Dosković V., Rakonjac S. (2010 b). Broiler meat quality: Proteins and lipids of muscle tissue. Afr. J. Biotechnol., 9: 9177–9182.
- Bogosavljević-Bošković S., Rakonjac S., Dosković V., Petrović M.D. (2012). Broiler rearing systems: a review of major fattening results and meat quality traits. World Poultry Sci. J., 68: 217–228.10.1017/S004393391200027X
- Bragagnolo N., Rodríguez-Amaya D.B. (2002). Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs. Food Chem., 79: 255–260.10.1016/S0308-8146(02)00136-X
- Castellini C., Mugnai C., Dal Bosco A. (2002). Effect of organic system on broiler carcass and meat quality. Meat Sci., 60: 219–225.10.1016/S0309-1740(01)00124-3
- Castellini C., Dal Bosco A., Mugnai C., Pedrazzoli M. (2006). Comparison of two chicken genotypes organically reared: oxidative stability and other qualitative traits of the meat. Ital. J. Anim. Sci., 5: 29–42.10.4081/ijas.2006.29
- Chizzolini R., Zanardi E., Dorigoni V., Ghidini S. (1999). Calorific value and cholesterol content of normal and low-fat meat and meat products. Trends Food Sci. Technol., 10: 119–128.10.1016/S0924-2244(99)00034-5
- CIE (1976). Colorimetry: Official recommendations of the International Commission on Illumination, CIE No. 15 E-1.3.1. Paris: International Commission on Illumination.
- Crespo N., Esteve-García E. (2002). Nutrient and fatty acid deposition in broilers fed different dietary fatty acid profiles. Poultry Sci., 81: 1533–1542.10.1093/ps/81.10.1533
- De Smet S., Vossen E. (2016). Meat: The balance between nutrition and health. A review. Meat Sci. 120: 145–156.10.1016/j.meatsci.2016.04.008
- Díaz O., Rodríguez L., Torres A., Cobos A. (2010). Chemical composition and physico-chemical properties of meat from capons as affected by breed and age. Span. J. Agric. Res., 8: 91–99.10.5424/sjar/2010081-1147
- Dillon E.L. (2013). Nutritionally essential amino acids and metabolic signalling in aging. Amino Acids, 45: 431–441.10.1007/s00726-012-1438-0
- Domínguez R., Crecente S., Borrajo P., Agregán R., Lorenzo J.M. (2015 a). Effect of slaughter age on foal carcass traits and meat quality. Animal., 9: 1713–1720.10.1017/S175173111500067125951928
- Domínguez R., Borrajo P., LorenzoD o J.M. (2015 b). The effect of cooking methods on nutritional value of foal meat. J. Food Compos. Anal., 43: 61–67.10.1016/j.jfca.2015.04.007
- Domínguez R., Martínez S., Gómez M., Carballo J., Franco I. (2015 c). Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet. J. Food Compos. Anal., 37: 104–111.10.1016/j.jfca.2014.08.003
- Domínguez R., Barba F.J., Centeno J.A., Putnik P., Alpas H., Lorenzo J.M. (2018). Simple and rapid method for the simultaneous determination of cholesterol and retinol in meat using normal-phase HPLC technique. Food Anal. Method., 11: 319–326.10.1007/s12161-017-1001-4
- European Commission (2016). Facts and figures on organic agriculture in the European Union. European Union: Farm accountancy data network, Agriculture and Rural Development, Unit Economic Analysis of EU Agriculture.
- Fanatico A.C., Cavitt L.C., Pillai P.B., Emmert J.L., Owens C.M. (2005). Evaluation of slower-growing broiler genotypes grown with and without outdoor access: meat quality. Poultry Sci., 84: 1785–1790.10.1093/ps/84.11.1785
- Fanatico A.C., Pillai P.B., Emmert J.L., Owens C.M. (2007). Meat quality of slow-and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access. Poultry Sci., 86: 2245–2255.10.1093/ps/86.10.2245
- FAOSTAT 2018. On-line and multilingual database currently covering international statistics [Online]. Available: http://faostat.fao.org/faostat/default.jsp [18 July 2018].
- Fernández M.J., Ordóñez A., Cambero I., Santos C., Pin C., De La Hoz L. (2007). Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications. Food Chem., 101: 107–112.10.1016/j.foodchem.2006.01.006
- Fletcher D.L. (1999). Broiler breast meat color variation, pH and texture. Poultry Sci., 78: 1323–1327.10.1093/ps/78.9.1323
- Food and Agriculture Organization (FAO) (2010). Agribusiness handbook. Poultry meat and eggs. Rome: Food and Agriculture Organization of the United Nations.
- Food and Agriculture Organization (FAO) (2001). Human vitamin and mineral requirements [Online]. Available. http://www.fao.org/3/a-y2809e.pdf [18 February 2019]
- Franco D., Rois D., Vázquez J.A., Lorenzo J.M. (2013). Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding. Span. J. Agric. Res., 11: 382–393.10.5424/sjar/2013112-3094
- Fu Q., Leng Z.X., Ding L.R., Wang T., Wen C., Zhou Y.M. (2016). Complete replacement of supplemental dl-methionine by betaine affects meat quality and amino acid contents in broilers. Anim. Feed Sci. Technol., 212: 63–69.10.1016/j.anifeedsci.2015.12.004
- Gálvez F., Domínguez R., Pateiro M., Carballo J., Tomasevic I., Lorenzo J.M. (2018). Effect of gender on breast and thigh turkey meat quality. Brit. Poultry Sci., 59: 408–415.10.1080/00071668.2018.1465177
- Geldenhuys G., Hoffman L.C., Muller N. (2013). Aspects of the nutritional value of cooked Egyptian goose (Alopochen aegyptiacus) meat compared with other well-known fowl species. Poultry Sci., 92: 3050–3059.10.3382/ps.2013-03342
- Geldenhuys G., Hoffman L.C., Muller N. (2015). The fatty acid, amino acid, and mineral composition of Egyptian goose meat as affected by season, gender, and portion. Poultry Sci., 94: 1075–1087.10.3382/ps/pev083
- Gerster H. (1998). Can adults adequately convert a-linolenic acid (18:3n-3) to eicosapentaenoic acid (20:5n-3) and docosahexaenoic acid (22:6n-3)? Int. J. Vitam. Nutrit. Res., 68: 159–173.
- Hoffman L.C., Kritzinger B., Ferreira A.V. (2005). The effects of region and gender on the fatty acid, amino acid, mineral, myoglobin and collagen contents of impala (Aepyceros melampus) meat. Meat Sci., 69: 551–558.10.1016/j.meatsci.2004.10.006
- Husak R.L., Sebranek J.G., Bregendahl K. (2008). A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value. Poultry Sci., 87: 2367–2376.10.3382/ps.2007-00294
- IBM Corporation (2010). IBM SPSS Statistics for Windows, version 19.0. New York: IBM Corporation.
- ISO 937. (1978). Determination of nitrogen content, in: International standards meat and meat products. Geneva: International Organization for Standardization.
- ISO 1442. (1997). Determination of moisture content, in: International standards meat and meat products. Geneva: International Organization for Standardization.
- ISO 936. (1998). Determination of ash content, in: International standards meat and meat products. Geneva: International Organization for Standardization.
- Jaturasitha S., Srikanchai T., Kreuzer M., Wicke M. (2008). Differences in carcass and meat characteristics between chicken indigenous to Northern Thailand (Black-Boned and Thai Native) and imported extensive breeds (Bresse and Rhode Island Red). Poultry Sci., 87: 160–169.10.3382/ps.2006-00398
- Jensen J.F. (1984). Method of dissection of broiler carcasses and description of parts. Denmark: World Poultry Science Association, Working group V.
- Kavouridou K., Barroeta A.C., Villaverde C., Manzanilla E.G., Baucells M.D. (2008). Fatty acid, protein and energy gain of broilers fed different dietary vegetable oils. Span. J. Agric. Res., 6: 210–218.10.5424/sjar/2008062-312
- Komprda T., Zelenka J., Tieffova P., Stohandlova M., Foltyn J. (1999). Effect of the growth intensity on cholesterol and fatty acids content in broiler chicken tissues. Archiv fur Geflugelkunde, 63: 36–43.
- Komprda T., Zelenka J., Tieffova P., Štohandlová M., Foltýn J., Fajmonova E. (2000 a). Effect of age on total lipid, cholesterol and fatty acids content in tissues of fast and slow growing chickens. Archiv fur Gefluegelkunde, 64: 121–128.
- Komprda T., Zelenka J., Tieffová M., Štohandlová M., Foltýn J., Fajmonova E. (2000 b). Meat quality of broilers fattened deliberately slow by cereal mixtures to higher age: 1. Growth and sensory quality. Archiv fur Gefluegelkunde, 64: 167-174.
- Komprda T., Zelenka J., Bakaj P., Kladroba D., Blazkova E., Fajmonova E. (2002). Cholesterol and fatty acid content in meat of turkeys fed diets with sunflower, linseed or fish oil. Archiv fur Geflugelkunde, 67: 65–75.
- Kritchevsky D. (2008). Fats and oils in human health. In: Food Lipids. Chemistry, Nutrition, and Biotechnology, Akoh C.C., Min D.B. (Eds). CRC Press, Boca Raton, FL, pp. 499–511.10.1201/9781420046649.pt4
- Kuttappan V.A., Brewer V.B., Apple J.K., Waldroup P.W., Owens C.M. (2012). Influence of growth rate on the occurrence of white striping in broiler breast fillets. Poultry Sci., 91: 2677–2685.10.3382/ps.2012-02259
- Lorenzo J.M., Bermúdez R., Domínguez R., Guiotto A., Franco D., Purriños L. (2015). Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Food Control, 50: 763–769.10.1016/j.foodcont.2014.10.019
- Luciano F.B. (2009). The impacts of lean red meat consumption on human health: A review. CyTA–J. Food., 7: 143–151.10.1080/19476330902940523
- Mc Rae J., O ‘ Reilly L., Morgan P. (2005). Desirable characteristics of animal products from a human health perspective. Livest. Prod. Sci., 94: 95–103.10.1016/j.livprodsci.2004.11.030
- Mennecke B.E., Townsend A.M., Hayes D.J., Lonergan S.M. (2007). A study of the factors that influence consumer attitudes toward beef products using the conjoint market analysis tool. J. Anim. Sci., 85: 2639–2659.10.2527/jas.2006-495
- O J (2008 a). Commission Regulation (EC) No 543/2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultry meat. Official Journal of the European Union L 157 17/06/2008.
- O J (2008 b). Commission Regulation (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control. Official Journal of the European Union L 250 18/09/2008.
- Pereira P.M.D.C.C., Vicente A.F.D.R.B. (2013). Meat nutritional composition and nutritive role in the human diet. Meat Sci., 93: 586–592.10.1016/j.meatsci.2012.09.018
- Pettersson D., Aman P. (1991). Production results, serum cholesterol concentration and carcass composition of broiler chickens fed diets based on bran or inner endosperm from oats with and without enzyme supplementation. J. Sci. Food Agric., 57: 273–286.10.1002/jsfa.2740570211
- Prändal O., Fischer A., Schmidhofer T., Sinell H. (1994). Tecnología e higiene de la carne. Editorial Acribia. Zaragoza, Spain.
- Puchała M., Krawczyk J., Sokołowicz Z., Utnik-Banaś K. (2015). Effect of breed and production system on physicochemical characteristics of meat from multi-purpose hens. Ann. Anim. Sci., 15: 247–261.10.2478/aoas-2014-0082
- Qiao M., Fletcher D.L., Smith D.P., Northcutt J.K. (2001). The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. Poultry Sci., 80: 676–680.10.1093/ps/80.5.676
- Ribarski S., Oblakova M. (2016). Slaughter yield and quality of meat from wild turkey (Melea-gris gallopavo silvestris vieillot) reared in hunting reserve in south Bulgaria. Trakia J. Sci., 14: 135.10.15547/tjs.2016.02.003
- Santos A.L., Sakomura N.K., Freitas E.R., Fortes C.M.L.S., Carrilho E.N.V.M., Fernandes J.B.K. (2005). Growth, performance, carcass yield and meat quality of three broiler chickens strains. Rev. Bras. Zootec., 34: 1589–1598.10.1590/S1516-35982005000500020
- Simopoulos A.P. (2004). Omega-6/omega-3 essential fatty acid ratio and chronic diseases. Food Rev. Int., 20: 77–90.10.1081/FRI-120028831
- Trout G.R. (1989). Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. J. Food Sci., 54: 536–540.10.1111/j.1365-2621.1989.tb04644.x
- Ulbricht T.L.V., Southgate D.A.T. (1991). Coronary heart disease: seven dietary factors. Lancet., 338: 985–992.10.1016/0140-6736(91)91846-M
- Wattanachant S., Benjakul S., Ledward D.A. (2004). Composition, color, and texture of Thai Indigenous and broiler chicken muscles. Poultry Sci., 83: 123–128.10.1093/ps/83.1.123
- Woelfel R.L., Owens C.M., Hirschler E.M., Martinez-Dawson R., Sams A.R. (2002). The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant. Poultry Sci., 81: 579–584.10.1093/ps/81.4.579
- Wood J.D., Enser M. (1997). Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. Brit. J. Nutr., 78: S49–S60.10.1079/BJN19970134
- World Health Organization (WHO) (2007). Protein and amino acid requirements in human nutrition: Report of a joint FAO/WHO/UNU expert consultation. Available: https://apps.who.int/iris/handle/10665/43411. [18 February 2019].
- Zhao G.P., Cui H.X., Liu R.R., Zheng M.Q., Chen J.L., Wen J. (2011). Comparison of breast muscle meat quality in 2 broiler breeds. Poultry Sci., 90: 2355–2359.10.3382/ps.2011-01432