Effect of genotype on slaughtering performance and meat physical and sensory characteristics of organic laying hens

Slaughtering yields and some meat physical and sensorial parameters of laying hens reared under organic system production were studied. The hens belonged to both Italian dual-purpose breeds (Ermellinata of Rovigo- E – brown eggshell, and Robusta maculata – R - brown eggshell) as well as hybrid genotypes (Hy Line White 36 –HLW- white eggshell, and Hy Line Brown –HLB- brown eggshell). The birds were reared under organic farming system production from 24 to 44 weeks of age, when they were slaughtered. They were reared throughout summer and autumn and the temperature ranged from about 28°C to 3 °C. Local breeds presented higher (P<0.01) live body weight and dressing percentage in comparison to hybrids. The R and E carcasses had (P<0.01) the highest breast and leg (thigh and drumstick) percentage, respectively. The muscle/bone ratio of the HLW drumstick was lower (P<0.05) than the R ratio, whereas the other groups were intermediate. The E breast presented the highest (P<0.01) L value and the lowest (P<0.01) final pH value in comparison to the other three groups. The breast meat significantly differed according to genotype for almost all the studied sensorial parameters (adhesivity, fibrousness, chewiness, solubility, juiciness, tenderness, shear resistance) with the exception of aroma and odour intensity. In the thigh, genotype significantly affected aroma, adhesivity, fibrousness, solubility, tenderness and shear resistance.