Afonso Isabel Maria, Casal Susana, Lopes Júlio César, Domingues Jéssica, Vale Ana Paula, Meira Márcio, Marinho Maria Conceição, Vaz Pedro Santos, Brito Nuno V
CISAS-Center for Research and Development in Agrifood Systems and Sustainability, Polytechnic Institute of Viana do Castelo, 4990-706 Refóios do Lima, Portugal.
LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
Animals (Basel). 2022 Jun 16;12(12):1556. doi: 10.3390/ani12121556.
Ten roosters produced according to "Barcelos Confraria" rules and ten roosters of autochthonous "Amarela" breed, reared on a similar traditional production system, were analyzed, and the chemical profile of two of the most significant meat portions, breast and drumstick, was determined. The results demonstrated that the "Barcelos" rooster raw meat is rich in proteins (22.3%) and fat (4.31%), particularly in monounsaturated fatty acids (39.1%). Significant differences ( ≤ 0.01) were observed, with the breast having a higher protein content (25.1 vs. 19.7%) and less fat (1.9% vs. 6.7%), compared to the drumstick. The fatty acid profile revealed (SFA 30.0%, MUFA 39.1%, and PUFA 24.6%) a similar composition to the roosters reared in the traditional or organic production systems, such as the "Amarela" autochthonous rooster. The "Barcelos" rooster can be regarded as a highly nutritional meat, with an interesting chemical profile ensuring a high-quality traditional product to consumers.
对按照“巴塞卢斯兄弟会”规则养殖的10只公鸡以及在类似传统养殖系统中饲养的10只本地“阿马雷拉”品种公鸡进行了分析，并测定了两个最重要的肉部位（胸肉和鸡腿）的化学组成。结果表明，“巴塞卢斯”公鸡的生肉富含蛋白质（22.3%）和脂肪（4.31%），尤其是单不饱和脂肪酸（39.1%）。观察到显著差异（≤0.01），与鸡腿相比，胸肉的蛋白质含量更高（25.1%对19.7%），脂肪含量更低（1.9%对6.7%）。脂肪酸组成（饱和脂肪酸30.0%、单不饱和脂肪酸39.1%和多不饱和脂肪酸24.6%）显示，与传统或有机养殖系统中饲养的公鸡（如本地“阿马雷拉”公鸡）相似。“巴塞卢斯”公鸡可被视为一种营养丰富的肉类，其有趣的化学组成能为消费者提供高品质的传统产品。
