Solaesa Ángela García, García-Barroso Carolina, Romero Carlos, González Cristina, Jiménez Paula, Pastor Rosario
Faculty of Health Sciences, Catholic University of Ávila, 05005 Ávila, Spain.
Faculty of Sciences and Arts, Catholic University of Ávila, 05005 Ávila, Spain.
Poult Sci. 2024 Dec;103(12):104331. doi: 10.1016/j.psj.2024.104331. Epub 2024 Sep 12.
The aim of this study was to evaluate the nutritional composition and technological properties of meat from turkeys produced under organic conditions and compare them with those of turkeys produced under conventional conditions. Twenty carcasses of female B.U.T. Premium turkeys (Aviagen Turkeys) were obtained directly from the abattoir ten h after slaughter time of animals. Ten carcasses originated from female turkeys reared under conventional intensive husbandry conditions for meat-type turkeys (on average, 5611.8 ± 196.2 g of carcass weight) and the other ten carcasses corresponded to female turkeys raised under certified organic free-range conditions (PavosBio, Ávila, Spain) (on average, 5528.5 ± 354.4 g of carcass weight). Breast, thigh and wing meat samples were analyzed from each turkey: Chemical composition, fatty acid profile, free amino acids, mineral and vitamins content, color, and texture. Meat from female turkeys reared under organic conditions presented higher fat content in breast (1.90 vs. 1.01%, P = 0.032), thigh (3.79 vs. 2.68%, P = 0.022) and wing (12.0 vs. 8.91%, P = 0.012) than meat of female turkeys reared under intensive conventional conditions. The proportion of saturated fatty acids was higher in the meat of intensively reared female turkeys than in those reared under organic conditions (42.8 vs. 38.1%, P = 0.017 in breast; 38.8 vs. 33.6%, P = 0.0053 in thigh and 40.2 vs. 33.9%, P < 0.001 in wing). On the contrary, the proportion of monounsaturated fatty acids was higher in meat of organic turkeys (41.4 vs. 35.6%, P = 0.012 in breast; 42.3 vs. 35.6%, P < 0.001 in thigh and 46.9 vs. 39.3%, P = 0.011 in wing). Concentration of riboflavin and pyridoxine was higher by 21.1% (P = 0.010) and by 154% (P = 0.006), respectively, in meat from organically raised female turkeys than in that of female turkeys reared under intensive conditions. The organic turkey meat analyzed contained a higher proportion B2 and B6, lipids and monounsaturated fatty acids, and a lower content of omega-3 polyunsaturated fatty acids.
本研究的目的是评估有机条件下饲养的火鸡肉的营养成分和工艺特性，并将其与传统条件下饲养的火鸡肉进行比较。在动物屠宰后10小时，直接从屠宰场获取了20只B.U.T.优质母火鸡（阿维安卡火鸡）的胴体。其中10只胴体来自按照肉用火鸡传统集约化饲养条件饲养的母火鸡（胴体平均重量为5611.8±196.2克），另外10只胴体对应于在经认证的有机放养条件下饲养的母火鸡（西班牙阿维拉的PavosBio公司）（胴体平均重量为5528.5±354.4克）。对每只火鸡的胸肉、大腿肉和翅肉样本进行了分析：化学成分、脂肪酸谱、游离氨基酸、矿物质和维生素含量、颜色和质地。与在传统集约化条件下饲养的母火鸡的肉相比，有机条件下饲养的母火鸡的肉在胸肉（1.90%对1.01%，P = 0.032）、大腿肉（3.79%对2.68%，P = 0.022）和翅肉（12.0%对8.91%，P = 0.012）中的脂肪含量更高。在集约化饲养的母火鸡肉中，饱和脂肪酸的比例高于有机条件下饲养的母火鸡（胸肉中为42.8%对38.1%，P = 0.017；大腿肉中为38.8%对33.6%，P = 0.0053；翅肉中为40.2%对33.9%，P < 0.001）。相反，有机火鸡肉中不饱和脂肪酸的比例更高（胸肉中为41.4%对35.6%，P = 0.012；大腿肉中为42.3%对35.6%，P < 0.001；翅肉中为46.9%对39.3%，P = 0.011）。与集约化条件下饲养的母火鸡的肉相比，有机饲养的母火鸡的肉中核黄素和吡哆醇的浓度分别高出21.1%（P = 0.010）和154%（P = 0.006）。分析的有机火鸡肉含有更高比例的B2和B6、脂质和单不饱和脂肪酸，以及较低含量的ω-3多不饱和脂肪酸。
