The present study compared certain quality features and sensory attributes of the meat obtained from three different chicken genotypes: two endangered slow-growing indigenous breeds (Padovana: PAD, Polverara: POL) and a commercial broiler (Hybrid). Chickens (n = 42/genotype) were slaughtered at their commercial slaughter age: 183 days for PAD and POL chickens, and 35 days for the Hybrid. Breast and leg meat were dissected and used for qualitative evaluations. Results highlighted that genotype significantly affected final breast weight, with Hybrid showing higher values than both indigenous chickens. Conversely, PAD and POL meat was instrumentally tougher and richer in haem iron compared to the Hybrid. The sensory analysis conducted by a trained panel showed that the textural aspects and metallic flavor perception of PAD and POL meat differed from that of the Hybrid. These aspects were probably responsible for the lower overall acceptability of the PAD and POL meat compared to the Hybrid, as expressed by the consumer panel. A key step in making PAD and POL meat acceptable to consumers and stimulating its market seems thus the development of appropriate marketing strategies to transform product peculiarities in strength points.

中文翻译：

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肉质特征和感官属性有利于生长缓慢的鸡吗？


本研究比较了从三种不同鸡肉基因型获得的肉的某些质量特征和感官属性：两种濒临灭绝的生长缓慢的本土品种（Padovana：PAD，Polverara：POL）和商业肉鸡（Hybrid）。鸡（n = 42/基因型）在商业屠宰年龄处宰：PAD 和 POL 鸡为 183 天，杂交鸡为 35 天。胸肉和腿肉被解剖并用于定性评估。结果强调，基因型显着影响最终胸重，杂交鸡的值高于本土鸡。相反，与混合肉相比，PAD 和 POL 肉的硬度更高，血红素含量也更丰富。由训练有素的小组进行的感官分析表明，PAD 和 POL 肉的质地和金属风味感知与混合肉不同。正如消费者小组所表示的，与混合肉相比，这些方面可能是 PAD 和 POL 肉总体可接受性较低的原因。因此，要使 PAD 和 POL 肉类为消费者所接受并刺激其市场，关键一步是制定适当的营销策略，以转变产品的优势特点。