{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T02:54:32Z","timestamp":1760237672709,"version":"build-2065373602"},"reference-count":53,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2022,6,16]],"date-time":"2022-06-16T00:00:00Z","timestamp":1655337600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\/MCT","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"FEDER","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>Ten roosters produced according to \u201cBarcelos Confraria\u201d rules and ten roosters of autochthonous \u201cAmarela\u201d 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 \u201cBarcelos\u201d rooster raw meat is rich in proteins (22.3%) and fat (4.31%), particularly in monounsaturated fatty acids (39.1%). Significant differences (p \u2264 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 \u201cAmarela\u201d autochthonous rooster. The \u201cBarcelos\u201d rooster can be regarded as a highly nutritional meat, with an interesting chemical profile ensuring a high-quality traditional product to consumers.<\/jats:p>","DOI":"10.3390\/ani12121556","type":"journal-article","created":{"date-parts":[[2022,6,17]],"date-time":"2022-06-17T01:48:12Z","timestamp":1655430492000},"page":"1556","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Chemical Composition of the \u201cGalo de Barcelos\u201d (Barcelos Rooster Raw Meat)"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2895-5648","authenticated-orcid":false,"given":"Isabel Maria","family":"Afonso","sequence":"first","affiliation":[{"name":"CISAS\u2014Center for Research and Development in Agrifood Systems and Sustainability, Polytechnic Institute of Viana do Castelo, 4990-706 Ref\u00f3ios do Lima, Portugal"},{"name":"LEPABE\u2014Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"LAQV@REQUIMTE\/Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2169-0798","authenticated-orcid":false,"given":"J\u00falio C\u00e9sar","family":"Lopes","sequence":"additional","affiliation":[{"name":"CISAS\u2014Center for Research and Development in Agrifood Systems and Sustainability, Polytechnic Institute of Viana do Castelo, 4990-706 Ref\u00f3ios do Lima, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9747-2236","authenticated-orcid":false,"given":"J\u00e9ssica","family":"Domingues","sequence":"additional","affiliation":[{"name":"Agrarian Higher School, Polytechnic Institute of Viana do Castelo, 4990-706 Ref\u00f3ios do Lima, Portugal"}]},{"given":"Ana Paula","family":"Vale","sequence":"additional","affiliation":[{"name":"CISAS\u2014Center for Research and Development in Agrifood Systems and Sustainability, Polytechnic Institute of Viana do Castelo, 4990-706 Ref\u00f3ios do Lima, Portugal"}]},{"given":"M\u00e1rcio","family":"Meira","sequence":"additional","affiliation":[{"name":"Agrarian Higher School, Polytechnic Institute of Viana do Castelo, 4990-706 Ref\u00f3ios do Lima, Portugal"}]},{"given":"Maria Concei\u00e7\u00e3o","family":"Marinho","sequence":"additional","affiliation":[{"name":"Agrarian Higher School, Polytechnic Institute of Viana do Castelo, 4990-706 Ref\u00f3ios do Lima, Portugal"}]},{"given":"Pedro Santos","family":"Vaz","sequence":"additional","affiliation":[{"name":"Gastronomic Fraternity \u201cO Galo de \u201cBarcelos\u201d\u201d, 4750-783 Barcelos, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1405-2277","authenticated-orcid":false,"given":"Nuno V.","family":"Brito","sequence":"additional","affiliation":[{"name":"CISAS\u2014Center for Research and Development in Agrifood Systems and Sustainability, Polytechnic Institute of Viana do Castelo, 4990-706 Ref\u00f3ios do Lima, Portugal"},{"name":"TOXRUN\u2014Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,6,16]]},"reference":[{"key":"ref_1","first-page":"5","article-title":"Food, Health and Nutrition: Where Does Chicken Fit ?","volume":"15","author":"Charlton","year":"2008","journal-title":"J. Home Econ. Inst. Aust."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"27606","DOI":"10.3402\/fnr.v59.27606","article-title":"Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: An Italian consensus document","volume":"59","author":"Marangoni","year":"2015","journal-title":"Food Nutr. Res."},{"key":"ref_3","unstructured":"INE Instituto Nacional de Estat\u00edstica, Statistics Portugal (2022, March 10). Consumo Humano de Carne per Capita (kg\/hab) por Tipo de Carnes. Available online: https:\/\/www.ine.pt\/xportal\/xmain?xpid=INE&xpgid=ine_indicadores&contecto=pi&indOcorrCod=0000211&selTab=tab0."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"108340","DOI":"10.1016\/j.meatsci.2020.108340","article-title":"Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review","volume":"172","author":"Antequera","year":"2021","journal-title":"Meat Sci."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Kralik, G., Kralik, Z., Gr\u010devi\u0107, M., and Han\u017eek, D. (2018). Quality of Chicken Meat. Anim. Husb. Nutr., 63.","DOI":"10.5772\/intechopen.72865"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"71","DOI":"10.3382\/ps.2007-00147","article-title":"Pasture intake improves the performance and meat sensory attributes of free-range broilers","volume":"87","author":"Ponte","year":"2008","journal-title":"Poult. Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"80","DOI":"10.3382\/ps.2007-00148","article-title":"Influence of pasture intake on the fatty acid composition, and cholesterol, tocopherols, and tocotrienols content in meat from free-range broilers","volume":"87","author":"Ponte","year":"2008","journal-title":"Poult. Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"1227","DOI":"10.3382\/ps.2011-01942","article-title":"Comparison of growth performance, carcass components, and meat quality between Mos rooster (Galician indigenous breed) and Sasso T-44 line slaughtered at 10 months","volume":"91","author":"Franco","year":"2012","journal-title":"Poult. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"828","DOI":"10.1016\/j.meatsci.2013.04.044","article-title":"Control of fresh meat quality through manipulation of muscle fiber characteristics","volume":"95","author":"Joo","year":"2013","journal-title":"Meat Sci."},{"key":"ref_10","unstructured":"MADRP (2001). Minist\u00e9rio da Agricultura, do Desenvolvimento Rural e das Pescas. Produtos Tradicionais Portugueses, Direc\u00e7\u00e3o-Geral de Desenvolvimento Rural (DGDRural)."},{"key":"ref_11","unstructured":"Coelho, C., Gon\u00e7alves, F., Costa, M., Pinho, V., and Sousa, J. (2020). Turismo em Brcelos, C\u00e2mara Municipal."},{"key":"ref_12","unstructured":"Brito, N.V., Ribeiro, V., and Vaz, P.S. (2019, January 10\u201313). Implementation of a traceability system in the rooster production controlled by the \u201cConfraria Gastron\u00f3mica O Galo de Barcelos\u201d. Proceedings of the Congreso Nacional de Biotecnolog\u00eda, Vigo, Spain."},{"key":"ref_13","unstructured":"(2022, March 10). DRE Portaria 74\/2014. Available online: https:\/\/data.dre.pt\/eli\/port\/74\/2014\/3\/20\/p\/dre\/pt\/html."},{"key":"ref_14","unstructured":"Association of Official Analytical Chemists International (2000). Official Methods of Analysis, AOAC. [18th ed.]."},{"key":"ref_15","unstructured":"(1974). Meat and Meat Products\u2014Measurement of pH (Reference Method) (Standard No. ISO 2917:1974)."},{"key":"ref_16","unstructured":"(1997). Meat and Meat Products\u2014Determination of Moisture Content (Reference Method) (Standard No. ISO 1442:1997)."},{"key":"ref_17","unstructured":"(1998). Meat and Meat Products\u2014Determination of Total Ash (Reference Method) (Standard No. ISO 936:1998)."},{"key":"ref_18","unstructured":"(1978). Meat and Meat Products\u2014Determination of Nitrogen Content (Reference Method) (Standard No. ISO 937:1978)."},{"key":"ref_19","unstructured":"(1981). Meat and Meat Products\u2014Determination of Chloride Content (Reference Method) (Standard No. ISO 1841:1981)."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1196","DOI":"10.1007\/s12161-012-9526-z","article-title":"Validation of a Single-Extraction Procedure for Sequential Analysis of Vitamin E, Cholesterol, Fatty Acids, and Total Fat in Seafood","volume":"6","author":"Cruz","year":"2013","journal-title":"Food Anal. Methods"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"248","DOI":"10.3382\/ps.2011-01705","article-title":"Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers","volume":"91","author":"Brewer","year":"2012","journal-title":"Poult. Sci."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Pellattiero, E., Tasoniero, G., Cullere, M., Gleeson, E., Baldan, G., Contiero, B., and Dalle Zotte, A. (2020). Are Meat Quality Traits and Sensory Attributes in Favor of Slow-Growing Chickens?. Animals, 10.","DOI":"10.3390\/ani10060960"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"1211","DOI":"10.3382\/ps\/pev448","article-title":"Physicochemical composition and sensory quality evaluation of capon and rooster meat","volume":"95","author":"Amorim","year":"2016","journal-title":"Poult. Sci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"e0402","DOI":"10.5424\/sjar\/2018161-12391","article-title":"Effect of breed and finishing diet on growth performance, carcass and meat quality characteristics of Mos young hens","volume":"16","author":"Pateiro","year":"2018","journal-title":"Span. J. Agric. Res."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"29","DOI":"10.4081\/ijas.2006.29","article-title":"Comparison of two chicken genotypes organically reared: Oxidative stability and other qualitative traits of the meat","volume":"5","author":"Castellini","year":"2006","journal-title":"Ital. J. Anim. Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1818","DOI":"10.1007\/s13197-017-2612-x","article-title":"Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers","volume":"54","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.meatsci.2005.04.022","article-title":"Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes","volume":"71","author":"Lonergan","year":"2005","journal-title":"Meat Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/S0309-1740(01)00124-3","article-title":"Effect of organic sysytem on broiler carcass and meat quality","volume":"60","author":"Castellini","year":"2002","journal-title":"Meat Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"422","DOI":"10.1093\/ps\/81.3.422","article-title":"The relationship between raw broiler breast meat color and composition","volume":"81","author":"Qiao","year":"2002","journal-title":"Poult. Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"629","DOI":"10.1080\/00071668.2010.521142","article-title":"Carcase characteristics and qualitative meat traits of three Italian local chicken breeds","volume":"51","author":"Zanetti","year":"2010","journal-title":"Br. Poult. Sci."},{"key":"ref_31","first-page":"401","article-title":"Meat quality of three chicken genotypes reared according to the organic system","volume":"14","author":"Castellini","year":"2002","journal-title":"Ital. J. Food Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"398","DOI":"10.1080\/1828051X.2018.1530963","article-title":"Meat quality of male and female Italian Padovana and Polverara slow-growing chicken breeds","volume":"18","author":"Tasoniero","year":"2019","journal-title":"Ital. J. Anim. Sci."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"91","DOI":"10.5424\/sjar\/2010081-1147","article-title":"Chemical composition and physico-chemical properties of meat from capons as affected by breed and age","volume":"8","author":"Torres","year":"2010","journal-title":"Span. J. Agric. Res."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"304","DOI":"10.4081\/ijas.2015.3848","article-title":"Carcass characteristics and meat quality traits of the padovana chicken breed, a commercial line, and their cross","volume":"14","author":"Cassandro","year":"2015","journal-title":"Ital. J. Anim. Sci."},{"key":"ref_35","unstructured":"Soares, M.L.C. (2015). Caracteriza\u00e7\u00e3o Fenot\u00edpica e Genot\u00edpica das Ra\u00e7as Aut\u00f3ctones de Galin\u00e1ceos Portugueses: Pedr\u00eas Portuguesa, Preta Lusit\u00e2nica e \u201cAmarela\u201d. [Ph.D. Thesis, Universidade do Porto]."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"2033","DOI":"10.1016\/j.psj.2019.11.033","article-title":"Effect of strain and nutritional density of the diet on the water-protein ratio, fat and collagen levels in the breast and legs of broilers slaughtered at different ages","volume":"99","author":"Dias","year":"2020","journal-title":"Poult. Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1017\/S1751731107001127","article-title":"Effect of caponisation on growth and on carcass and meat characteristics in Castellana Negra native Spanish chickens","volume":"2","author":"Miguel","year":"2008","journal-title":"Animal"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"855","DOI":"10.5713\/ajas.15.0840","article-title":"Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens","volume":"29","author":"Chen","year":"2016","journal-title":"Asian-Australas. J. Anim. Sci."},{"key":"ref_39","first-page":"9069","article-title":"Chemical composition of chicken meat produced in extensive indoor and free range rearing systems","volume":"9","author":"Mitrovic","year":"2010","journal-title":"Afr. J. Biotechnol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"160","DOI":"10.3382\/ps.2006-00398","article-title":"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)","volume":"87","author":"Jaturasitha","year":"2008","journal-title":"Poult. Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1785","DOI":"10.1093\/ps\/84.11.1785","article-title":"Evaluation of slower-growing broiler genotypes grown with and without outdoor access: Meat quality","volume":"84","author":"Fanatico","year":"2005","journal-title":"Poult. Sci."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"525","DOI":"10.1016\/j.meatsci.2004.12.016","article-title":"Meat fats in nutrition","volume":"70","author":"Valsta","year":"2005","journal-title":"Meat Sci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1080\/00071660500064378","article-title":"Age-related changes in the distribution of lean, fat with skin and bones in duck carcases","volume":"46","author":"Bochno","year":"2010","journal-title":"Br. Poult. Sci."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"2997","DOI":"10.1007\/s13197-017-2789-z","article-title":"Determinants of broiler chicken meat quality and factors affecting them: A review","volume":"54","author":"Mir","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1981","DOI":"10.1590\/S1516-35982003000800023","article-title":"Qualidade da carne de cordeiros Santa In\u00eas puros e mesti\u00e7os com Texel abatidos com diferentes pesos","volume":"32","author":"Bonagurio","year":"2003","journal-title":"Rev. Bras. Zootec."},{"key":"ref_46","unstructured":"Serrano, P. (2002). Desempenho, Par\u00e2metros Sangu\u00edneos, Perfil Graxo e Conte\u00fado de Colesterol na Carca\u00e7a de Frangos de Corte Alimentados com Diferentes Fontes de \u00c1cidos Graxos. [Master\u2019s Thesis, Universidade Estadual Paulista]."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1749","DOI":"10.1016\/j.foodchem.2012.11.002","article-title":"Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail","volume":"138","author":"Gibbs","year":"2013","journal-title":"Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1007\/s11745-006-5115-5","article-title":"Dietary intakes and food sources of fatty acids for Belgian women, focused on n-6 and n-3 polyunsaturated fatty acids","volume":"41","author":"Sioen","year":"2006","journal-title":"Lipids"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"2971","DOI":"10.3382\/ps\/pew226","article-title":"Effects of free-range access on production parameters and meat quality, composition and taste in slow-growing broiler chickens","volume":"95","author":"Stadig","year":"2016","journal-title":"Poult. Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"1549","DOI":"10.1016\/j.foodchem.2011.02.016","article-title":"Effect of intensive vs. free range production on the fat and fatty acid composition of whole birds and edible portions of retail chickens in the UK","volume":"127","author":"Givens","year":"2011","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1202","DOI":"10.2527\/2002.8051202x","article-title":"Comparison of muscle fatty acid profiles and cholesterol concentrations of bison, beef cattle, elk, and chicken","volume":"80","author":"Rule","year":"2002","journal-title":"J. Anim. Sci."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1093\/ps\/83.1.123","article-title":"Composition, color, and texture of Thai indigenous and broiler chicken muscles","volume":"83","author":"Wattanachant","year":"2004","journal-title":"Poult. Sci."},{"key":"ref_53","first-page":"35","article-title":"Revisi\u00f3n: Influencia de la dieta animal en los \u00e1cidos grasos de los l\u00edpidos de la carne","volume":"34","author":"Cobos","year":"1994","journal-title":"Rev. Espa\u00f1ola Cienc. Tecnol. Aliment."}],"container-title":["Animals"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-2615\/12\/12\/1556\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T23:33:01Z","timestamp":1760139181000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-2615\/12\/12\/1556"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,6,16]]},"references-count":53,"journal-issue":{"issue":"12","published-online":{"date-parts":[[2022,6]]}},"alternative-id":["ani12121556"],"URL":"https:\/\/doi.org\/10.3390\/ani12121556","relation":{},"ISSN":["2076-2615"],"issn-type":[{"type":"electronic","value":"2076-2615"}],"subject":[],"published":{"date-parts":[[2022,6,16]]}}}