{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T05:41:45Z","timestamp":1771306905499,"version":"3.50.1"},"reference-count":88,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2022,9,30]],"date-time":"2022-09-30T00:00:00Z","timestamp":1664496000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Polytechnic Institute of Viana do Castelo (IPVC)","award":["NORTE-01-0145-FEDER-000043"],"award-info":[{"award-number":["NORTE-01-0145-FEDER-000043"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>The \u201cBranca\u201d breed is a dual-purpose Portuguese autochthonous chicken breed, produced in extensive systems and in small flocks, especially in the Entre Douro and Minho regions. A total of 40 birds (n = 20\/sex) were slaughtered between 38 and 42 weeks (males) and 110 and 120 weeks (females), and carcass and meat quality parameters were evaluated. The results showed significantly higher weights and differences for males between sexes and pieces (p \u2264 0.05) in the meat physicochemical composition. Water holding capacity (WRC), moisture and ash contents were influenced by sex. They were higher in males in the breast and drumstick and lightness (L*) and lipid content were higher in females (p \u2264 0.05). The breast meat presented greater lightness, moisture, ash and protein contents, while the drumstick showed a higher pH value, redness (a*) and lipid content, in both sexes (p \u2264 0.05). Regarding the nutritional properties, \u201cBranca\u201d meat revealed a good proportion of minerals and the female meat showed, in both pieces (p \u2264 0.05), significantly lower values for total saturated fatty acids (SFAs) and higher values for monounsaturated fatty acids (MUFAs). Breast meat was richer in n-3-PUFAs (C22:5n-3 and C22:6n-3) in both sexes (p \u2264 0.05). Considering the results obtained, it can be concluded that \u201cBranca\u201d breed meat is a healthy food characterized by a good general nutritional profile.<\/jats:p>","DOI":"10.3390\/ani12192640","type":"journal-article","created":{"date-parts":[[2022,10,7]],"date-time":"2022-10-07T22:47:27Z","timestamp":1665182847000},"page":"2640","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Carcass and Meat Quality Traits of Males and Females of the \u201cBranca\u201d Portuguese Autochthonous Chicken Breed"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9629-8777","authenticated-orcid":false,"given":"M\u00e1rcio","family":"Meira","sequence":"first","affiliation":[{"name":"Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2895-5648","authenticated-orcid":false,"given":"Isabel M.","family":"Afonso","sequence":"additional","affiliation":[{"name":"CISAS, Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"Requimte\u2014LAQV, Laborat\u00f3rio de Bromatoologia e Hidrologia, Faculdade de Farm\u00e1cia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2169-0798","authenticated-orcid":false,"given":"J\u00falio Cesar","family":"Lopes","sequence":"additional","affiliation":[{"name":"CISAS, Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9747-2236","authenticated-orcid":false,"given":"J\u00e9ssica","family":"Domingues","sequence":"additional","affiliation":[{"name":"Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"}]},{"given":"Virg\u00ednia","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"AMIBA\u2014Associa\u00e7\u00e3o dos Criadores de Bovinos de Ra\u00e7a Barros\u00e3, 4730-260 Vila Verde, Portugal"}]},{"given":"Rui","family":"Dantas","sequence":"additional","affiliation":[{"name":"AMIBA\u2014Associa\u00e7\u00e3o dos Criadores de Bovinos de Ra\u00e7a Barros\u00e3, 4730-260 Vila Verde, Portugal"}]},{"given":"Jos\u00e9 V.","family":"Leite","sequence":"additional","affiliation":[{"name":"AMIBA\u2014Associa\u00e7\u00e3o dos Criadores de Bovinos de Ra\u00e7a Barros\u00e3, 4730-260 Vila Verde, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1405-2277","authenticated-orcid":false,"given":"Nuno V.","family":"Brito","sequence":"additional","affiliation":[{"name":"CISAS, Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"},{"name":"AMIBA\u2014Associa\u00e7\u00e3o dos Criadores de Bovinos de Ra\u00e7a Barros\u00e3, 4730-260 Vila Verde, Portugal"},{"name":"TOXRUN\u2014Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,9,30]]},"reference":[{"key":"ref_1","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_2","doi-asserted-by":"crossref","unstructured":"Van, D.N., Moula, N., Moyse, E., Duc, L.D., Dinh, T.V., and Farnir, F. (2020). Productive performance and egg and meat quality of two indigenous poultry breeds in vietnam, ho and dong tao, fed on commercial feed. Animals, 10.","DOI":"10.3390\/ani10030408"},{"key":"ref_3","unstructured":"Food and Agriculture Organization of the United Nations (FAO) (2019). Fifteenth Regular Session of the Commission on Genetic Resources for Food and Agriculture, Food and Agriculture Organization of the United Nations (FAO)."},{"key":"ref_4","unstructured":"Food and Agriculture Organization of the United Nations (FAO) (2021). Eleventh Session of the Intergovernmental Technical Working Group on Animal Genetic Resources for Food and Agriculture, Food and Agriculture Organization of the United Nations (FAO)."},{"key":"ref_5","unstructured":"Brito, N.V., Gouveia, A., Leite, J., Ribeiro, V., Alves, J.D.M., and Dantas, R. (2018). Galinhas de Portugal, Munic\u00edpio de Ponte de Lima, Associa\u00e7\u00e3o Concelhia das Feiras Novas, Associa\u00e7\u00e3o dos Criadores de Bovinos de Ra\u00e7a Barrosa."},{"key":"ref_6","first-page":"9","article-title":"Avalia\u00e7\u00e3o do estatuto de risco de extin\u00e7\u00e3o das ra\u00e7as aut\u00f3ctones portuguesas-PDR2020","volume":"1","author":"Carolino","year":"2013","journal-title":"Gab. Planeam. Pol\u00edticas Adm. Geral."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Brito, N.V., Lopes, J.C., Ribeiro, V., Dantas, R., and Leite, J.V. (2021). Small scale egg production: The challenge of portuguese autochthonous chicken breeds. Agriculture, 11.","DOI":"10.3390\/agriculture11090818"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"1768","DOI":"10.1016\/j.psj.2019.11.023","article-title":"A comparison between the quality of eggs from indigenous chicken breeds and that from commercial layers","volume":"99","author":"Lordelo","year":"2020","journal-title":"Poult. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Franzoni, A., Gariglio, M., Castillo, A., Soglia, D., Sartore, S., Buccioni, A., Mannelli, F., Cassandro, M., Cendron, F., and Castellini, C. (2021). Overview of native chicken breeds in Italy: Small scale production and marketing. Animals, 11.","DOI":"10.3390\/ani11030629"},{"key":"ref_10","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_11","doi-asserted-by":"crossref","unstructured":"Zotte, A.D., Gleeson, E., Franco, D., Cullere, M., and Lorenzo, J.M. (2020). Proximate composition, amino acid profile, and oxidative stability of slow-growing indigenous chickens compared with commercial broiler chickens. Foods, 9.","DOI":"10.3390\/foods9050546"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1515\/aoas-2016-0004","article-title":"Quality of Poultry Meat from Native Chicken Breeds-A Review","volume":"16","author":"Krawczyk","year":"2016","journal-title":"Ann. Anim. Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"2039","DOI":"10.3382\/ps.2012-02228","article-title":"Fatty acid composition of meat and estimated indices of lipid metabolism in different poultry genotypes reared under organic system","volume":"91","author":"Mugnai","year":"2012","journal-title":"Poult. Sci."},{"key":"ref_14","unstructured":"Horwitz, W. (2000). Official Methods of Analysis of AOAC International, AOAC International."},{"key":"ref_15","unstructured":"Commission Internationale de l\u2019Eclairage (CIE) (1986). Colorimetry, Commission Internationale de l\u2019Eclairage. [2nd ed.]."},{"key":"ref_16","unstructured":"(1974). Meat and Meat Products-Measurement of pH (Reference Method). Standard No. ISO 2917:1974."},{"key":"ref_17","first-page":"45","article-title":"Influence of thawing methods on several properties of rabbit meat","volume":"11","author":"Nakamura","year":"1985","journal-title":"Bull. Ishikawa Prefect. Coll. Agric."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1051\/animres:19660306","article-title":"\u00c9tude Comparative de Diff\u00e9rentes M\u00e9thodes de Mesure du Pouvoir de R\u00e9tention d\u2019eau de la Viande de Porc","volume":"15","author":"Goutefongea","year":"1966","journal-title":"Annales de zootechnie."},{"key":"ref_19","unstructured":"International Organization for Standardization (1997). Meat and Meat Products-Determination of Moisture Content (Reference Method), International Organization for Standardization. [2nd ed.]."},{"key":"ref_20","unstructured":"International Organization for Standardization (1998). Meat and Meat Products-Determination of Totas Ash, International Organization for Standardization. [2nd ed.]."},{"key":"ref_21","unstructured":"International Organization for Standardization (1978). Meat and Meat Products-Determination of Nitrogen Content (Reference Method), International Organization for Standardization. [1st ed.]."},{"key":"ref_22","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_23","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1016\/j.foodchem.2015.01.064","article-title":"Light influence in the nutritional composition of Brassica oleracea sprouts","volume":"178","author":"Vale","year":"2015","journal-title":"Food Chem."},{"key":"ref_24","first-page":"55","article-title":"Determina\u00e7\u00e3o do teor de f\u00f3sforo em produtos c\u00e1rneos, I","volume":"35","author":"Graner","year":"1975","journal-title":"M\u00e9todo para dosagem do f\u00f3sforo. Rev. Do Inst. Adolfo Lutz"},{"key":"ref_25","unstructured":"IBM Corpoperation (2015). IBM SPSS Statistics for Windows, IBM Corpoperation."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"530","DOI":"10.1080\/1828051X.2017.1364611","article-title":"Productive performances and carcase quality of male and female Italian Padovana and Polverara slow-growing chicken breeds","volume":"17","author":"Tasoniero","year":"2018","journal-title":"Ital. J. Anim. Sci."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Brito, N.V., Lopes, J.C., Ribeiro, V., Dantas, R., and Leite, J.V. (2021). Biometric characterization of the portuguese autochthonous hens breeds. Animals, 11.","DOI":"10.3390\/ani11020498"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"909","DOI":"10.1515\/aoas-2016-0009","article-title":"Effects of caponization on growth performance, carcass and meat quality of Mos breed capons reared in free-range production system","volume":"16","author":"Franco","year":"2016","journal-title":"Ann. Anim. Sci."},{"key":"ref_29","unstructured":"Losada, D.R. (2015). Caracterizaci\u00f3n da Raza Gali\u00f1a de Mos. [Ph.D. Thesis, Reposit\u00f3rio Institucional da Universidade de Santiago de Compostela]."},{"key":"ref_30","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":"Spanish J. Agric. Res."},{"key":"ref_31","first-page":"491","article-title":"Utilizaci\u00f3n de estirpes aut\u00f3ctonas para la producci\u00f3n del Pollo Label","volume":"54","author":"Iglesias","year":"2005","journal-title":"Arch. Zootec."},{"key":"ref_32","unstructured":"Soares, 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 Amarela. [Ph.D. Thesis, ICBAS-Instituto de Ci\u00eancias Biom\u00e9dicas Abel Salazar, Reposit\u00f3rio Aberto da Universidade do Porto]."},{"key":"ref_33","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_34","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_35","doi-asserted-by":"crossref","first-page":"233","DOI":"10.3923\/ijps.2005.233.238","article-title":"Carcass characteristics and qualitative meat traits of the Padovana breed of chicken","volume":"4","author":"Cassandro","year":"2005","journal-title":"Int. J. Poult. Sci."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"e0601","DOI":"10.5424\/sjar\/2021191-16870","article-title":"Effect of finishing diet on carcass characteristics and meat quality of mos cockerel","volume":"19","author":"Lorenzo","year":"2021","journal-title":"Spanish J. Agric. Res."},{"key":"ref_37","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_38","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_39","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_40","doi-asserted-by":"crossref","first-page":"2245","DOI":"10.1093\/ps\/86.10.2245","article-title":"Meat quality of slow- and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access","volume":"86","author":"Fanatico","year":"2007","journal-title":"Poult. Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1657","DOI":"10.3382\/ps\/pev120","article-title":"Relationship between water-holding capacity and protein denaturation in broiler breast meat1","volume":"94","author":"Bowker","year":"2015","journal-title":"Poult. Sci."},{"key":"ref_42","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_43","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_44","doi-asserted-by":"crossref","first-page":"978","DOI":"10.1017\/S1751731115002876","article-title":"Effect of caponisation on physicochemical and sensory characteristics of chickens","volume":"10","author":"Amorim","year":"2016","journal-title":"Animal"},{"key":"ref_45","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_46","doi-asserted-by":"crossref","first-page":"382","DOI":"10.5424\/sjar\/2013112-3094","article-title":"Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding","volume":"11","author":"Franco","year":"2013","journal-title":"Span. J. Agric. Res."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1017\/S0043933916000015","article-title":"Factors affecting poultry meat colour and consumer preferences-A review","volume":"72","author":"Wideman","year":"2016","journal-title":"Worlds Poult. Sci. J."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"2230","DOI":"10.1016\/j.psj.2019.10.076","article-title":"Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham","volume":"99","author":"Choe","year":"2020","journal-title":"Poult. Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"396","DOI":"10.1016\/j.meatsci.2008.01.002","article-title":"How pH causes paleness or darkness in chicken breast meat","volume":"80","author":"Swatland","year":"2008","journal-title":"Meat Sci."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Bongiorno, V., Schiavone, A., Renna, M., Sartore, S., Soglia, D., Sacchi, P., Gariglio, M., Castillo, A., Mugnai, C., and Forte, C. (2022). Carcass Yields and Meat Composition of Male and Female Italian Slow-Growing Chicken Breeds: Bianca di Saluzzo and Bionda Piemontese. Animals, 12.","DOI":"10.3390\/ani12030406"},{"key":"ref_51","first-page":"467","article-title":"Effect of slaughtering age in different commercial chicken genotypes reared according to the organic system: 1. Welfare, carcass and meat traits","volume":"13","author":"Mugnai","year":"2014","journal-title":"Ital. J. Anim. Sci."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1590\/S1516-635X2011000100003","article-title":"Proximate composition and meat quality of broilers reared under different production systems","volume":"13","author":"Souza","year":"2011","journal-title":"Rev. Bras. Cienc. Avic."},{"key":"ref_53","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_54","doi-asserted-by":"crossref","unstructured":"Yucel, B. (2018). Quality of Chicken Meat. Animal Husbandry and Nutrition, IntechOpen.","DOI":"10.5772\/intechopen.69938"},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Ba\u00e9za, E., Guillier, L., and Petracci, M. (2021). Review: Production factors affecting poultry carcass and meat quality attributes. Animal, in press.","DOI":"10.1016\/j.animal.2021.100331"},{"key":"ref_56","first-page":"9177","article-title":"Broiler meat quality: Proteins and lipids of muscle tissue","volume":"9","author":"Pavlovski","year":"2010","journal-title":"African J. Biotechnol."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Molee, W., Khosinklang, W., Tongduang, P., Thumanu, K., Yongsawatdigul, J., and Molee, A. (2022). Biomolecules, Fatty Acids, Meat Quality, and Growth Performance of Slow-Growing Chickens in an Organic Raising System. Animals, 12.","DOI":"10.3390\/ani12050570"},{"key":"ref_58","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-Australasian J. Anim. Sci."},{"key":"ref_59","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_60","doi-asserted-by":"crossref","first-page":"1511","DOI":"10.3382\/ps.2013-03486","article-title":"Comparison of meat quality characteristics and oxidative stability between conventional and free-range chickens","volume":"93","author":"Funaro","year":"2014","journal-title":"Poult. Sci."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"1990","DOI":"10.3382\/ps\/pey074","article-title":"Effects of production systems on the carcass and meat quality characteristics of spent laying hens","volume":"97","author":"Semwogerere","year":"2018","journal-title":"Poult. Sci."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"3557","DOI":"10.3382\/ps\/pez092","article-title":"Meat quality, fatty acid profile, and sensory attributes of spent laying hens fed expeller press canola meal or a conventional diet","volume":"98","author":"Semwogerere","year":"2019","journal-title":"Poult. Sci."},{"key":"ref_63","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_64","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_65","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_66","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":"African J. Biotechnol."},{"key":"ref_67","first-page":"1","article-title":"Qualidade Da Carne De Aves Da Ra\u00e7a Rodhe Island Red Criadas Em Sistema Alternativo","volume":"18","author":"Cruz","year":"2017","journal-title":"Ci\u00eancia Anim. Bras."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"623","DOI":"10.36380\/jwpr.2020.71","article-title":"Characteristics of Carcass Traits and Meat Quality of Broiler Chickens Reared under Conventional and Free-range Systems","volume":"10","author":"Davoodi","year":"2020","journal-title":"J. Worlds Poult. Res."},{"key":"ref_69","first-page":"14","article-title":"Fatty Acids Composition of Meat of Five Native Chicken (Gallus gallus) Ecotypes of Benin Reared under Organic or Conventional system","volume":"4","author":"Tougan","year":"2018","journal-title":"J. Exp. Food Chem."},{"key":"ref_70","first-page":"360","article-title":"Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems","volume":"42","author":"Bozkurt","year":"2012","journal-title":"S. Afr. J. Anim. Sci."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1016\/j.meatsci.2010.06.007","article-title":"Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers","volume":"86","author":"Jung","year":"2010","journal-title":"Meat Sci."},{"key":"ref_72","first-page":"1000672","article-title":"Breast and Thigh Meat Chemical Composition and Fatty Acid Profile in Broilers Fed Diet with Dietary Fat Sources","volume":"8","author":"Bostami","year":"2017","journal-title":"J. Food Process. Technol."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"1038","DOI":"10.5713\/ajas.2012.12684","article-title":"Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines","volume":"26","author":"Jayasena","year":"2013","journal-title":"Asian-Australas. J. Anim. Sci."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"761","DOI":"10.1590\/S1415-52732006000600011","article-title":"V \u00c1cidos graxos poliinsaturados \u00f4mega-3 e \u00f4mega-6: Import\u00e2ncia e ocorr\u00eancia em alimentos Omega-3 and omega-6 polyunsaturated fatty acids: Importance and occurrence in foods","volume":"19","author":"Martin","year":"2006","journal-title":"Rev. Nutr."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"1075","DOI":"10.1590\/S1415-52732010000600013","article-title":"\u00c1cidos graxos poli-insaturados n-3 e n-6: Metabolismo em mam\u00edferos e resposta imune","volume":"23","author":"Perini","year":"2010","journal-title":"Rev. Nutr."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"319","DOI":"10.5194\/aab-59-319-2016","article-title":"Difference in fatty acid composition and related nutritional indices of meat between two lines of slow-growing chickens slaughtered at different ages","volume":"59","author":"Popova","year":"2016","journal-title":"Arch. Anim. Breed."},{"key":"ref_77","doi-asserted-by":"crossref","unstructured":"Simopoulos, A.P. (2016). An increase in the Omega-6\/Omega-3 fatty acid ratio increases the risk for obesity. Nutrients, 8.","DOI":"10.3390\/nu8030128"},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"961","DOI":"10.1093\/ps\/79.7.961","article-title":"Human requirement for N-3 polyunsaturated fatty acids","volume":"79","author":"Simopoulos","year":"2000","journal-title":"Poult. Sci."},{"key":"ref_79","doi-asserted-by":"crossref","unstructured":"Alagawany, M., Elnesr, S.S., Farag, M.R., Abd El-Hack, M.E., Khafaga, A.F., Taha, A.E., Tiwari, R., Iqbal Yatoo, M., Bhatt, P., and Khurana, S.K. (2019). Omega-3 and omega-6 fatty acids in poultry nutrition: Effect on production performance and health. Animals, 9.","DOI":"10.3390\/ani9080573"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"985","DOI":"10.1016\/0140-6736(91)91846-M","article-title":"Review article-Coronary heart disease: Seven dietary factors","volume":"338","author":"Ulbricht","year":"1991","journal-title":"Lancet"},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"487","DOI":"10.3382\/ps.2011-01546","article-title":"Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn","volume":"91","author":"Franco","year":"2012","journal-title":"Poult. Sci."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"55","DOI":"10.47262\/SL\/9.2.132021010","article-title":"A Comprehensive Review of Nutritional Benefits of Minerals in Meat and Meat Products","volume":"9","author":"Falowo","year":"2021","journal-title":"Sci. Lett."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"263","DOI":"10.2478\/aoas-2019-0067","article-title":"Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic","volume":"20","author":"Maggiolino","year":"2020","journal-title":"Ann. Anim. Sci."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.jinorgbio.2019.03.013","article-title":"The essential metals for humans: A brief overview","volume":"195","author":"Zoroddu","year":"2019","journal-title":"J. Inorg. Biochem."},{"key":"ref_85","first-page":"249","article-title":"Macromineral concentration and technological properties of poultry meat depending on slaughter age of broiler chickens of uniform body weight","volume":"31","author":"Doktor","year":"2013","journal-title":"Anim. Sci. Pap. Rep."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/j.foodchem.2017.07.090","article-title":"Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing","volume":"240","author":"Menezes","year":"2018","journal-title":"Food Chem."},{"key":"ref_87","unstructured":"World Health Organization (2012). World Health Organization Guideline: Sodium Intake for Adults and Children, World Health Organization."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"e04592","DOI":"10.2903\/j.efsa.2016.4592","article-title":"Dietary reference values for potassium","volume":"14","author":"Turck","year":"2016","journal-title":"EFSA J."}],"container-title":["Animals"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-2615\/12\/19\/2640\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T00:44:55Z","timestamp":1760143495000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-2615\/12\/19\/2640"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,9,30]]},"references-count":88,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2022,10]]}},"alternative-id":["ani12192640"],"URL":"https:\/\/doi.org\/10.3390\/ani12192640","relation":{},"ISSN":["2076-2615"],"issn-type":[{"value":"2076-2615","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,9,30]]}}}