PDF(Pubmed)
Abstract：
The poultry meat production landscape has undergone a reduction in chicken breeds, resulting in a reliance on a limited number of varieties. Motivated by the goal of promoting sustainable chicken production and enhancing agro-biodiversity, this study pioneers a comparison between local chicken breeds (LB) and their crossbreeds (CB) with modern hybrid lines. Serving as an initial exploration within a larger project, this research acts as a prelude to a comprehensive investigation, aiming to complement the human sensory assessment of product quality. Study I assessed chicken broths prepared from 3 German LBs Bielefelder (BIE), Altsteirer (ALT), and Ramelsloher (RAM) utilizing a factorial 3 × 2 × 2 design that incorporated variations in salt content (unsalted/salted) and cooking time (1 h/3 h). The sensory profiles of the LB broths were largely similar, except for BIE, which exhibited a higher skin odor intensity. Both, increased salt content and longer cooking time intensify sensory perception on most attributes. In study II, BIE was compared with 6 CBs, with variations in salt content and cooking time (6 × 2 × 2 + 1 × 2 factorial design). BIE demonstrated higher sensory intensities than the CBs. Those were comparable, with no clear advantages or disadvantages identified from a sensory standpoint. These findings support that crossbreeding with commercial lines is not associated with changes in the sensory profile. It thus represents a strategy for improving the economic viability of local chicken breeds in order to preserve their valuable agro-biodiversity. The provided protocol for evaluating chicken broth from LBs or their CBs aims to offer researchers a standardized foundation for sensory assessments in chicken broth studies.
摘要：
禽肉生产格局经历了鸡种减少,导致对有限数量的品种的依赖。以促进可持续鸡肉生产和加强农业生物多样性为目标，这项研究开创了当地鸡种（LB）及其杂交品种（CB）与现代杂交品系之间的比较。作为一个更大的项目中的初步探索，这项研究是全面调查的前奏，旨在补充人类对产品质量的感官评估。研究I评估了由3个德国LBBielefelder（BIE）制备的鸡汤，Altsteirer(ALT),和Ramelsloher（RAM）采用阶乘3×2×2设计，该设计结合了盐含量（无盐/加盐）和烹饪时间（1h/3h）的变化。LB培养液的感官特征在很大程度上相似，除了BIE,表现出更高的皮肤气味强度。两者,增加的盐含量和更长的烹饪时间会增强大多数属性的感官知觉。在研究二，BIE与6个CB进行了比较，随着盐含量和烹饪时间的变化(6×2×2+1×2阶乘设计)。BIE表现出比CB更高的感官强度。这些是可比的，从感官的角度来看，没有明确的优点或缺点。这些发现支持与商业品系的杂交与感官特征的变化无关。因此，它代表了提高当地鸡种经济可行性以保护其宝贵的农业生物多样性的策略。所提供的用于评估来自LB或其CB的鸡汤的协议旨在为研究人员提供用于鸡汤研究中的感官评估的标准化基础。
