Work

Characterization and comparison of meat quality and potential dominant volatile flavor compounds in yellow-feathered and white-feathered broilers under a cage rearing system: Effects of increasing marketable age

Year: 2026

Type: article

Abstract: This study systematically evaluated the effects of extended marketable age on meat quality and flavor of cage-reared yellow- and white-feathered broilers. Among significant groups, extended age significantly decreased pH (5.86-6.98 to 5.57-5.98), water loss rate (30.83-36.89% to 26.32-33.23%) and inosine monophosphate, while increased shear force (13.65-24.87 N to 26.13-34.46 N) and water-holding capacity (50.65-57.88% to 54.68-63.02%). The protein content, particularly the intramuscular fat of leg muscles, increased. The amino acid profile of male white-feathered broiler leg muscles improved. Saturated and polyunsaturated fatty acids levels increased, whereas monounsaturated fatty acids levels decreased in the leg muscles of both male breeds. Moreover, 2,3-butanedione was the potential key volatile flavor compound, as its relative odor activity value was close to 100. Overall, increasing marketable age leads to changes in meat quality and flavor, but the comprehensive multifactor analytical methods and sensory evaluation require future research.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104649