Evaluation of breast meat quality in slow-growing native chickens compared with commercial medium- and fast-growing hybrids

The recent consumer interest in native poultry breeds has increased, driven by perceptions of their high quality, thus contributing to the preservation of local genetic resources. This study investigated the chemical, texture, and sensory traits of breast meat from three slow-growing Italian chicken breeds (Bionda Piemontese BP, Bianca di Saluzzo BS, Millefiori Piemontese MP) and compared them with those for medium- and fast-growing commercial hybrids (Naked Neck NN and Ross 308 BR). The studies were performed on 15 samples per genotype, and included chemical composition, thawing (TL) and cooking losses (CL), texture profile analysis (TPA) on cooked meat, Warner-Bratzler shear force test (SFT), and sensory evaluation by trained judges. Slaughter weight was higher in MP than in BP and BS (p = 0.039). Breast weight was greater in BR compared with NN and the native breeds (on average, +72 %; p < 0.001). Moisture was highest in BR and lowest in NN, with native breeds showing intermediate values (80.1-68.6 %; p < 0.001). Ash content was higher in native breeds and NN than in BR (p < 0.001). NN showed the highest crude protein percentage (25.7 %), followed by the native breeds (on average, 24.8 %) and BR (15.9 %; p < 0.001). No differences were observed in lipids. The highest and lowest TL and CL were recorded for BR and BS, respectively (5.24 and 2.83 %; 17.2 and 12.5 %; p < 0.001). TPA revealed greater hardness, adhesiveness, cohesiveness, chewiness, and gumminess in breast meat of local breeds than in commercial hybrids (on average, +50.1 %). SFT values were higher in native breeds than commercial hybrids, underlining their greater firmness (on average, +33.9 %; p < 0.001). Sensory evaluation confirmed the tougher consistency (p = 0.002) and lower fibrousness (p = 0.006) and mealiness (p = 0.020) in native breeds. BR showed greater overall and typical odor (p < 0.05). Greasiness and freshness were higher in BR (p = 0.025 and p = 0.007, respectively). Adhesiveness was greater in NN (p < 0.001). Metallic flavor was more intense in BS and MP (p = 0.009). These findings highlight the distinctive properties of Italian native breeds, underscoring the importance of their conservation.