Effects of Genotype and Production Systems on Chicken Meat Characteristics

Authors

DOI:

https://doi.org/10.24925/turjaf.v7i4.617-623.2441

Keywords:

Production systems, Genotype, Chicken meat characteristics, Animal welfare, Sensory characteristics

Abstract

Increased consumer interest in poultry meat produced in different production systems necessitates more detailed examination and comparison of chicken meat characteristics. Factors such as habit, reliability, product characteristics, animal welfare and sensitivity to environmental problems affect consumers‘ preference to these products. Researches report that production systems and genotypes can be effective on protein, fat, fatty acids, vitamins, minerals, tenderness, juiciness, color and flavor. It was investigated that the effects of production systems and genotype on some chemical, physical and sensory characteristics of chicken meat in this review.

Author Biography

Hacer Kaya, Veterinary Department, White Vocational High School Mustafa Şiran, Gümüşhane University, 29700, Şiran/Gümüşhane

Yemler Hayvan Besleme

Published

23.04.2019

How to Cite

Kaya, H., & Karaalp, M. (2019). Effects of Genotype and Production Systems on Chicken Meat Characteristics. Turkish Journal of Agriculture - Food Science and Technology, 7(4), 617–623. https://doi.org/10.24925/turjaf.v7i4.617-623.2441

Issue

Section

Review Articles