Influence of Genotype on Meat Quality in Laying Hens after the Egg Production Season

The aim of this study was to compare the quality characteristics of the meat of two genotypes (Lohmann Brown and Lohmann White) of laying hens after the laying period. Studies were conducted on pectoral and leg muscles from 26 females, 13 of each genotype. Breast and leg muscles were evaluated in terms of their basic chemical composition, acidity (pH 24 ), color attributes (L*, a*, b*), electrical conductivity (EC 24 ) and macro- (K, P, Na, Mg, Ca) and microelements (Fe, Zn, Cu, Mn, Cr). Analysis of the texture of the pectoral muscle major and rheological properties (sum of viscosity modules and sum of elasticity modules) was also performed. Breast and leg meat were also subjected to sensory evaluation. The genotype of the birds significantly affected the percentage of intramuscular fat in the pectoral muscle and the percentage of protein, fat and water in the leg muscle. When analyzing pectoral and leg muscles for color attributes, we found no significant ( p > 0.05) differences between genotypes. Differences were shown, however, between genotypes in EC 24 and phosphorus content in leg muscle. Breast muscles differed significantly ( p < 0.05) in iron and zinc content. Sensory analysis revealed significant differences between genotypes in leg muscle tenderness and juiciness, and breast muscle juiciness and aroma desirability. When analyzing the breast muscle in terms of texture, we did not observe any significant differences, nor did we find any differences in the assessment of rheological properties. Not depending on genotype, however, we noted significant differences between protein, fat, water and collagen content, sodium, magnesium, calcium, iron, zinc, copper, manganese, chromium, acidity, color parameters (L*, a*, b*), EC 24 and tastiness desirability between breast meat and leg meat. The results of this study showed that meat from old hens obtained after the laying period is a good material for further technological processing, due to its favorable basic chemical composition and high nutritional value expressed in the content of macro- and microelements, and is also characterized by relatively good sensory characteristics, which can be improved by marinating or adding enzymatic preparations during its processing.