Nutritional and technological quality of meat of different poultry breeds

Most of the chicken farming factories rear commercial genetic hybrids (known as broilers) because they are economically advantageous, mainly due to their rapid growth and good feed conversion index. Autochthonous poultry breeds are therefore quite abandoned, with clear problems for the safeguard of the animal biodiversity. At the same time, consumers\u2019 demand for short distribution chain products, respectful of environment and animal welfare, is continuously increasing. The \u201cBrianpollo\u201d research project, granted by the Lombardy Region, is well connected to this context, being focused on the standardization and valorization of Brianzolo chicken, a traditional Lombardy breed for non-conventional husbandry systems. The aim of this part of the research was the evaluation of the nutritional and technological quality of the Brianzolo chicken meat, in comparison with commercial chickens. In particular, the first generation (F1) of Brianzolo chickens reared on the plain and in the hills were analyzed, as well as a slow-growing chicken breed (Livornese) and a commercial broiler for comparison. From a nutritional point of view, the Brianzolo meat contained a minor amount of fat, particularly rich in \uf077-3 fatty acids, and a consequent high content of proteins. The highest amounts of carotenoids and iron were found instead in the Livornese meat. Technological evaluation revealed the higher firmness of Brianzolo and Livornese raw meats in comparison with broiler meat. Moreover, Livornese meat was darker, with a high yellow component that was connected to a higher content of lutein and zeaxhantin. In conclusion, F1 Brianzolo meat showed some interesting nutritional and technological features, probably related to the free-range breeding. However, in the following breed selection it could be advantageous acting on some zootechnical factors, such as the administered diet, in order to improve the content of micronutrients in the meat