Male Layer-Type Birds (Lohmann Brown Classic Hybrid) as a Meat Source for Chicken Pâtés

Authors

• Nikolay Kolev, University of Food Technologies-PlovdivFollow
• Desislav Balev, University of Food Technologies-PlovdivFollow
• Stefan Dragoev, University of Food Technologies-PlovdivFollow
• Teodora Popova, Bulgarian Academy of SciencesFollow
• Evgeni Petkov, Bulgarian Academy of SciencesFollow
• Krasimir Dimov, Institute of Cryobiology and Food TechnologiesFollow
• Surendranath Suman, University of KentuckyFollow
• Ana Paula Salim, University of KentuckyFollow
• Desislava Vlahova-Vangelova, University of Food Technologies-Plovdiv

Abstract

The valorisation of underutilized male layer-type chickens offers a sustainable and ethically aligned opportunity for the poultry industry. This study evaluated the feasibility of male layer-type chicken meat in the production of chicken pâtés and compared the effects of different meat sources—commercial broiler (CP), and 5 (5wP) and 9-week-old (9wP) male layer-type chickens—on product quality during refrigerated storage using the general linear model with the Tukey–Kramer post-hoc test. Pâtés made from 5wP meat exhibited the most favourable technological properties, including the lowest (p < 0.05) total expressible fluid (TEF), highest (p < 0.05) water retention (TEF_Water), and lowest (p < 0.05) fat content (TEF_Fat) than CP and 9wP indicating superior emulsion stability. The 5wP pâtés also presented the lowest (p < 0.05) TBARS values on day 1, along with reduced colour deterioration (ΔE) over 7 days of storage. CP samples demonstrated the greatest (p < 0.05) hardness, cohesiveness, and gumminess, but lower (p < 0.05) springiness and resilience compared to 5wP and 9wP, yielding softer and elastic pâtés. Overall, pâtés formulated with 5wP can be a promising option for the development of value-added poultry products. The incorporation of male layer-type chicken meat into commercial formulations will encourage further research of their market potential.

Document Type

Article

Publication Date

6-1-2025

Notes/Citation Information

Publisher Copyright: © 2025 by the authors.

Digital Object Identifier (DOI)

10.3390/app15126702

Archival?

Archival

Repository Citation

Kolev, Nikolay; Balev, Desislav; Dragoev, Stefan; Popova, Teodora; Petkov, Evgeni; Dimov, Krasimir; Suman, Surendranath; Salim, Ana Paula; and Vlahova-Vangelova, Desislava, "Male Layer-Type Birds (Lohmann Brown Classic Hybrid) as a Meat Source for Chicken Pâtés" (2025). Animal and Food Sciences Faculty Publications. 115.
https://uknowledge.uky.edu/animalsci_facpub/115