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

Nikolay Kolev; Desislav Balev; Stefan Dragoev; Teodora Popova; Evgeni Petkov; Krasimir Dimov; Surendranath Suman; Ana Paula Salim; Desislava Vlahova-Vangelova

doi:10.3390/app15126702

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

Nikolay Kolev
, Desislav Balev
, Stefan Dragoev
, Teodora Popova
, Evgeni Petkov
, Krasimir Dimov
, Surendranath Suman
, Ana Paula Salim
, Desislava Vlahova-Vangelova

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

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.

Original language	English
Article number	6702
Journal	Applied Sciences (Switzerland)
Volume	15
Issue number	12
DOIs	https://doi.org/10.3390/app15126702
State	Published - Jun 2025

Bibliographical note

Publisher Copyright:
© 2025 by the authors.

Funding

This research was funded by the Bulgarian National Science Fund, Ministry of Education and Science in Bulgaria (Project INOVAMESPRO, Contract No KP-06-N56/10, 12 November 2021).

Funders	Funder number
Bulgarian National Science Fund
Spanish Science and Education Ministry	KP-06-N56/10

Keywords

European regulations
new protein sources
oxidation
poultry products

ASJC Scopus subject areas

General Materials Science
Instrumentation
General Engineering
Process Chemistry and Technology
Computer Science Applications
Fluid Flow and Transfer Processes

Access to Document

10.3390/app15126702

Cite this

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title = "Male Layer-Type Birds (Lohmann Brown Classic Hybrid) as a Meat Source for Chicken P{\^a}t{\'e}s",

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 p{\^a}t{\'e}s 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. P{\^a}t{\'e}s 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 (TEFWater), and lowest (p < 0.05) fat content (TEFFat) than CP and 9wP indicating superior emulsion stability. The 5wP p{\^a}t{\'e}s 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 p{\^a}t{\'e}s. Overall, p{\^a}t{\'e}s 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.",

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author = "Nikolay Kolev and Desislav Balev and Stefan Dragoev and Teodora Popova and Evgeni Petkov and Krasimir Dimov and Surendranath Suman and Salim, \{Ana Paula\} and Desislava Vlahova-Vangelova",

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AU - Petkov, Evgeni

AU - Dimov, Krasimir

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AB - 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 (TEFWater), and lowest (p < 0.05) fat content (TEFFat) 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.

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

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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