Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel

Aim of study: To evaluate the effect different diets on carcass characteristics and meat quality from Mos free-ranged cockerel.Area Galicia (NW Spain).Material methods: Cockerels (n=75) were allocated to 3 groups (n=25) according finishing diets: commercial fodder (CF), 50% wheat corn (WH) 33% 66% (CR). Meat was assessed in terms physicochemical, nutritional features.Main results: The highest live weight obtained CF group. CR similar moisture, protein cholesterol content drumstick cut, meanwhile breast piece there no significant differences (p>0.05) intramuscular fat (IMF), ash, lightness (L*). On other hand, diet affected L* redness (a*) values, showing values samples treatment (49.94 for drumstick) (p<0.01), whereas a* superior WH (11.30 4.61, breast, respectively) (p<0.001). shear force test not by diets. Finally, feed (p<0.05) fatty acid amino profile both cuts (drumstick breast).Research highlights: Present study allowed characterize first time cockerels fed with Some features higher than previous studies categories, some autochthonous industrial breeds. characterized a high percentage lower IMF.