The Impact of Outdoor Grazing on Launaea taraxacifolia on the Nutritional Profile, Fatty Acid Composition, and Sensory Attributes of Goliath Chicken Meat in Benin
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Submitted
May 24, 2025
Published
March 11, 2026
Keywords:
-
Benin, vegetable intake, Goliath chicken meat, nutritional quality, omega-3 fatty acids
Abstract
Background: In Benin, poultry nutrition predominantly utilizes maize and soybean -based feeds, which significantly influence the concentration of polyunsaturated fatty acids (PUFAs) in the muscle tissue. While high PUFA levels are nutritionally desirable, they increase the meat's susceptibility to lipid peroxidation, potentially compromising shelf-life and quality The integration of dietary antioxidants through forage consumption—specifically indigenous vegetables—represents a viable strategy to mitigate oxidative stress and enhance the nutritional value of the carcass.
Aims: This study was designed to evaluate the influence of outdoor access to Launaea taraxacifolia (Wild Lettuce) grazing on the proximate composition, fatty acids profiles, and sensory characteristics of Goliath chicken breast meat.
Material and Methods: A total of 40 Goliath broilers (24 weeks of age) were divided into two experimental cohorts (n=20 per group). Group 1 (Treatment) consisted of chickens reared in a conventional system with managed outdoor access to Launaea taraxacifolia grazing, while Group 2 (Control) was reared under strict confinement. Following slaughter, breast muscle samples were harvested for comprehensive biochemical and organoleptic analysis.
Results: Dietary access to Launaea taraxacifolia grazing influenced intramuscular lipid deposition, with higher fat content observed in the confined group (1.9% vs 1.81%; p < 0.05). Conversely, dry matter, crude protein, and ash content remained consistent across both cohorts (p > 0.05). The fatty acid (FA) profile for both groups was dominated by palmitic and stearic acids (Saturated FAs), oleic acid (Monounsaturated FAs), and linoleic and arachidonic acids (PUFAs). Notably, meat from the grazing cohort exhibited a superior nutritional profile, characterized by a higher n-3 FA concentration (4.03%) a significantly optimized Omega-6/Omega 3 ratio, and enhanced sensory scores (p < 0.001).
Conclusions: The incorporation of Launaea taraxacifolia gazing into the rearing system of Goliath chickens effectively enhances meat quality by improving the fatty acid composition and sensory appeal. These findings underscore the potential of forage-based rearing to produce nutritionally enriched poultry products that offer additional health benefits to consumers.
Keywords: Benin, Vegetable Intake, Goliath Chicken Meat, Nutritional Quality, Omega-3 Fatty Acids.
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References
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Amerine, M. A., Pangborn, R. M., & Roessler, E. B. (1965). Principles of sensory evaluation of food. Academic Press. https://doi.org/10.1016/C2013-0-08103-0
AOAC. (2006). Official methods of analysis of AOAC International (18th ed.). AOAC International.
Benatti, P., Peluso, G., Nicolai, R., & Calvani, M. (2004). Polyunsaturated fatty acids: biochemical, nutritional and epigenetic properties. Journal of the American College of Nutrition, 23(4), 281–302. https://doi.org/10.1080/07315724.2004.10719371
Bogosavljevic-Boskovic, S., Mitrovic, S., Djokovic, R., Doskovic, V., & Djermanovic, V. (2010). Chemical composition of chicken meat produced in extensive indoor and free-range rearing systems. African Journal of Biotechnology, 9(53), 9069–9075.
Castellini, C., Mugnai, C., & Dal Bosco, A. (2002). Effect of organic production system on broiler carcass and meat quality. Meat Science, 60(3), 219–225. https://doi.org/10.1016/s0309-1740(01)00124-3
Dal Bosco, A., Mugnai, C., Ruggeri, S., Mattioli, S., & Castellini, C. (2012). Fatty acid composition of meat and estimated indices of lipid metabolism in different poultry genotypes reared under organic system. Poultry Science, 91(8), 2039–2045. https://doi.org/10.3382/ps.2012-02228
Daszkiewicz, T., Murawska, D., Kubiak, D., & Han, J. (2022). Chemical composition and fatty acid profile of the pectoralis major muscle in broiler chickens fed diets with full-fat black soldier fly (Hermetia illucens) larvae meal. Animals, 12(4), Article 464. https://doi.org/10.3390/ani12040464
De Marchi, M., Riovanto, R., Penasa, M., & Cassandro, M. (2012). At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopy. Meat Science, 90(3), 653–657. https://doi.org/10.1016/j.meatsci.2011.10.009
Food and Agriculture Organization of the United Nations. (2025). L’État de la Sécurité Alimentaire et de la Nutrition Dans le Monde 2019: Se Prémunir Contre les Ralentissements et les Fléchissements Économiques. Food & Agriculture Organization of the United Nations (FAO). https://doi.org/10.4060/CA5162FR
Food and Agriculture Organization of the United Nations. (2013). Poultry feed availability and nutrition in developing countries. In Poultry development review (pp. 60–63). FAO. https://www.fao.org/3/i3531e/i3531e.pdf
Food and Agriculture Organization of the United Nations. (2014). Family poultry development: Issues, opportunities and constraints (Animal Production and Health Working Paper No. 12). FAO. https://www.fao.org/3/i3595e/i3595e.pdf
Food and Agriculture Organization of the United Nations. (2021a). Gateway to poultry production and products: Poultry production. FAO. https://www.fao.org/poultry-production-products/production/en/
Food and Agriculture Organization of the United Nations. (2021b). Meat market review: Overview of global meat market developments in 2020. FAO. http://www.fao.org/3/cb3700en/cb3700en.pdf
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Folch, J., Lees, M., & Sloane Stanley, G. H. (1957). A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry, 226(1), 497–509. https://doi.org/10.1016/S0021-9258(18)64849-5
Fukase, E., & Martin, W. (2020). Economic growth, convergence, and world food demand and supply. World Development, 132, Article 104954. https://doi.org/10.1016/j.worlddev.2020.104954
Galvez, F., Dominguez, R., Maggiolino, A., Pateiro, M., Carballo, J., & Lorenzo, J. M. (2020). Meat quality of commercial chickens reared in different production systems: Industrial, range and organic. Annals of Animal Science, 20(4), 1495–1512. https://doi.org/ 10.2478/aoas-2019-0067
Giampietro-Ganeco, A., Mello, J. L. M., Souza, R. A., Ferrari, F. B., Souza, F. B., & Borba, H. (2020). Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems. Anais da Academia Brasileira de Ciências, 92(1). https://doi.org/10.1590/00013765202020190649
Grashorn, M., & Serini, C. (2006). Quality of chicken meat from conventional and organic production. https://www.cabi.org/Uploads/animal-science/worlds-poultry-science-association/WPSA-italy-2006/10237.pdf
Husak, R., Sebranek, J. G., & Bregendahl, K. (2008). A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value. Poultry Science, 87(11), 2367–2376. https://doi.org/10.3382/ps.2007-00294
Jahan, K., Paterson, A., & Spickett, C. M. (2004). Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes. International Journal of Food Science & Technology, 39(4), 443–453. https://doi.org/10.1111/j.1365-2621.2004.00799.x
Konrád, S. Z., & Gaál, K. K. (2009). Effect of genotype, sex and keeping technology on the chemical compounds of breast and thigh meat. Lucrări Ştiinţifice - Zootehnie şi Biotehnologii. 42, 1–7.
Kucheruk, M., Midyk, S., Zasekin, D., Ushkalov, V., & Kepple, O. (2019). Comparison of fatty acid content of organic and traditionally grown broiler chickens. Food Science and Technology, 13(4), 51–57. https://doi.org/10.15673/fst.v13i4.1570
Küçükyılmaz, K., Bozkurt, M., Çatlı, A. U., Herken, E. N., Çınar, M., & Bintaş, E. (2012). Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems. South African Journal of Animal Science, 42(4), 360–368. https://doi.org/10.4314/sajas.v42i4.4
Martino, G., Ponzielli, V., & Grotta, L. (2008). Healthier fat content through organic production. World Poultry, 24(3), 33–34. https://doi.org/10.1590/S1516-635X2014000100013
McAfee, A. J., McSorley, E. M., Cuskelly, G. J., Moss, B. W., Wallace, J. M. W., Bonham, M. P., & Fearon, A. M. (2010). Red meat consumption: An overview of the risks and benefits. Meat Science, 84(1), 1–13. https://doi.org/10.1016/j.meatsci.2009.08.029
Mozaffarian, D., Ascherio, A., Hu, F. B., Stampfer, M. J., Willett, W. C., Siscovick, D. S., & Rimm, E. B. (2005). Interplay between different polyunsaturated fatty acids and risk of coronary heart disease in men. Circulation, 111(2), 157–164. https://doi.org/10.1161/01.CIR.0000152099.87287.83
Murawska, D., Daszkiewicz, T., Sobotka, W., Gesek, M., Witkowska, D., Matusevičius, P., & Bakuła, T. (2021). Partial and total replacement of soybean meal with full-fat black soldier fly (Hermetia illucens L.) larvae meal in broiler chicken diets: Impact on growth performance, carcass quality and meat quality. Animals, 11(9), Article 2715. https://doi.org/10.3390/ani11092715
Pereira, A. S., Evans, R. W., & Stadelman, W. J. (1976). The effect of processing on some characteristics, including fatty acid composition of chicken fat. Poultry Science, 55(2), 510–515. https://doi.org/10.3382/ps.0550510
Pieterse, E., Erasmus, S. W., Uushona, T., & Hoffman, L. C. (2019). Black soldier fly (Hermetia illucens) pre-pupae meal as a dietary protein source for broiler production ensures a tasty chicken with standard meat quality for every pot. Journal of the Science of Food and Agriculture, 99(2), 893–903. https://doi.org/10.1002/jsfa.9261
Ponte, P. I. P., Rosado, C. M. C., Crespo, J. P., Crespo, D. G., Mourão, J. L., Chaveiro-Soares, M. A., Brás, J. L. A., Mendes, I., Gama, L. T., Prates, J. A. M., Ferreira, L. M. A., & Fontes, C. M. G. A. (2008). Pasture intake improves the performance and meat sensory attributes of free-range broilers. Poultry Science, 87(1), 71–79. https://doi.org/10.3382/ps.2007-00147
Qiao, M., Fletcher, D. L., Smith, D. P., & Northcutt, J. K. (2001). The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. Poultry Science, 80(5), 676–680. https://doi.org/10.1093/ps/80.5.676
SAS Institute. (2006). SAS/STAT user's guide (Version 9.4) Computer software. SAS Institute.
Schiavone, A., Dabbou, S., Petracci, M., Zampiga, M., Sirri, F., Biasato, I., Gai, F., & Gasco, L. (2019). Black soldier fly defatted meal as a dietary protein source for broiler chickens: Effects on carcass traits, breast meat quality and safety. Animal, 13(10), 2397–2405. https://doi.org/10.1017/S1751731119000685
Sheu, K. S., & Chen, T. C. (2002). Yield and quality characteristics of edible broiler skin fat obtained from five rendering methods. Journal of Food Engineering, 55(3), 263–269. https://doi.org/10.1016/s0260-8774(02)00100-0
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Authors
Tougan, P. U., Bah, H., Imorou-Toko, I. ., & Thewis , A. . (2026). The Impact of Outdoor Grazing on Launaea taraxacifolia on the Nutritional Profile, Fatty Acid Composition, and Sensory Attributes of Goliath Chicken Meat in Benin. The North African Journal of Food and Nutrition Research, 10(21), 69–78. https://doi.org/10.51745/najfnr.10.21.69-78
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