MEAT CHARACTERISTICS OF LOCAL CHICKEN BREEDS FROM DIFFERENT REGIONS OF THE WORLD

The aim of the study is to assess the state of research on meat characteristics of local chicken breeds from different regions of the world according to various indicators, such as nutritional, physicochemical and organoleptic properties. Objectives: to systematize and separately discuss such chicken meat characteristics as protein composition, amino acid and fatty acid profile, bioactive components, pH, water-holding capacity, taste, aroma, texture and color. The paper considers studies of the meat of local chicken breeds raised in Italy, Thailand, China, South Korea, India, Tanzania, Bangladesh and other regions, conducted from 2003 to 2024. The objects of the study are Polverara, Padovana, Qingyuan, Kadaknath, Aseel, Ufipa and other breeds, with a sample of 20-600 individuals. The experiments in the studies under study were carried out under free or semi-free range conditions, using gene expression and metabolic profiling. An analysis of sources on the topic under study showed that the meat of local breeds contains a high level of protein, a rich amino acid composition, an increased content of polyunsaturated fatty acids, bioactive substances (carnosine, anserine, carnitine, betaine), optimal pH and has a water-holding capacity, rich taste, aroma, elastic texture and dark color. Slow growth rates and extensive growing systems contribute to the formation of high-quality meat with improved consumer characteristics compared to the products of intensive industrial production. Of particular importance are the adaptive properties of local breeds to the climatic conditions of the regions of their origin and limited resources. Preservation and rational use of the gene pool of local chicken breeds is of strategic importance for the development of sustainable poultry farming. This allows not only to maintain biodiversity, but also to create prerequisites for the development of new food products with improved functional properties. In-depth study of the meat qualities of local chicken breeds opens up prospects for the development of specialized niche markets and increasing the economic efficiency of agricultural production in the regions where these breeds are distributed.