SASSO chickens provide superior meat quality resulting in nutritional and economic benefits for customers

With a global rise in demand for poultry that prioritizes both quality and sustainability, the SASSO colored chickens prove to be the best option in offering a healthy and tasty meat product, which also supports the growing rural population. Specifically bred for every environment worldwide, the SASSO breeders, particularly the Ruby C (C431) and Rainbow T (TR51), offer distinct benefits, from sensory qualities to nutritional advantages, that set them apart in a competitive market. Here, we explore the study’s findings and how SASSO chickens serve customers by providing a superior product with exceptional characteristics.

Nutritional profile: leaner and protein-rich meat

One of the defining characteristics of SASSO broilers, as evidenced in the study, is their impressive nutritional profile. Compared to the fast-growing commercial broiler breed Ross 308, both SASSO Ruby C (C431) and SASSO Rainbow T (TR51) breeds exhibited significantly higher protein and lower fat content. The SASSO chicken meat contained an average protein content of over 20% and a reduced fat percentage, catering to consumers seeking healthier, leaner meat options.

This nutrient profile is beneficial for several reasons:

• High Protein Content: Protein is essential for muscle repair, immune function, and overall health. The higher protein content in SASSO chickens appeals to health-conscious consumers and those adhering to high-protein diets.
• Low Fat Levels: With a fat content averaging around 3.3% compared to the Ross 308’s 5.26%, SASSO chickens provide a healthier meat alternative without compromising taste or texture.

Improved cooking properties for better texture and taste

For our customers and consumers, meat quality goes beyond nutrition; texture, juiciness, and flavor are also critical. Our colored broilers demonstrate several advantages:

• Lower Cooking Loss: SASSO breeds, particularly the Rainbow T, displayed the lowest cooking loss among the breeds studied, meaning less moisture is lost during cooking. This translates into juicier, more flavorful meat, which is highly appealing to consumers looking for better culinary results.
• Enhanced Shear Value: Our breeds have a higher shear force, indicating a firmer texture, which many consumers associate with quality. While Ross 308 chickens may be tender, SASSO’s meat provides a satisfying bite, making it well-suited for various culinary applications where texture is valued.

These properties make our SASSO chickens an ideal choice for those who appreciate high-quality meat with enhanced cooking characteristics.

Richer mineral composition for enhanced nutritional value

Minerals play a significant role in meat quality, contributing to health benefits and flavors. The study highlighted several critical mineral advantages of SASSO chickens:

• Higher Iron Content: Both SASSO breeds had higher iron levels than the Ross 308. Iron is vital for energy levels and blood health, making SASSO chickens a valuable source for iron-conscious consumers.
• Optimal Zinc Levels: Zinc, important for immune function and cell repair, was present at substantial levels in the SASSO Rainbow T (TR51), adding to the meat’s nutritional appeal.

These mineral attributes enhance SASSO chickens’ position as a nutritious choice, appealing to consumers interested in well-rounded dietary options.

Sensory qualities: appealing aroma, taste, and overall acceptability

The study’s sensory evaluation revealed that SASSO chickens, especially the SASSO Rainbow T (TR51), consistently scored high in aroma, taste, and overall acceptability. The superior aroma and taste make SASSO chickens an appealing option for culinary enthusiasts and chefs seeking versatile meat with enhanced flavor and aroma.

Consumers today are highly discerning about the taste and quality of their meat products, often prioritizing sensory attributes over price. SASSO chickens meet these demands, offering a product that not only tastes great but also brings a unique flavor profile associated with free-range and colored breeds.

Contributing to a sustainable poultry industry

Today’s poultry consumers prioritize health, nutrition, flavor, and ethical production. In traditional and free range markets, the meat quality and taste is an essential criteria in choosing the right chicken. Moreover, colored broilers contribute to the goal of zero-hunger in providing a healthy option for more rural populations. Our SASSO chickens align seamlessly with these values, offering meat that is not only rich in nutrients and flavor but also produced with consideration for animal welfare and environmental sustainability.

In summary, our SASSO colored chickens, such as the Ruby C (C431) and Rainbow T (TR51) studied here, provide a distinct, high-quality option in the poultry market. They deliver health benefits, superior cooking properties, and enhanced flavor, making them an ideal choice for customers worldwide. As the market for responsible and quality meat products continues to grow, SASSO stands as a strong option that caters to these evolving customer demands, offering a premium product that aligns with their values.

Read the full study here or download it at the top right of this article.

References

Physical Attributes and Nutritional Composition of Meat From Dual Purpose

(Sasso C431 and TR51) Broiler Breeds in Ntabazinduna, Zimbabwe - Nomagugu

Ndlovu1, Mabel S Ndebele, Tecklah Usai, Ruth Nyok, Patience Marume - International Journal on Food, Agriculture, and Natural Resources – Volume 05, Issue 03, Page 01-06