000162423 001__ 162423 000162423 005__ 20251017144608.0 000162423 0247_ $$2doi$$a10.3390/foods14152558 000162423 0248_ $$2sideral$$a145035 000162423 037__ $$aART-2025-145035 000162423 041__ $$aeng 000162423 100__ $$0(orcid)0000-0002-8180-8663$$aCampo, Maria del Mar$$uUniversidad de Zaragoza 000162423 245__ $$aCarcass Color in Broilers When Replacing Wheat with Corn in the Diet 000162423 260__ $$c2025 000162423 5060_ $$aAccess copy available to the general public$$fUnrestricted 000162423 5203_ $$aThe effect of replacing wheat with corn on the color distribution across various locations in the carcasses of broilers was assessed. One thousand two hundred ROSS 308 one-day-old male chicks were reared in an experimental farm, with ten pens per treatment, based on the primary cereal ingredient during both the starter (1–14 d) and grower (15–41 d) phases: corn and wheat. At 41 days old, slaughtering was performed. At 24 h post slaughter, color measurements were taken in 15 carcasses per treatment using a MINOLTA CM600d reflectance spectrocolorimeter in the CIEL*a*b* space. Twelve locations were measured: drumette, apterial latero-pectoral area, neck, the back at the seventh thoracic vertebra, saddle, thigh, ham, hock and around the vent, shanks, and the surface and interior of the breast. The results indicate that the color distribution in the broiler carcass is not homogeneous. Very small color differences can be found between the surface and the interior of the breast, but they differ greatly from areas where there is skin. Corn produces a darker color than wheat, though the intact skin homogenizes lightness* across the entire carcass, reducing differences between regions. Corn increased mainly yellowness, influencing color saturation. The pronounced color differences between the shank and other locations almost disappear when corn is excluded from the feed. Hue° could serve as a potential indicator of color variations in the breast resulting from differences in dietary ingredients. 000162423 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es 000162423 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000162423 700__ $$aMur, Leticia 000162423 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000162423 773__ $$g14, 15 (2025), 2558 [14 pp.]$$pFoods$$tFoods$$x2304-8158 000162423 8564_ $$s633491$$uhttps://zaguan.unizar.es/record/162423/files/texto_completo.pdf$$yVersión publicada 000162423 8564_ $$s2465297$$uhttps://zaguan.unizar.es/record/162423/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000162423 909CO $$ooai:zaguan.unizar.es:162423$$particulos$$pdriver 000162423 951__ $$a2025-10-17-14:16:07 000162423 980__ $$aARTICLE