Carcass and meat quality of crossbreds of Thai indigenous chickens and Rhode Island Red layer chickens as compared with the purebreds and with broilers

2020 ◽  
Vol 60 (3) ◽  
pp. 454 ◽  
Author(s):  
C. Kaewkot ◽  
J. Ruangsuriya ◽  
M. Kreuzer ◽  
S. Jaturasitha
Keyword(s):  
Meat Quality ◽  
Rhode Island ◽  
Shear Force ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Indigenous Chickens ◽  
Commercial Broiler ◽  
Layer Chickens ◽  
Intramuscular Fat Content

Context In order to maintain the availability of meat from indigenous chicken types in remote Asian regions with their special meat quality, novel ways of increasing efficiency are needed. One way could consist of crossbreeding with layer type chickens that are genetically quite distant from indigenous breeds. Aim The three hypotheses tested were as follows: that the meat quality of indigenous chickens differs from that of broilers; that the meat quality of male layer chickens resembles that of indigenous chickens rather than that of broilers; and that crossbreds of indigenous chickens and layer types overall are superior to the respective purebreds. Methods We studied carcass and meat quality of crossbreds of Thai indigenous Pradu Hang Dam (PD) and Rhode Island Red (RR) layers, and compared them with the corresponding purebreds and a commercial broiler type (Ross) in a complete randomised design. Chickens were reared in 4 × 5 pens with 10 chickens each for 120 days (Ross: 45 days). Key results The crossbreds were superior to PD and RR in body and carcass weight, as well as breast meat percentage, but in Ross the latter was 1.7 times higher. The Ross meat was lighter, more yellow and less red and had a higher intramuscular fat content and drip loss and a lower thawing loss and shear force than that of the three other types. Nucleotide content was either similar in all chicken types or lower in Ross meat. Ross meat was more susceptible to lipid oxidation than that of the three other types although the Ross muscles lipids contained less polyunsaturated fatty acids. Conclusion Considering the better carcass yield and breast meat proportion, crossbreeding of indigenous chickens with a layer breed likely is be economically advantageous. Implications Overall, fattening of crossbreds turned out to be a valid alternative to improve fattening systems and to preserve the specific meat quality of indigenous chickens.

Carcass and meat quality characteristics of South African indigenous chickens

2016 ◽  
Author(s):  
Ramokone Motsepe ◽  
Monnye Mabelebele ◽  
David Norris ◽  
David Brown ◽  
Jones Ngambi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Quality Characteristics ◽  
Chicken Breast ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Male And Female ◽  
Indigenous Chickens ◽  
Commercial Grower ◽  
Colour Parameters

The present study was performed to determine the carcass and meat quality characteristics of male and female Ovambo and Potchefstroom koekoek (PK) indigenous chickens. A total of 320 male and female day old Ovambo and PK were randomly assigned to a 2 (breed) × 2 (sex) factorial arrangement in a completely randomised design. The chickens were raised from day-old and fed on a commercial grower diet containing 11.5 MJ/ME kg DM and 20 % crude protein until 18 weeks of age. Carcass traits of the Ovambo and PK were similar; however, male chickens had higher carcass traits than their female counterparts. Breed, sex and time interactions influenced colour parameters of thigh and drumstick meat except redness (a*) and yellowness (b*) values of chicken breast meat. The pH varied significantly amongst the breeds, sex and time period. The sensory evaluations of the chicken breeds were observed to be similar. However, tenderness of the breast meat as measured by shear force was higher for PK than Ovambo chickens. Fatty acid profiles of the chickens were not affected by breed or sex. The ratios of n-6 and n-3 fatty acids were significantly lower in both breeds which are desirable in reducing the risk of many diseases. Ovambo and PK chickens showed good meat quality traits. This information can assist in promoting production of indigenous chicken lines in South Africa.

scholarly journals Meat quality of poulards obtained from three conserved breeds of hens

2018 ◽  
Vol 18 (1) ◽  
pp. 261-280 ◽  
Author(s):  
Joanna Obrzut ◽  
Józefa Krawczyk ◽  
Jolanta Calik ◽  
Sylwester Świątkiewicz ◽  
Mariusz Pietras ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Meat Quality ◽  
Rhode Island ◽  
Saturated Fatty Acids ◽  
Lower Content ◽  
Breast Meat ◽  
Leg Muscles ◽  
Estradiol Levels

Abstract The aim of the study was to determine the effect of genotype (breed/line) and spaying of pullets on body weight, estradiol level, carcass and meat quality. Subjects were Rhode Island Red (R-11), Yellowleg Partridge (Ż-33) and Sussex hens (S-66), 100 birds per line, which were divided into 2 groups, each having 50 pullets and 50 poulards. Spaying was performed at 10 wk of age, under local anesthesia by a veterinarian. The present study showed that blood estradiol levels in poulards were much lower than in pullets regardless of genotype. Poulards showed higher body weight and their carcasses higher lightness and yellowness. In the sensory evaluation, poulard breast meat was more tasty and leg meat also more juicy and tender compared to pullet meat. Among the three conserved breeds, Rhode Island Red (R-11) and Yellowleg Partridge (Ż-33) hens are the best starting material for poulard production. Their carcasses showed good muscling and intense yellowness desirable to the consumers. R-11 birds achieved highest body weight. Spaying of pullets had no significant effect on the profile of fatty acids, but greater and statistically significant differences in this regard were found between hen lines. Compared to S-66 birds, breast muscles of R-11 and Ż-33 birds contained more polyunsaturated fatty acids (PUFA). The breast and leg muscles of these birds had a lower content of saturated fatty acids (SFA ).

scholarly journals Performance and meat quality of broilers fed different levels of alpha-tocopherol

2021 ◽  
pp. 1941-1954
Author(s):  
Latóya de Sousa Bezerra ◽  
◽  
Roberta Gomes Marçal Vieira Vaz ◽  
Mônica Calixto da Silva ◽  
Kênia Ferreira Rodrigues ◽  
...  
Keyword(s):  
Small Intestine ◽  
Meat Quality ◽  
Shear Force ◽  
Abdominal Fat ◽  
Alpha Tocopherol ◽  
Breast Meat ◽  
Carcass Yield ◽  
Immune Organs ◽  
Different Levels

This study aimed to evaluate the performance and meat quality of broilers fed different levels of alpha-tocopherol. A total of 240 one-day-old Cobb 500® male broiler chicks were reared until day 7 of life, as recommended by the commercial line, and were fed at only 50% of the alpha-tocopherol requirement. At day 8, the chicks were weighed, homogenized, and allotted in a completely randomized design with four treatments (50, 100, 150, and 200% alpha-tocopherol requirement) and six replicates of ten chickens per experimental unit. Several variables were evaluated: weight gain, feed intake, feed conversion, carcass yield and prime cuts (drumstick, thigh, and breast), edible viscera (heart, liver, gizzard), immune organs (cloacal bursa and spleen), intestine weight and length, abdominal fat, breast meat color (lightness, redness, and yellowness), pH, cooking loss, and shear force of the breast meat. Dietary alpha-tocopherol levels did not influence broiler performance, carcass yield, and prime cuts at 42 days of age. The edible viscera, immune organs, the length of the small intestine, and the abdominal fat, as well as the meat color (lightness, redness, and yellowness), pH, cooking loss, and shear force of the breast meat, were not influenced. However, the small intestine yield increased linearly with increasing levels of alpha-tocopherol. The dietary levels of alphatocopherol did not influence the performance and meat quality of broilers from 8 to 42 days of age.

scholarly journals Comparison of meat yield and quality characteristics between indigenous chicken and commercial broiler

2018 ◽  
Vol 34 (2) ◽  
pp. 61-70
Author(s):  
N Farzana ◽  
M Habib ◽  
MH Ali ◽  
MA Hashem ◽  
MS Ali
Keyword(s):  
Storage Time ◽  
Chicken Breast ◽  
Thiobarbituric Acid Reactive Substance ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Meat Yield ◽  
Indigenous Chickens ◽  
Yield And Quality ◽  
Commercial Broiler ◽  
Broiler Breast

Yield and quality of meats from commercial broiler and indigenous chickens weighing one kg each were studied during different periods of refrigeration. The chicken carcasses were stored at -20oC for 30 days and were analyzed on 0, 15 and 30 days. Carcass weight (%), shank weight (%), dressing (%), breast meat yield (%) were higher (P<0.05) in commercial broilers, but head (%), neck (%), thigh meat (%), drumstick meat (%) were higher (P<0.01) in indigenous chickens. Shank weight (%) decreased with storage time. Higher (P<0.01) percentage of dry matter (DM) and crude protein (CP) were found in indigenous chicken breast meat, while ether extract (EE) and total ash content were higher (P<0.01) in commercial broiler breast meat. Cooking loss (%) was higher in commercial broiler breast meat. The pH and CP (%) decreased, while DM (%), EE (%), Ash (%), Thiobarbituric acid reactive substance (TBARS) value, free fatty acid (FFA) value, and Peroxide value (POV) increased with storage time in both types of chicken. Sensory evaluation showed more juiciness in commercial broiler meat. Bangl. vet. 2017. Vol. 34, No. 2, 61-70

scholarly journals Schlachtkörperzusammensetzung und Gewebebeschaffenheit von schweren Schweinen – II. Mitteilung: Merkmale der Fleisch- und Fettqualität

2006 ◽  
Vol 49 (3) ◽  
pp. 279-292 ◽  
Author(s):  
K. Fischer ◽  
J. P. Lindner ◽  
M. Judas ◽  
R. Höreth
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Shear Force ◽  
Live Weight ◽  
Weight Class ◽  
Fat Quality ◽  
Ph Values ◽  
Intramuscular Fat Content

Abstract. Title of the paper: Carcass and meat quality of heavy pigs. II. Characteristics of meat and fat quality The aim of the 2nd part of the study was to present the shifts concerning the meat quality in various important muscles and the fatty acid profile in the backfat associated with a prolonged fattening. In total, 63 male castrates and 60 females (Piétrain-NN*German Landrace) were randomized to three groups with different live weights at slaughter (110, 135, 160 kg). The pH values, measured at different points in time, were not influenced by the live weight class. However, electrical conductivity as well as drip loss traits of the M. longissimus dorsi increased slightly in the upper weight class, whereas the cooking loss declined marginally. With increasing live weight there was in general a small tendency to a darker meat and a clear enhancement of the a* values, based upon higher pigment concentrations. Moreover, the water content diminished slightly, whereas the intramuscular fat content did not rise significantly within the same sex. Compared with 110 kg live weight, the collagen content and the percentage of soluble collagen decreased at 160 kg live weight whereas shear force values remained unaffected. In the sensory evaluation, pork chops of the 135 kg class received numerically the best and those of the 160 kg the worst ratings, but the differences were small and only exceptionally significant. Considering the fatty acid profile in the course of a prolonged fattening, there is a shift to smaller proportion of polyenic fatty acids in favour of oleic and palmitic acid.

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

scholarly journals Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy

2021 ◽  
pp. 101259
Author(s):  
Érika Nayara Freire Cavalcanti ◽  
Aline Giampietro-Ganeco ◽  
Juliana L.M. Mello ◽  
Heloisa A. Fidelis ◽  
Rodrigo F. Oliveira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Meat ◽  
Breeder Hens

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
S. D. M. Jones ◽  
T. Entz ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Crossbred Cattle ◽  
Target Weight ◽  
Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

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