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 Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat

2020 ◽  
Vol 33 (11) ◽  
pp. 1817-1823
Author(s):  
Phatthawin Lengkidworraphiphat ◽  
Rawiwan Wongpoomchai ◽  
Sirinya Taya ◽  
Sanchai Jaturasitha
Keyword(s):  
Antioxidant Capacity ◽  
Functional Food ◽  
Protein Pattern ◽  
Antioxidant Properties ◽  
Chicken Breast ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Macronutrient Content ◽  
Indigenous Chickens ◽  
Chicken Breast Meat

Objective: The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat.Methods: In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography.Results: The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05).Conclusion: Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.

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.

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

Carcass Traits and Meat Quality Characteristics of Malabari Male Kids Reared under Different Production System

2020 ◽  
Author(s):  
Chikkagoudara Kotresh Prasad ◽  
John Abraham ◽  
Balusami Chinnappan ◽  
Roshin Anie Jose ◽  
Senthil Murugan ◽  
...  
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Production System ◽  
Carcass Traits ◽  
Live Weight ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Body Parts ◽  
Final Body Weight ◽  
The Impact

Background: The intensive rearing systems of goats needs dietary formulations that will meet animal requirements, mainly the protein and energy to allow optimum growth rate. Alternative systems to attain 15-20 kg body weight by three months of age with better meat quality is need of the hour. Broiler goat production system is most suitable system of rearing for meat goat production. The current study was conducted to examine the impact of broiler goat production system on the carcass traits and meat quality characteristics of Malabari male kids. Methods: Fourteen pre-weaned kids were randomly allotted to two treatments. Treatment-I (T1) kids were allowed to suckle thrice a day during four weeks and twice in a day during consequent weeks. Whereas in Treatment-II (T2), kids were reared intensively by providing finely ground concentrate feed mixed with equal quantity of rice gruel from a feeding bottle after 7 days of colostrum feeding from the mother. The animals were slaughtered at an age of three months and the final body weight, carcass traits like dressing percentage, weight of different body parts and meat quality parameters like pH, color, cooking loss and shear force were analysed. The proximate composition and sensory evaluation was performed. Result: Broiler goat production system could produce significantly (P less than 0.01) higher final average body weight compared to natural system. All the carcass traits were significantly (P less than 0.01) higher in T2. The broiler goat production system could double the net live weight during the same period compared to natural suckling system with higher dressing % and the chevon produced was tender with less cooking loss. Hence, this system can be recommended for chevon production in shorter period with higher dressing % and lesser cooking loss in Malabari male kids.

scholarly journals Comparison of PRKAG3 and RYR1 gene effect on carcass traits and meat quality in Slovenian commercial pigs

2010 ◽  
Vol 55 (No. 4) ◽  
pp. 149-159 ◽  
Author(s):  
M. Škrlep ◽  
T. Kavar ◽  
M. Čandek-Potokar
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Drip Loss ◽  
Negative Effects ◽  
Large White ◽  
Maternal Line ◽  
Paternal Line ◽  
Genotype Frequencies ◽  
Subjective Score ◽  
Colour Parameters

The effect of polymorphisms at <I>PRKAG3</I> (<I>R200Q</I> and <I>I199V</I>) and <I>RYR1</I> (<I>R615C</I>) genes on carcass traits and meat quality was examined in a sample of 257 commercial pigs, crosses of Landrace × Large White as maternal line and Pietrain (<I>N</I> = 96), Pietrain × Landrace (<I>N</I> = 42) or Pietrain × Hampshire (<I>N</I> = 119) as paternal line. Pigs were genotyped (PCR-RFLP) and traits of interest were measured (which included carcass and ham weight, measurements of fatness, meatiness, ultimate pH, colour parameters and drip loss). The observed genotype frequencies at <I>PRKAG3</I> gene were 9.7%, 38.9%, 32.7%, 6.2% and 12.5% for <I>R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V</I> and <I>Q/R-V/V</I> genotype, respectively. <I>RYR1</I> genotype frequencies were 57.2% for <I>N/N</I> and 42.8% for <I>N/n</I> genotype. Studied polymorphisms exhibited a significant effect on meat quality, but mainly an insignificant effect on carcass traits. No significant interaction between <I>PRKAG3</I> and <I>RYR1</I> was found. Carriers of <I>RYR1</I> mutant allele “<I>n</I>” had less intense <I>longissimus dorsi</I> muscle colour (subjective score, Minolta <I>L</I>* and <I>b</I>*) and higher drip loss. Regarding <I>PRKAG3</I>, the ultimate pH decreased and Minolta <I>L</I>*, <I>a</I>*, <I>b</I>* and drip loss increased in the following order: <I>R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V</I> and <I>Q/R-V/V</I>, according to the presence of <I>199I</I> and absence of <I>200Q</I> alleles. The study shows that the <I>I199V</I> polymorphism is an important source of variation in pigs free of <I>200Q</I>. In particular the <I>199I</I> proves beneficial for meat quality. The results of combining the <I>RYR1</I> and <I>PRKAG3</I> genotypes indicate that <I>R/R-I/I</I> genotype could be used in counterbalancing the negative effects of “<I>n</I>” allele on meat quality.<B></B>

scholarly journals The effect of raw and fermented rapeseed cake on growth performance, carcass traits, and breast meat quality in turkey

2019 ◽  
Vol 98 (11) ◽  
pp. 6161-6169 ◽  
Author(s):  
A Drażbo ◽  
K Kozłowski ◽  
K Ognik ◽  
A Zaworska ◽  
J Jankowski
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Traits ◽  
Breast Meat ◽  
Rapeseed Cake

Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on carcass traits and meat quality characteristics

Meat Science ◽  
2015 ◽  
Vol 99 ◽  
pp. 99-103 ◽  
Author(s):  
Rafael Gamero-Negrón ◽  
José Sánchez del Pulgar ◽  
Jesús Ventanas ◽  
Carmen García
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Quality Characteristics
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