NAAS Score 2018

                   5.36

Declaration Format

Please download DeclarationForm and submit along with manuscript.

UserOnline

Free counters!

Previous Next

Comparative Evaluation of Carcass Characteristics and Physico-Chemical and Sensory Attributes of Meat of Native×CSFL Crossbred Chickens and Commercial Broilers

S. S. Pandey N. C. Behura L. Samal P. K. Pati G. D. Nayak
Vol 8(6), 194-202
DOI- http://dx.doi.org/10.5455/ijlr.20170909061908

The present study was conducted to compare the carcass characteristics and meat quality of Native×CSFL (coloured synthetic female line) F1 crossbred chickens and the commercial broilers at 8th week of age. The liver weight (48.5±2.06g) and breast weight (357.5±11.25g) of commercial broilers was significantly (P≤0.01) higher than those of the crossbred chickens where as the drumstick weight of crossbred chickens (163.75±12.2g) was significantly (P≤0.05) higher than that of commercial broiler birds (152±10.87g). Dressing percentage, eviscerated weight percentage, giblet and breast percentage of commercial broilers were significantly (P≤0.05) higher than the crossbred chickens. The physico-chemical characteristics of breast and thigh muscles revealed that the crude protein content of breast and thigh muscles of crossbred chickens was higher and the crude fat contents were lower than that of commercial broiler birds. The taste panel scores of sensory attributes viz. appearance, flavor, juiciness and tenderness did not differ significantly between crossbred chickens and commercial broilers. It was concluded that the Native×CSFL crossbred chickens has all the potential to become an alternative to commercial broilers as the physico-chemical and sensory characteristics were comparable. Further, Native×CSFL F1 crossbred chickens could be suitable for small scale rearing in backyard considering the preferential pricing for coloured plumage over commercial broilers.

Keywords : Commercial Broilers Carcass Parameters Native×CSFL Crossbred Chickens Meat Quality

Full Text Read : 278 Downloads : 63
Previous Next
Close