Comparative Meat Quality Attributes of Improved Chicken Varieties with Broilers

G. V. Bhaskar Reddy; S. Shakila; P. Amaravati

doi:10.5455/ijlr.20201024045034

Authors

G. V. Bhaskar Reddy Assistant Professor and Head, Department of Livestock Products Technology, College of Veterinary Science, Sri Venkateswara Veterinary University, Tiruapthi, Andhra Pradesh, INDIA
S. Shakila Professor and Head, Department of Poultry Science, College of Veterinary Science, Sri Venkateswara Veterinary University, Tiruapthi, Andhra Pradesh, INDIA
P. Amaravati Assistant Professor, Department of Veterinary Clinical Complex, College of Veterinary Science, Sri Venkateswara Veterinary University, Tiruapthi, Andhra Pradesh, INDIA

DOI:

https://doi.org/10.5455/ijlr.20201024045034%20%20%20%20%20

Keywords:

Broilers, Carcass Characteristics, Meat Quality, Rajasri Chicken, Vanaraja Chicken, Value Addition

Abstract

The present study was carried out for comparing the carcass and meat quality attributes of improved chicken varieties (male rajasri and male vanaraja chicken) with broilers to assess the extent of suitability for preparing the processed/value added chicken meat products. Improved chicken varieties recorded significantly (P<0.05) lower pre slaughter weight, carcass weight, dressing per cent and cut up parts yield and significantly (P<0.05) higher inedible parts yield compare to broiler chicken. Improved chicken varieties meat recorded significantly (P<0.05) higher drip loss, pH, shear force value, myoglobin content, collagen content, cooking loss, protein and total ash content and significantly (P<0.05) lower per cent water holding capacity, muscle fibre diameter, total protein extractability, moisture and fat content than broiler meat. Broiler meat recorded significantly (P<0.05) higher overall acceptability scores compared to improved chicken varieties meat. From these results, it can be concluded that improved chicken varieties meat having lower carcass and meat quality attributes compared to broiler meat but this can also utilized for preparation of processed and value added chicken meat products without adverse effect on quality of finished processed meat products.

References

Anitha Reddy N, Kondal Reddy K, Shashi Kumar M, Krishnaiah K and Kesava Rao V (2017). Studies on effect of sex and age on carcass characteristics of Rajasri chicken. International Journal of Livestock Research, 7(4), 68-74.

Anita F.K. (2017) Comparative study on carcass characteristics of Shrinidhi and Vanaraja chicken varieties, PhD thesis submitted to P.V. Narsimha Rao Telangana Veterinary University, Hyderabad, India

A.O.A.C. (2000). Official Methods of Analysis. 18th ed. Association of Official Analytical Chemists. Washington, D.C.

Ayyagari, V. (2008). Development of varieties for rural poultry. In: Seminar on sustainable poultry production: rural and commercial approach”, 3rd March, 2008, Project Directorate of Poultry, Hyderabad.

Bhaskar Reddy GV, Naga Mallika E, Obula Reddy B, Azad SAK and Reddy DM (2016) Comparison on meat quality characteristics of spent breeder, layer and broiler birds. International Journal of Science, Environment and Technology, 5 (4), 2590 – 2595.

Debata, D., Panigrahi, B., Panda, N., Pradhan, C. R., Kanungo, S and Pati, P. K. (2012). Growth performance and carcass traits of Black Rock, Red Cornish and Vanaraja chicken reared in the coastal climatic condition of Odisha. Indian Journal of Poultry Science, 47, 214-217.

Elisabth, H. L. and Stevan, M.L. (2005) Mechanisms of water holding capacity of meat: The role of post-mortem biochemical and structural changes. Meat Science, 71, 194-204.

Gigaud, V., Bordeau, T., Le Bihan-Duvale, E and Berri, C. (2008). Impact du pH ultime sur les qualites bacteriologiques et gustatives des filets de poulet. 12emes Journees des sciences du muscle et technologies des viandes (Tours, France, 08 et 09/10/2008), 61-62. Quoted by: Tougan et al., 2013, IJAAR.

Guan, R.F., Ly, F., Chen, X., Ma, J., Jiang, H and Xiao, C. (2013) Meat quality traits of four chines indigenous chicken breeds and one commercial broiler stock. Journal of Zhejiang University-Sciences, B, 14 (10), 896-902.

Haunshi, S., Sunitha, R., Shanmugam, M., Padhi, M. K and Niranjan, M. (2013). Carcass characteristics and chemical composition of breast and thigh muscles of native chicken breeds. Indian Journal of Poultry Science, 48, 219-222.

Joo, S.T., Kauffman, R.G., Kim, B.C. and Park, G.B. (1999). The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water holding capacity in porcine longissimus muscle. Meat Science, 35, 276-278.

Keeton, J.T. (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science, 48, 878-881.

Kokoszynski, D., Bernack, Z., Korytkowska, H., Krajewski, K and Skrobiszewska, L. (2013). Carcass composition and physicochemical and sensory properties of meat from broiler chickens of different origin. Journal of Central European Agriculture, 14, 781-793.

Ni Wayan Suriani, Purnomo, H., Estiasih, T and Suwetja, I. K. (2014). Physicochemical properties, fatty acids profile and cholesterol content of indigenous Manado chicken, broiler and spent hen meat. International Journal of Chemical Technology Research, 6, 3896-3902.

Nueman, R.E. and Logan, M.A. (1950) Determination of Hydroxyproline content. Journal of Biological Chemistry, 184, 299.

Pal, U. K., Mandal, P. K., Kesava Rao, V., Das, C. D and Venugopal, S. (2011). Effect of breed on slaughter and carcass characteristics of adult male chickens. Journal of Meat Science. 7(2), 46-48.

Petracci, M., Sirri, M., Mazzoni, M and Meluzzi, A. (2013). Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids. Poultry Science, 92, 2438 -2447.

Rajakumar, N., Narasimha Murthy, H. N., Gopinath, C. R and Veeregowda, B. M. (2013). Studies on carcass quality traits of indigenous chicken of Bangalore division of Karnataka. Journal of Meat Science, 9, 10-15.

Smith, D. P., and D. L. Fletcher (1988) Chicken breast muscle fiber type and diameter as influenced by age and intramuscular location. Poultry Science, 67,908–913.

Smith, D. P., D. L. Fletcher, R. J. Buhr, and R. S. Beyer (1993) Pekin duckling and broiler chicken pectoralis muscle structure and composition. Poultry Science, 72, 202–208.

Sogunle, O. M., Olaniyi, O. A., Egbeyale, L. T., Akinola, O. S., Shittu, T. A., Abiola, S. S., Ladokum, A. O and Sobayo, R. A. (2013). Free range and deep litter poultry production systems: effect on performance, carcass yield and meat composition of cockerel chickens. Tropical Animal Health Production, 45, 281-288.

Xiong, Y.L., Cantor, A. H., Prescatora, A, J., Blanchard, S.P and Straw, M. L. (1993) Variations in chemical composition, pH and protein extractability among eight different broiler crosses. Journal of Poultry Science, 72, 583-588.

Young, L. L., C. M. Papa, C. E. Lyon, S. M. George, and M. F. Miller (1990) Comparison of microscopic and laser diffraction methods for measuring sarcomere length of contracted muscle fibers of chicken pectoralis major muscle. Poultry Science, 69, 1800–1802.

Wardlaw, F.B., Maccaskill, L.H and Acton, J. C. (1973) Effect of post-mortem muscle changes in poultry meat loaf properties. Journal of Food Science, 38,421-424.

Wattanachant, S., Benjakul, S and Ledward D. A (2005) Microstructure and Thermal Characteristics of Thai Indigenous and Broiler Chicken Muscles, Poultry Science, 84, 328–336.

Warris, P. D. (1979). The extraction of haeme pigments from fresh meat. Journal of Food Technology, 14, 75-80.