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Carcass and meat quality characterization of indigenous and improved variety of chicken genotypes

机译：胴体和肉质特征的土着和改善各种鸡肉基因型

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A study was conducted to examine four genotypes of chicken for their carcass and meat quality characteristics. From each genotype, 20 birds were slaughtered at their respective age of maturity. Breast and thigh muscles were evaluated for meat quality characteristics. Transport loss and carcass weight were highest in the white commercial broiler (WBR) and lowest in Aseel (ASL) and Indbro Aseel (ASR). Dressing percentage ranged between 66.41 and 72.56 and was not significantly different among genotypes. The yield of various cut-up parts for different genotypic birds was significantly different (P & 0.05). Highest percent yield for breast (29.15), thigh (15.57), drumstick (13.82) and wings (18.44) were observed in WBR, rainbow rooster (RR), ASR and rainbow rooster Plus (RRP), respectively. Giblet % was highest in RR and meat:bone ratio of thigh portion was highest in WBR. Higher ultimate pH was recorded for RR, RRP, and WBR, and higher water-holding capacity was detected in ASL and ASR. Further, bound water was higher in RR, RRP, and WBR, and free water was maximum in ASL and ASR. A significant (P & 0.05) higher shear force was observed in ASL and higher muscle fiber diameter in WBR. Cooking yield did not differ significantly among genotypes. The breast meat from ASL showed significantly (P & 0.05) higher redness value and WBR showed the lower redness. Further, ASL and ASR meats were darker and red in color than broiler meat. Meat from two indigenous birds (ASL and ASR) had significantly (P & 0.05) lower fat content compared to broilers and other crosses. ASL gave a slightly firmer meat as liked by consumers. The sensory evaluation showed breast meat from RR birds and ASL birds had better flavor scores than other birds. These results indicated that meat of indigenous chickens (ASL and ASR) has some unique features over commercial fast-growing birds that would increase their demand by consumers who prefer chewy, low-fat chicken meat.
机译：进行了一项研究以检查鸡肉和肉质特征的四个基因型。从每个基因型，在各自的成熟时期屠宰了20只鸟。评估乳房和大腿肌肉进行肉质特征。白色商业肉鸡（WBR）中的运输损失和胴体重量最高，Aseel（ASL）和Indbro Aseel（ASR）中最低。敷料百分比范围在66.41和72.56之间，基因型中没有显着差异。不同基因型鸟类的各种切割零件的产量显着不同（P＆amp; <0.05）。在WBR，Rainbow Rooster（RR），ASR和Rainbow Rooster Plus（RRP）中观察到乳房（29.15），大腿（15.57），鼓槌（13.82）和翅膀（18.44）的最高百分比。 RR和肉中的Giblet％最高：WBR中大腿部分的骨比最高。 RR，RRP和WBR记录了更高的最终pH，在ASL和ASR中检测到更高的水持能力。此外，RR，RRP和WBR的结合水较高，ASL和ASR中的游离水最大。在WBR中观察到显着的（P＆amp; LT; 0.05）较高的剪切力和较高的肌纤维直径。基因型之间的烹饪产量没有显着差异。来自ASL的乳房肉显着（P＆amp; LT; 0.05）的发红值和WBR显示出较低的发红。此外，ASL和ASR肉类较暗，红色的颜色比肉鸡更暗。与肉鸡和其他十字架相比，来自两个土着鸟类（ASL和ASR）的肉类具有显着的（P＆amp; LT; 0.05）脂肪含量。 ASL略微坚定的消费者喜欢的肉。感官评估显示来自RR鸟类的乳房肉，ASL鸟类比其他鸟类更好的味道分数。这些结果表明，土着鸡肉（ASL和ASR）的肉类在商业快速生长的鸟类上具有一些独特的特色，这些鸟类将增加他们喜欢耐嚼低鸡肉的消费者的需求。

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