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Carcass traits and meat qualities of commercial broilers, Betong chickens (KU line), and crossbred chickens |
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| รหัสดีโอไอ | |
| Creator | Panwadee Sopannarath |
| Title | Carcass traits and meat qualities of commercial broilers, Betong chickens (KU line), and crossbred chickens |
| Contributor | Panatda Bungsrisawat, Kanok Chaovapasee, Wisan Odthon, Sombat Prasongsook, Anchalee Buadkhunthod |
| Publisher | Faculty of Agriculture |
| Publication Year | 2569 |
| Journal Title | Khon Kaen Agriculture Journal |
| Journal Vol. | 54 |
| Journal No. | 3 |
| Page no. | 543-554 |
| Keyword | crossbred chicken, carcass, nutritive values, native chicken, commercial broiler |
| URL Website | https://li01.tci-thaijo.org/index.php/agkasetkaj |
| Website title | Khon Kaen Agriculture Journal |
| ISSN | 3027-6497 (Online) |
| Abstract | This study evaluated carcass characteristics, meat quality, and nutritive value of four chicken groups: commercial broilers (CB), Betong chickens (KU line; BT), and two crossbred types. Crossbred chicken I (CCI) was obtained by mating male parent stock of commercial broilers with female Betong chickens (KU line) while crossbred chicken II (CCII) was obtained by mating male Betong (KU line) chickens with female parent stock of commercial broilers. The chickens were slaughtered at market size ages of 6, 16, 10, and 10 weeks, respectively. All birds were reared under the same management and feeding conditions. Live body weight, hot carcass weight, and retail cut yields were recorded. Breast muscle (Pectoralis major) was analyzed for pH, thawing and cooking losses, shear force, and proximate compositions. Descriptive statistics were calculated for the CB and BT groups. Analysis of variance was performed included breed group, sex, and hatching batch as fixed effects, with residuals treated as random. BT chickens showed greater variability in carcass weights than CB. CCI and CCII exhibited similar hot carcass and retail cut weights (P>0.05); however, CCI had a significantly higher breast muscle percentage (P<0.05). CB had the lowest percentages of thigh, drum shank, wing stick and middle-tip wing cuts (P<0.05), while BT had higher percentages of wing stick and middle-tip wing cuts than both crossbred groups (P<0.05). CB meat had the highest fat content (P<0.05), whereas BT had the lowest (P<0.05). BT meat also demonstrated the lowest thawing and cooking losses (P<0.05). Shear force values were significantly higher in both crossbred groups than in CB and BT(P<0.05). In conclusion, CCI and CCII reached market weight by 10 weeks, but their meat texture was tougher than that of CB and BT. These findings highlight the need to determine optimal slaughter age for crossbreds and to develop strategies to improve meat tenderness in line with consumer preferences. |
