The Influence of Body Weight on Carcass and Carcass Part Yields, and Some Meat Quality Traits in Fast- and Slow-Growing Broiler Chickens
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Dosyalar
Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Kafkas Univ, Veteriner Fakultesi Dergisi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study aimed to compare the carcass and meat quality of fast- and slow-growing (FG and SG) broiler chicken genotypes in different slaughter weight as 1.5, 2.0, and 2.5 kg [light (L), medium (M), and heavy (H), resp.]. Totally 460 chicks from genotypes were raised, and 30 chicks (15 female, 15 male) from each genotype slaughtered when they reached each slaughter weight category (in total, 180 chicks). Carcass and part yields, and breast meat pHU, in addition color parameters (L*, a*, and b*) of breast skin and also meat were determined. As a result of, SGs reached the L, M, and H weight 20-24 days later. The slaughter weight increase, carcass and fat pad yields increase but wing and giblets yields decreased. In all weight categories, higher carcass and breast, but lower wing and fat pad yields were determined for FGs. H group showed higher L* and a* values than L one for skin, and FGs' skin had higher a*. Nevertheless all pHU and breast meat L* values were accepted normal, the breast meat of SGs seems to be having lower meat quality because of slightly higher L* and lower pHU. We can conclude that, SG broilers have also some disadvantages for carcass and meat qualities, even they compared with FGs slaughtered in same slaughter weights. However, SGs' breast meat may be more attractive for consumer because of their reddish and yellowness (higher a* and b*) appearance.
Açıklama
Anahtar Kelimeler
Breast skin and meat carcass parts, Color parameters, Ultimate pH, Breast Meat, Color Characteristics, Growth-Performance, Outdoor Access, Genotypes, Ph, Selection, Diets, Muscle, Pale
Kaynak
Kafkas Universitesi Veteriner Fakultesi Dergisi
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
21
Sayı
4
