Abstract
Growth performance and meat quality of commercial groups from two different three-line crossbreds, SWS and WSS, was compared. All birds were raised under the same condition and body weight was measured at two weeks interval. On d 70, 24 male chickens were randomly selected, and on d 180 and 240, 24 female chickens were randomly selected for euthanised. Carcass performance, meat quality and sensory was determined. At 6–12 weeks of age, body weight of chickens from WSS was higher than that of SWS (p < .05). Percentage of breast and leg muscle was higher in WSS as compared with birds from SWS in 70 d males (p < .05). At 240 d of age, chickens from WSS exhibited higher semi-eviscerate, breast muscle and liver percentage, lower abdominal fat content (p < .05). Male birds at 70 d, shear force, intramuscular fat content (IMF) and L* was higher in SWS (p < .05). A higher IMF of breast meat was detected in 180 d SWS female birds (p < .05). The appearance acceptability and flavour of WSS male chickens was more preferred by panellists (p < .05). The texture of breast meat from 180 d SWS chicken was more preferred (p < .05). Soup cooked from 240-d-old chickens was more preferred in SWS crossbred (p < .05). The WSS had better growth performance and meat quality in male chickens, while the SWS had more abdominal fat in female chickens which led it more flavour of its soup.
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