Abstract
ABSTRACT Present study evaluated carcass and meat quality attributes of broilers, broiler breeders and Aseel chickens. Sixty birds from each chicken genotype (broiler, broiler breeder and Aseel chickens; five-wk-old broilers and 60-wk-old Aseel chickens and broiler breeders) were evaluated. Birds were maintained under similar environment for 21 days, and then slaughtered to analyze their carcass qualitative and organoleptic characteristics. No carcass yield differences were detected among genotypes. Aseel chickens had heavier neck, followed by broiler breeder and broiler (p<0.0001). Higher liver (p<0.0001), intestine (p<0.0001), ribs and back (p=0.0014) yields were obtained in broilers than in broiler breeders and Aseel chickens. Females showed higher gizzard (p=0.0107) and intestine (p=0.0170) yield than males, which presented higher carcass (p=0.0023), thigh (p=0.0039), drumstick (p<0.0001), neck (p=0.0003) and heart (p=0.0139) yields. Broiler meat was lighter (p<0.0001) whereas Broiler breeder meat were yellower (p<0.0001) and redder (p<0.0001), ultimate-pH was lower (p=0.0001) for broiler and Aseel meat. Female meat was yellower (p<0.0001) and reddish (p=0.0482). Aseel breast meat scored lower for flavor (p=0.0121), juiciness (p=0.0178) and tenderness (p=0.0477) compared with broiler breeders and broilers, although no differences among genotypes were detected for color, aroma, taste, and acceptability, whereas for thigh meat, Aseel chickens received lower color (p=0.0344) and acceptability (p=0.0398) scores. Interaction effect were significant for carcass, meat quality and sensory evaluation. Carcass characteristics of broilers were comparable with Aseel chickens, while broiler breeder showed better meat quality traits. Broiler and broiler breeder meat scored higher for sensory evaluation. Male birds had higher carcass yield and better meat quality traits compared with females. It is concluded that meat quality attributes vary among the three chicken genotypes.
Highlights
World population has continuously grown, leading to increased demand for animal proteins
The main objective of the present study was to capture such variation in the three main chicken meat genotypes marketed in Pakistan: commercial broilers, broiler breeders and Aseel chickens
Heavier thighs and drumsticks were determined in Aseel chickens and broiler breeders than in broilers (p
Summary
World population has continuously grown, leading to increased demand for animal proteins. As high-quality animal proteins, are important sources for sustaining health and nutrition of human beings (Shahzad et al, 2011). According to World Health Organization (WHO), 27 g of animal protein are required per individual on daily basis; in Pakistan, this figure is only 17 g per person per day. Almost 66% of the population in Pakistan is animal protein-deficient, which may affect the overall health status of the population and as is a big question mark as to the food safety and security in the country (Memon, 2012). Pakistan poultry sector is playing active role to overcome the gap between demand and supply of animal proteins. According to the Economic Survey (2016-17), the contribution of commercial and rural eRBCA-2019-0770
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