Comparison of performance, meat quality, and profitability of Cobb, Hubbard, and Ross broiler strains

Abstract

Abstract The aim of this study was to investigate the differences in growth performance, carcass traits, meat quality, and economic efficiency among three fast-growing broiler strains. To this end, 1-day-old male Cobb-500, Hubbard-classic, and Ross-308 chicks (n = 300; 100 per group) were used in a 42-day trial. Each strain was divided into five replicates of 20 birds each. All chicks were housed under completely hygienic conditions and fed a pelleted maize and soybean-based diet. Cobb broilers exhibited significantly superior body weight, weight gain, feed conversion ratio and abdominal fat percentages compared to other strains ( P˂0.001). The carcass and breast yield of Cobb and Ross strains were significantly higher than those of the Hubbard strain ( P=0.016 and 0.009, respectively). A higher lightness (L*) and lower redness (a*) were observed in the thigh and pectoral muscles of Ross broilers. No significant difference in ultimate pH (pHu) and yellowness (b*) values were detected between various strains ( P> 0.05). The Cobb broilers had the highest water holding capacity, with the lowest cooking losses and thiobarbituric acid levels in the thigh and pectoral muscles. Moreover, the Cobb broilers possessed the highest level of crude protein relative to the other strains ( P˂0.001), as well as the highest profit margin and the lowest cost to produce 1 kg of live weight compared to the other strains ( P˂0.001). Our findings revealed that Cobb broilers had the heaviest body weight with the best carcass traits and meat quality.