Effect of genotype and sex on breast meat quality characteristics of different chickens

Abstract

This study examined the effects of different genotypes and sexes on the quality of breast meat in chickens. A total of 144 mixed-sex matured chicken genotypes of Cosmopolitan ( C ), Improved Horro ( H ), Cosmopolitan♂*Improved Horro♀( CH ), Improved Horro♂*Cosmopolitan♀ ( HC ), Indigenous ( L ), and Koekoek ( KK ) were used. A completely randomized design in 6*2 factorial arrangements was deployed. All data were analyzed following the GLM model using SAS software (SAS, 2004). Lightness (L*), yellowness (b*), redness (a*), chroma (C*), and hue angle (h*) of the breast meat varied between sexes and genotypes. The breast's pH at 45 minutes and 24 hours (pH45 and pH24) changed between the sexes and across genotypes. Water holding capacity (WHC) was highest for the L and H genotypes, then for HC, C, CH, and KK (P ≤ 0.001). The values of the breast shear force (WBSF) differed by genotype and by sex. The interactions between genotype and sex had an impact on the breast L*, b*, pH24, WHC, and WBSF values (P ≤ 0.05). Values for breast drip loss (DL) vary between sexes and genotypes. The cooking loss (CL) of KK, CH, and C chickens was considerably (P ≤ 0.01) higher than that of HC, H, and L chickens. The breast WBSF had an inverse and significant correlation with a* and WHC, but a positive significant correlation with DL, CL, L*, b*, C*, and h*. Breast meat quality was best in the L and H genotypes, then in the HC, C, CH, and KK genotypes. Genotype and sex variants had a greater impact on breast quality differences than did their interactions. • The pH levels at 45 minutes and 24 hours differed by genotype and by gender. • The levels of the breast shear forces varied between sexes and genotypes. • Differences in breast quality were more strongly influenced by genotype and sex variations than by their interactions. • The results might also serve as reference data and initiate future genetic and dietary investigations.