Nutritional composition and sensory characteristics of breast meat from different chickens

Abstract

This study was conducted to investigate the nutritional and sensory characteristics of breast meat from different chickens. The nutritional composition of the breast was determined using 96 mixed-sex matured chickens: Cosmopolitan (C), Improved Horro (H), Cosmopolitan♂ x ♀Improved Horro (CH), Improved Horro♂ x Cosmopolitan♀ (HC), Indigenous (L), and Koekoek (KK), while the sensory characteristics of the breast meat were examined using 60 birds. A 6 × 2 factorial design with complete randomization was used. All data were analyzed following the general linear model using SAS software (SAS, 2004). The crude fat (Fat), crude ash (Ash), crude fiber (CF), and energy contents of the L, H, and HC genotypes were lower than those of the C, CH, and KK genotypes. In comparison to the C, CH, and KK genotypes, the L, H, and HC genotypes showed higher crude protein (CP) and moisture (Mo) levels. Male breasts had more energy, fat, ash, and CF than female breasts. Breast meat energy, Mo, CP, fat, ash, and CF contents were influenced across genotypes and sexes. Genotype and sex interactions affected the energy, Mo, ash, and CF contents of breast meat. Panelists noted that breast tenderness, flavor, appearance, juiciness, and acceptability scores varied by genotype and gender. In terms of tenderness, flavor, appearance, and general acceptability, the breast meat of the females received higher ratings than that of the males. The Mo, CP, flavor, appearance, and acceptance of chicken breast meat were positively correlated. However, the juiciness, fat, energy, crude ash, and crude fiber levels were negatively correlated. Conclusively, differences in nutritional composition and sensory characteristics of breast meat were influenced by genotype and gender. There is no guarantee that genotypes with more juiciness, fat, and energy have more tender breast meats.