Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilers

Abstract

During the last few years, slow-growing broiler market share is steadily increasing. Hence, new strains of slow-growing broilers are being introduced to meet the demand. Indbro broiler is such one strain developed to cater the demand for slow-growing broiler meat. Therefore, it is necessary to understand the meat quality of this new variety of slow-growing broiler meat. In this context, the present study was undertaken to compare the meat quality, composition, and consumer preference of slow-growing and commercial white broiler chicken meats. Commercial white broilers (vencobb strain) used in this study weighed approximately 2.0 kg and are 36 days old. The slow-growing birds were from Indbro strain which is multicolored and costing about 30 to 50% higher price in local markets. The dressing percentage, breast meat yield, meat bone ratio, and muscle fiber diameter were higher (P < 0.05) in commercial broilers. However, the cooking yield of drumstick and breast meat did not differ significantly between 2 genotypes. Shear force value and protein content of thigh meat were higher (P < 0.05) in slow-growing broiler as compared to the commercial broiler. Slow-growing boiler breast meat contains significantly (P < 0.05) lower total fatty acid and saturated fatty acid content. A significant (P < 0.05) percentage (67%) of consumers preferred the meat and meat products prepared from slow-growing broiler meat. During "paired comparison" test the semi-trained panelists could able to differentiate between slow-growing and fast-growing broiler meat. All the sensory attributes of meat and meat products from slow-growing broilers were similar to commercial broiler. Therefore, slow-growing broiler chicken has the potential to provide the tasty and alternate poultry meat to consumers.