Abstract
Abstract. The objective of this study was to test whether the weight of selected arm and leg muscles and breast muscles may be used as an indicator of the content of lean meat and skin, including subcutaneous and abdominal fat, in the carcasses of broiler chickens. The experimental materials comprised 40 Ross 308 chicks aged 42 days (sex ratio 1 : 1). A total of 17 muscles were dissected from the right wing and the right leg. The right and left breast muscles were also dissected. Coefficients of simple correlation between the weight of individual muscles and selected slaughter quality parameters were calculated. The highest correlation was found between the lean meat content of a carcass and the weight of the right and left breast muscles (r=0.81 and 0.82 respectively), m. gastrocnemius mediale (r=0.81) and m. peroneus superficialis (r=0.73). The prediction of the weight of skin and fat in the carcasses of broilers based on the weight of single muscles may be unreliable due to low and non-significant values of correlation coefficients (r from 0.04 to 0.29). The weight of this tissue component was significantly correlated (r=0.42) with breast muscle weight only.
Highlights
Studies aimed at determining indicators that could be used for an in vivo and post mortem analysis of meatiness and fatness in poultry carcasses have been conducted for years (ANDRASSY-BAKA et al 2003, BERRI et al 2005, KLECZEK et al 2009, RYMKIEWICZ and BOCHNO 1999, SHAHIN and ABD EL AZEEM 2005, 2006, WAWRO et al 1983)
The objective of this study was to test whether the weight of selected arm and leg muscles and breast muscles may be used as an indicator of the content of lean meat and skin, including subcutaneous and abdominal fat, in the carcasses of broiler chickens
A total of 17 muscles were dissected from the right wing and the right leg: m. deltoideus maior, m. biceps brachii, m. triceps brachii, m. coracobrachialis posterior, m. extensor matacarpi ulnaris, m. indicius longus, m. extensor digitorum communis, m. flexor carpi ulnaris, m. sartorius, m. tensor fasciae latae, m. biceps femoris, m. semitendinosus, m. semimembranosus, m. peroneus superficialis, m. tibialis anterior, m. gastrocnemius laterale, m. gastrocnemius mediale
Summary
Studies aimed at determining indicators that could be used for an in vivo and post mortem analysis of meatiness and fatness in poultry carcasses have been conducted for years (ANDRASSY-BAKA et al 2003, BERRI et al 2005, KLECZEK et al 2009, RYMKIEWICZ and BOCHNO 1999, SHAHIN and ABD EL AZEEM 2005, 2006, WAWRO et al 1983). The most precise method for the estimation of carcass tissue composition is detailed dissection. This method is labour-consuming and substantially decreases the processing suitability of raw material. The dissection of a single muscle requires lower labour expenditures and does not considerably deteriorate overall carcass quality
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