Milena Biegniewska, Dariusz Kokoszyński, Zenon Bernacki, Artur Kaczmarowski
Department of Poultry Breeding and Animal Products Evaluation, UTP University of Science and Technology, Mazowiecka 28, 85-084 Bydgoszcz, Poland
Abstract. The aim of the article has been to provide a comparison of the slaughter value and meat quality in five-week Hubbard Flex and Ross 308 broiler chickens. A higher body weight before slaughter (P ≤ 0.05), weight of eviscerated carcass with the neck and dressing percentage were recorded for Ross 308 crossbreds. Hubbard Flex broiler chicken carcass, as compared with Ross 308 broiler carcass, showed a significantly higher percentage content of wings and leg muscles and a significantly lower content of breast muscle. The breast muscle pH15 values were lower than the leg muscle pH15 values. As for colour lightness (L*) evaluation for breast and leg muscles and the yellowness (b*), in both crossbred groups significant differences (P ≤ 0.05) were found. The discriminants of the sensory broiler chicken breast and leg muscle evaluation compared after thermal treatment were similar. Between the broiler groups, significant differences (P ≤ 0.05) were identified for aroma desirability and leg muscle tenderness.
Keywords: broiler, dressing percentage, carcass composition, pH, meat colour, sensory evaluation
Accepted: 15 Sep 2016
Published online: 30 Apr 2017
Biegniewska, M., Kokoszyński, D., Bernacki, Z., Kaczmarowski, A. (2016). Comparison of carcass composition and meat quality in five-week broiler chickens of various origin . Acta Sci. Pol. Zootechnica, 15(3), 15‒26. DOI:10.21005/asp/asp.2016.15.3.02