ISSN 1644-0714 e-ISSN 2300-6145

Zootechnica

Research Article

Comparison of carcass composition and meat quality in five-week broiler chickens of various origin

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: 23 Apr 2017

Full-text article

How to cite:

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.2016.15.3.02