Carcass and meat characteristics of male chickens between Thai indigenous compared with improved layer breeds and their crossbred

Abstract

Abstract. The study of carcass and meat quality of four male genotypes namely: Thai native (TH), crossbred (Thai native x Barred Plymouth Rock; THB), Barred Plymouth Rock (BPR) and Shanghai (SH) chickens was conducted. Three hundred and twenty birds receiving from four equal groups were allotted in Completely Randomized Design (CRD). They were fed from one day and slaughtered at 16 weeks of age. Breast (M. pectoralis major) and thigh (M. biceps femoris) muscles were investigated for meat quality. TH had lower slaughtered weight (P<0.001) but higher lean : bone as well as less bone percentage (P<0.05) than all groups. Thigh muscle fiber of TH had higher type I and lower type IIB whereas there were similar in breast muscle fiber. Meat quality in terms of IMF, cholesterol and triglyceride contents as well as n-3 fatty acid and the ratio of n-6/n-3 of Thai indigenous male strain was more favorable compared to those all genotypes. Breast and thigh muscle were higher in shear force value and collagen content but the sensory evaluation was not significantly different. Since they were similar in sensory evaluation, the male layer and the male crossbred chickens have the potential to substitute TH in a market serving consumers who prefer chewy chicken meat.

Evaluation of a three-way cross chicken developed for backyard poultry in respect to growth, production and carcass quality traits under intensive system of rearing

“…Eviscerated carcass % was higher than the report of male Nicobari (Padhi et al 1999a) and White leghorn (Padhi et al 1999b) and comparable to Vanaraja pooled sex at 12 weeks of age (Ahmed et al 2006). Lower dressing % in different genetic groups than the present finding was reported by Jaturasitha et al (2008) at 16 weeks of age in Thai Native, Barred Plymouth Rock and its cross. Giblet % was lower than the report of Padhi et al (1999aPadhi et al ( , 1999b; in different genetic stocks of chickens.…”

Performance and lipid profiles of native chickens fed diet containing skipjack fish oil as by-product of fish canning factory

“…According to [29] that the use of fish oil in native chickens up to 7.5% could reduce lipid consumption and increase carcass yield but the result as relatively similar effect to blood profile, feed and energy consumption. Also [30] reported that Thai native chicken has an advantage over broiler in terms of carcass composition and meat quality traits such as high WHC, firm meat texture and high protein as well as low fat content.…”

“…The chickens have little/no religious or social constraints affecting their production [17]. However, indigenous chickens have poor growth rate, low feed conversion efficiency, and their weight is 2.5 times less when compared with exotic breeds of chicken broilers [18].…”

Genetics of hyperpigmentation associated with the Fibromelanosis gene (Fm) and analysis of growth and meat quality traits in crosses of native Indian Kadaknath chickens and non-indigenous breeds

“…Wattanachant et al (2004) analysed meat quality in the muscles (thigh and breast) of Thai indigenous chickens and broilers, and found higher shear-force values for indigenous chicken (either raw or cooked) than for broilers (P < 0Á05). Jaturasitha et al (2008) analysed Black-Boned chicken (Thai native chicken, also referred to as Thai chicken), Breese chicken and Rhode Island Red (cited as Rhode chicken). They found that the shear-force measures of tenderness of the breast muscle of Rhode chickens was lower (P < 0Á05) compared with Thai chickens; whereas for thigh meat, shear force was the lowest in Breese chickens.…”