Comparison of meat yield and physicochemical characteristics of indigenous, cockerel and sonali chicken

Abstract

The experiment was conducted to compare the meat yield and quality characteristics of indigenous, cockerel and sonali male (Backcrossed; RIR♂ × Sonali♀) chicken weighing around 750g. The birds were slaughtered and meat yield characteristics such asbreast, thigh, drumstick, wing, liver, heart, head, gizzard, neck etc. were compared against their live weight. After that the breast, thigh and drumstick of all birds were stored at 4 ̊C to evaluate different quality characteristics at 24hour postmortem. No significant differences (p>0.05) were found in meat yield characteristics among indigenous, cockerel and sonali chicken except dressing percentage. Highly significant (p<0.001) differences were observed in dressing percentage among three types of chicken. Dressing percentage was significantly higher (p<0.001) in indigenous chicken compared to cockerel and sonali chicken. In proximate composition, no significant differences (P>0.05) were found in dry matter, ash, moisture and crude protein content among the breast meat of three types of chicken but the ether extract content was significantly higher in indigenous chicken breast meat compare to cockerel and sonali chicken (P<0.05). The pH of breast and thigh meat at 24-hour postmortem and the instrumental color (CIE L* a* b*) of breast, thigh and drumstick meat at 2- hour (on-rigor) and 24-hour (post-rigor) postmortem did not differ among the three types of chicken. Highly significant differences (p<0.01) in water holding capacity of breast, thigh and drumstick meat were found, although no significant differences (P>0.05) were found in cooking loss and drip loss among the three types of chicken. Water holding capacity was significantly lower in breast meat, but higher in thigh and drumstick meat in case of cockerel compare to other two types of chickens.

Body conformation, morphometry and meat yield characteristics of different genotypes of chicken

“…Breast meat percentage of broiler was 21.61 as reported by Thamizhannal (2022) which supports the present findings. Similarly, 13.9% and 14.05% dressing yield was recorded by Sarker et al (2022) and Jahan et al (2015) respectively which also consistence with this study. Although, Ali et al (2022b) found lower percentage of breast muscle for both broiler and deshi chickens than present findings while Islam et al (2022) reported that percentage of breast muscle were 27.76 which is much higher than the current study.…”

“…Percentage of thigh, drumstick and wing meat in the current study is more or less similar to the results of Ferdaus et al (2015). Whereas, Jahan et al (2015) and Sarker et al (2022) found slightly higher value of thigh meat than current study. However, percentage of drumstick meat in the present findings is very close to the findings of Jahan et al (2015) and Ali et al (2022b).…”

“…But higher dressing percentage was found by Das et al (2014) and lower dressing percentage was recorded by Ali et al (2022b) and Islam et al (2022) than the current investigation. However, dressing percentage of deshi chicken in the present study is very close to the findings of Sarker et al (2022) but lower than the findings of Jahan et al (2015). Breast meat percentage of broiler was 21.61 as reported by Thamizhannal (2022) which supports the present findings.…”

Comparison of meat yield and physicochemical characteristics of indigenous chicken and duck

“…Northcutt et al (1994) stated that chicken meat expounded to high temperature (40 to 41°C) lost significant amounts of drip loss during the processing period. Sarker et al (2022) observed that the drip loss value of breast and thigh meat among the three types of chicken did not show significant differences (p>0.05). Greater drip loss was observed for turkey breast muscle held at 30°C, whereas 0°C and 12°C minimized water losses (Lesiak et al, 1996).…”

Effect of replacing soybean meal with different levels of processed droppings meal on carcass and meat quality of spent layers

“…This is mainly because of the ease to enter into the business as fairly moderate capital outlay is required to start (Oluwanbe, 2002). However, in the world over, there is rising operational cost, which tends heavily towards feeding of birds to the toll of about 60% of the cost (Sanni et al, 2000;Sarker et al, 2022;Sultana et al, 2023). Silver Brown are the world most prolific egg layers producing over three hundred and thirty rich brown eggs within eighteen months and are adaptable to tropical environment (Parkhaurst and Mountney, 2004), but they consume more for them to produce the desired eggs in terms of number and size as well as furnish considerable dressing yield.…”