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International Journal of Poultry Science

Carcass Quality of Different Meat - Typed Chickens When Achieve a Common Physiological Body Weight

Fuzhu Liu and Zhuye Niu
College of Animal Science and Technology, Northwest A and F University, Yangling, China, 712100
Abstract :

This experiment was conducted to compare carcass characteristics of native quality chicken white Lueyang (WL), modern commercial broiler strain Arbor Acres breeder (AA) and their respective F1 cross when achieve a common live body weight. A total of 300 day-old chicks were allotted to three groups and reared
under the same conditions until they reached market weight (1800±20 g) respectively, then ten of individual
male birds from each group were killed for measuring. There were significant differences in carcass and
meat characteristics for breeds at a common market weight. WL had a large age to market weight, lower
abdominal fat weight, lower breast meat yield, higher leg meat yield (P<0.05 or P<0.01). moisture and lipids of both breast muscle and thigh muscle were lower for WL than AA (P<0.01), but protein and ash
components of both breast muscle and thigh muscle were higher for WL than AA (P<0.05 or P<0.01). Muscle pH24h was higher for WL than AA (P<0.05). WL had a lower L* value than AA and their F1 (P<0.05), but a higher a* value and b* value (P<0.01). The F1 crosses appeared to have characteristics more like AA for carcass and meat characteristics.

Keywords :
Meat-typed chickens, physiological age, carcass traits, meat quality

Date Deposited : 08 Jul 2011 10:09

Last Modified : 08 Jul 2011 10:09

Official URL:

Volume 7, Number 4, - 2008 , ISSN 1682-8356

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