Comparison of Cholesterol and Collagen Content on Shear Force in Laying Hen Meat at 85 and 90 Weeks of Age in Raising under Litter Floor System
Keywords:
cholesterol, collagen, shear force, laying hensAbstract
The aim of this study was to determine the comparison of cholesterol and collagen content on shear force in laying hens meat at 85 and 90 weeks of age in raising litter floor system. Layers were fed ad libitum a commercial layer diet. When the growers reach of age, 10 chickens from each age groups (n=20) were randomly selected to provide for analysis. They were slaughtered and retail cut followed international standard. Breast and thigh meat were used to analyze cholesterol content, collagen content and shear force value. The result showed that the cholesterol content in breast meat was not significant difference between groups (P>0.05) but thigh meat of laying hen at 90 week of age was higher than laying hen at 85 week of age (P<0.05). For, the soluble collagen, insoluble collagen content and shear force were not significant difference between groups (P>0.05). Furthermore, breast and thigh meat in laying hen at 85 and 90 weeks of age has positive correlation coefficients (r) between insoluble collagen and shear force r=0.918 and r=0.885 (P<0.001), respectively.
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