Carcass Quality, Chemical Composition, and Oxidative Stability of Meat of Crossbreds (Thai Indigenous Chickens Layer Breed), Thai Indigenous, Layer, and Broiler Chickens
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Abstract
It was investigated whether crossbreeding of Thai native chickens with a layer chicken type improves carcass and meat quality in comparison to the respective purebred types and a commercial broiler type. Two-hundred 1-day old birds, 50 each of Pradu Hang Dam (Thai indigenous; PA), Rhode Island Red (RR), crossbred (CB = PA×RR), and broiler (Ross; BR) were kept in 20 pens per ten chickens. Birds were slaughtered either after 120 days (PA, CB and RR) or 45 days (BR). Body and carcass weight and breast proportion were highest for BR and lowest for PA and RR (P<0.05), and intermediate with CB. The PA, CB and RR chickens had a higher leg proportion than BR (P<0.05). The RR had most abdominal fat (P<0.05). The breast meat of PA and CB chickens were highest in a* value when compare with RR and BR chickens, but lower L* and b* value (P<0.05). The breast meat of BR had the highest (P<0.05) intramuscular fat content, whereas the protein content of PA, CB and RR was higher than in BR (P<0.05). The breast meat of BR had the highest (P<0.05) drip loss percentage, while the lower shear force when compare with PA, CB and RR chickens (P<0.05).The content of malondialdehyde was higher (P<0.05) in breast meat of BR when compared with RR, CB and PA from day 3 of storage onwards. In conclusion, crossbreeding was beneficial with respect to carcass traits, even though the advantage over the pure lines was small compared with the difference to the commercial broilers. In the meat quality traits, inclusive of chemical, meat color, and oxidative stability, crossbreds did not differ from the pure lines, but all extensive types were superior to broilers in this trait.
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