Carcass Characteristics and Meat Quality of Thai Inheritance Chickens

Nakarin Pripwai, Wiwat Pattanawong, Montri Punyatong, Tawatchai Teltathum


Inheritance chickens are important in the developing countries, because of their meat quality. The present study was performed to investigate the effect of genetic background of Baetong, Black-boned, and Praduhangdum chickens. 30 chickens each and 4 replications of the chicken breeds were reared for 14 weeks. 10 chickens of each replication were sampled and analyzed, including carcass characteristics and meat quality as well as Shear’s value, water holding capacity, and color of their meat. No different marketable weight and hot carcass weight was found (P>0.05). Baetong chickens were lower hot carcass yield than Black-boned chickens and Praduhangdum chickens (P<0.05). Conversely, Baetong chickens were higher structural frame than Black-boned chickens and Praduhangdum chickens (P<0.05). Black-boned chickens and Praduhangdum chickens were edible portion, and wing yield than Baetong chickens (P<0.05). Black-boned chickens and Baetong chickens have more leg yield than Praduhangdum chickens (P<0.05). While, Praduhangdum chickens have more breast yield than the other chickens (P<0.05). Black-boned breast meat was more Shear’s force and Shear’s energy than Baetong breast meat and Praduhangdum breast meat (P<0.05). Black-boned breast meat and skin was darken than Baetong and Praduhangdum breast meat and skin (P<0.05). Black-boned breast meat was more drip losses than the others (P<0.05), while being lower cooking losses than the others (P<0.05). At the typical marketable weight, Black-boned chickens and Praduhangdum chickens have better meat quality compared with the carcass from Baetong chickens.

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Journal of Agricultural Science ISSN 1916-9752 (Print) ISSN 1916-9760 (Online)

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