Carcass Characteristics and Physical Meat Quality Properties of Spent Broiler Breeder Hens and Commercial Spent Layer Hens
Abstract
This study was conducted to investigate the carcass characteristics and physical meat quality properties of spent broiler breeder, commercial spent white, and commercial spent brown layer hens. Ten samples from each genotype were analyzed for muscle pH, meat colour characteristics, and carcass yield performance. Meat colour analyses were performed on skinned and skinless breast and thigh meat samples, while meat pH was measured on skinned meat samples. The percentage of the breast meat of carcass was significantly higher for broiler breeder hens than for white and brown layer hens (P<0.001), while wing meat percentage was significantly lower for these birds (P<0.005). There were significant differences in the lightness value of skinned layer breast meat (P<0.016). Skinned redness (P<0.001), skinned chroma (P<0.001), skinless lightness (P<0.001), and skinless chroma (P<0.002) values of thigh meat were significantly affected by the genotype of spent layer hens. The spent breeder hens had significantly lower pH levels for leg and breast meat (P<0.001). In conclusion, it seems that the carcass and meat quality characteristics of the spent laying hens differed. The spent layer meat might be an alternative meat for consumer as breast and leg meat or processed meat.
Keywords
References
- Bhaskar Reddy GV, Naga Mallika E, Obula Reddy B, Azad SAK, Maheswara Reddy, D, 2016: Comparison on meat quality characteristics of spent breeder, layer and broiler birds. Int J Sci Environ Technol, 5, 2590 – 2595.
Abstract
Bu çalışma, etçi damızlık, ticari beyaz ve kahverengi yumurtacı tavuklarda karkas özellikleri ve fiziksel et kalitesi özelliklerini araştırmak amacı ile yapılmıştır. Her genotipten on örnek alınarak karkas özellikleri ile et pH ve renk özellikleri için analiz edilmiştir. Et rengi ölçümleri; derili ve derisiz göğüs ve but eti örneklerinde yapılırken, et pH’sı derili et örneklerinde ölçülmüştür. Damızlık tavuklarda göğüs eti randımanı; beyaz ve kahverengi yumurtacı tavuklara göre önemli ölçüde daha yüksek (P<0.001), kanat eti randımanı ise önemli ölçüde daha düşük bulunmuştur (P<0.005). Derisiz göğüs eti parlaklık değeri bakımından gruplar arasında önemli farklılıklar tespit edilmiştir (P<0.016). Derili but eti renk özelliklerinden kırmızılık (P<0.001), kroma (P<0.001) ile derisiz but eti parlaklık (P<0.001) ve kroma (P<0.002) değerleri genotipden önemli ölçüde etkilenmiştir. Etçi damızlık tavuk but ve göğüs etinde pH önemli düzeyde daha düşük bulunmuştur (P<0.001). Sonuç olarak, kasaplık yumurtacı tavuklarda karkas ve et kalitesi özellikleri birbirinden farklı olup, yumurtacı tavuk etleri, göğüs ve but eti veya işlenmiş et olarak tüketiciler için alternatif bir et olabilir.
Keywords
References
- Bhaskar Reddy GV, Naga Mallika E, Obula Reddy B, Azad SAK, Maheswara Reddy, D, 2016: Comparison on meat quality characteristics of spent breeder, layer and broiler birds. Int J Sci Environ Technol, 5, 2590 – 2595.
Details
| Primary Language | English |
|---|---|
| Subjects | Zootechny (Other) |
| Journal Section | Research |
| Authors | |
| Publication Date | December 12, 2021 |
| Submission Date | September 16, 2021 |
| Acceptance Date | November 7, 2021 |
| Published in Issue | Year 2021 Volume: 10 Issue: 2 |
