COMPARATIVE STUDY ON CARCASS CHARACTERISTICS OF SHRINIDHI AND VANARAJA CHICKEN VARIETIES
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Date
06-05-17
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PVNR TVU AND HYDERABAD
Abstract
Carcass characteristics, physicochemical qualities, fatty acid composition, sensory analysis of fresh meat and chicken nuggets of Shrinidhi and Vanaraja chicken varieties were studied at 16, 20, 24 weeks of age by utilizing birds reared at Department of Poultry Science, College of Veterinary Science, Hyderabad. Each of the five trials comprised of 36 chickens of each variety. Twelve chicken of each variety were slaughtered at each of the threegroups.
In general, variety, sex and age had significant influence on body weight, pre-slaughter weight, carcass weight, weight and percent yield of inedible and edible offals and meat bone ratio.
Overall pre-slaughter weight, carcass weight, dressing percentage and weight of offals was significantly higher in Vanaraja than Shrinidhi chicken in all three age groups in both sexes. Males had significantly higher weights and dressing percent than females.
Significant influence on variety was recorded on pH 24 hrs, water holding capacity (WHC), muscle fiber diameter, shear force value, myoglobin content, Hunter Lab color coordinate (L*, a*, b*), cooking loss etc. pH increased significantly with age and highest pH24 hrs was observed at 24 weeks age in the thigh meat of Vanaraja followed by
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Shrinidhi. Sex and type of meat also significantly influenced the pH wherein thigh meat had shown significantly higher pH than breast meat. With increase in age WHC increased in both varieties. Thigh meat had shown significantly higher WHC than breast meat.
Significant effect of age, sex, variety and type of meat was observed on muscle fiber diameter. The muscle fiber diameter increased significantly with age.Breast meat had shown significantly higher muscle fiber diameter than thighmeat in both the varieties. Shear force value also differed significantly between two varieties. With increase in age shear force value had increased. Breast meat had shown significantly higher shear force value than thigh meat. Male birds had shownhigher shear force value than females in all age groups.
Compared to Shrinidhi chicken, Vanaraja had shown significantly higher muscle fiber diameter.Significant increase in myoglobin content and a* color value of hunter color score with age in both varieties were recorded in this study. Thigh meat had shown higher darkness than breast meat. This study also reported significant effect on variety on myoglobin content and on color Lab value. Males had significantly higher a* and L* value than females in Vanaraja variety.
The cooking loss significantly increased with age in both the varieties. Variety significantly influenced the cooking loss and thigh meat had significantly higher cooking loss than breast meat irrespective of age.
The overall moisture percentage decreased with age, protein and fat content increased with age.Further, significant effect of type of meat, variety and sex on proximate composition was evident.
The overall cholesterol content increased with age from 16 to 24 weeks. Within the variety, thigh meat (79.35 mg/100g) had significantly higher cholesterol content than breast meat. Even the study found significant effect of sex on cholesterol content.
All the fatty acids analysed were significantly influenced by age. The age at slaughter had greater affect than the variety on fatty acids. As age advancedC18:1 and MUFA decreasedand the proportion of C20:4n-6, C22:5n-3, C22:6n-3 and the total
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PUFA wereincreased. The effect of variety was limited to differences in some individual fatty acids.The overall mean percent unsaturated fatty acid in the meat of Shrinidhi was significantly higher than Vanaraja.
The sensory evaluation of cooked chicken meat revealed decreased scores of appearance, tenderness and overall acceptability with increase in age while increase in juiciness and flavor score in chicken of both the varieties and sexes. Significantly higher score at 16 weeks of age was recorded than other two age groups. Significant effect of variety and sex also recorded on sensory evaluation score wherein Vanaraja chicken recorded more flavor, juiciness, appearance score while Shrinidhi chicken had more tenderness score. The difference of variables (variety, sex, age) on chicken nuggets was identifiable andall sensory evaluation scores weresignificant.
The results of the present study suggest that rearing of Shrinidhi and Vanaraja chicken varieties up to 16 weeks of age is ideal to the farmer, producer, processor and consumers. Among two varieties Vanaraja had higher pre-slaughter weight, carcass weight, dressing percentage. However, other quality parameters like physicochemical qualities, sensory qualities and fatty acid composition were comparable between Shrinidhi and Vanaraja chicken. The concept of low saturated fatty acid and high poly unsaturated fatty acids intake lowers the human serum cholesterol level which can be accomplished by consumption of Vanaraja and Shrinidhi chicken which contains low cholesterol and high unsaturated fatty acids compared to broiler and red meat.
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