Proximate Composition and Meat Quality of Three Indian Native Chicken Breeds
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Date
2020
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Abstract
ABSTRACT
Background: The present study was conducted at Livestock farm complex, TANUVAS, Chennai (India) with the objective of comparing
the proximate composition and meat characters of three desi chicken breeds viz., Kadaknath, Nicobari Black and Naked Neck chicken.
Methods: For this purpose, 60 adult birds (20 each) were maintained on littered floor in separate pens under optimal management
conditions. The birds were fed with ad libitum balanced broiler ration and slaughtered after 8 weeks by randomly selecting 6 birds
from each breed.
Result: Laboratory analysis revealed that there was no significant difference (p>0.05) in the proximate composition of meats among
the three native chicken breeds. The total ash content and calcium level was found to be higher in Nicobari Black chicken meat than
other breeds and Naked Neck chicken showed the highest value of unsaturated fatty acid. There was significant difference (p<0.01)
in the physical characters like pH, Water Holding Capacity (WHC), Shear Force Value (SFV), Extract Release Volume (ERV),
Thiobarbituric Acid (TBA), Tyrosine Value (TV) texture profile analysis and hunter colour value among the three native breeds. These
factors will help us to choose the right native desi breed for development of designer and value added meat products.
Description
TNV_IJAR_2020_(54)1584-1589
Keywords
Veterinary Science