COMPARATIVE STUDY ON CARCASS AND MEAT QUALITY CHARACTERISTICS OF FARM REARED NATIVE, BACKYARD NATIVE AND GIRIRAJA CHICKEN
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Date
2021-03
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
The present study was carried out to compare the carcass and meat quality
characteristics of backyard native (BNC), farm reared native (FNC) and Giriraja (GR)
chicken. A significantly higher (P<0.05) live weight, carcass weight, dressing percentage
and yield of breast, thigh, drumstick and wings were observed in GR. Meat quality analysis
of breast muscle revealed a significantly lower ultimate pH, higher WHC, higher redness
value (a*), lower cooking and drip loss in BNC. BNC breast muscle had higher MFD,
collagen content, shear force value and lower sarcomere length as compared to GR. Higher
moisture was observed in BNC, whereas GR breast muscle had higher protein, fat,
cholesterol and ash content. Sensory analysis of breast muscle revealed that GR recorded
higher juiciness, tenderness and overall acceptability. Meat quality analysis of thigh muscle
from BNC, FNC and GR revealed lower ultimate pH, higher drip and cooking losses,
higher L* and b* values, lower WHC, lower MFD and higher sarcomere length in GR.
Collagen content and shear force values were higher in thigh muscle from BNC. Thigh
muscle from GR recorded highest protein, fat, ash, carbohydrates, cholesterol and energy
as compared to BNC and FNC. The moisture content of thigh muscle from BNC was
highest compared to other groups. Results of sensory analysis revealed a significantly
higher (P<0.05) appearance, flavour, juiciness, tenderness and overall acceptability scores
of thigh muscles from Giriraja compared to backyard native and farm reared native
chicken. Commercial rearing of native chicken did not alter meat quality and sensory
characteristics in comparison with backyard native chicken. Thigh muscle was the most
preferred among all the three groups by sensory panellist in spite of higher fat, cholesterol
and higher collagen content. Giriraja chicken had better carcass characteristics and its meat
(thigh/breast) was organoleptically more acceptable compared to native chicken