COMPARATIVE STUDY ON CARCASS AND MEAT QUALITY CHARACTERISTICS OF FARM REARED NATIVE, BACKYARD NATIVE AND GIRIRAJA CHICKEN

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dc.contributor.advisorWILFRED RUBAN
dc.contributor.advisorC. S. NAGARAJA
dc.contributor.authorANUSHABAI
dc.date.accessioned2023-10-30T13:58:38Z
dc.date.available2023-10-30T13:58:38Z
dc.date.issued2021-03
dc.description.abstractThe 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
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810199871
dc.language.isoEnglish
dc.pages121
dc.publisherKARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
dc.subLivestock Product Technology
dc.themeLivestock Product Technology
dc.these.typeM.V.Sc.
dc.titleCOMPARATIVE STUDY ON CARCASS AND MEAT QUALITY CHARACTERISTICS OF FARM REARED NATIVE, BACKYARD NATIVE AND GIRIRAJA CHICKEN
dc.typeThesis
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