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Research Paper | Animal Nutrition and Biotechnology | Nigeria | Volume 5 Issue 9, September 2016 | Popularity: 6.7 / 10
Meat Quality of Broiler Chicken as affected by Strain, Age at Slaughter and Immobilization Methods
Akinwumi A. O., Odunsi, A. A.
Abstract: The study was carried out to evaluate the effect of six different strains of broilers on age and immobilization methods of slaughter as it affect meat quality. Two hundred and eighty eight (288) day old chicks (40 each for Abor-acre, Mashall, Cobbs, Anark, Ross and Hubbard) were raised for 6 and 8weeks. They were randomly divided into 12 birds per replicate to have 4 replicates per treatment. Eight birds per strain were immobilized (4 for each lateral and cone methods of immobilization), slaughtered, dressed, weighed and cut into primal cuts at 6 and 8 weeks respectively. Physico-chemical properties of meat and organoleptic properties were carried out. The results revealed that Abor-acre strains had the highest (P<0.01) live weight (2.31kg), dressing percentage (70.82 %) and breast meat (23.21 %). The birds slaughtered after 8 weeks showed better (P<0.001) live weight (2.22kg), Dressing % (71.81 %), back (14.25 %) and breast muscle (20.14 %). The immobilization methods have no influence (P>0.05) on the carcass yield and the various cuts. Live weight, dressing %, back and breast were all significant (P>0.05) due to the interaction of strain, age and immobilization methods of slaughter. The least (P<0.01) values were reported in Arbor-acre for cooking loss (15.65 %) while Ross strain had 4.67 % for chilling loss. Higher losses (P<0.001) were noted during cooking and chilling of samples but improved (P<0.001) crude protein and ether extract were found with the increase in age of slaughter. Killing cone positively influenced (P<0.01) the physical parameters (pH, WHC, Cooking and chilling losses) but no significant differences were observed for the chemical composition. Significance (P<0.05) was also observed only in the physical properties for interaction between strains and immobilization methods and age at slaughter and immobilization methods. Immobilization of birds with cone and 6 weeks birds enhanced (P<0.01) the various sensory parameters examined while the panelists rated meat from Anark strains highest (P<0.05) for flavour, Tenderness, Juiciness and the Overall acceptability. The interaction due to all the factors were reported significant (P<0.05) for the sensory evaluation. In conclusion, strain, age and immobilization methods of slaughter are critical tools to be considered in assessing the quality of meat.
Keywords: Strains, age at slaughter, immobilization, meat quality, organoleptic properties
Edition: Volume 5 Issue 9, September 2016
Pages: 1318 - 1324
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