Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilers
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Title |
Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilers
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Creator |
DevatkalS K*NaveenaB M*KotaiahT†
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Subject |
slow-growing broiler consumer acceptance meat quality fatty acid profile commercial white broilers
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Description |
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During the last few years, slow-growing broiler market share is steadily increasing. Hence, new strains of slow-growing broilers are being introduced to meet the demand. Indbro broiler is such one strain developed to cater the demand for slow-growing broiler meat. Therefore, it is necessary to understand the meat quality of this new variety of slow-growing broiler meat. In this context, the present study was undertaken to compare the meat quality, composition, and consumer preference of slow-growing and commercial white broiler chicken meats. Commercial white broilers (vencobb strain) used in this study weighed approximately 2.0 kg and are 36 days old. The slow-growing birds were from Indbro strain which is multicolored and costing about 30 to 50% higher price in local markets. The dressing percentage, breast meat yield, meat bone ratio, and muscle fiber diameter were higher (P < 0.05) in commercial broilers. However, the cooking yield of drumstick and breast meat did not differ significantly between 2 genotypes. Shear force value and protein content of thigh meat were higher (P < 0.05) in slow-growing broiler as compared to the commercial broiler. Slow-growing boiler breast meat contains significantly (P < 0.05) lower total fatty acid and saturated fatty acid content. A significant (P < 0.05) percentage (67%) of consumers preferred the meat and meat products prepared from slow-growing broiler meat. During “paired comparison” test the semi-trained panelists could able to differentiate between slow-growing and fast-growing broiler meat. All the sensory attributes of meat and meat products from slow-growing broilers were similar to commercial broiler. Therefore, slow-growing broiler chicken has the potential to provide the tasty and alternate poultry meat to consumers. Not Available |
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Date |
2021-08-05T10:13:37Z
2021-08-05T10:13:37Z 2019-01-01 |
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Type |
Research Paper
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Identifier |
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Not Available http://krishi.icar.gov.in/jspui/handle/123456789/53295 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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