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CARCASS AND MEAT QUALITY CHARACTERISTICS OF SIRUVIDAI CHICKEN REARED IN DIFFERENT DISTRICTS OF TAMIL NADU

Indian Agricultural Research Journals

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Title CARCASS AND MEAT QUALITY CHARACTERISTICS OF SIRUVIDAI CHICKEN REARED IN DIFFERENT DISTRICTS OF TAMIL NADU
 
Creator P. Balamurugan
K. Sangilimadan
C. Manivannan
R. Venkataramanan
S. Ezhil Valavan
R. Richard Churchil
 
Subject Siruvidai chicken
Carcass characteristics
meat quality
 
Description The current study was designed to evaluate the carcass and meat quality characteristics of Siruvidai chicken of Tiruvannamalai, Dharmapuri, Ariyalur and Perambalur districts of Tamil Nadu.  The carcass characteristics namely New-York dressed weight, eviscerated carcass weight, ready-to-cook weight, giblets weight, abdominal fat weight and meat: bone ratio were recorded. No significant differences observed in carcass characteristics among the districts except for pre-slaughter weight and breast yield. A significantly (p ≤ 0.05) higher breast yield was recorded from Ariyalur and Perambalur districts. The pH, water holding capacity, shear force value, tyrosine value and thio-barbituric acid (TBA) number did not show significant differences among the districts. The Siruvidai chicken of Tamil Nadu is meant for egg production and mothering ability. From this study, it is concluded that Siruvidai chicken may be utilized economically for meat production and processing. 
 
Publisher Tamil Nadu Veterinary and Animal Sciences University
 
Date 2024-08-16
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJVASR/article/view/155181
10.56093/ijvasr.v53i3.155181
 
Source Indian Journal of Veterinary and Animal Sciences Research; Vol. 53 No. 3 (2024): IJVASR May - June 2024; 64-76
2347-2774
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJVASR/article/view/155181/55486
 
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