Carcass characteristics, physical property and chemical composition of Naked-Neck and Thai indigenous chickens muscles reared under backyard production systems

Abstract

The objective of this study was to obtain basic knowledge regarding carcass characteristics, physical property and chemical composition of the muscle meat of Naked-Neck and indigenous chickens reared underthe backyard production systems. Ninety heads each of Naked-Neck and indigenous chickens of both sexes at 1.3, 1.5 and 1.8 kg of live weight were used in the study. From this study, there were no significant differences (P>0.05) in the chilled carcass percentage between the two breeds and two sexes. The Naked-Neckchickens had lower breast (Pectoralis major), fillet (Pectoralis minor) (P0.05) in drip loss and cooking loss values. The shear value of cooked breast and thigh muscles of Naked-Neck chickens was significantly lower (P0.05), redness (a*) (P0.05) in moisture, protein, fat and ash contents. The Naked-Neck chicken contained higher (P0.05) between breeds in soluble collagen percentage of both types of muscles. For the fatty acid composition ofNaked-Neck and indigenous chickens, both breast and thigh muscles contained more saturated fatty acids than unsaturated fatty acids.

Keywords

• naked-neck chicken
• Indigenous chicken
• carcass characteristics
• chemical composition
• physical property
• muscle