THE EFFECT OF BROILER CHICKEN ORIGIN ON CARCASE AND MUSCLE YIELD AND QUALITY

Abstract

The aim of this study was to check the influence of broiler chicken origin on dressing percentage, meat yield and physicochemical traits of breast muscle quality. The comparative study was carried out in the period from 05.01. to 16.02.2007 on three commercial: Cobb 500 (group I), Hybro G+ (group II) and Ross 308 (group III) meat chicken hybrids. The observed differences in the quality of carcases and meat of the examined commercial meat hybrids were statistically significant (p≤0.05), and indicate that origin of the chickens is the main modifying factor. Meat chicken hybrids, which constitute the basis for commercial production of poultry our country, do not constitute a homogeneous material. Due to the variability over time in the offered sets of commercial meat hybrids should be monitored taking into consideration their meatness traits and basic physicochemical characteristics of meat.

Keywords

• chicken
• broiler
• origin
• meat
• quality