EVALUATION OF NEW SLOW-GROWING CHICKEN’S GENOTYPES. II. QUALITATIVE MEAT TRAITS
Magdalena Oblakova, Nadya Mincheva , Pavlina Hristakieva , Stefan Ribarski , Ivan Penchev , Ivelina Ivanova , Mitko Lalev
Agricultural Institute – Stara Zagora, Bulgatia
moblakova@abv.bg
Five groups of chickens were formed (I × E, M × E, I × F, M × F, I × Ss), each comprising 150 unsexed day-old marked and vaccinated chicks. Chickens were reared under uniform conditions indoor, in groups, on deep permanent wooden shavings litter (indoor – floor system) following the technology used in the selection base of the Agricultural Institute – Stara Zagora. Strains used in breeding schedules used as maternal forms combined purpose Line E (Barred Plymouth Rock), Line Ss (Light Sussex), Line F, and paternal forms – the meat-type Line М (Cornish) and Line I. The analysis of meat quality traits was conducted with was performed with 3 female and 3 male chickens per group with live weight corresponding to the group average of each genotype and sex. The results from the experiment demonstrated differences in chemical and physicochemical parameters of breast muscles (except for WHC) and thigh muscle in the five studied slow-growing chicken genotypes. The meat of the I × F combination was outlined with high nutritional value (the highest meat protein and mineral contents; the lowest water and fat content) and with considerably lower cooking losses vs. the other studied combinations. The sex had a relevant influence on meat proximate analysis results as could be seed from the higher fat content and lower protein content of both muscles in females (p < 0.001). The moisture and mineral contents in the thigh were not affected. Breast meat of male birds had better technological prop- erties – high WHC as well as low cooking loss percentage for both studied muscle types. The differences in meat quality were associated with the effects of genotype, sex and their interaction.
Keywords: broiler; slow-growing; slaughter analysis; productivity; chemical composition; meat qualityovi
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