Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens

ABSTRACT Present study evaluated carcass and meat quality attributes of broilers, broiler breeders and Aseel chickens. Sixty birds from each chicken genotype (broiler, broiler breeder and Aseel chickens; five-wk-old broilers and 60-wk-old Aseel chickens and broiler breeders) were evaluated. Birds were maintained under similar environment for 21 days, and then slaughtered to analyze their carcass qualitative and organoleptic characteristics. No carcass yield differences were detected among genotypes. Aseel chickens had heavier neck, followed by broiler breeder and broiler (p<0.0001). Higher liver (p<0.0001), intestine (p<0.0001), ribs and back (p=0.0014) yields were obtained in broilers than in broiler breeders and Aseel chickens. Females showed higher gizzard (p=0.0107) and intestine (p=0.0170) yield than males, which presented higher carcass (p=0.0023), thigh (p=0.0039), drumstick (p<0.0001), neck (p=0.0003) and heart (p=0.0139) yields. Broiler meat was lighter (p<0.0001) whereas Broiler breeder meat were yellower (p<0.0001) and redder (p<0.0001), ultimate-pH was lower (p=0.0001) for broiler and Aseel meat. Female meat was yellower (p<0.0001) and reddish (p=0.0482). Aseel breast meat scored lower for flavor (p=0.0121), juiciness (p=0.0178) and tenderness (p=0.0477) compared with broiler breeders and broilers, although no differences among genotypes were detected for color, aroma, taste, and acceptability, whereas for thigh meat, Aseel chickens received lower color (p=0.0344) and acceptability (p=0.0398) scores. Interaction effect were significant for carcass, meat quality and sensory evaluation. Carcass characteristics of broilers were comparable with Aseel chickens, while broiler breeder showed better meat quality traits. Broiler and broiler breeder meat scored higher for sensory evaluation. Male birds had higher carcass yield and better meat quality traits compared with females. It is concluded that meat quality attributes vary among the three chicken genotypes.摘要：本研究评估了肉鸡（broiler）、肉种鸡（broiler breeder）以及阿塞尔鸡（Aseel chickens）的胴体与肉品质特性。本研究针对各基因型鸡群各选取60羽开展评估：其中肉鸡为5周龄，肉种鸡与阿塞尔鸡均为60周龄。所有受试鸡只均在相同环境条件下饲养21天，随后进行屠宰，以分析其胴体品质与感官特性。各基因型鸡只的胴体总产率无显著差异。阿塞尔鸡的颈部分割产率最高，其次为肉种鸡与肉鸡（p<0.0001）。肉鸡的肝脏（p<0.0001）、肠道（p<0.0001）以及肋排与背部（p=0.0014）的产率均显著高于肉种鸡与阿塞尔鸡。相较于公禽，母禽的肌胃（p=0.0107）与肠道（p=0.0170）产率更高；而公禽的胴体总产率（p=0.0023）、大腿肉（p=0.0039）、小腿肉（p<0.0001）、颈部（p=0.0003）以及心脏（p=0.0139）产率均更高。肉鸡的肉色亮度更高（p<0.0001），而肉种鸡的肉色更偏黄（p<0.0001）且更偏红（p<0.0001）；肉鸡与阿塞尔鸡的肉最终pH值更低（p=0.0001）。母禽的肉色更偏黄（p<0.0001）且偏红（p=0.0482）。与肉种鸡和肉鸡相比，阿塞尔鸡的胸肉在风味（p=0.0121）、多汁性（p=0.0178）与嫩度（p=0.0477）方面的感官评分更低；不过各基因型鸡只的胸肉在颜色、香气、滋味与可接受度方面无显著差异。而就大腿肉而言，阿塞尔鸡的肉色（p=0.0344）与可接受度（p=0.0398）评分均更低。胴体特性、肉品质及感官评价均存在显著的交互效应。肉鸡的胴体特性与阿塞尔鸡相当，而肉种鸡的肉品质表现更优。肉鸡与肉种鸡的肉品感官评分更高。相较于母禽，公禽的胴体产率更高，肉品质表现更优。综上可知，三种鸡基因型的肉品质特性存在显著差异。