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|Title:||Differences in carcass and meat characteristics between chicken indigenous to Northern Thailand (Black-Boned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red)|
|Abstract:||This study examined the effects of 4 genotypes of chicken, all suitable for extensive fattening, on carcass and meat quality using 320 chickens divided into 4 equally sized groups. The comparison included 2 indigenous chicken strains from Thailand, Black-boned and Thai native (Thai), and 2 imported chicken breeds, Bresse and Rhode Island Red (Rhode, a layer breed). The animals were fed until 16 wk of age. Breast (pectoralis major) and thigh (biceps femoris) muscles were studied in detail. Chickens of the imported breeds were heavier at slaughter than indigenous strains, especially Black-boned chickens. Proportions of retail cuts with bones were similar among genotypes, whereas deboned breast meat and lean:bone ratio were lowest in the layer breed (Rhode). The meat of the Black-boned chickens was darker than that of the other genotypes. Thai and Rhode chickens had a particularly yellow skin. The ratio of red and intermediate to white fibers was higher in the thigh muscle, and the diameter of all muscle fiber types in both muscles was smaller in the indigenous compared with the imported breeds. The meat of the 2 indigenous Thai strains had lower contents of fat and cholesterol compared with that of the imported breeds, especially relative to the Rhode chickens (thigh meat). The meat of the indigenous origins, especially of the Thai chickens, was higher in shear force and collagen content (thigh only) than meat of the imported breeds. The meat lipids of the Thai chickens had particularly high proportions of n-3 fatty acids and a favorably low n-6/n-3 fatty acid ratio compared with the other genotypes. In conclusion, meat of indigenous chickens has some unique features and seems to have more advantages over imported breeds than disadvantages, especially when determined for a niche market serving consumers who prefer chewy, low-fat chicken meat. ©2008 Poultry Science Association Inc.|
|Appears in Collections:||AGRI: Journal Articles|
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