Breast meat quality in males and females of fast-, medium- and slow-growing chickens fed diets of 2 protein levels

CHODOVÁ, Darina, TŮMOVÁ, Eva, KETTA, Mohamed a SKŘIVANOVÁ, Věra. Breast meat quality in males and females of fast-, medium- and slow-growing chickens fed diets of 2 protein levels. Poultry Science, 2021, 100, Article Number: 100997. ISSN 1525-3171.
Kateg. publikaceVědecké publikace impaktované
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The aim of this study was to evaluate the effects of genotype, sex, dietary protein level, and their interactions on select carcass characteristics and meat quality of fast- (Ross 308), medium- (Hubbard JA757) and slow-growing (ISA Dual) chickens (n = 2,520). The diet of the low-protein group of chickens had 6% lower CP than the commercial diet fed to the control group. When the chickens reached an average live weight of 2 kg, 10 males and 10 females of each genotype and the diet were selected for slaughter and breast meat-quality analysis. The dressing out and breast percentages were lower in the JA757 (-2.0 and -5.9%, respectively) and ISA Dual chickens (-9.9 and -14.3%, respectively) than those in the Ross 308 chickens. The ISA Dual chickens had higher abdominal fat percentage, higher DM and protein contents and lower ether extract content and shear force value in breast meat than the other genotypes. Significant interaction effects of genotype, sex, and diet were found on the color of breast skin. Among the various combinations of genotype, sex, and diet group, Ross 308 females fed the low-protein diet had the highest redness and yellowness of breast skin, highest pH45 value, and largest fibers, whereas ISA Dual females had the lowest color parameters and pH45 value, and ISA Dual males had the smallest muscle fibers. The low-protein diet was associated with decreased abdominal fat percentage and changes in meat quality parameters, including increased darkness, meat color intensity, drip loss, and muscle fiber area, in all genotypes. The results indicated greater differences in meat quality owing to genotype than to sex or dietary protein level.

ProjektKvalita a bezpečnost produkce kuřecího masa při zkrmování moučky z hmyzu, limitovaném krmení a pastvě
OdděleníFyziologie výživy a jakost produkce