Original scientific paper

https://doi.org/10.18047/poljo.29.1.7

The Influence of Growth Rate on the Carcass Traits, Meat Quality Traits, and Fatty Acid Profile in Broilers

Gordana Kralik ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Zlata Kralik orcid.org/0000-0001-9056-9564 ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Manuela Košević orcid.org/0000-0002-5760-621X ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Kristina Gvozdanović orcid.org/0000-0002-1989-2630 ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Igor Kralik ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia

Abstract

This research investigates the growth rate of Ross 308 broilers (Group A 50g weight gain) during a 42-day fattening period and its influence on the carcass traits and technological quality of breast meat by referring to the broiler sex and fatty acid profile in breast and thigh muscles. The portions of breasts, drumsticks with thighs, back, wings (%), and dressing percentage (%) are considered for the assessment of carcass traits. Technological quality is determined by reviewing the following indicators: pH1, pH2, ΔpH, drip loss, and the breast meat color (CIE L*, a*, b*) . This research confirms a significant influence of broiler sex and growth rate on the live weight gain and carcass weight (p˂0.001) and the portions of breasts (p=0.006) and drumsticks with thighs (p=0.004) too. The growth rate has a significant influence on the portions of drumsticks with thighs and wings (p˂0.001). Broiler sex exerts an influence on the differences in drip loss, % (p=0.003) and in the yellowness (p=0.029) of breast meat. There is a positive correlation determined between the pH1 and pH2 (p0.05). Highly significant differences (p˂0.05) are determined, however, in the content of certain fatty acids between the breast and thigh muscles.

Keywords

growth rate; broilers; meat quality; fatty acid profile

Hrčak ID:

305247

URI

https://hrcak.srce.hr/305247

Publication date:

20.6.2023.

Article data in other languages: croatian

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