Original scientific paper
CARCASS AND MEAT QUALITY OF COBB 500 AND HUBBARD CLASSIC BROILER CHICKENS
Gordana Kralik
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Zoran Škrtić
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Zlata Kralik
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Ivona Đurkin
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Manuela Grčević
; Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Abstract
The research on carcass and meat quality traits was carried out on two broiler hybrids, Cobb 500 and Hubbard Classic, fattened up to the 42nd day of age. Broilers of both hybrids were kept equal environmental and feeding conditions. Live weight, carcass weight, and portions of main parts in carcass were determined according to broiler hybrid and sex. Determination of breast technological quality traits referred to pH values (45 min and 24h post mortem), drip loss and meat color. Statistical analysis was performed by multivariate analysis of variance (MANOVA 2x2). It was determined that broiler sex significantly influenced live weights (P=0.002), as well as weights of main parts (P=0.001), except of breasts. It was also determined that hybrid affected weights of breasts (P=0.003) and drumsticks with thighs (P=0.025), as well as weights of wings (P=0.035). Analysis of relative portions of main parts in carcass proved highly significant influence of hybrids on all main parts, and influence
of sex was determined only for portions of breasts and drumsticks with thighs (P<0.001). Broiler hybrids statistically significantly influenced pH1 (P=0.004) and pH2 (P<0.001), drip loss (P=0.015) and breast meat color (CIE L* P=0.015 and CIE a* P<0.001), while broiler sex significantly influenced only meat color. Water and protein content in breasts was influenced by broiler hybrid (P<0.001 and P=0.021) and sex (P=0.047 and P=0.02). Fat, water, protein and collagen contents in thighs were influenced by hybrids (P<0.001). It was concluded that both broiler lines exhibited satisfactory carcass and meat quality.
Keywords
broilers; hybrid; carcass quality; meat quality
Hrčak ID:
87455
URI
Publication date:
20.9.2012.
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