A trial was conducted to compare muscle traits and meat quality characteristics of the pectoralis muscle in two chicken commercial hybrids having standard (SBY) and high breast yield (HBY), respectively. A total of 1,062 1-day-old male chicks, equally divided into two experimental groups represented by strains (SBY and HBY) were grown using homogenous conditions and fed the same standard diets until reaching live weight of 4.2 kg at 53 and 55 days for the SBY and HBY groups, respectively. Thirty-six birds per each genotype were randomly selected and their pectoralis major muscles were used to assess meat quality properties (color attributes, pH, drip loss, cook loss, Allo-Kramer shear values after cooking, moisture, proteins, total lipids and ashes) as well as histological traits (cross-sectional area, frequency of abnormal fibers and intramuscular fat infiltration). As expected, HBY genotype had higher breast yield (31.0 vs. 30.0%; P ≤ 0.05). Histological evaluations showed that HBY pectoralis muscles had higher cross sectional fiber area coupled with a dramatically higher (P ≤ 0.001) incidence of abnormal fibers and more abundant infiltration of intramuscular fat. Moreover, histo-pathological anomalous features such as central nuclei, proliferation of endomysial and perimysial collagen, inflammatory infiltrate and necrosis of the fibers were also observed. As for meat quality, SBY hybrid showed lower ultimate pH values (5.97 vs. 6.07; P ≤ 0.01), while overall color parameters were not affected by genotype. Breast meat from HBY genotype also exhibited significantly lower ability to retain liquid during both refrigerated storage (drip loss, 2.46 vs. 2.06%; P ≤ 0.05) and cooking (26.2 vs. 21.1%; P ≤ 0.05) as well as higher shear force values (2.59 vs. 2.11 kg/g; P ≤ 0.001). Finally, with regard to chemical composition, significant differences (P ≤ 0.05) were detected in protein (22.8 vs. 23.5%) and lipid (1.65 vs. 1.82%) contents which were significantly lower in HBY hybrid, while moisture content tended (P = 0.07) to be inferior in SBY hybrid.
PETRACCI M., SIRRI F., MAZZONI M., MELUZZI A. (2013). Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids. POULTRY SCIENCE, 92(8), 2438-2447 [10.3382/ps.2013-03087].
Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids
PETRACCI, MASSIMILIANO;SIRRI, FEDERICO;MAZZONI, MAURIZIO;MELUZZI, ADELE
2013
Abstract
A trial was conducted to compare muscle traits and meat quality characteristics of the pectoralis muscle in two chicken commercial hybrids having standard (SBY) and high breast yield (HBY), respectively. A total of 1,062 1-day-old male chicks, equally divided into two experimental groups represented by strains (SBY and HBY) were grown using homogenous conditions and fed the same standard diets until reaching live weight of 4.2 kg at 53 and 55 days for the SBY and HBY groups, respectively. Thirty-six birds per each genotype were randomly selected and their pectoralis major muscles were used to assess meat quality properties (color attributes, pH, drip loss, cook loss, Allo-Kramer shear values after cooking, moisture, proteins, total lipids and ashes) as well as histological traits (cross-sectional area, frequency of abnormal fibers and intramuscular fat infiltration). As expected, HBY genotype had higher breast yield (31.0 vs. 30.0%; P ≤ 0.05). Histological evaluations showed that HBY pectoralis muscles had higher cross sectional fiber area coupled with a dramatically higher (P ≤ 0.001) incidence of abnormal fibers and more abundant infiltration of intramuscular fat. Moreover, histo-pathological anomalous features such as central nuclei, proliferation of endomysial and perimysial collagen, inflammatory infiltrate and necrosis of the fibers were also observed. As for meat quality, SBY hybrid showed lower ultimate pH values (5.97 vs. 6.07; P ≤ 0.01), while overall color parameters were not affected by genotype. Breast meat from HBY genotype also exhibited significantly lower ability to retain liquid during both refrigerated storage (drip loss, 2.46 vs. 2.06%; P ≤ 0.05) and cooking (26.2 vs. 21.1%; P ≤ 0.05) as well as higher shear force values (2.59 vs. 2.11 kg/g; P ≤ 0.001). Finally, with regard to chemical composition, significant differences (P ≤ 0.05) were detected in protein (22.8 vs. 23.5%) and lipid (1.65 vs. 1.82%) contents which were significantly lower in HBY hybrid, while moisture content tended (P = 0.07) to be inferior in SBY hybrid.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
