Effect of Strain on the Carcass Yield and Meat Quality of Broiler Chickens
Keywords:
Broiler, Strains, Drip loss, Meat temperature, Breast, Thigh
Abstract
The supply of wholesome and high-quality broiler products to consumers help to promote good health. The study was conceived to evaluate the effect of strain on carcass yield and physico-chemical properties of the breast and thigh meats of broiler chickens reared on deep litter. They were fed with diets composed of natural agricultural ingredients, free of antibiotics, growth hormones, chemicals and pesticides. The commercial broiler strains of Arbor acre, Cobb and Ross origin, were managed for seven weeks under standard management, hygienic and welfare conditions. Data were collected on carcass yield, breast and thigh meat quality traits. These were subjected to Analysis of Variance using the GLM procedure and mean separation (α =0.05) by Duncan MRT. Results showed that there were significant strain differences (p <0.05) in meat temperature at slaughter (39.7 – 26.7OC), and at 24 hours post-slaughter (8.0 – 3.2OC); and in the drip loss of the thigh meat (10.7 – 3.2 %). Ross-308 strain with the lowest drip loss was recommended to meat processors, retailers and consumers above other strains, due to its potential for higher nutritional value and least economic loss.
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References
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Tanganyika, J. and Webb., E. C. (2019) Influence of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks. South African Journal of Animal Science 49 (6): 1113 – 1126.http://dx.doi.org/10.4314/sajas.v49i
Warner, R. D., Greenwood, P. L., Pethick, D. W. and Fergiuson, D. M. (2010) Genetic and environmental effects on meat quality. Meat Science 86(1):171-183. https://doi.org/10.1016/j.meatsci.2010.04.042
Wong, G., Kim, W. K, Cline, M. A. and Gilbert, E. R. (2017). Factors affecting adipose tissue development in chickens: A review. Poultry Science 96 (10):3687-3699
Adedokun, O. O., Onabanjo, R. S. and Okoye, L. C. (2019) Performance of broiler chickens fed graded levels of poultry meal meat. Nigerian Journal of Animal Science 21 (1): 194- 203.
Adekunmi, A. O., Ayinde, J. O. and Ajala, A. O. (2017) An assessment of animal protein consumption patterns among rural dwells in Osun State, Nigeria. Ife Journal of Agriculture 29 (1):84-89.
Ajayi, O. F. and Ejiofor, O. (2009) Effect of genotype by sex interaction on growth and some development characteristics of Ross and Anak broiler strains in the high rain forest zone of Nigeria. Asian Journal of Poultry Science 3 (2): 51- 56.
Anadon, H. L. S. (2002) Biological, nutritional, and processing factors affecting breast meat quality of broilers. Ph. D. Thesis. Virginia Polytechnic Institute and State University, Blacksburg.
Barbut, S. (1993). Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Research International 26: 39-43.
Brondum, J., Munck, L., Henckel, P., Karlsson, A., Tornberg, E. and Engelsen S. B. (2000). Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy. Meat Science 55(2):177-185.
Delgado, C. (2005) Rising demand for meat and milk in developing countries: implications for grasslands-based livestock production.
Ponce-Alquicira, E. (2023) Importance of the pH in the shelf life and meat quality.
Retrieved from: https://emeat.io/blog/importance-of-the-pH-in-the-shelf-life-and -meat-quality. Last Accessed 16:01:2025.
Gebrehiwot, H. W., Balcha, E., Hagos, Y. and Wrkelul, K. (2018) Determination of pH and water holding capacity of beef from selected butcher shops of Mekelle, Ethiopia. Journal of Veterinary Medicine and Animal Health 10 (6):159-164. doi: 10.5897/JVMAH2018.0680
Glamoclija, N., Starcevica, M., Janjica, J., Ivanovica, J., Boskovica, M., Djordjevica, J., Markovica, R. and Baltica. M. Z. (2015) The effect of strain line and age on measurements of pH-value as meat quality parameter in breast muscles (m. pectoralis major) of broiler chickens. In: Proceeding of Food Science. 5: 89 – 92. 58th International Meat Industry Conference “Meat Safety and Quality: Where it goes?”
Guo, B. and Dalrymple B. P. (2022) Transcriptomics of meat quality. In Peter Pursslow (Ed) New aspects of Meat Quality. From Genes to Ethics. Second Edition. Institute of Agriculture. Woodhead Publishing Limited, USA, pp 337-391. https://doi.org/10.1016/B978-0-323-85879-3.00005-2.
Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat science 49 (4), 447-457. doi:10.1016/s0309-1740(98)00034-5
Huff-Lonergan, E. and Sosnicki, A. (2006) Pork Information Gateway: Water-holding capacity of fresh meat. Factsheets Number: PIG 12-04-05. https://porkgateway .org/wp-content/uploads/2015/07/water-holding-capacity-of-fresh-meat. Last Accessed 16:01:2025.
Ikusika, O. O., Falowo, A. B., Mpendulo, C. T., Zindove, T. J. and Okoh, A. I. (2020). Effect of strain, sex and slaughter weight on growth performance, carcass yield and quality of broiler meat. Open Agriculture 5: 607–616. https://doi.org/10. 1515/opag-2020-0056
Li, Y., Wang, J. and Gao, F. (2017) Effects of different raising systems on growth performance, carcass and meat quality of medium-growing chickens. Journal of Applied Animal Research 45(1):326-330. doi:https://www.doi.org/10.1080/097 121192016.1190735.
Mir, N. A., Tyagi, P. K., Biswas, A. K., Tyagi, P. K., Mandal, A. K., Wani, M., Deo, C., Biswas, A. and Verma, A. K. (2018) Performance and meat quality of broiler chicken fed a ration containing flaxseed meal and higher dietary lysine levels. The Journal of Agricultural Science 156 (2):1-9. doi: 10.1017/S0021859618000242.
Perry, D. (2024) 16. Water Holding Capacity – Woolwise. https://www.woolwise.com /wp-content/uploads/2017/07/meat-418-518-13-T-16.pdf. Last Accessed 16:01:2025.
Roustaei, A., Gheisari, H. R. and Saeidi, F. (2017) Effect of turmeric extract on quality and shelf-life of broiler chicken meat. Journal of Food Science and Technology 54 (4): 931-938. doi:10.1007/s13394-017-2434-4.
Sam, I. M. and Usoro, O. O. (2022). Influence of slaughter age on Carcass composition and beef yield in White Fulani cattle. Animal Research International 19 (2): 4451-4459.
Szmanko, T., Lesiow, T., andGorecka, J. (2021) The water-holding capacity of meat: A reference analytical method. Food Chemistry 357:30 129727. https://doi.org/10.1016/j.foodchem.2021.129727
SAS Institute (2008). SAS/STAT User's Guide, Version 9. Cary, NC: SAS Publishing
Singh, P., Kesharwani, R. K. and Keservani, R. K. (2017) Sustained energy for enhanced human functions and activity. 6 – Protein, carbohydrates and fat: energy metabolism. https://doi.org/10.1016/B978-0-12-805413-0.00006-5. Pages 103-115.
Tanganyika, J. and Webb., E. C. (2019) Influence of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks. South African Journal of Animal Science 49 (6): 1113 – 1126.http://dx.doi.org/10.4314/sajas.v49i
Warner, R. D., Greenwood, P. L., Pethick, D. W. and Fergiuson, D. M. (2010) Genetic and environmental effects on meat quality. Meat Science 86(1):171-183. https://doi.org/10.1016/j.meatsci.2010.04.042
Wong, G., Kim, W. K, Cline, M. A. and Gilbert, E. R. (2017). Factors affecting adipose tissue development in chickens: A review. Poultry Science 96 (10):3687-3699
Published
2025-07-10
How to Cite
Jesuyon, O. M. A., Gabriel, G. O., Dandara, G. B., Audu, Y., Kaiji, D., Olutunde D. T., Dakuna, G. S., & Molumo, N. A. (2025). Effect of Strain on the Carcass Yield and Meat Quality of Broiler Chickens. Nigerian Journal of Animal Science and Technology (NJAST), 8(1), 1 - 13. Retrieved from http://njast.com.ng/index.php/home/article/view/402
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