Comparison of muscle properties and meat quality between Jing Ning chicken and Ling Nan Huang Yu meat chicken

Author: Fengli An 1, 2*, Xiaohong Kang 1, Lu Zhang 1, Leilei 1, JinbaoWang 1, Baoping Shao 1 and Jianlin Wang 1*
Received 28 October 2012, accepted 27 January 2013.
Abstract

The aim of this study was to observe the effect of breed and sex on muscle structural properties associated with meat quality in different chickens. Two broiler strains were reared: Jing Ning chicken (JN, Chinese native chicken) and Ling Nan Huang Yu meat chicken (HY, commercial crossbred chicken). Results showed that cock had higher (p<0.05) myober diameter, shear force value, water loss rate and lower (p<0.05) myober density when compared with hen; HY chicken presented a higher (p<0.05) myober diameter, shear force value, water loss rate and lower (p<0.05) myober density than JN chicken; pectoralis muscle had a higher (p<0.05) myober density, shear force value, water loss rate and lower (p<0.05) myober diameter than thigh muscle correspond to the same strain. However, there were no significant differences of pH and water drip loss with respect to breed and sex (p>0.05). Shear force value was negatively correlated with myofiber diameter (r = -0.807; p<0.01), thickness of endomysium(r = -0.491; p<0.01) and positively correlated with myofiber density (r = 0.67; p<0.01), water loss rate (r = 0.748; p<0.01), water drip loss (r = 0.148; p>0.05) and pH (r = 0.285; p>0.05). In conclusion, breed and sex showed important effect for muscle properties, which affect meat quality. JN chicken have good meat quality due to its lower shear force value than HY chicken at market time, partly as a result of their superiority in myober diameter, density and water loss rate difference.

Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 54-58. Publisher: WFL.


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