Carcass and meat quality of crossbreds of Thai indigenous chickens and Rhode Island Red layer chickens as compared with the purebreds and with broilers

Abstract

Context In order to maintain the availability of meat from indigenous chicken types in remote Asian regions with their special meat quality, novel ways of increasing efficiency are needed. One way could consist of crossbreeding with layer type chickens that are genetically quite distant from indigenous breeds. Aim The three hypotheses tested were as follows: that the meat quality of indigenous chickens differs from that of broilers; that the meat quality of male layer chickens resembles that of indigenous chickens rather than that of broilers; and that crossbreds of indigenous chickens and layer types overall are superior to the respective purebreds. Methods We studied carcass and meat quality of crossbreds of Thai indigenous Pradu Hang Dam (PD) and Rhode Island Red (RR) layers, and compared them with the corresponding purebreds and a commercial broiler type (Ross) in a complete randomised design. Chickens were reared in 4 × 5 pens with 10 chickens each for 120 days (Ross: 45 days). Key results The crossbreds were superior to PD and RR in body and carcass weight, as well as breast meat percentage, but in Ross the latter was 1.7 times higher. The Ross meat was lighter, more yellow and less red and had a higher intramuscular fat content and drip loss and a lower thawing loss and shear force than that of the three other types. Nucleotide content was either similar in all chicken types or lower in Ross meat. Ross meat was more susceptible to lipid oxidation than that of the three other types although the Ross muscles lipids contained less polyunsaturated fatty acids. Conclusion Considering the better carcass yield and breast meat proportion, crossbreeding of indigenous chickens with a layer breed likely is be economically advantageous. Implications Overall, fattening of crossbreds turned out to be a valid alternative to improve fattening systems and to preserve the specific meat quality of indigenous chickens.

Muscle oxidative stability, fatty acid and amino acid profiles, and carcass traits of broiler chickens in comparison to spent laying hens

“…They also demonstrated lower abdominal fat in Ross broilers as compared with RIR layers. In this study, the dressing percentage in broilers chickens (72.1%) was quite near to that reported in other studies ( 24 , 25 ). At the same age, the dressing percentage in spent hens (69.3 %) was close to that reported in Mos spent hens (69.8 %), but higher than that of ISA Brown spent hens (63.0 %) ( 26 ).…”

“…The fat content of the spent hens was definitely higher, as evidenced by the percentage of abdominal fat (almost four times). Similarly, Kaewkot et al ( 25 ) found that RIR chickens had much ( P < 0.05) abdominal fat than the Ross broiler chickens. In contrast, research by Tang et al ( 17 ) and Mueller et al ( 24 ) indicated that the proportion of abdominal fat in laying hens was much lower than that of indigenous chickens.…”

“…In accordance with these findings, Mueller et al ( 24 ) found that Ross PM3 broiler chickens had higher dressing percentage, but lower abdominal fat percentage when compared with Lohman Dual chickens. Also, the dressing percentage in Ross 308 broilers was greater than that in Rhode Island Red (RIR) layers ( 25 ). They also demonstrated lower abdominal fat in Ross broilers as compared with RIR layers.…”

Intestinal Microbiota Regulate Certain Meat Quality Parameters in Chicken

“…Oral administration of a fecal suspension from the Beijing-You broilers decreased the drip-loss rate of the Arbor Acres broilers, suggesting the gut microbiota derived from native broilers could be used to improve the meat quality of commercial breeds. Compared to commercial broilers, some studies have shown that native broilers have lower drip-loss rates and longer muscle fiber diameter ( 3 , 44 , 45 ). Consistent with these reports, our data show that oral fecal microbes decreased drip loss and an increased biceps femoris muscle fiber diameter of the Arbor Acres broilers, suggesting that certain muscle characteristics may be influenced by the gut microbiota from native broilers to commercial broilers.…”

Transfer of persistent organic pollutants in food of animal origin – Meta-analysis of published data

“…TR to eggs was calculated using the same feed intake and egg composition than previously presented. The calculation of BCFs in hen muscle was based on a fat content of 10% in the fresh matter according to Kaewkot et al (2020).…”