Evaluation of Carcass Traits and Meat Composition of Triple Cross Progenies of Hansli, CSML and CSFL Chickens

Slaughter Performance, Meat Quality and Organoleptic Indices of Crossbred Progenies from Meat-Type Chicken and Nigerian Indigenous Chicken Breeds

“…These authors claimed that variation in the slaughter performance was on the bases of different genetic stocks present on the individual chickens. Drobnyak et al 5 and Sahoo et al 6 found better slaughter performance for crossbred of KRNN (Kuroiler naked neck) than other genetic groups produced and this corroborated the current findings by Drobnyak et al 5 reported similar ranges of slaughter performance for Yellow Hungarian chickens crossed with different commercial lines on meat production that agreed with this current study. Hailemariam et al 22 claimed that slaughter performance differed due to genetic constitution of the chickens.…”

“…The consumer's assessment for meat and soup from the four crossbred's genetic components with respect to colour, favor, juiciness, general acceptability that favored genetic component of AANN than its counterpart indicated that the sensory measured depends on the genetic constituents of the chickens involved and this was in agreement with the studies of Sahoo et al 6 , Uddin et al 19 , Wang et al 21 and Hailemariam et al 23 . These researchers at their various studies affirmed that consumer rates of meat in respect to taste and eating of meats is a matter of genetic make-up of the animal involved.…”

“…Inadequate water retention capacity impacts both sensory qualities and functionality. finding of Drobnyak et al 5 , Sahoo et al 6 , Arslan et al 15 , Popova et al 16 , Bongiomo et al 17 , Li et al 18 , Uddin et al 19 , Mueller et al 20 and Wang et al 21 . These authors claimed that variation in the slaughter performance was on the bases of different genetic stocks present on the individual chickens.…”

“…The findings of Hailemariam et al 23 corroborated the present study. Sahoo et al 6 reported that sensory testing on chickens' meats depends on the genetic chicken stocks involved in the study. The study of Uddin et al 19 revealed that chickens of naked neck meats were more preferred to the Deshi chicken meat and this was in support of current finding that favored Arbor acre naked neck (AANN) crossbred meat in terms of colour, favor, juiciness, general acceptability than other genetic component chickens' meat.…”

“…Meat quality refers to all the physical, chemical and biological properties, formed after the slaughtering 5 . A number of characteristics can be used to evaluate the quality of poultry meats, but the main ones are the physical (muscle yield, waterholding capacity, cooking loss) and sensory (color, tenderness, flavor and juiciness) characteristics of chicken carcasses and meat, which change depending on growth rate and body composition 6 .…”