Genetic Improvement of Local Chickens by Crossing with the Label Rouge (T55*SA51): Carcass Characteristic, Organoleptic Qualities and Heterosis Effects

Karim, Issaka Youssao Abdou; Senou, M.; Dahouda, M.; Kpodékon, M.; Djenontin, Jonas André; Idrissou, N.D.; Bonou, G.A.; Tougan, U.P.; Ahounou, S.; Assogba, H.M.; Bankolé, E.; Rognon, Xavier; Tixier-Boi, M.

doi:10.3923/ijps.2009.626.633

Cited by 5 publications

(3 citation statements)

References 10 publications

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“…The similarity observed between the carcass traits shows that the experimental flocks are homogenous. The weight and the yield results of the current study are close to those recorded by Youssao et al, (2009), Tougan (2010) and Bonou et al, (2017). The non-existence of significant difference between weight and yield parameters according to the stress in the present study was also reported by Bonou et al, (2017) with stress of one hour of transportation and of 10 minutes of capture chase.…”

Section: Sensory Analysis Of the Pectoralis Major Of Indigenous Chickensupporting

confidence: 74%

Influence of Pre-Slaughter Capture Chase Duration Stress on Carcass and Meat Quality of Indigenous Chicken Reared Under Traditional System in Benin.

Ijar¹,

Bonou²,

Ahounou³

et al. 2017

IJAR

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The current study aims to evaluate the influence of the pre-slaughter capture chase duration stress on carcass and meat quality in local chicken of Benin. Sixty-four chickens of 6 to 7 months old divided into 4 flocks of 8 males and 8 females each reared under traditional system were used. Chickens of first group were not chased before slaughter. Whereas, chickens of the second, the third and the fourth groups were slaughtered respectively after 5 minutes, 10 minutes and 15 minutes of chase by 3 persons. Carcass and meat quality was evaluated. Carcass quality traits didn't vary according to the preslaughter capture chase stress. The two longer capture chase duration chickens had the lower breast pH at the first measure time. But it was higher in those chased during 15 minutes at 48 hours after slaughter. Control birds showed lower pH than the 5 minutes stressed one at 1 and at 12 hours. The thigh pH values were higher with the most chased chickens. However, drip loss at 24 hours after slaughter didn't vary. The breast lightness was higher in the most chased on the slaughter day. Meanwhile, the breast yellow index was higher with chickens of 15 minutes of chase. But no difference was found for the meat red index values of the four flocks. The meat flavor, juiciness, tenderness and global acceptance didn't vary according to the preslaughter capture chase stress. In sum, the sensory and technological meat qualities of local chickens decrease more with the capture chase duration stress.Copy Right, IJAR, 2017,. All rights reserved.

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Section: Sensory Analysis Of the Pectoralis Major Of Indigenous Chickensupporting

confidence: 74%

Influence of Pre-Slaughter Capture Chase Duration Stress on Carcass and Meat Quality of Indigenous Chicken Reared Under Traditional System in Benin.

Ijar¹,

Bonou²,

Ahounou³

et al. 2017

IJAR

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show abstract

“…This flavour in Goliaths is an effect of age. Locals are mature at 28 weeks according to Youssao et al (2012) age at which these birds develop their flavour. Flavour is related to age according to the work of Gordon and Charles (2002) and Fanatico et al (2006).…”

Section: Discussionmentioning

confidence: 99%

Comparison of Carcass Characteristics and Meat Quality of Goliath Chickens to Local and Cobb 500 Chickens

AGAC,

CFA,

Abdou Karim I

et al. 2023

JAHP

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I n 2018, global chicken meat production was estimated at 114,267 tons of meat, with a national production of 15 tons in Benin (FAO, 2020) for a population of 11,362,269 (INSAE, 2020). This production is largely provided by local chickens that are better appreciated by consumers but whose availability is below demand (Tougan, 2013, Youssao et al., 2013. To remedy this problem, stakeholders in the poultry industry have selected the Goliath chicken, which has experienced great growth since 2006, the year of its revelation thanks to its vulgarization by the Ministry of Livestock, Agriculture and Fisheries. Although the growth of this chicken is appreciated by the breeders, little information is available on the characteristics of the carcass and the quality of the meat of this chicken. For a better appreciation of the quality of this meat, two studies were carried out on the characteristics of the carcass and the quality of the meat of these chickens. The first study took into account the age effect (Ahokpossi et al., 2023a) as a factor of research Article Abstract | Carcass composition and meat quality vary between species and within species vary by breed. The objective of the study was to compare the carcass and meat quality characteristics of Goliath chickens recently developed by farmers with those of local chickens and exotic chickens commonly found in Benin. Thus, data on carcass characteristics, and sensory meat quality were collected on 120 chickens divided into four groups: (1 and 2), each composed of 20 males and 20 females Goliath chickens, group 3 was composed of local chickens (10 males and 10 females) and group 4 was composed of 20 Cobb 500 broilers. These birds were reared in intensive system (IS) and free-range system (FS). Groups 1 and 4 were reared in confinement and slaughtered at 12 weeks of age and 8 weeks of age, respectively; groups 2 and 3 were reared in free-range and slaughtered at 20 weeks of age. The slaughter ages were chosen according to farmers' practices. For the confinement-raised birds, Cobb 500 had the highest averages of live weight, hot carcass weight, cold carcass weight, breast weight, wing weight, and thigh-to-drumstick weight, and the highest carcass yield and proportion of breast (P<0.001). The Cobb 500 have whiter meat. Based on the sensory characteristics, the meat of Goliath was more tender than Cobb 500 The muscle of local chickens was more reddish and yellowish than that of the Goliath (P<0.001). The meat of Goliath chicken was rated higher than that of the locals by panelists. Regardless of farming methods, the meat of Goliath chickens was accepted and appreciated by the panelists.

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“…A high discriminant potential was reported for the carcass/meat cut weight variables, which were both highly variable traits across breeds. In this context, genotype, environmental factors, and slaughter age have been reported to determine the weight that the different meat cuts reach [ 154 , 164 ]. The weight of the whole carcass and noble cuts, such as breast, thigh, and drumstick, have high economic and environmental importance for poultry meat production since these traits are considered the main production indicators and are the cuts which eventually reach the highest processes due to their appreciation by consumers.…”

Section: Discussionmentioning

confidence: 99%

Data Mining as a Tool to Infer Chicken Carcass and Meat Cut Quality from Autochthonous Genotypes

Ariza

González

Jurado³

et al. 2022

Animals

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The present research aims to develop a carcass quality characterization methodology for minority chicken populations. The clustering patterns described across local chicken genotypes by the meat cuts from the carcass were evaluated via a comprehensive meta-analysis of ninety-one research documents published over the last 20 years. These documents characterized the meat quality of native chicken breeds. After the evaluation of their contents, thirty-nine variables were identified. Variables were sorted into eight clusters as follows; weight-related traits, water-holding capacity, colour-related traits, histological properties, texture-related traits, pH, content of flavour-related nucleotides, and gross nutrients. Multicollinearity analyses (VIF ≤ 5) were run to discard redundancies. Chicken sex, firmness, chewiness, L* meat 72 h post-mortem, a* meat 72 h post-mortem, b* meat 72 h post-mortem, and pH 72 h post-mortem were deemed redundant and discarded from the study. Data-mining chi-squared automatic interaction detection (CHAID)-based algorithms were used to develop a decision-tree-validated tool. Certain variables such as carcass/cut weight, pH, carcass yield, slaughter age, protein, cold weight, and L* meat reported a high explanatory potential. These outcomes act as a reference guide to be followed when designing studies of carcass quality-related traits in local native breeds and market commercialization strategies.

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Genetic Improvement of Local Chickens by Crossing with the Label Rouge (T55*SA51): Carcass Characteristic, Organoleptic Qualities and Heterosis Effects

Cited by 5 publications

References 10 publications

Influence of Pre-Slaughter Capture Chase Duration Stress on Carcass and Meat Quality of Indigenous Chicken Reared Under Traditional System in Benin.

Influence of Pre-Slaughter Capture Chase Duration Stress on Carcass and Meat Quality of Indigenous Chicken Reared Under Traditional System in Benin.

Comparison of Carcass Characteristics and Meat Quality of Goliath Chickens to Local and Cobb 500 Chickens

Data Mining as a Tool to Infer Chicken Carcass and Meat Cut Quality from Autochthonous Genotypes

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