Studies on Effect of Sex and Age on Physico-Chemical and Organoleptic Qualities of Rajasri Chicken

Reddy, N. Anitha; Reddy, K. Kondal; Kumar, Manoj; Rao, N. Krishnaiah V. Kesava

doi:10.20546/ijcmas.2017.604.046

Cited by 5 publications

(6 citation statements)

References 28 publications

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“…Considering the same meat types with the same genotype, the female possessed a higher fat content for both thigh and breast (p < 0.05 by T-test). These results were in accordance with those of a previous study by Reddy et al [9] who reported that the fat percent of female Rajasri chicken was higher than males in both thigh and breast muscles. For protein content, all chicken parts of both Ligor hybrid chickens contained higher amounts of protein when compared with those of commercial broiler (p < 0.05).…”

Section: Proximate Compositionsupporting

confidence: 93%

“…The other important factors were the type of muscle and sex. The influence of the type of muscle on the quality of chicken meat has been reported by several previous studies [2][3][4]10,13,17], while the effects of sex on carcass quality of various chicken strains were also studied by Reddy et al [9], Shahin and Elazeem [18], and Kumar et al [19]. However, the quality of Ligor hybrid chicken in terms of chemical composition and textural characteristics which are influenced by the type of muscle and sex has not been documented.…”

Section: Introductionmentioning

confidence: 98%

“…This is the consequence of low production volume because of its slow growth rate, non-uniform size, and irregular quality, resulting in high production costs [6]. To tackle such a drawback, various crossbreed chickens have been developed in many Asian countries such as China [7,8], India [9], Pakistan [10], Bangladesh [11], Korea [12], and Thailand [3,13].…”

Section: Introductionmentioning

confidence: 99%

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Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens

Panpipat

Chaijan

Karnjanapratum

et al. 2022

Foods

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The quality characterization of different parts of male and female Ligor hybrid chickens was investigated and compared with those of commercial broiler. Genotypes, muscle types, and sex had effects on the composition, physicochemical, and textural properties of chicken samples. Ligor hybrid chicken contained higher percentages of protein, moisture, ash, and collagen content but lower fat content than those of commercial broiler (p < 0.05), except in the case of breast, where no significant difference in moisture and ash was observed (p ≥ 0.05). The pH in breast meat of both chickens was lower than that of thigh meat. The color (L*, a*, and b*) values of male and female chickens were not significantly different, except for the L* value of broiler chicken, which was higher in female chickens than in male chickens. Higher cooking loss and shear force were found in male Ligor hybrid chicken. A similar protein pattern was observed for the protein from the same muscle type, irrespective of sex and genotype tested. It was observed that Ligor hybrid chicken contained higher glutamic acid and aspartic acid than commercial broilers. Therefore, Ligor hybrid chicken is a promising new source of nutrition, which can be beneficial for consumers.

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Section: Proximate Compositionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens

Panpipat

Chaijan

Karnjanapratum

et al. 2022

Foods

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“…As reported by Silva 8 , the fat deposition in the body presents temporal variation, being deposited primarily the internal fat (abdominal, pelvic and coelomic cavity); subsequently, intermuscular fat; subcutaneous fat and finally, intramuscular fat (marbling). Linked to this, the glycolytic fibers (white muscle) predominant in birds, which are, which have a lower lipid content, when compared to oxidative fibers (red muscle), characteristic in cattle, which have a positive correlation between the number of red fibers and the muscle marbling rate, showing greater marbling in oxidative muscles 24 .…”

Section: Discussionmentioning

confidence: 95%

In vivo determination of domestic quail (Coturnix japonica) muscle development by ultrasonography as a function of energy levels

Santos

Alves

Araujo

et al. 2023

Sci Rep

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The aim was to evaluate the growth and meat production and some meat quality characteristics of domestic quail (Coturnix japonica) as a function of metabolizable energy (ME) levels in the diet and to adjust predicting equations in ratio to area pectoralis major muscle of the carcass through the ultrasound. Two hundred and seventy mixed sex quail from 7 to 49 days old were distributed in three treatments (7 to 21 days old, diets with 2700; 2900 and 3100 kcal ME/kg; from 21 to 49 days, diets with 2900, 3050 and 3200 kcal of ME/kg), with five replications per treatment. Ultrasonography was performed at 21; 35 and 49 days of age in the pectoralis major muscle to determine prediction equations through multiple linear regression. Feed intake (FI) and feed efficiency (FE) were linearly influenced (P < 0.05) by energy levels in both phases evaluated. Regarding sensory analysis, there was no interference of ME levels on sensory attributes. The equation for predicting breast area was Y = 0.00271*ME + 0.25411*Age-9.58002, R2 = 74.25%. It is concluded that increasing the energy level of the feed from 2700 to 3100 kcal ME/kg reduces FI and improves the FE of quail. The increase in carcass fat from 35 days of age does not harm the physical and sensory characteristics of the meat. The ultrasonography in vivo of the M. pectoralis major, considering the age and energy level of the diet, made it possible to predict the pectoral muscle are a with higher reliability.

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“…Regarding the meat quality properties, the marked high values of meat tenderness observed in both sex of brown-feathered quails compared to white ones might be attributed to the presence of dark muscle fibers with a smaller diameter confirmed by the higher color scores in those birds. Where, the tenderness of the meat is a multifactorial trait depending on numerous factors such as the percentage of tissue building up the muscle (Riegel et al, 2003 ; Reddy et al, 2017 ). Besides, water holding capacity exhibited a similar response with the brown feathered quails, which had higher values than white quails.…”

Section: Discussionmentioning

confidence: 99%

The comparison of two different plumage-color lines of Japanese quail (Coturnix japonica) disclosed a significant effect in increasing abdominal fat contents with increasing age

Kirrella

El‐Kassas

Mostfa

et al. 2023

Trop Anim Health Prod

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This study aimed to investigate the characteristic differences between the white and brown-feathered Japanese quails, by evaluating the carcass traits and egg fat content, blood parameters, and intestinal histopathological features. A total of 1200 1-day-old Japanese quail chicks of two varieties (brown and white-feathered) were used in this study. Live body weight and feed intake were reordered every week. At the 4th week of age, 80 birds from each variety were slaughtered and carcass quality measurements and histopathological changes were recorded. After 6 weeks of age, eggs were collected, and egg quality was assessed. The results revealed that white-feathered quails had significantly heavier body weights and higher growth rates. At 4 weeks of age, females of the white-feather quail had significantly heavier slaughter, after de-feathering, and carcass weights. Remarkable variations between the studied quail varieties, with significant dominance of females in both varieties, at the level of water holding capacity, pH, and meat tenderness ascertained an obvious superiority of white-feathered quails compared to brown ones and indicated the higher tendency of the white quails for meat production. These results were linked with significant changes in biochemical profiles including lipids biomarkers, total protein, and Ca and phosphorus levels along with variations in the intestinal morphometry. It can be concluded that white-feathered quails had, in general, higher values of productivity compared with the brown-feathered ones during growing and laying periods.

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Studies on Effect of Sex and Age on Physico-Chemical and Organoleptic Qualities of Rajasri Chicken

Cited by 5 publications

References 28 publications

Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens

Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens

In vivo determination of domestic quail (Coturnix japonica) muscle development by ultrasonography as a function of energy levels

The comparison of two different plumage-color lines of Japanese quail (Coturnix japonica) disclosed a significant effect in increasing abdominal fat contents with increasing age

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