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Variation of meat quality traits among five genotypes of chicken

H. Tang^*, Y. Z. Gong, C. X. Wu, J. Jiang, Y. Wang and K. Li^#,1

^* College of Animal Science & Technology, Shandong Agricultural University, Taian, 271018, P. R. China; College of Animal Science & Technology, Huazhong Agricultural University, Wuhan, 430070, P. R. China; College of Animal Science & Technology, China Agricultural University, Beijing, 100094, P. R. China; Haikou Agriculture & Industry & Trade Luoniushan Co. Ltd., Haikou, 570215, P. R. China; and ^# Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100094, P. R. China

¹ Corresponding author: likuihau{at}yahoo.com

The main objective of this study was to examine the diversity of meat quality traits among 5 chicken genotypes. The genotypes included 2 Chinese native breeds (Wenchang,WCH, and Xianju), 1 commercial broiler line (Avian, AV), 1 commercial layer line (Hy-Line Brown, HLB), and 1 Chinese commercial broiler line (Lingnanhuang, LNH) synthesized by exotic and native breeds, which were slaughtered at their market ages: 16, 7, 16, and 8 wk, respectively. The effects of genotype, muscle type, and sex on meat quality traits were examined. Birds from slow-growing genotypes (WCH, Xianju, and HLB) exhibited higher shear value, inosine-5'-monophosphate concentration, lower cook loss, and more fat than those from fast-growing genotypes (AV and LNH). Chickens from WCH possessed the lowest expressible moisture, cook loss, and the highest lipid (%) among the 3 slow-growing genotypes. The HLB birds were intermediate in expressible moisture and cook loss and lowest in lipid among all genotypes. The LNH cross birds were similar to AV broilers in most meat quality parameters, although they had a lower shear force value and higher fat content than AV broilers. Breast muscle had higher expressible moisture, shear force, protein (%), inosine-5'-monophosphate content, lower cook loss, and lipid (%) than leg muscle. Muscles from male chickens had higher expressible moisture than those from the females. Variability of meat quality characteristics is mainly related to genotype and muscle type differences.

Key Words: chicken • native breed • meat quality • fatty acid • inosine-5'-monophosphate