한국가금학회지 (Korean Journal of Poultry Science)

  • 제43권2호
  • /
  • Pages.55-61
  • /
  • 2016
  • /
  • 1225-6625(pISSN)
  • /
  • 2287-5387(eISSN)
한국가금학회 (The Korean Society of Poultry Science)
권호 표지
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Comparison of Quality Traits of Breast Meat from Commercial Broilers and Spent Hens in Sri Lanka

  • Lakshani, Pubudu (Dept. of Animal Science, Uva Wellassa University) ;
  • Jayasena, Dinesh D. (Dept. of Animal Science, Uva Wellassa University) ;
  • Jo, Cheorun (Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University)
  • 투고 : 2016.03.11
  • 심사 : 2016.04.27
  • 발행 : 2016.06.30
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초록

With the aim of investigating the differences in the quality traits of breast meat between spent hen and broiler chicken, the physicochemical characteristics, fatty acid profile and sensory attributes of breast meat from the two chicken types were assessed. A higher protein content and a lower moisture content were found in breast of spent hen compared to that of commercial broilers (P<0.05). No significant differences in crude fat and ash contents were detected between commercial broilers and the older spent hens (P>0.05). Spent hens showed a significantly lower pH value than did commercial broilers. Spent hen meat had a higher $L^*$ value than broiler chicken meat did (P<0.05). However, $a^*$ and $b^*$ values of breast meat were similar between spent hens and commercial broilers. Water holding capacity values measured in the breast meat were comparable between the two types of chicken used in this study (P>0.05). However, spent hen meat showed a higher cooking loss value than did broiler meat (P<0.05). Total polyunsaturated fatty acid content was significantly higher in spent hen meat compared to broiler meat, in particular eicosapentaenoic acid and docosahexaenoic acid. Nevertheless, sensory characteristics of breast meat were comparable between spent hen and broiler chicken. This information can help consumers to understand better the nutritive value and important quality traits of breast meat from commercial broilers and spent hens.

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