Browse > Article
http://dx.doi.org/10.5713/ajas.2010.10045

Effects of Strain on Performance, and Age at Slaughter and Duration of Post-chilling Aging on Meat Quality Traits of Broiler  

Abdullah, Abdullah Y. (Department of Animal Production, Faculty of Agriculture, Jordan University of Science and Technology)
Muwalla, Marwan M. (Department of Animal Production, Faculty of Agriculture, Jordan University of Science and Technology)
Maharmeh, Haitham O. (Department of Animal Production, Faculty of Agriculture, Jordan University of Science and Technology)
Matarneh, Sulaiman K. (Department of Animal Production, Faculty of Agriculture, Jordan University of Science and Technology)
Ishmais, Majdi A. Abu (Department of Animal Production, Faculty of Agriculture, Jordan University of Science and Technology)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.23, no.12, 2010 , pp. 1645-1656 More about this Journal
Abstract
This study was conducted to investigate the effects of strain on broiler performance, and age at slaughter and postchilling (PC) aging time on meat quality traits. A total of 500 one-day-old chicks (250 Hubbard classic and 250 Lohman) were reared under commercial conditions. Half of the broiler birds from each strain were slaughtered at 32 days and the other half at 42 days old. At each processing day, 168 carcasses were randomly selected (84 Hubbard and 84 Lohman) and divided into groups of 28 carcasses within each strain, and aged for 0, 4 and 24 h after chilling. Average weekly body weight was comparable between strains. Feed conversion ratio was higher (p<0.05) for the Hubbard strain during the second and third week of age. Initial carcass pH was significantly (p<0.05) affected by age where younger birds (32-d-old) had lower pH values than older (41-d-old) birds. Breast temperature was higher (p<0.001) for Lohman than Hubbard at 0, 2 and 4 h of PC. Younger birds had a lower breast temperature (p<0.001) at all measured times of PC. Thaw loss, cook loss and water holding capacity were not significantly affected by strain, age or aging time. Lohman strain had more tender meat (p<0.05) than Hubbard strain, and tenderness was improved with the increase of broiler age and aging time. Meats from Hubbard were lighter and less red than those from Lohman strain where younger birds had darker color. In conclusion, strain, age at slaughter and PC aging duration are critical to breast meat quality characteristics, and 4 h of aging are required before deboning in order to obtain more tender fillets.
Keywords
Broiler Breast Fillets; Age at Slaughter; Strain; Aging Time; Meat Quality;
Citations & Related Records

Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 Smith, D. P., C. E. Lyon and B. G. Lyon. 2002. The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillets color. Poult. Sci. 81:1584-1588.   DOI
2 Souza, A., L. Kodawara, E. Pelicano, A. Oba, F. Leonal, E. Norkus and T. Lima. 2005. Effect of deboning time on the quality of broiler breast meat (pectoralis major). Braz. J. Poult. Sci. 7:123-128.   DOI   ScienceOn
3 Thielke, S., S. K. Lhafi and M. Kuhne. 2005. Effects of aging prior to freezing on poultry meat tenderness. Poult. Sci. 84:607-612.
4 Wilkins, L. J., S. N. Brown, A. J. Phillips and P. D. Warriss. 2000. Variation in the color of broiler breast fillets in the UK. Br. Poult. Sci. 41:308-312.   DOI   ScienceOn
5 Young, L. L., J. K. Northcutt, R. J. Buhr, C. E. Lyon and G. O. Ware. 2000. Effects of Age, Sex, and Duration of postmortem Aging on Percentage Yield of Parts from Broiler Chicken Carcasses. Poult. Sci. 80:376-379.
6 Pandey, N. K., C. M. Mahapatra, R. C. Goyal and S. S. Verma. 1985. Carcass yields, quality and meat composition of broiler chicken as influenced by strain, sex and age. Indian J. Anim. Sci. 55:371-380.
7 Petracci, M. and D. L. Fletcher. 2002. Broiler skin and meat color changes during storage. Poult. Sci. 81:422-427.   DOI
8 Poole, G. H., C. E. Lyon, R. J. Buhr, L. L. Young, A. Alley, J. B. Hess, S. F. Biligli and J. K. Northcutt. 1999. Evaluation of age, gender, strain, and diet on the cooking yield and shear values of broiler breast fillets. J. Appl. Poult. Res. 8:170-176.   DOI
9 Sams, A. R. 1999. Meat quality during processing. Poult. Sci. 78:798-803.   DOI
10 Sams, A. R. and D. M. Janky. 1986. The influence of brine chilling on tenderness of hot boned, chill-boned, and age-boned broiler fillets. Poult. Sci. 65:1316-1321.   DOI
11 Santiago, H. L., D. M. Denbow, D. A. Emmerson, D. Denbow, P. Graham and W. Hohenboken. 2005. Effects of strain, plane of nutrition, age at slaughter on performance and meat quality traits of broilers. Poult. Sci. 84(Suppl. 1):128(Abstr.) .   DOI
12 Schreurs, F. J. G., D. van der Heide, F. R. Leenstra and W. de Wit. 1995. Endogenous proteolytic enzymes in chicken muscle: Differences among strains with different growth rates and protein efficiencies, Poult. Sci. 74:523-537.   DOI   ScienceOn
13 Sanudo, C., I. Sierra, M. Lopez and F. Forcada. 1986. La qualite de la viande ovion. Etude des differents facteurs qui la conditionnent. Commission des C. E. Rapport EUR. 11479:67-81.
14 SAS Institute Inc. 1990. SAS/STAT User's Guide: Version 6, 4th edn. SAS Institute Inc., Cary, North Carolina.
15 Scheuermann, G. N., S. F. Bilgili, J. B. Hess and D. R. Mulvaney. 2003. Breast muscle development in commercial broiler chickens. Poult. Sci. 82:1648-1658.   DOI
16 Lyon, C. E., D. Hamm, J. E. Hudspeth and F. H. Benoff. 1983. Effects of age and sex of the bird on thaw and cooking loss and texture of broiler breast meat. Poult. Sci. 62:1459(Abstr.).
17 Mcneal, W. D. and D. L. Fletcher. 2003. Effects of high frequency electrical stunning and decapitation on early rigor mortis development and meat quality of broiler breast meat. Poult. Sci. 82:1352-1355   DOI
18 Mehaffey, J. M., S. P. Pradhan, J. F. Meullenet, J. L. Emmert, S. R. McKee and C. M. Owens. 2006. Meat quality evaluation of minimally aged broiler breast fillets from five commercial strains. Poult. Sci. 85:902-908.   DOI
19 Ministry of Agriculture. 2007. The Annual Report of the Animal Production Department. Amman, Jordan.
20 Moran, E. T. and H. L. Orr. 1969. A characteristic of chicken broilers as a function of sex and age: live performance, processing, grade and cooking yields. Food Technol. 23:91-98.
21 Northcutt, J. K., R. J. Buhr, L. L. Young G. O. Ware. 2001. Influence of age and post-chill carcass aging duration on chicken breast fillet quality. Poult. Sci. 80:808-812.   DOI
22 Musa, H. H., G. H. Chen, J. H. Cheng, E. S. Shuiep and W. B. Bao. 2006. Breed and sex effect on meat quality of chicken. Int. J. Poult. Sci. 5:566-568.   DOI
23 National Research Council. 1994. Nutrient requirements of poultry. 9th Ed. National Academy Press, Washington, DC.
24 Ngoka, D. A., G. W. Froning, S. R. Lowey and A. S. Babji. 1982. Effects of sex, age, perslaughter factors, and holding conditions on the quality characteristics and chemical composition of turkey breast muscles. Poult. Sci. 61:1996-2003.   DOI
25 Owens, C. M., E. M. Hirschler, S. R. McKee, R. Martinez-Dawson and A. R. Sams. 2000. The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poult. Sci. 79:553-558.   DOI
26 Hector, L., D. Chair, W. Hohenboken, D. Emmerson, P. Graham and C. Denbow. 2002. Biological, nutritional, and processing factors affecting breast meat quality of broilers. Ph.D. thesis, Virginia Polytechnic Institute and State University, Blacksburg, Virginia.
27 Hudspeth, J. P., C. E. Lyon, B. G. Lyon and A. J. Mercuri. 1973. Weight of broiler parts as related to carcass weights and type of cut. J. Food Sci. 38:145-150.   DOI
28 Huezo, R., J. K. Northcutt, D. P. Smith and D. L. Fletcher. 2007. Effect of chilling method and deboning time on broiler breast fillet quality. J. Appl. Poult. Res. 16:53-545.
29 Hunter, R. S. and R. W. Harold. 1987. Uniform color scales. In: The Measurement of Appearance, 2nd ed. Hunter Association laboratory, VA, pp. 135-148.
30 Jeacocke, R. E. 1977. Continuous measurement of the pH of beef muscle in intact beef carcasses. J. Food Tech. 12:375-386.
31 Koohmaraie, M., M. P. Kent, S. D. Shackelford, E. Veiseth and T. L. Wheeler. 2002. Meat tenderness and muscle growth: is there any relationship? Meat Sci. 62:345-352.   DOI   ScienceOn
32 Korver, D. R., M. J. Zuidhof and K. R. Lawes. 2004. Performance characteristics and economic comparison of broiler chickens fed wheat- and triticale-based diets. Poult. Sci. 83:716-725.   DOI
33 Liu, Y., B. G. Lyon, W. R. Windham, C. E. Lyon and E. M. Savage. 2004. Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem. Poult. Sci. 83:101-108.   DOI
34 Lyon, C. E. and B. G. Lyon. 1992. Broiler tenderness: effects of post-chill deboning time and fillet holding time. J. Appl. Poult. Res. 1:27-32.   DOI
35 Berri, C., N. Wacrenier, M. Millet and E. Le Bihan-duval. 2001. Effect of selection for improved body composition on muscle and meat characteristics of broiler from experimental and commercial lines. Poult. Sci. 80:833-838.   DOI
36 Bouwkamp, E. L., D. E. Bigbee and C. J. Wabeck. 1973. Strain influence on broiler parts yields. Poult. Sci. 52:1517-1523.   DOI
37 Cavitt, L. C., G. W. Youm, J. F. Meullenet, C. M. Owens and R. Xiong. 2004. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length. J. Food Sci. 69:11-15.
38 Dawson, P. L., D. M. Janky, M. G. Dukes, L. D. Thompson and S. A Woodward. 1987. Effect of post-mortem deboning time during stimulated commercial processing on the tenderness of broiler breast meat. Poult. Sci. 66:1331-1333.   DOI
39 Elisabeth, G., B. Johan, S. T. Tania, R. S. Jose and D. Eddy. 1998. Metabolic disturbances in male broilers of different strains. 1. Performance, mortality, and right ventricular hypertrophy. Poult. Sci. 77:1646-1653.   DOI
40 Dransfield, E. and A. A. Sosnicki. 1999. Relationship between muscle growth and poultry meat quality- a review. Poult. Sci. 78:743-746.   DOI
41 Fletcher, D. L. 2002. Poultry meat quality. World's Poult. Sci. J. 58:131-145.   DOI   ScienceOn
42 Goliomytis, M., E. Panopoulou and E. Rogdakis. 2003. Growth curves for body weight and major component parts, feed consumption, and mortality of male broiler chickens raised to maturity. Poult. Sci. 82:1061-1068.   DOI
43 Graw, W. R. and R. Hamm. 1953. Muscle as food. In: Food Science and Technology, A Series of Monographs 1985 (Ed. P. J. Bechtel). Academic Press, New York.
44 Hamm, D. 1981. Unconventional meat harvested. Poult. Sci. 60 (Suppl. 1):1666 (Abstr.).
45 Bendall, J. R. 1973. Post-mortem changes in muscle. In: The structure and function of muscle (Ed. G. H. Bourne). Academic Press, New York. pp. 243-309.
46 Abdullah, Y. A., N. A. Al-Beitawi, M. M. S. Rjoup, R. I. Qudsieh and M. A. Abu Ishmais. 2010. Growth performance, carcass and meat quality characteristics of different commercial crosses of broiler strains of chicken. J. Poult. Sci. 47:13-21.   DOI
47 Abeni, F. and G. Bergoglio. 2001. Characterization of different strains of broiler chicken by carcass measurements, chemical and physical parameters and NIRS on breast muscle. Meat Sci. 57:133-137.   DOI   ScienceOn
48 Barbut, S. 1997. Problem of pale soft exudative meat in broiler chickens. Br. Poult. Sci. 38:355-358.   DOI   ScienceOn
49 Battula, V., M. W. Schilling, Y. Vizzier-Thaxton, J. M. Behrends, J. B. Williams and T. B. Schmidt. 2008. The effects of lowatmosphere stunning and deboning time on broiler breast meat quality. Poult. Sci. 87:1202-1210.   DOI   ScienceOn
50 Bendall, J. R. 1973. Post-mortem changes in muscle. In: The structure and function of muscle (Ed. G. H. Bourne). Academic Press, New York. pp. 243-309.