Meat quality and sensory attributes of Orpington and indigenous Tswana chickens reared under intensive system from day old to 18 weeks of age

This study was carried out to compare meat characteristics of Tswana and Orpington chickens. A total of 120 chicks (60 Tswana and 60 Orpington) were reared intensively up to 18 weeks of age. Each treatment (Tswana and Orpington) was replicated four times with 15 birds per replicate. Birds were provided with commercial broiler diets and water ad libitum. A total of 40 (10 birds/ replicate) randomly selected chickens of each genotype (Orpington and Tswana) were sacrificed at 18 weeks of age and their carcasses cut into primal parts. Left breast and thigh portions were used for pH, colour and tenderness measurements. The right breast and thigh portions were subjected to sensory evaluation where a 9-point Hedonic scale was used to determine overall liking and disliking of juiciness, flavour and acceptability of meat by untrained panelists. Breast meat samples were in unsalted water for 30 minutes and thigh for 25 minutes. Meat colour, pH and tenderness were analysed using General Linear Model (GLM) procedure of the Statistical Analysis System while data on sensory attributes were analysed using frequencies and percentages in IBM SPSS. Thigh meat pH was significantly higher (P<0.05) in Orpington than Tswana chickens. However, no significant difference (P>0.05) in breast muscle pH was found among genotypes. Orpington breast meat was lighter (P<0.05) than Tswana chicken meat. No significant (P>0.05) difference in breast and thigh meat colour redness (a*), and yellowness (b*) was observed. Thigh meat of Tswana chickens was firmer (P<0.05) compared to Orpingtons. For overall acceptance 50% of consumers liked Tswana chicken meat compared to 20% for Orpington meat.