Meat Quality of Broiler Chicken as affected by Strain, Age at Slaughter and Immobilization Methods

The study was carried out to evaluate the effect of six different strains of broilers on age and immobilization methods of slaughter as it affect meat quality. Two hundred and eighty eight (288) day old chicks (40 each for Abor-acre, Mashall, Cobbs, Anark, Ross and Hubbard) were raised for 6 and 8weeks. They were randomly divided into 12 birds per replicate to have 4 replicates per treatment. Eight birds per strain were immobilized (4 for each lateral and cone methods of immobilization), slaughtered, dressed, weighed and cut into primal cuts at 6 and 8 weeks respectively. Physico-chemical properties of meat and organoleptic properties were carried out. The results revealed that Abor-acre strains had the highest (Pless than0.01) live weight (2.31kg), dressing percentage (70.82 %) and breast meat (23.21 %). The birds slaughtered after 8 weeks showed better (Pless than0.001) live weight (2.22kg), Dressing % (71.81 %), back (14.25 %) and breast muscle (20.14 %). The immobilization methods have no influence (Pgreater than0.05) on the carcass yield and the various cuts. Live weight, dressing %, back and breast were all significant (Pgreater than0.05) due to the interaction of strain, age and immobilization methods of slaughter. The least (Pless than0.01) values were reported in Arbor-acre for cooking loss (15.65 %) while Ross strain had 4.67 % for chilling loss. Higher losses (Pless than0.001) were noted during cooking and chilling of samples but improved (Pless than0.001) crude protein and ether extract were found with the increase in age of slaughter. Killing cone positively influenced (Pless than0.01) the physical parameters (pH, WHC, Cooking and chilling losses) but no significant differences were observed for the chemical composition. Significance (Pless than0.05) was also observed only in the physical properties for interaction between strains and immobilization methods and age at slaughter and immobilization methods. Immobilization of birds with cone and 6 weeks birds enhanced (Pless than0.01) the various sensory parameters examined while the panelists rated meat from Anark strains highest (Pless than0.05) for flavour, Tenderness, Juiciness and the Overall acceptability. The interaction due to all the factors were reported significant (Pless than0.05) for the sensory evaluation. In conclusion, strain, age and immobilization methods of slaughter are critical tools to be considered in assessing the quality of meat.