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Turkish Journal of Veterinary & Animal Sciences

DOI

10.55730/1300-0128.4314

Abstract

This study aimed to compare the slaughter, meat quality characteristics, and fatty acid composition of fast-growing (FAG) and slow-growing (SWG) broilers at different slaughter weights. In the experiments, a total of 90 carcasses were used: 45 SWG (Hubbard-Isa Red JA) and 45 FAG broilers (Ross 308) with 15 carcasses from each slaughter weight group (1500 ± 50 g, 2000 ± 50 g, 2500 ± 50 g). Hot carcass yield and cold carcass yield detected in the FAG broilers were higher than in SGW broilers (p < 0.001). As the weight of slaughter increased, hot carcass and cold carcass yield increased (p < 0.001). The breast percentage was significantly lower in the SWG broilers compared to the FAG broilers (p < 0.001). In contrast, thigh, wing, and abdominal fat percentages were higher in the SWG broilers (p < 0.001). The breast percentage increased as the slaughter weight increased (p < 0.001). SWG broilers had significantly lower pH, except for the pH 24 of the thigh meat (p < 0.01). The L*, a*, and b* values of the SWG broilers were lower than the FAG broilers (p < 0.01). In terms of a* values determined initially and at the 24th h in the breast and thigh meat, the 1500 g slaughter weight group had by far the highest value (p < 0.01). SWG broilers had significantly lower values in terms of cooking loss, water-holding capacity, and drip loss (p < 0.001). C18:2ω6 was detected at higher amounts in the FAG broilers (p < 0.05). The FAG broilers had higher PUFA, desired fatty acids, PUFA/SFA, and thrombogenic index values (p < 0.05). The results show that FAG broilers can meet the strong worldwide demand for meat quantity and quality. Slaughter weight changes only affected the quantity of the meat.

Keywords

Broiler, carcass, genotype, fatty acid composition, meat quality, slaughter weight

First Page

457

Last Page

468

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