Chaiyawan Wattanachant, Sutha Wattanasit, Saokhon Wattanachant, and Aporn Songsang

pp. 321 - 337

Abstract

The objective of this study was to obtain basic knowledge regarding carcass characteristics, physical property and chemical composition of the muscle meat of Naked-Neck and indigenous chickens reared under the backyard production systems. Ninety heads each of Naked-Neck and indigenous chickens of both sexes at 1.3, 1.5 and 1.8 kg of live weight were used in the study. From this study, there were no significant differ ences (P>0.05) in the chilled carcass percentage between the two breeds and two sexes. The Naked-Neck
chickens had lower breast (Pectoralis major), fillet (Pectoralis minor) (P<0.001) and wing (P<0.05) percentages than those of the indigenous chickens. However, both breeds had similar thigh and drumstick percentages. After dissection, the Naked-Neck chickens had lower muscle (P<0.05) and skin percentages (P<0.01) but higher fat percentages (P<0.01) than the indigenous chickens. Neither type of muscle in either NakedNeck or indigenous chickens showed any significant difference (P>0.05) in drip loss and cooking loss values. The shear value of cooked breast and thigh muscles of Naked-Neck chickens was significantly lower (P<0.05) than that of the indigenous chickens. Both muscle types of the Naked-Neck chickens had lower lightness (L*) (P>0.05), redness (a*) (P<0.01) and yellowness (b*) (P<0.01) than those of the indigenous muscles. Neither breast nor thigh muscles of the two breeds had any differences (P>0.05) in moisture, protein, fat and ash contents. The Naked-Neck chicken contained higher (P<0.05) cholesterol and total collagen contents in both muscle types than the indigenous chicken. Nevertheless, there were no significant differences (P>0.05) between breeds in soluble collagen percentage of both types of muscles. For the fatty acid composition of Naked-Neck and indigenous chickens, both breast and thigh muscles contained more saturated fatty acids
than unsaturated fatty acids