Influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of Goliath chicken meat
Background and Aim: The Goliath chicken is a slow-growing chicken with a high slaughter weight but whose carcass characteristics and meat quality have not yet been documented. This study aimed to evaluate the effect of age at slaughter and sex on the carcass characteristics and technological and sen...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Veterinary World
2023-01-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.veterinaryworld.org/Vol.16/January-2023/24.pdf |
| _version_ | 1811176189781344256 |
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| author | A. G. A. Christie Ahokpossi A. Gabriel Bonou Kokou Tona Issaka Youssao Abdou Karim Yaovi Ameyapoh |
| author_facet | A. G. A. Christie Ahokpossi A. Gabriel Bonou Kokou Tona Issaka Youssao Abdou Karim Yaovi Ameyapoh |
| author_sort | A. G. A. Christie Ahokpossi |
| collection | DOAJ |
| description | Background and Aim: The Goliath chicken is a slow-growing chicken with a high slaughter weight but whose carcass characteristics and meat quality have not yet been documented. This study aimed to evaluate the effect of age at slaughter and sex on the carcass characteristics and technological and sensory meat quality of Goliath chickens raised in southern Benin.
Materials and Methods: Data on the carcass characteristics and technological and sensory quality of meat were collected from 80 chickens raised in confinement and divided into two groups. The first group was reared for 12 weeks of age and the second group was for 20 weeks of age. The animals were individually weighed using an electronic balance (Terraillon 5000g) and then slaughtered. The different parts of the chicken carcass was weighed using the same method.
Results: The live, hot carcass, cold carcass, wing, thigh, and tail weights of males were significantly greater than those of females (p < 0.01). The wishbone muscle and thigh and tail assembly pH was lower in the 20-week-old chickens than in the 12-week-old chickens. The brightness and red index of the wishbone of the 20-week-old chickens were significantly higher than those of the 12-week-old chickens (p < 0.001). The red index of the wishbone and the yellow index of the thigh and tail assembly of females were lower than those of males.
Conclusion: The meat of 20-week-old Goliath chickens was juicier than that of 12-week-old chickens. Thus, the carcass composition of Goliath chickens is better at 20 weeks of age, especially in males. |
| first_indexed | 2024-04-10T19:49:17Z |
| format | Article |
| id | doaj.art-2e75edf1195c491bb5e71eeb18df986e |
| institution | Directory Open Access Journal |
| issn | 0972-8988 2231-0916 |
| language | English |
| last_indexed | 2024-04-10T19:49:17Z |
| publishDate | 2023-01-01 |
| publisher | Veterinary World |
| record_format | Article |
| series | Veterinary World |
| spelling | doaj.art-2e75edf1195c491bb5e71eeb18df986e2023-01-28T12:21:51ZengVeterinary WorldVeterinary World0972-89882231-09162023-01-0116119420310.14202/vetworld.2023.194-203Influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of Goliath chicken meatA. G. A. Christie Ahokpossi0A. Gabriel Bonou1https://orcid.org/0000-0003-4607-6716Kokou Tona2https://orcid.org/0000-0002-9914-3567Issaka Youssao Abdou Karim3https://orcid.org/0000-0001-9591-1664Yaovi Ameyapoh4https://orcid.org/0000-0001-7327-0085Regional Center of Excellence on Avian Sciences, University of Lomé, Lomé, Republic of Togo; Laboratory of Animal Biotechnology and Meat Technology, University of Abomey-Calavi, Abomey-Calavi, Republic of Benin.Laboratory of Animal Biotechnology and Meat Technology, University of Abomey-Calavi, Abomey-Calavi, Republic of Benin.Regional Center of Excellence on Avian Sciences, University of Lomé, Lomé, Republic of Togo.Laboratory of Animal Biotechnology and Meat Technology, University of Abomey-Calavi, Abomey-Calavi, Republic of Benin.Laboratory of Microbiology and Food Quality Control, University of Lomé, Lomé, Republic of Togo.Background and Aim: The Goliath chicken is a slow-growing chicken with a high slaughter weight but whose carcass characteristics and meat quality have not yet been documented. This study aimed to evaluate the effect of age at slaughter and sex on the carcass characteristics and technological and sensory meat quality of Goliath chickens raised in southern Benin. Materials and Methods: Data on the carcass characteristics and technological and sensory quality of meat were collected from 80 chickens raised in confinement and divided into two groups. The first group was reared for 12 weeks of age and the second group was for 20 weeks of age. The animals were individually weighed using an electronic balance (Terraillon 5000g) and then slaughtered. The different parts of the chicken carcass was weighed using the same method. Results: The live, hot carcass, cold carcass, wing, thigh, and tail weights of males were significantly greater than those of females (p < 0.01). The wishbone muscle and thigh and tail assembly pH was lower in the 20-week-old chickens than in the 12-week-old chickens. The brightness and red index of the wishbone of the 20-week-old chickens were significantly higher than those of the 12-week-old chickens (p < 0.001). The red index of the wishbone and the yellow index of the thigh and tail assembly of females were lower than those of males. Conclusion: The meat of 20-week-old Goliath chickens was juicier than that of 12-week-old chickens. Thus, the carcass composition of Goliath chickens is better at 20 weeks of age, especially in males.http://www.veterinaryworld.org/Vol.16/January-2023/24.pdfbenincarcassgoliath chickenmeatquality |
| spellingShingle | A. G. A. Christie Ahokpossi A. Gabriel Bonou Kokou Tona Issaka Youssao Abdou Karim Yaovi Ameyapoh Influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of Goliath chicken meat Veterinary World benin carcass goliath chicken meat quality |
| title | Influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of Goliath chicken meat |
| title_full | Influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of Goliath chicken meat |
| title_fullStr | Influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of Goliath chicken meat |
| title_full_unstemmed | Influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of Goliath chicken meat |
| title_short | Influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of Goliath chicken meat |
| title_sort | influence of age at slaughter and sex on carcass characteristics and technological and sensory quality of goliath chicken meat |
| topic | benin carcass goliath chicken meat quality |
| url | http://www.veterinaryworld.org/Vol.16/January-2023/24.pdf |
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