The Study of Carcass Yields and Meat Quality in Crossbred Native Chicken (Chee)

The objective of this study was to examine the production efficiency of crossbred native chicken (Chee) in terms of carcass yields and meat quality. One-day old 180 chickens from 3 breed groups of crossbred 1.LBC: (Broilers+ Layers) ×Chee, 2. LSC: (Shanghai+ Layer)× Chee, and 3. LSRBC: (Shanghai Road Bar + Layers)× Chee were raised to 12 weeks. The completely randomized design (CRD) was used to analyse carcass yields and meat quality. The result showed that wing percentage and total visceral from LSC and LSRBC were higher than LBC (P<0.05). Moreover, LSC (13.917) had higher drumstick percentage than LBC and LSRBC (10.418 and 11.155, respectively). Percentage of loin was higher for LBC and LSRBC than LSC (P<0.05). Slaughter weight, percentage of dressing, thigh, tender loin and visceral fat werenot different among 3 groups. Meat quality, the pH value measured in the breast and thigh meats at 0 h was not significantly different. The pH at 24 h of thigh meat and the LSRBC had the lower pH (5.186) than LBC (6.043) and LSC (6.046). The color of meat, LSRBC thigh meat was less yellow (low b*) than LBC and LSC (6.367, 12.517 and 12.080, respectively). The breast meat color at 0 and 24 h and skin color for three groups were not significant. The indicators of drip loss and boiling loss on breast and thigh meat were not significantly different among the groups. The grill loss of breast and thigh meat from LBC sample had less grill loss than other samples.