Effect of breeder age and slaughter weight on meat quality traits of broiler breast and leg meats


Yalcin S., GÜLER H. C. , YAŞA İ., Izzetoglu G. T. , ÖZKAN S.

EUROPEAN POULTRY SCIENCE, cilt.78, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 78
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1399/eps.2014.45
  • Dergi Adı: EUROPEAN POULTRY SCIENCE

Özet

The objective of the present study was to evaluate the effect of breeder age (28-wk vs. 48-wk of age breeders) on meat quality traits of breast and leg meats of broilers slaughtered at 1800, 2100 and 2400 g weights. The pH(24), colour, thawing and cooking loss, texture, initial protein solubility and myofibril dimensions were measured. Slaughter weight affected pH(24), lightness, thawing and cooking loss and protein solubilities of broiler breast and leg meat. Tenderness of leg meat decreased with slaughter weight. Breast meat from 48-wk breeders lost more water during thawing. A significant breeder age by slaughter weight interaction showed that the increases in initial myofibrillar protein solubility of breast meat and both initial myofibrillar and sarcoplasmic protein solubilities of leg meat with slaughter weight were higher in broilers from 28-wk breeders than those from 48-wk breeders There was negative correlation between breast meat pH(24) and L*, b*, and thawing loss whereas leg meat pH(24) was positively correlated with a*, negatively correlated with b*, texture, thawing and cooking loss. A negative correlation was found between cooking loss and myofibrillar protein solubilities of breast meat.

The objective of the present study was to evaluate the effect of breeder age (28-wk vs. 48-wk of age breeders) on meat
quality traits of breast and leg meats of broilers slaughtered at 1800, 2100 and 2400 g weights. The pH24, colour,
thawing and cooking loss, texture, initial protein solubility and myofibril dimensions were measured. Slaughter
weight affected pH24, lightness, thawing and cooking loss and protein solubilities of broiler breast and leg meat.
Tenderness of leg meat decreased with slaughter weight. Breast meat from 48-wk breeders lost more water during
thawing. A significant breeder age by slaughter weight interaction showed that the increases in initial myofibrillar
protein solubility of breast meat and both initial myofibrillar and sarcoplasmic protein solubilities of leg meat with
slaughter weight were higher in broilers from 28-wk breeders than those from 48-wk breeders There was negative
correlation between breast meat pH24 and L*, b*, and thawing loss whereas leg meat pH24 was positively correlated
with a*, negatively correlated with b*, texture, thawing and cooking loss. A negative correlation was found between
cooking loss and myofibrillar protein solubilities of breast meat.
The results suggested that breeder age may affect thawing loss of breast meat and total initial protein solubility of
both breast and leg meats. Higher myofibrillar protein solubility found for breast and leg meat of broilers from 28-wk
breeders may indicate better functional qualities.