A Comparative Study of Meat Quality Traits in Different Improved Varieties of Chicken

The present experiment was designed to study meat quality traits in improved varieties of chicken. Six different varieties (CARI Shyama, Vanaraja, Kalinga Brown, Black Rock, Caribro Dhanraja and Kuroiler) used in Chhattisgarh for backyard poultry were studied. The meat quality parameters like pH, total lipid, total cholesterol, ash, ether extract and sensory evaluation were studied. The pH values of meat was significantly (P<0.01) influence by varieties. The overall mean pH values were recorded to be 6.40 ± 0.50, 6.35 ± 0.05, 6.39± 0.05, 6.17± 0.06, 6.38± 0.06 and 6.26± 0.05 for CARI Shyama, Vanaraja, Kalinga Brown, Black Rock, Caribro Dhanaraja and Kuroiler respectively. Significantly (P<0.05) higher pH value of leg meat as compared to breast meat was recorded. Older birds had more lipid content than younger birds. The cholesterol content of meat was significantly (P<0.01) affected by age and body parts. Cholesterol content of meat increased with increase of birds’ age. Leg meat had high cholesterol content as compared to breast meat. Higher protein and total ash content as well as lower ether extract content was observed in CARI Shyama. Highest overall acceptance was recorded for meat of CARI Shyama in sensory evaluation.